Cooking is an important process that affects the safety of our food. Cooking food properly helps to kill harmful bacteria and prevent foodborne illness. However, some foods are more likely to cause illness than others if not cooked properly.

Here are the top 3 foods that can make you sick if not cooked properly.

1. Poultry

Poultry, such as chicken and turkey, can be a source of dangerous bacteria such as Salmonella and Campylobacter. When not handled or cooked properly, these bacteria can cause food poisoning.

It is important to cook poultry to an internal temperature of 165°F (75°C) to kill harmful bacteria.

Some tips for safely cooking poultry include:.

Always wash your hands before and after handling raw poultry.
Thaw frozen poultry in the refrigerator, not on the counter.
Cook poultry immediately after thawing.
Do not rinse raw poultry, as this can spread bacteria to other surfaces.
Cook poultry to a safe temperature of 165°F (75°C) using a food thermometer.
Refrigerate leftovers within 2 hours of cooking.

2. Eggs

Eggs are another food that can pose a risk of foodborne illness if not handled or cooked properly. Raw or undercooked eggs can contain Salmonella bacteria. It is important to cook eggs until the whites and yolks are firm to kill any harmful bacteria.

Some tips for safely cooking eggs include:.

Always wash your hands before and after handling raw eggs.
Cook eggs until the whites and yolks are firm.
Do not eat raw cookie dough, cake batter, or other foods that contain raw eggs.
Keep eggs refrigerated at 40°F (4°C) or below.
Do not use eggs with cracked shells or those that are past their expiration date.

3. Fish and Shellfish

Fish and shellfish are other foods that can make you sick if not cooked properly. Some types of fish and shellfish can contain harmful bacteria, viruses, or toxins that can cause food poisoning.

It is important to cook fish and shellfish to an internal temperature of 145°F (63°C) to kill any harmful bacteria.

Some tips for safely cooking fish and shellfish include:.

Always wash your hands before and after handling raw fish and shellfish.
Do not buy fish or shellfish that have a fishy smell, milky liquid, or dull, slimy flesh.
Cook fish and shellfish until the flesh is opaque and flakes easily with a fork.
Reheat fish and shellfish until steaming hot.
Refrigerate leftovers within 2 hours of cooking.

Conclusion

Proper cooking and handling of food is essential in preventing foodborne illness. Make sure to follow safe cooking practices and handle food properly to avoid getting sick.

Always wash your hands before and after handling food, use a food thermometer to check the temperature, and refrigerate leftovers promptly. By taking these precautions, you can reduce your risk of food poisoning and enjoy a safe and healthy meal.