Respuesta :
Salmonella and campylobacter bacteria are the most frequent dangers for these kinds of meals. Until they are killed by cooking, these bacteria are frequently present in the raw meat.
Which foods are most likely to become contaminated?
Leafy greens, bean sprouts, leftover rice, unpasteurized milk, soft cheeses, and deli meats, as well as raw eggs, poultry, pork, and shellfish, are foods that are most likely to be contaminated by bacteria.
What foods are high-risk and low-risk?
Certain foods, which are often moist and rich in nutrients, promote the rapid growth of bacteria. We refer to these as high-risk foods. Low-risk foods are those that are less able to sustain bacterial development.
What causes food poisoning the most frequently?
An illness called food poisoning is brought on by consuming tainted food. Most people recover without treatment in a few days and it's typically not dangerous. The food is typically contaminated with bacteria, such as salmonella or Escherichia coli (E. coli), or a virus, like the norovirus, in cases of food poisoning.
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