Many people may not be aware that sandwiches are high risk food illness items.
Sandwiches can contain perishable foods (those likely to spoil or become unsafe – if not kept refrigerated) or raw vegetables – that if not washed – can harbor dangerous bacteria. Likewise, if sandwiches are not prepared, packed, and stored properly – bacteria growth can occur and cause food illness.
Recent food illness outbreaks linked to agricultural water have caused industry experts to question why there are not adequate food safety regulations for where irrigation water sources originate or for agricultural runoff.
Currently, growers aren’t required to test their irrigation water for pathogens – such as E. coli. As a result, contaminated water can end up on fruits and vegetables and can contaminate other water sources.
National Wine and Cheese Day encourages people to experiment and enjoy one of the most basic, and classic, food-and-drink pairings.
But before you celebrate, educate yourself on the prevalence of harmful bacteria in various types of cheeses. Soft cheeses made with raw (unpasteurized) milk can contain harmful germs such as Listeria.
Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated because they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
Oysters can be contaminated with a variety of foodborne pathogens such as E. coli, norovirus, and Vibrio vulnificus and can put you at risk for infections.