According to the Centers for Disease Control and Prevention (CDC), people are often poisoned by chicken and pork. However, seeds, vegetables and fruits are not far behind.
Approximately 9.4 million illnesses are caused by viruses and bacteria in food every year in the United States.
Often, poisoning is associated with improper cleaning and preparation of foods. For example, people are more likely to get poisoned by turkey than by crustaceans, because they cook this meat only a couple of times a year and can easily make a mistake.
In addition, the poisoning is affected by the correct storage of products and the cleanliness of the workplace and cooking tools.
Therefore, it is also important to follow the rules of hygiene, wash surfaces, hands, knives, and allocate different cutting boards for different products. Separately for vegetables and fruits, meat, fish.
