Thorough cooking is an important safety measure.
3. Unwashed Fruits and Vegetables
Fresh produce can become contaminated with parasites and other microorganisms through soil, irrigation water, animal waste, handling, transportation, or preparation.
Some parasites associated with contaminated produce include Giardia and Toxoplasma gondii.
This is why fruits and vegetables should be washed carefully under clean running water before they are eaten.
Washing does not make contaminated produce absolutely risk-free, but it can help reduce contamination on the surface.
4. Unpasteurized Dairy Products
Raw or unpasteurized milk and dairy products can contain harmful microorganisms.
Pasteurization uses controlled heat to destroy many disease-causing microorganisms.
For this reason, choosing pasteurized milk and dairy products is an important food-safety practice.
Always check the product label when you are unsure whether a dairy product has been pasteurized.
5. Contaminated Water
Water can also be a source of foodborne infections.
Unsafe water may contain organisms such as Giardia or Entamoeba histolytica, as well as other microorganisms.
Contaminated water can be dangerous not only when it is consumed directly, but also when it is used to wash food or prepare meals.
When the safety of a water source is uncertain, using a reliable source of treated water is important.
How Can You Reduce the Risk?
Fortunately, several simple habits can significantly improve food safety.
