Examples of high risk foods

Answer 1

High-risk foods can be defines as "any ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking". These types of foods are more likely to be implicated as vehicles of food poisoning organisms consumed in food poisoning incidents. Such foods are usually high in protein, require strict temperature control and protection from contamination and include:

· cooked meat and poultry such as; beef, pork, ham, lamb, chicken, turkey, duck

· cooked meat products such as; meat pies & pasties, pate, meat stock & gravy, cook-chill meals

· dairy produce such as; milk, cream, artificial cream, custards, products containing unpasteurised milk, ripened soft & moulded cheeses

· egg products such as; cooked eggs, quiche and products containing uncooked or lightly cooked eggs, for example; mayonnaise, mousse, home-made ice cream

· shellfish and other sea-foods such as; mussels, cockles, cooked prawns, raw oysters

· Farinaceous dishes including; cooked rice, pasta, couscous

The risk is nothing to do with fat amounts it's how the food is cooked an served. For example chicken is high risk as it can contain samonella. All high risk foods either have to remain refridgerated (0-5 celcisus), or frozen (-18 celsius) for becterial growth to be dormant or cooked at over 60 celsius

Bacteria needs warmth, moisture and food to grow so keep food out of the danger zone of 5-60 celsius
things such as rice, eggs and chicken
yoghurt meat cream cheese and fish
A very high risk food is raw chicken and/or raw eggs. They both can be contaminated with salmonella.

Answer 2

Everyone consumes high risk food sometime in their life. High risk foods are foods that require no further cooking to be consumed. However, it can be dangerous if they are not correctly handled or stored correctly.

Answer 3

This can mean many things. If a person is allergic to milk, then milk and cheese are a risk for them to eat. Chicken that is not cooked properly can be high risk for carrying bacteria that cause sicknesses.

Answer 4

"High risk foods" are, to clarify, foods that interact with an organism in such a way to cause illness or death. Some foods should not be eaten by babies, for instance, because they or some of their ingredients cannot be properly processed by underdeveloped digestive systems. Honey is one food babies should not be fed due to the risk of botulism; fluids that are consumable under normal circumstances but are left out for more than two hours should also not be fed to babies.

Children can choke on some foods that are difficult to chew or navigate from mouth to stomach. These include hard candy, nuts, seeds, popcorn and Chewing Gum. Most instances of choking on these are due to the child having their attention diverted from consuming the foods.

Other people have intolerances to some types of proteins. The most well known protein intolerance is to peanuts and other nuts as they cause the immune system to react violently in some people. Animal proteins are known to cause problems in some people, particularly those who have never eaten animal meat before adulthood.

Beyond Allergies and intolerances, some types of foods are considered safe by government health agencies but have reportedly had adverse reactions in small numbers of people. These include artificial sweeteners, which some have reported as causing dizziness, nausea and other adverse effects.

Another substance that has caused confusion is the use of ammonia as a preservative. For instance, the U.S. FDA (Food and Drug Administration) has classified ammonia as "Generally Recognized As Safe" (GRAS), however Health Canada prohibits the use of ammonia as a preservative in foods as well as the import of foods using ammonia as a preservative.

Yet another subject of contention is that of fats. Trans fats are widely known as being bad for the body, but at one point they were considered healthier than saturated and polyunsaturated fats. Consumers and consumer groups rallied against the use of trans fats, which were removed from foods in favor of the more popular polyunsaturated fats.

And yet, physicians have known about the ability of polyunsaturated fats to interfere with the immune system. In the early 20th century, while experimenting with organ transplants, doctors fed their patients a diet rich in sunflower seeds, which have high levels of polyunsaturated fats, in order to suppress the immune system so transplants would not be rejected. This worked until the patients contracted cancer, which the immune system works regularly to keep under control.

Mushrooms may be considered a "high risk food" if one is not properly educated in picking wild mushrooms. Many mushrooms, which are fungus, can introduce harmful molecules and proteins into the bloodstream and organs.

In any case, anyone who has had any adverse reaction to certain types of foods should contact a medical professional for more information. Also be sure to keep an eye on your family history for diets, since what has worked for your grandparents will likely work for you.

Answer 5

meat, poultry, dairy products, eggs, seafood, cooked rice, cooked pasta, prepared salads, coleslaws, pasta salads, prepared fruit salads...

Answer 6

Any foods with high fat or saturated fat content, too much sugar or salt

Answer 7

sea snake, stone fish, poision octopus