In fact, some foods that are not at risk are actually dangerous. Take care to eat them. Let's take a look at the 7 kinds of foods:

1. Sprouts.

Risk factors: The environment in which sprouts grow is most conducive to the breeding of harmful bacteria. The solution: The only way to ensure safety is cooking. Experts recommend putting sprouts in a pot or stir-fry.

2. Eggs.

Risk factors: The infection factor is in eggs. The only way to eradicate the bacteria is to cook the eggs. Solution: Do not eat raw and half-cooked eggs. Uncoagulated egg yolks are potentially dangerous. For safety, it's best to eat old eggs or solid eggs. High temperatures will kill any bacteria that may be present. You can safely eat boiled eggs or two omelette.

3. Beef stuffing.

Risk factors: Eating raw beef or half-cooked beef is not good for health. Beef may carry Salmonella or E. coli. Beef stuffing is more dangerous than steak because it is more likely to be held by hand. After being crushed, it has a larger surface and more bacteria. The solution: The only way to guarantee sterility is to buy sterilized beef.

4. Packed green vegetables.

Risk factors: Leafy green vegetables including lettuce and spinach have been the “culprits” for several outbreaks in recent years. One of the largest outbreaks of the disease was an outbreak of E. coli in 2006, which was related to packaged spinach, which caused 199 people to become ill and 3 people to die. E. coli and Salmonella infect agricultural products in a variety of ways. Animal faeces penetrate into water or soil, or are hand-picked or contaminated during packaging. In most cases, water does not wash away these dangers. Solution: The leaves outside the cabbage are more likely to be contaminated, so remove the leaves, wash your hands, and then prepare the rest.

5. Sushi.

Risk factors: The biggest problems with sushi are parasites, flatworms, and mites, such as parasites in raw fish. Although raw fish cannot guarantee safety, dipping sauce or mustard may play a mild bactericidal effect. Solution: Fish cooking for at least 1 minute at 145 degrees Celsius kills any parasites in the fish. However, it is not sushi. The only way to eat raw fish and ensure that it does not carry parasites is to eat sushi made from frozen fish. The U.S. Food and Drug Administration recommends freezing fish at a temperature of -31 degrees Celsius for at least 15 hours to kill parasites.

6. Raw chicken.

Risk factors: Raw chickens contain Salmonella and Campylobacter. The biggest risk factor is not to eat chicken but to be cross-infected when preparing chicken. Solution: Take special care when handling raw chicken. Cut the knife, cutting board, stove top and your hand immediately after cutting the meat to prevent the bacteria in the chicken from spreading to Other foods. When you take the chicken to the outside and put it on the grill, you need to bring back the used plate and change it when you eat the grilled chicken.

7. Cantaloupe.

Risk factors: There are many cracks on the epidermis and they are susceptible to bacterial contamination. Bacteria may be present in the skin of Hami melons. Once the melons are cut open, these bacteria will run into melons. Solution: Cleaning the rind before eating can also eliminate some bacteria, but these are not the best solution. You must be careful to store cut melons because there will be a lot of bacteria at room temperature. So put the cut fruit in the refrigerator.