Many of us don’t consider food fatal. However, a bout of food poisoning can be a potentially life-threatening experience to a young child, a pregnant woman, elderly individuals, or individuals whose immune systems are compromised due to another condition or illness.
Even though food poisoning is rather rare, these ten foods are particularly prone to bacterial outbreaks, which is why thorough cleaning, handling, as well as following safe cooking and storage procedures are important when consuming them…
Shrimp, scallops, mussels, and oysters—particularly when eaten raw—can be prevalent to food poisoning when you consider their origin. Most types of shellfish are bottom feeders, meaning they linger and scavenge food from the ocean floor. If the water is contaminated, shellfish are already bacterial-ridden with norovirus or vibrio vulnificus bacterium before even coming out of their natural habitat. This is why it’s important to buy from trusted sources, properly clean, safely handle raw, and properly cook and store all types of shellfish.