You wouldn’t expect an attorney to be a leading expert in the field of food poisoning.
But Bill Marler specializes in litigating food poisoning cases, and in two decades, he’s learned a lot from the hundreds of cases he’s tried.
He shares his secrets and lessons below, so pay attention.
Raw Oysters
You might love ’em, but they’re filter feeders, so anything bad that passes through them stays in them.
It’s due to the rise in water temperatures.
The warmer the water, the more bacteria thrives. So until global warming is reversed, expect these guys to be off-limits for picky eaters.
Precut Fruit
Doesn’t seem that bad, does it?
Well, cutting fruit increases its surface area, which means more of it gets handled and comes in contact with bacteria or other contaminates.
What to do?
Buy your fruit whole. It’s cheaper anyway. Then cut and eat it in a few days to minimize the likelihood of listeria.
“We’ve gotten so used to the convenience of mass-produced food bagged salad and boxed salads and precut this and precut that. Convenience is great but sometimes I think it isn’t worth the risk.”
Read more: http://twentytwowords.com/a-food-poisoning-expert-reveals-the-six-foods-he-refuses-to-touch/
Click here for reuse options!Copyright 2017 Social Zazz