Poultry that is raw or undercooked is a prevalent cause of food poisoning.
To mitigate your risk, cook poultry, duck, and turkey thoroughly. This eliminates any hazardous bacteria.
Vegetables and leafy greens frequently harbor pathogenic bacteria like coli, Salmonella, and Listeria.
Frequently cleanse vegetables or salad leaves and purchase only refrigerated prepackaged salads.
Due to the prevalence of histamine and toxins, fish and shellfish are a typical cause of food poisoning.
Purchase seafood from a store and refrigerate it before consumption.
This bacterium's spores can survive in uncooked rice and spread once rice is prepared.
Consume rice right away as it finishes cooking and promptly refrigerate any leftovers.
Ham, salami, and sausages can contain food-poisoning germs.
Bacteria are killed by pasteurization. Unpasteurized dairy increases food poisoning risk.
Avoid cracked or filthy eggs and use pasteurized eggs.
Melon and berries pose a high food poisoning risk. Wash fruits preceding eating and eat or refrigerate freshly cut fruit.