5 Not-So-Obvious Food Poisoning Dangers

Anyone, young or old, can get an awful attack of the runs after eating tainted food. We know about cooking meats at high temperatures and keeping the kitchen sponge clean, but what about some less common threats you may not be aware of?

Here are five bad actors that could be lurking in your kitchen and easy ways to avoid them:

 

1. Listeria in unpasteurized dairy. 

Dairy products made with raw milk, including yogurt and soft cheeses like Brie, feta, and Mexican queso can harbor listeria bacteria. Because listeria can live at colder temperatures, refrigerating these foods won’t kill the buggers. People at risk of getting sick include the very old, the very young, pregnant women, and people with weakened immune systems. Symptoms include fever, muscle aches, upset stomach, or diarrhea  two days to two months (!) after exposure.

To stay well make sure all the dairy you buy is clearly marked “pasteurized.”

2. Salmonella in eggs.

Salmonella bacteria can taint any food, though the greatest risk is from animal products because of contact with animal feces. In chickens, it can infect eggs before the shell forms, so even clean, fresh eggs may be infected. Symptoms include stomach cramps, fever, and diarrhea 12 to 72 hours after exposure. Illness usually lasts four to seven days.

To stay well never eat raw or lightly cooked eggs and always toss ’em after the ‘sell by’ date.

3. E. Coli in fresh produce.

 

 

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Ellen and Rachel are two old friends and “expert” mamas—one a pediatrician and one a family therapist—with fifty years of parenting experience between them.


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The Mama ButtonThe information provided by MamasOnCall is not intended as a substitute for professional advice, but is for information purposes only. You assume full responsibility for the health and well-being of your family. Talk with your healthcare provider about any questions you may have regarding a medical or psychiatric condition.