During the hot and humid summer months, the deterioration of food tends to occur. Intake of these degenerated foods is the main cause of food poisoning by introducing various toxic substances, including the proliferated harmful bacteria such as Vibrio and Salmonella, into the human body. Such food poisoning not only causes various physical symptoms such as diarrhea, abdominal pain, vomiting, and fever, but also increases the risk of leading to various complications due to dehydration in severe cases.
It is known that about 40% of all food poisoning patients occur in the summer, so it is important to eat foods that are easily spoiled and spoiled by hot and humid weather as much as possible. In addition, there are foods that have a high risk of spoilage even if kept at room temperature as well as refrigerated, so eating them as soon as possible after opening is an important preventive habit in minimizing the risk of food poisoning. Now, let’s take a look at some of the foods that have a high risk of food poisoning.
Foods with a high risk of food poisoning
1. Raw Seafood
The first of the foods that are at high risk of food poisoning is raw, uncooked seafood. Vibrio bacteria, which are detected in fish and shellfish, are the causative bacteria that account for the largest proportion of food poisoning, so it is recommended to cook them as much as possible during the hot summer months. Among these raw seafood, salmon sashimi is known to be particularly dangerous. Listeria detected in salmon is one of the causative bacteria of food poisoning and is known to cause various symptoms such as fever, muscle pain, and diarrhea when ingested.
Tofu, characterized by its light and soft taste, is widely used as an ingredient in various dishes such as stews, hotpots, and stews. It is known to have various beneficial effects on the body as it contains abundant high-quality vegetable protein and mineral components such as essential amino acids, calcium, and iron.
However, tofu is also known as one of the foods with a high risk of food poisoning. Tofu creates a lot of moisture during the cooking process, making it easier for bacteria to grow. Also, it is important to keep it refrigerated, even if it is cooked, because it can be easily spoiled if stored at room temperature after 4 hours. In addition, even if refrigerated, if it is opened, it may spoil, so it should be consumed within a week.
Gimbap, which contains a lot of ingredients such as vegetables, eggs, and ham, is also one of the foods with a high risk of food poisoning. In particular, ham and meat that are not properly cooked or heat treated are at high risk of deterioration at room temperature, and undercooked eggs and vegetables may also act as a cause of increasing the risk of food poisoning. Therefore, it is recommended to make kimbap in summer and eat it right away or store it in the refrigerator. If you leave it at room temperature, it may go bad after 2 hours, so it is a good way to consume it before that.
Just as raw vegetables increase the risk of food poisoning in gimbap introduced earlier, salads that use unheated vegetables as their main ingredients are also one of the foods that require attention. In these vegetables, bacteria such as pathogenic E. coli may multiply or contaminants may remain in the process of being negligent in management or distribution. Therefore, when ingesting, wash it as clean as possible under running water, and if not ingested, keep it in the refrigerator and consume as soon as possible.
Meat belonging to poultry, such as chicken and duck, is also a food that increases the risk of food poisoning. It is said that the causative bacteria of food poisoning, such as Salmonella or Campylobacter, can be generated in these poultry. These bacteria are known to be removed when fully cooked, so it is important to consume them well cooked.
Eggs are recognized as the food with the most ideal nutritional value as they contain abundant protein, various essential amino acids, vitamins, and minerals. However, eggs with such excellent efficacy also have a risk of proliferation of Salmonella in poultry, so if eaten raw or half-boiled, it is best to cook them as much as possible to reduce the risk of food poisoning. It is called.
7. Cream Cake
Sweet whipped cream cake is a food with a high risk of food poisoning. Because fresh cream deteriorates quickly, it is recommended to consume it immediately on the day it is made, and it is recommended to refrigerate the leftovers immediately.
In addition, not only fresh cream cakes, but also breads and sweets with whipped cream are easily spoiled, so it is best to consume them right away.