Tanya Dutt

5 Common Foods That Can Make You Sick When Stored Incorrectly

Every year, millions of Americans fall ill due to <span>foodborne illnesses</span>, which are usually caused by <span>improper food storage</span> and handling. With the food safety concerns rampant in the country again, including recent recalls hitting the retail shelves of organically grown carrots, slivered onions, and liverwurst sold by brands that include Boar's Head and McDonald's among others. Though foods such as deli meats and seafood are notorious offenders, many more unknown items can harbor harmful microorganisms and toxins if not stored properly, and this can lead to serious health risks. 

The following article explores some surprising everyday foods that need proper handling and storage to avoid foodborne illnesses and offers practical tips on how to keep your kitchen safe.

Food poisoning, also called foodborne illnesses, is an illness caused by harmful bacteria, viruses, parasites, or toxins in food. The most common symptoms include abdominal cramps, diarrhea, vomiting, nausea, and loss of appetite. Groups more susceptible to risks include pregnant women, children, the elderly, and those suffering from chronic diseases. Proper storage, preparation, and hygiene are therefore crucial in lowering such risks.

<h2>Foods You Might Be Storing Incorrectly</h2>

Homemade garlic-in-oil mixtures do add a new flavor to dishes, but these are also associated with botulism, which is a very rare, but serious, illness caused by Clostridium botulinum bacteria. Garlic is one of the root vegetables that harbor spores from this bacterium, which proliferate in oxygen-free environments, such as oil.

<strong>Storage Tips: </strong>All garlic-in-oil mixtures should be stored in the refrigerator and used within two to three days. A mixture left at room temperature more than two hours should be discarded to prevent food poisoning. 

Raw poultry, especially chicken, turkey, and duck, is generally contaminated with Campylobacter and Salmonella bacteria during processing. These bacteria are likely to survive until cooked until safe, meaning a high risk of food poisoning.

<strong>Storage Tips and Safe Practices:</strong> 

<ul><li>Cook poultry thoroughly to an internal temperature of 165°F to kill bacteria. </li><li>Avoid washing raw meat, as it can spread bacteria to other surfaces. </li><li>Prevent cross-contamination by using separate utensils and cutting boards for raw and cooked items. </li></ul>

Home-canned vegetables like asparagus, green beans, and potatoes are the leading cause of botulism outbreaks in the U.S., according to the CDC. Low-acid foods are particularly susceptible to contamination. 

<strong>Storage Tips:</strong> Follow the USDA Complete Guide to Home Canning. Label jars with dates, store them in a cool, dark place at temperatures between 50-70°F, and refrigerate after opening.

<strong>Also Read: <a href="https://www.healthandme.com/nutrition/organic-carrots-poultry-ready-to-eat-meats-raw-milk-whats-behind-the-surge-in-food-recalls-in-the-us-article-151100662" data-type="tilCustomLink" target="_blank">Organic Carrots, Poultry, Ready-to-Eat Meats, Raw Milk: What’s Behind The Surge In Food Recalls In The US?</a></strong>

Dry rice may contain Bacillus cereus spores that grow into the organism when exposed to moisture. Cooked rice, especially when combined with other high-risk ingredients such as seafood or eggs, is an excellent breeding ground for bacteria. 

<ul><li>Keep raw rice in tightly covered containers in a cool, dry location.</li><li>Cool cooked rice quickly and refrigerate within two hours at 40°F or below.</li><li>Reheat leftovers to 165°F for safety.</li></ul>

Fish improperly stored can harbor histamine, a toxin causing scombroid poisoning that leads to nausea and facial swelling. Shellfish, when not cooked right, can also host dangerous toxins.

<ul><li>Buy seafood from reputable sources and store at the right temperature below 40°F.</li><li>Cook fish until it is well done, and heat clams, mussels, and oysters until their shells open. </li><li>Discard any unopened shells.</li></ul>

<h2>Why It Is Important To Store Food Properly?</h2>

Improper food storage doesn't just lead to waste—it poses a significant health risk. Bacteria thrive in environments with moisture, warmth, and time. The USDA's guidelines emphasize the importance of the "danger zone" for bacterial growth, which occurs between 40°F and 140°F.

<h2>Key Storage Tips to Avoid Foodborne Illness</h2>

1. Refrigerate perishable foods right away and do not overstock the fridge in order to allow proper air circulation.

2. Store leftovers in airtight containers to discourage cross-contamination. 

3. Label and date the stored foods to consume them in time. 

4. Maintain a clean fridge, pantry, and kitchen surfaces to get rid of any bacteria or mold that might develop.

Foodborne illnesses can be quite serious for high-risk populations, such as the elderly or those with weakened immune systems. Therefore, strict storage practices must be followed and raw or undercooked foods should not be consumed at all.

While foodborne illnesses are very common, they are largely preventable with proper storage and handling practices. Foods such as garlic in oil, poultry, canned vegetables, rice, and seafood require extra attention to ensure safety. Following some simple tips and maintaining kitchen hygiene, can significantly reduce the risk of food poisoning, protecting yourself and your loved ones from preventable illnesses.

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Every year, millions of Americans fall ill due to foodborne illnesses, which are usually caused by improper food storage and handling. With the food safety concerns rampant in the country again, including recent recalls hitting the retail shelves of organically grown carrots, slivered onions, and liverwurst sold by brands that include Boar's Head and McDonald's among others. Though foods such as deli meats and seafood are notorious offenders, many more unknown items can harbor harmful microorganisms and toxins if not stored properly, and this can lead to serious health risks. The following article explores some surprising everyday foods that need proper handling and storage to avoid foodborne illnesses and offers practical tips on how to keep your kitchen safe.Food poisoning, also called foodborne illnesses, is an illness caused by harmful bacteria, viruses, parasites, or toxins in food. The most common symptoms include abdominal cramps, diarrhea, vomiting, nausea, and loss of appetite. Groups more susceptible to risks include pregnant women, children, the elderly, and those suffering from chronic diseases. Proper storage, preparation, and hygiene are therefore crucial in lowering such risks. Foods You Might Be Storing Incorrectly1. Homemade Garlic in OilHomemade garlic-in-oil mixtures do add a new flavor to dishes, but these are also associated with botulism, which is a very rare, but serious, illness caused by Clostridium botulinum bacteria. Garlic is one of the root vegetables that harbor spores from this bacterium, which proliferate in oxygen-free environments, such as oil.Storage Tips: All garlic-in-oil mixtures should be stored in the refrigerator and used within two to three days. A mixture left at room temperature more than two hours should be discarded to prevent food poisoning. 2. PoultryRaw poultry, especially chicken, turkey, and duck, is generally contaminated with Campylobacter and Salmonella bacteria during processing. These bacteria are likely to survive until cooked until safe, meaning a high risk of food poisoning.Storage Tips and Safe Practices: Cook poultry thoroughly to an internal temperature of 165°F to kill bacteria. Avoid washing raw meat, as it can spread bacteria to other surfaces. Prevent cross-contamination by using separate utensils and cutting boards for raw and cooked items. 3. Home-Canned VegetablesHome-canned vegetables like asparagus, green beans, and potatoes are the leading cause of botulism outbreaks in the U.S., according to the CDC. Low-acid foods are particularly susceptible to contamination. Storage Tips: Follow the USDA Complete Guide to Home Canning. Label jars with dates, store them in a cool, dark place at temperatures between 50-70°F, and refrigerate after opening.Also Read: Organic Carrots, Poultry, Ready-to-Eat Meats, Raw Milk: What’s Behind The Surge In Food Recalls In The US? 4. RiceDry rice may contain Bacillus cereus spores that grow into the organism when exposed to moisture. Cooked rice, especially when combined with other high-risk ingredients such as seafood or eggs, is an excellent breeding ground for bacteria. Storage Tips:Keep raw rice in tightly covered containers in a cool, dry location.Cool cooked rice quickly and refrigerate within two hours at 40°F or below.Reheat leftovers to 165°F for safety.5. Fish and ShellfishFish improperly stored can harbor histamine, a toxin causing scombroid poisoning that leads to nausea and facial swelling. Shellfish, when not cooked right, can also host dangerous toxins.Storage Tips:Buy seafood from reputable sources and store at the right temperature below 40°F.Cook fish until it is well done, and heat clams, mussels, and oysters until their shells open. Discard any unopened shells.Why It Is Important To Store Food Properly?Improper food storage doesn't just lead to waste—it poses a significant health risk. Bacteria thrive in environments with moisture, warmth, and time. The USDA's guidelines emphasize the importance of the "danger zone" for bacterial growth, which occurs between 40°F and 140°F.Key Storage Tips to Avoid Foodborne Illness1. Refrigerate perishable foods right away and do not overstock the fridge in order to allow proper air circulation. 2. Store leftovers in airtight containers to discourage cross-contamination. 3. Label and date the stored foods to consume them in time. 4. Maintain a clean fridge, pantry, and kitchen surfaces to get rid of any bacteria or mold that might develop.Foodborne illnesses can be quite serious for high-risk populations, such as the elderly or those with weakened immune systems. Therefore, strict storage practices must be followed and raw or undercooked foods should not be consumed at all.While foodborne illnesses are very common, they are largely preventable with proper storage and handling practices. Foods such as garlic in oil, poultry, canned vegetables, rice, and seafood require extra attention to ensure safety. Following some simple tips and maintaining kitchen hygiene, can significantly reduce the risk of food poisoning, protecting yourself and your loved ones from preventable illnesses.