The daily rush in the kitchen and the desire to try everything at once can seem innocent. However, many foods are unsafe when consumed raw or undercooked. From raw meat to certain legumes, the risks include serious food poisoning and even infections that may require hospitalization.

Experts point out that while we all know that live chicken or eggs can cause illness, there are also plant foods that should not be consumed without proper heat treatment. The key is proper preparation and following cooking safety rules.

It may seem harmless, but raw flour can contain bacteria such as salmonella or E. coli. Processing the grains does not kill these microorganisms. If you want to enjoy raw dough, you must first heat the flour and use pasteurized eggs.

Ground beef should not be eaten raw, as bacteria can spread throughout the meat. While E. coli in steak is confined to the surface and is killed by cooking, in ground beef it can cause serious food poisoning if not fully cooked. The internal temperature should reach 160°F (71°C) to be safe.

Chicken, turkey, duck or goose should not be eaten raw. An internal temperature of 74°C ensures that bacteria, such as salmonella, are killed and the food is safe to eat. Eating raw poultry can lead to serious food poisoning.

Raw beans contain high levels of phytohemosphagnum, which can cause symptoms of poisoning from just a few beans. They are only safe when properly boiled for at least 10 minutes after being left in water for 5 hours. Canned beans are now ready to eat.

Raw milk poses a risk due to bacteria such as E. coli, salmonella and Listeria. Pasteurization reduces the risk of disease and makes milk safe to drink. Experts do not recommend consuming raw milk.

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Source: prizrenpost