Do we really know our high risk foods? (Part 2)

The last article introduced the idea that there are some foods we trust and some we take care of because of social, scientific and historical factors. It’s relatively easy to think of a couple of examples of foods we don’t trust. Take chicken, for instance, or eggs (which comes first is still a matter of debate.)

These two very popular ingredients are joined on the list of high-risk foods by shellfish. Members of the public are really wary about these foods and some choose never to eat them just in case. Others only eat them at home where they can be absolutely certain that they have been prepared properly. What they’re frightened of is salmonella.

Food poisoning caused by salmonella or any other bacteria is very unpleasant and can be extremely dangerous. What people don’t necessarily realise is that all foods are potential poisoners if they are not stored, prepared and cooked in the right way.

Cases of salmonella associated with eggs have dropped significantly since the British Lion standard came into effect and stringent criteria in food safety regulations make sure underperforming restaurants, takeaways and cafes are prevented from serving customers.

Now, the high-risk list has many more foods on it than eggs, shellfish and chicken and some of them might surprise us. This is the subject of Part 3 in this series of articles.