On Food and Cooking

This     selected    list    demonstrates    that    raw

produce is  capable of  causing a   wide    range

of   food-borne  illnesses.  These   disease

outbreaks   are not common  or  a   cause   for

great    concern,    but     they    do  mean    that

produce should  be  prepared    carefully,  and

ideally  should  be  cooked  for     people  with

weak    immune  systems —   the very    young

and  very    old     and     people  suffering   from

other   illnesses.

Microbe Food

Clostridium botulinum Garlic in oil

E.
coli

Salad   bars,   alfalfa and radish  sprouts,

melons, apple   juice

Listeria Cabbage (long cold storage)

Salmonella Salad bars, alfalfa sprouts,
orange juice, melons, tomatoes

Shigella Parsley, lettuce

Staphylococcus Prepared salads