10 Dirtiest FOODs we are EATing

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I love to eat.

And for sure you love to eat also.

Are we conscious about the food we eat?

I always hear this line: “You are what you eat.”

Hearing this at first, really made me laugh for I was eating that time a PORK.

Heheheh… But I realized that it’s really true.

While browsing the NET I found this very interesting TOPIC about the food we eat.

Not just the thought about what we are eating, but how CLEAN!?

10 Dirtiest FOODs we are EATing

EGGS:

Food poisoning linked to eggs sickens an estimated 660,000 people annually and kills 300. “Often, dishes made at restaurants are from pooled eggs,” which increases the risk, says Schaffner. “It’s really a matter of statistics. Eat an egg sunny-side up and your risk of salmonella is one in 10,000. Eat an undercooked omelette made from a mix of 100 eggs, and the risk is significantly higher.”

PEAHES:

The fruit is doused with pesticides in the weeks prior to harvest to ensure blemish-free skin. By the time it arrives in your produce department, the typical peach can be coated with up to nine different pesticides.

PREPACKED SALAD MIXES:

“Just because something is wrapped in cellophane doesn’t mean it’s free of pathogens,” says J. Glenn Morris, M.D., chairman of epidemiology and preventive medicine at the University of Maryland school of medicine.

MELONs(cantaloupe):

When the FDA sampled domestically grown cantaloupe, it found that 3.5 percent of the melons carried Salmonella and Shigella, the latter a bacteria normally passed person-to-person.

SCALLIONS:

Scallions play a bit part in most dishes, but a little goes a long way, as evidenced by the massive hepatitis A outbreak at that Chi-Chi’s last October. Dirty scallions have also triggered small hep A outbreaks in Georgia, North Carolina, and Tennessee.

CHICKEN:

notes that of the 484 raw broilers examined, 42 percent were infected by Campylobacter jejuni, and 12 percent by Salmonella enterides…

GROUND BEEF:

When USDA inspectors last tested hamburger meat, they looked at 563 sources nationwide and discovered Clostridium perfringens in 53 percent of the batches, Staphylococcus in 30 percent, and Listeria monocytogenes in 12 percent.

GROUND TURKEY:

Potentially one of the foulest of the fowl.

RAW OYSTERS:

Oysters’ power as an aphrodisiac is overblown, but their power as a diarrheic when slurped raw is not.

COLD CUTS:

Germs don’t take a number in the deli; cold cuts have been labeled at “high risk” of causing listeriosis by a joint team of researchers from the USDA, FDA, and CDC.

6 out of 10 are the foods, being mentioned above, that I used to eat.

Whew! Thanks for this article from AOLHEALTH.

If you want to view detailed info’s about this article you can visit their website.