Mar 21, 2025
Some foods are often associated with food poisoning. Tonight, we learn more about what are some safer choices. Joining us on this edition of House Call is a medical professional from WVU Medicine United Hospital Center.
1). What are some good choices when it comes to fruits and vegetables?
Regarding fruits and vegetables, make certain to: Cook any sprouts such as bean or alfalfa (until steaming hot). Always wash vegetables and fruits (washed and then cooked are safest). Keep fresh cut melon or cut melon refrigerated for seven or fewer days.
2). What should we look for when it comes to dairy, juices, and ciders?
When choosing milk, juices, or ciders, make sure you choose pasteurized products. However, you can bring unpasteurized juice or cider to a rolling boil for at least 1 minute, before drinking to make it safe for consumption.
Cheese is always a real crowd pleaser, but to keep everyone happy, make sure you choose hard cheese, such as Asiago, Cheddar, Parmesan, or Swiss/Gruyere/Emmental. If a softer cheese is more to your liking, then some safe choices are cottage cheese, cream cheese, string cheese, and feta. Also, look for soft cheese that is clearly labeled made from pasteurized milk.
3). What specifically is notable regarding eggs and flour?
Always make sure that your eggs are cooked until the yolks and whites are firm. Egg dishes such as frittata, quiche, and casseroles should be cooked to an internal temperature of 165°F if they contain meat or poultry or 160°F if there is no meat. Always use pasteurized eggs in foods that will not be cooked to a safe temperature, such as mousse and salad dressing.
Be sure to choose food made with flour that is cooked following the package directions or recipe. Be sure that dough and batter are made with heat-treated flour and pasteurized eggs or that it is labeled “edible” or “safe to eat raw.”
This content was originally posted on the WDTV News website here.
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