The dangers of eating raw and undercooked foods

By following simple rules for preparing and storing food, you can reduce the risk of parasites and intestinal infections and enjoy your favorite dishes without harming your health.

Cooking food well greatly reduces the likelihood of parasites surviving in food, but when you boil it, cook it in the microwave, boil it quickly, or eat raw or hard-boiled eggs, the likelihood of infection is higher because in addition to parasites, foods can contain Raw and undercooked vegetables also contain salmonella, E. coli, and campylobacterosis, which cause campylobacteriosis. These bacteria cause serious diseases of the digestive system.

Raw fish, raw meat, and sushi (a famous Japanese dish) are considered a primary source of parasites, especially river fish, which must undergo good heat treatment.

According to doctors, eating undercooked fish can lead to tapeworm infection.

Japanese sushi eaters

To avoid the risks associated with eating raw or undercooked foods, you must follow the following rules:

- Cook various types of meat, poultry and fish well;

- Avoid eating raw eggs or foods containing raw eggs;

- Wash fruits and vegetables well before eating them;

- Storing quickly perishable food products in the refrigerator.