It is lunchtime and you are out with a colleague. As she orders the raw oysters, you look at the bottom of the menu and we warn you: “Meat, poultry, seafood, shellfish or raw or undercooked eggs could increase the risk of food illness t portable. ”
That warning exists for a reason. Every year, 48 million Americans are estimated to receive foodborne illness; There will be 128,000 in hospital and 3,000 will die. Research carried out by the Center for the Welfare of the Public Interest shows that seafood is the most commonly consumed food, accounting for around 19 times the number of infections per pound of consumption as dairy, and six times more than vegetables. .
There is nothing bad about raw food, but because it is not cooked, any bacteria present in the food will go into your body. This makes cleanliness and quality even more important. Unfortunately, our seafood system is badly regulated. The Government Accountability Office found that while approximately 90 per cent of seafood served in America was imported, the Food and Drug Administration had only inspected approximately 2 per cent of imports. In contrast, 20 per cent of imported fish are physically examined by the European Union (if dispatched in hermetically sealed containers) and up to 50 per cent of all other seafood imports.
High quality sushi is usually safe – in fact, Japan is one of the highest life expectancies in the world – but some should think twice. C.D. it recommends that “children younger than 5 years, pregnant women, adults over 65 years of age, and people with immune systems weaken” fish or eat raw meat. However, the meat and fish are finely cooked when bacteria cannot withstand high temperatures.
“I like to have my stacks cooked, but I will order a hamburger to succeed well,” said Professor Schaffner, “because pathogens could be in the center of the burger, but probably not in the middle of the intestine. ”
When you are cooking at home, remember that bacteria succeed at temperatures 40 to 140 degrees, what the Department of Agriculture calls a “Danger Zone” for bacterial growth. It encourages you to keep your fridge under 40 degrees Fahrenheit (4 Celsius) to slow down the growth of bacteria, and to cook food above 140 Fahrenheit (60 Celsius) to kill harmful bacteria.
The server puts you in order for your order, and you go to the clams taken as the ones you used in Albany. They're delicious, and you're not sick.