On WNBC New York Local news at 11pm, they stated a report which concludes that the top 10 most dangerous foods which risk contamination are:
1) Leafy Greens
2) Eggs
3) Tuna
4) Oysters
5) Potatoes
6) Cheese
7) Ice Cream
Tomatoes
9) Sprouts
10) Berries
Alright, why? Some I just don’t get. but let’s break this down.
1) Greens: These are always vulnerable because they soak in whatever they are exposed to, whether its saliva from a rabid rabbit or unclean water, or worse yet, a field worker who decided to relive himself in the field rather than going to the nearest bathroom.
2) Eggs: Sure, salmonella, no big surprise there. But when was the last time you got sick from eggs? The only time there is serious salmonella outbreaks, its NOT from the eggs at the diner that were ordered over easy. It was one single egg that got mixed with dozens in a big bucket that contaminated your omelette or scrambled eggs. If you like your eggs scrambled, remember this when you go to a busy breakfast hotspot, but if you order them over easy, then you eliminate your risks by hundreds.
3) Tuna: I don’t get this one. Tuna is the most widely consumed (and almost extinct) fish there is. Especially if its marinated in lime juice and/or dressed with fresh squeezed lemon, I don’t see this happening. I would think its tuna salad with mayo thats been sitting out at room temperature for too long?
4) Oysters: Yes, I can see this… although I love the raw bar and have eaten countless raw clams and oysters… the trick? Drink a margarita, daiquiri, or even a caipirinha, no matter what your preference, lime juice has enough acid in it to cook ANYthing you eat. So that after dinner cocktail can really be more healthy to your stomach than harmful to your liver.
5) Potatoes? Really? I would love to see the reports on potato contamination. Yes, hundreds of years ago they were known as “night shades” (poisonous foods) but in this day and age? We either boil the hell out of them or fry them till burnt. I don’t get it, I would think potatoes are the safest of all fresh foods.
6) Cheese: If its processed, and left out of the refrigerator, yes, I can understand how it is a vehicle for contamination. But “real” cheese (not processed) like from Europe (not processed like in USA) really has no chance of bacteria forming as it is aged naturally.
7) Ice Cream: I don’t eat a lot of this, but again its a shocker. Its ice, its cream, I guess because its dairy its vulnerable if left out at room temperature, but again, I don’t see this as a big threat. Do you? When was the last time you got sick from ice cream? Was it because it was left out at room temperature or you ate a gallon of it and it was actually a different sort of illness?
Tomatoes: I do understand this one, again, because they are grown and subjected/exposed to many elements, from animals to man, to whatever they were washed with — all fruits (and/or vegetables) are subject to this risk. However, I do not recall ever becoming sick from eating a tomato, especially if cooked or served in a salad with vinegar.
9) Sprouts: Please see the above notes on fruits/vegetables. I don’t know what they classify as “sprouts” but it gets back to how/where they were grown and how they are harvested and by whom.
10) Berries: I can easily see this, especially since I have been paying particular attention to grape growing, wine and harvesting. Wine needs to be picked when most ripe, but before the rainfall when they can absorb too much water and dilute the true fruit of the grape. At the same time, all poisons in the soil, or animals or humans, can also be absorbed.
The solution, for me, is to just have an after-dinner drink. And, it not be alcoholic (although its more appetizing)… just the juice from one lime will burn and cook thoroughly anything you ate, raw, cooked, contaminated or otherwise. There is a way to enjoy all foods, and if they are “risky foods” (none of which I consider risky outside of raw oysters), then take the next step, which is a culinary pleasure, a mixed cocktail of fresh lime juice to eliminate all worries and possible risks of eating these foods. Remember, bacteria cannot survive in high acidic levels and/or alcohol. Mexicans have Margaritas, Italians have Grapa, Brazilians have caipirinhas, and the Japanese use wasabi, a horseradish condiment where its been proven that bacteria cannot survive. Know your food, know your preventative cure, enjoy. Its all good in the end, but be cautious just the same if your stomach is sensitive to any of these things.