Foods to avoid for food poisoning

Even beyond the recreation and sightseeing, we may look forward to a vacation usually for the new types of food. If you’re travelling to a place recognised for their local cuisine, that hunger may get even bigger. Travellers might not even think twice before trying a tasting treat or a food truck in a marketplace.

But, those careless or unfortunate foreign travellers may also know that food poisoning poses a significant risk. Food poisoning happens when someone consumes food which is contaminated with hazardous bacteria. It could be a minuscule virus or parasite, but that food becomes a source for illness. Here are a few of the potential dishes and ingredients for food poisoning, offered by the health specialists from the Travel clinic in Epsom.

Greens

Travellers who’re trying to eat healthily have no choice but focus their diet on leafy greens. Unfortunately, this is one of the highly common food poisoning food. Leafy greens and other vegetables are usually eaten raw. Any toxic contaminants on the foods won’t then be removed in the cooking process. Another vegetable, sprouts, can be one of the most challenging vegetables to wash. Many experts recommend anyone with a weakened immune system to avoid the sprouts altogether.

Seafood

If you’re travelling to a beach or a coastal city, this food can be hard to avoid. Fish tacos, shrimp skewers, oysters, and other popular street foods can prove quite tempting. Locations such as Bangkok, Mexico City, and Tokyo are renowned by the travellers for their exceptional seafood dishes. But, like greens and uncooked seafood perfectly harbours health threatening parasites.

Poultry

A general theme with these unhealthy foods is incorrect cooking. Any raw or undercooked meats must be avoided on your trip. You’re probably trying to stay free of raw and uncooked poultry whether you’re travelling or at home. This is because poultry is the serious offender of food poisoning related to meat. Birds such as chicken, turkey, and duck often house loads of dangerous bacteria when served raw. When handled and cooked correctly, the harmful microorganisms that live on raw poultry, Salmonella and Campylobacter, are eliminated.