A lot of people, including me, are trying to eat and live more of a healthy lifestyle. A big part of succeeding in doing this is learning to eat fresh ingredients and preparing your own meals instead of eating out. Unfortunately, with eating fresh food comes the risk of contamination so it is good to educate yourself on how to properly handle certain foods.
According to the Center for Disease Control, about 48 million are infected by bacteria or viruses from contaminated food! Do not let this happen to you.
Here is a list of 8 common healthy foods and how to clean them to avoid getting sick:
Berries: Most berries can be contaminated from dirty water. Always wash thoroughly and remember that it is always better to buy fruits that are in season and local.
Tomatoes: These are known to carry live Salmonella and get worse when they are left in warm areas. It is best to store tomatoes in the refrigerator just to be on the safe side.
Cheese: Cheese can carry a dangerous pathogen when made from unpasteurized milk. When choosing what kind to purchase, look for some that are made from pasteurized milk and have the least amount of processing.
Potatoes: Much like berries, the potato has a high likelihood of being contaminated during their agricultural processing. Before eating, be sure to wash, scrub and cook all the way through.
Tuna: If you are a lover of sushi, be cautious of this one. If left unrefrigerated for too long, raw tuna can grow a sickening poison. If you purchase tuna raw from the the store, either eat or return it to a cold environment as soon as you can.
Eggs: Like tomatoes, eggs are known to carry Salmonella. Always store eggs in the refrigerator and cook them through as much as you can.
Lettuce: All leafy greens can be contaminated from not being properly handled. Avoid bacteria by rinsing multiple times before consuming.
Raw Meat: E. Coli and Listeria are just a couple of the many bacteria that raw meat can contain. Cook meat and poultry all the way through to avoid getting sick and remember to wash your hands and all surfaces that the meat touches to avoid the risk of cross contamination.