Do you feel worried about food safety issues when going out? HuffPost visits food safety experts to discuss the types of food they will avoid when they go out for dinner.

Steak Tartare (Steak Tartare)

Commonly seen in French restaurants are mixed with chopped raw beef or raw horses with red beef, capers, olive oil, mustard, and a raw egg yellow on the surface. This popular dish is a landmine for food safety experts.

Beef stew should be cooked until high temperature of 160 degrees in Hua's 160 degrees before eating to prevent foodborne diseases. Le) pointed out: "During the slaughtering process of producing beef, some excrement in the animal's tract will inevitably be touched or spread to raw meat."

Slaughtered meat will be disinfected with some disinfectant compounds, "but some pathogenic microorganisms, such as the O157:H7 type of macrocephala, are found in the tract of the bovine, which is very resistant." Therefore, cooking beef is important for killing all potential pathogens.

Raw Sprouts

Raw Sprouts, alfalfa, green bean sprouts, bean sprouts, etc. are often put into sandwiches or rolls, or used as exquisite platters, but these sprouts are related to many food poisoning incidents.

Quakler said that buds grow from non-sterile seeds that carry microbial spores or colonies and are stored in a wet environment of 70 to 85 degrees Celsius. Because this is far higher than the refrigeration conditions, these temperatures allow microorganisms to grow quite rapidly, including Salmonella, Medica sinensis, and Listeria. Since the germination process takes three to four days, the number of cells of these microorganisms can reach tens of billions.

Light cleaning of sprouts cannot remove microorganisms that may cause foodborne diseases, but cooking can kill bacteria.

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Biobe, especially Oysters

Biobe food is often on the mine list of food safety experts, especially raw beans, Quarkler pointed out: "Biobe is often scavenging or basil organisms, which can gather a large number of bacteria, viruses and other pollutants."

Another major problem is vibriosis, a disease caused by Vibrio bacteria, which survives in coastal waters. Humans may be infected by eating raw beans or beans, resulting in severe consequences such as amputation.

Inappropriate treatment of fertilization by restaurants, including improper temperature control (not maintaining sufficient low temperature), will help the pathogens in the fertilization category grow.

Raw Milk

Ellen Shumaker, a food safety expert at North Carolina State University, explained that raw milk has not passed the Pasteurian bacterium killing procedure, and bacteria such as Salmonella, Esperin, Brucelide, Trichoderma, Listeria, etc. are likely to exist.

Responsible editor: Gu Zihuan