04/10/2024
Experts caution those who enjoy consuming raw foods about the risks posed by bacteria and parasites. "Raw consumption of meat, chicken, fish, and products such as eggs and milk from these animals are among the riskiest foods," warns Asst. Prof. Deniz Sertel Şelale from Istinye University’s Department of Microbiology and Clinical Microbiology. She highlights that many bacteria, viruses, and parasites can be transmitted through the consumption of these raw foods, which are often favored by adventurous eaters looking to explore different flavors.
Deniz Sertel Şelale, an Assistant Professor in the Department of Microbiology and Clinical Microbiology at Istinye University, discussed the risks associated with raw foods and provided recommendations for preventing diseases that can be transmitted through them. She explained,
Pathogens Found in Food Can Infect Individuals and Lead to Illness
Defining raw foods as those that have not been cooked, Şelale emphasized the health risks they pose: "Raw foods carry the potential for illness, some of which may be mild, while others can be fatal. Each year, hundreds of millions of people worldwide fall ill, and hundreds of thousands die due to contaminated food. The heat from cooking effectively inactivates microorganisms and certain microbial toxins present in food. Animal products such as meat, milk, and fish can harbor significant pathogens, which can infect individuals if consumed raw. Additionally, plants and herbal products may contain various microorganisms; many fruits and salad ingredients are commonly eaten without cooking. It is essential to wash fruits and vegetables thoroughly before consumption."
Department of Microbiology and Clinical Microbiology Faculty Member Asst. Prof. Deniz Sertel Şelale
A Large Number of Bacteria, Viruses and Parasites can be Transmitted
Şelale further explained the types of diseases that can be transmitted through raw food: "A wide array of bacteria, viruses, and parasites can be transmitted by consuming raw foods. These microorganisms often lead to gastroenteritis and food poisoning. However, some viruses that cause hepatitis, such as Hepatitis A and Hepatitis E, can be spread through contaminated water and raw or undercooked food. Additionally, certain foodborne agents may invade the intestines, potentially resulting in septicemia, meningitis/encephalitis, miscarriage, stillbirth, or premature birth in pregnant women, and can cause serious diseases in newborns." She stressed the importance of washing fruits and vegetables thoroughly before consuming them raw.
Fruits and Vegetables Consumed Raw Should Be Washed Very Well
Şelale identified the riskiest foods to consume raw: "Meat, chicken, fish, and their products, such as eggs and milk, pose the highest risks." She elaborated on these risks: "Cattle, sheep, and poultry can carry harmful bacteria and parasites. Consuming raw meat, eggs, or milk from these animals can lead to the transmission of pathogens. Fish and seafood are also potential sources of various viruses and parasites and consuming them raw or undercooked increases the risk of infection. Fruits and vegetables can harbor pathogenic microorganisms and may become contaminated during or after production (e.g., through irrigation or fertilization). Therefore, they should be washed thoroughly, especially if intended for raw consumption."
Precautions to be Taken for Diseases That Can be Transmitted Via Raw Food
To prevent diseases that can be transmitted from raw food, Assistant Professor Şelale recommends the following precautions:
• Avoid consuming animal products (meat, chicken, fish, eggs, milk, etc.) raw.
• Ensure that meat is thoroughly cooked, and consume only pasteurized milk.
• Steer clear of products made from raw milk, such as fresh cheese.
• Wash raw foods (fruits, salads, etc.) very well before consumption.
Food Safety Guidelines
• To prevent foodborne illnesses, it is essential to wash all foods thoroughly and avoid mixing raw and cooked items. Whenever possible, use separate cutting boards, mixing bowls, and knives for meats and vegetables. If using separate tools is not feasible, ensure that all utensils are washed thoroughly before use.
• Microorganisms that cause foodborne illness can grow rapidly at room temperature. Therefore, food should not be left out for more than two hours, even if it has been cooked. For perishable items such as meat, chicken, and fish, this time limit is reduced to one hour on hot days (above 30°C).
• Cooked and hot meals can be kept at temperatures of 65°C or higher for up to two hours, while cold foods should be stored in the refrigerator at or below 4°C. Although storage times can vary based on the type of food and whether it is raw or cooked, items can generally be stored in the refrigerator for several days (1-2 weeks for some fruits and vegetables) and can last for months in the freezer at temperatures below -18°C.
• Maintaining proper hand hygiene is critical for preventing foodborne diseases. Proper handwashing helps to avoid transferring harmful microorganisms from hands to food and prevents cross-contamination between different types of food. It is also important to remember that microorganisms and toxins that cause foodborne illnesses may not alter the taste, smell, or
appearance of food.