by If you ever had food poisoning, you will know how uncomfortable you can be.
The disease worn by food caused by bacteria or other toxins that lurk in the things we eat can lead to a variety of evil symptoms such as vomiting, high temperature, stomach cramps and diarrhea.
Food poisoning is rarely serious and the symptoms usually dissolve in a few days.
However, the British have to be particularly careful this summer, since data from the new British health security (UKHSA) show that cases of two of the most common subject poisoning are on the rise.
The salmonella rates, which were often caught from undercooked meat, are currently high over a decade, while the Campylobacter infections were increased by 17% between 2023 and 2024 – from 60,055 to 70,352.
While inappropriately handled foods can bring risks with them, certain summer clips are more likely to have harmful bacteria if they are not stored or cooked properly.
Here are five foods with which you want to be particularly careful this summer.
1. chicken
A British survey by Food Standards Agency showed that a little more than 5% of the chicken we buy in the supermarket contains salmonella.
While this number sounds alarming, salmonella is usually killed when chicken is thoroughly cooked over high heat (when we cook chicken, it is most common that food poisoning occurs).
To check whether your bird is safe to eat, the Food Standards Agency recommends referring to the following visual information:
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If you cut into the thickest part of the meat, the juices should run clearly. For an entire chicken or another bird, the thickest part is the leg between the drum pen and the chest.
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There should be no pink or fleshy meat, as this is a sign that is undercooked.
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Cut the meat with a clean knife to check whether it steams all the way – you should see how steam comes out of the meat.
2. Salad packed
If you are short, it can be an easy way to achieve your five day without having to pull out chopping.
But only a few people realize that pre -made leafy vegetables can be a harbinger of bacteria, since the moist environment can accelerate the growth of insects such as salmonella.
A study by the University of Leicester showed that nutrient -rich sugar, proteins and minerals from the cut lettuce leaves can get into the water in the water in the water, which provides the perfect conditions for the development of pathogens.
The authors of research said that these bacteria can establish themselves so much that washing alone is not sufficient to ensure security.
However, you don’t have to skip the salad passage completely, and you can still enjoy this summer with your BBQs. The researchers only recommend washing and consuming their salad on the day of the purchase instead of leaving them in the fridge.
3. Scales
Oysters, mussels, shrimp and mussels can be basic foods of the summer meal, but they can also be seen as a high risk of food poisoning because they can contain harmful bacteria, viruses and toxins such as Norovirus.
Contaminated shellfish can also contain vibrio, a bacteria that naturally lives in sea water, which can lead to mild diseases, including diarrhea and vomiting. In rare cases, it can lead to a more serious infection called Vibrio Vulnificus, which can be fatal.
In Great Britain, an estimated 12,000 to 14,000 people per year have illness and diarrhea after eating seafood, usually raw oysters.
If you want to reduce your risk, the UKFSA recommends choosing thoroughly cooked shellfish because grilling seafood over high heat.
Avoiding raw or low -cooking shellfish minimizes your probability of developing an evil stomach bug – which is particularly important if you have a weakened immune system, liver disease or other underlying health conditions.
If you cook shellfish at home, make sure that you buy them from a respected fish dealer and keep them in the fridge at the right temperature before the thorough cooking.
4. Rice
The remaining rice can contain spores of a bacterium called Bacillus Cereus, which can multiply quickly if they remain at room temperature.
In general, it is certain to eat cooked rice when it is quickly cooled down, stored in the fridge and eaten within 24 hours. That means they should never warm up rice more than once.
To store cooked rice safely, you should:
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Relax it as soon as possible, ideally within an hour
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Take it out of the rice cooker, steamer or pan to cool it down faster
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Look at it in smaller portions to cool it down faster
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Once at room temperature, put it directly in the fridge
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Do not keep it before eating
Are you wondering about rice from your local co -ownership? Some grocery stores cook their rice and serve it to customers immediately, while others could warm up before serving before cooking. This means that it can be difficult to determine whether the rice is safe to take away or not.
In case of doubt, it is always best to make a new part at home instead of risking your health.
5. Eggs
There are only a few things in life better than a perfectly poached egg on toast, but your favorite breckkie can also be a hidden salmonella source, especially if it is raw or boiled down.
Studies have shown that Salmonella bacteria can have both the eggshell and in the egg. In the past, this made a bit of gambling, but most of the eggs that are now sold in British supermarkets bear the British lion brand. This means that they come from chickens vaccinated against salmonella and are produced into strict hygiene masses.
If your eggs have the lion brand, you can generally cost you softly or poached food for children, pregnant women and older adults. But if the eggs do not have the lion stamp, e.g.
To remain particularly safe:
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Store eggs in the refrigerator and keep them away from strongly smelling foods
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Check the date of use before cracking
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Wash hands and surfaces after handling raw eggs
Finally, avoid eating foods with raw eggs such as homemade mayonnaise or protein shakes, unless you are sure that the eggs are the quality of the British lion.
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