Emma Miller
Rice is one of the most common foods with a high risk of food poisoning. According to the U.S. Department of Agriculture, about 48 million Americans get sick with foodborne illnesses every year.
While many of us know that some foods are likely to be contaminated with harmful bacteria and lead to illness (think: deli meats, seafood, and eggs), other lesser-known foods can also lead to illness if stored or handled improperly.
Indeed, these potentially dangerous foods can also sustain life and multiply microorganisms. Here, food safety expert Jeff Nelken discusses four surprising foods that can cause illness, as well as food storage tips to help prevent food poisoning.
Homemade garlic in butter
While homemade garlic in butter mixture is appetizing, it can cause serious illness if handled or stored improperly.
According to Nelken, garlic, as a root vegetable, is sensitive to the spores of the bacteria Clostridium botulinum, which is commonly found in the soil. “Although these spores are harmless in the presence of oxygen, they thrive in conditions without oxygen, such as when garlic and oil are bottled,” he explains.
As the spores germinate in this oxygen-free environment, they produce a nerve toxin that can lead to botulism, a disease that affects the nervous system and can cause difficulty breathing, muscle paralysis, and, in severe cases, death, according to Michigan State University.
So, to reduce the risk of botulism, homemade garlic-in-oil mixtures should always be stored in the refrigerator and used within two to three days or discarded after two hours at room temperature, according to Michigan State University.
Vegetables at home
Similar to garlic in oil, foods that are canned or fermented at home carry a higher risk of botulinum toxin contamination. In fact, according to the Centers for Disease Control and Prevention (CDC), home-canned vegetables are the number one cause of botulism outbreaks in the United States.
And low-acid foods, including asparagus, green beans, beets, corn, potatoes, some tomatoes, and figs, are the most common sources of botulism associated with home canning, according to the CDC.
If you can eat your own food, you can reduce your risk of botulism by following the USDA’s complete guide to home canning. After you label and date your jars, store them in a cool, dark place at 50 to 70 degrees Fahrenheit and always refrigerate after opening, according to the CDC.
Rice
Rice is one of the most common foods with a high risk of food poisoning. That’s because dry rice can contain goldenrod spores, Nelken says. With a little moisture, these spores can multiply and cause illness.
That’s why you should always store raw rice in a cool and dry place. Just in case, transfer the rice to an airtight container after opening it and store it in the pantry (or even in the freezer).
But food safety concerns don’t end with dry rice: cooked rice provides a perfectly moist environment for potentially poisonous pathogens. According to the Australian Institute of Food Safety (AIFS), rice mixed with other high-risk foods such as seafood, pork, or eggs is even more likely to become contaminated.
Indeed, according to the AIFS, improper storage of cooked rice is the leading cause of foodborne illness in the world.
To properly store cooked rice, first, remove it from the heat and cool it quickly to prevent bacterial growth, according to the U.S. Department of Agriculture. Once cooled, place the rice in an airtight container and refrigerate for three to four days.
When reheating the remaining rice, heat until the grains reach a temperature of 75 degrees to kill any harmful bacteria.
Fruit
Believe it or not, fresh fruit is considered a high-risk food, Nelken says. For example, according to the AIFS, berries, and melons are at high risk of contamination because bacteria such as listeria and salmonella thrive in the warm, humid climates where these fruits are grown.
According to Nelken, you can prevent food poisoning by washing (and patting dry) the fruit thoroughly and refrigerating it to below 10 degrees to slow the growth of bacteria.
