13 Foods That Can Make You Sick; No 6 Is Very Important
This type of fish can be contaminated by scombrotoxin, which causes flushing, headaches, and cramps. If it is stored above 60 degrees after being caught, fresh fish can release the toxin, which cannot be destroyed by cooking (and is unrelated to mercury contamination or other problems related to tuna and other fish). Tuna has been linked to 268 scombroid poisoning outbreaks since 1990.
This breakfast favorite has been linked to at least 138 outbreaks since 1998, most often due to Salmonella bacteria. The bacteria can lurk inside the egg, so proper cooking is key (which kills the germs). Avoid eating any products containing raw eggs, including cookie dough. And refrigerate eggs before using them.
Most food safety experts wouldn’t touch raw sprouts like alfalfa with a 10-foot pole, let alone a fork. That’s because alfalfa seeds can be contaminated with bacteria like E. coli, and the conditions that grow sprouts from said seeds also foster bacterial growth — a particularly dangerous situation because sprouts are rarely cooked to kill bacteria, Hedberg explains. If you want to eat sprouts, make sure they’re thoroughly rinsed and cooked
It’s entirely possible to be sickened by spuds, which may contain a variety of bacteria, including C. botulinum (which causes botulism) and E. coli. Salmonella is the biggest threat, as it’s been associated with almost 30% of potato outbreaks, according to the CSPI. Rinse potatoes thoroughly before washing them, and skip the aluminum foil wrap if you’re going to bake them.
While restaurants are a key source of other food-related outbreaks, most people who get sick from cheese do so from products consumed at home. Cheese can be contaminated with bacteria like Salmonella or Listeria, which can cause miscarriages.
That’s why doctors warn pregnant women to avoid soft cheeses, such as feta, Brie, Camembert, blue-veined, and Mexican style cheese.