3 Surprising Vegan Foods That May Make You Sick This Summer

It is a common myth that only foods of animal origin such as meat, seafood, eggs and dairy products can cause food poisoning.

But many plant-based foods such as burgers, salads or desserts can also contain disease-causing microbes (pathogens), but seem to be completely fine.

As the warmer months begin, here’s what you need to keep in mind to protect yourself and your party guests from food-borne illnesses when serving plant-based foods.

With a little preparation, you can make your next summer barbecue or picnic memorable for all the right reasons.

It’s a risky time of year

Summer means gathering with families and friends, on the beach, in the park and at home – in the heat, sometimes without access to cooling or with leftover food on the table.

And plant-based foods will probably also be on the menu, such as burgers, salads and fruit.

There is often no easy way to determine whether food is safe for consumption. It doesn’t have to look spoiled, there are tell-tale signs that it has gone bad, such as unpleasant changes in smell or texture. Even if a food doesn’t look or smell “bad,” it can still make you or your guests sick.

Depending on the available nutrients, acidity, water content of the food, and how it was processed and stored, plant-based foods can still provide the right conditions for pathogen growth and still be perfectly fine.

So let’s take a look at an Australian barbecue with a selection of plant-based burgers, salads and fruit.

1. Burgers

Vegan grill items like lentil burgers and processed plant-based patties are high in protein and moisture. This can promote the growth of bacteria if not cooked or stored properly.

For example, a study in Finland tested vacuum-packed vegetarian sausages and found high levels Clostridium botulinum Spurs. This is the pathogen that causes botulism, a rare nervous system disorder that can be fatal if left untreated.

2. Salads

Starchy salads, such as those with potatoes, pasta or rice, are susceptible to contamination Bacillus cereusa type of bacteria widespread in the environment. It produces heat-stable spores that survive cooking. The bacteria multiply when the food is stored at warm temperatures.

Leafy greens and raw sprouts such as alfalfa are also often linked to outbreaks of diseases caused by Escherichia coli (or E.coli short) and Salmonella because these products are usually eaten raw.

Salads and other dishes that require a lot of effort to prepare can also be contaminated with pathogens in the kitchen.

For example, many people naturally carry weight Staphylococcus aureus in her nose. These bacteria can get into food and produce toxins if the cook does not wash their hands thoroughly before handling food.

People who handle food are also often associated with foodborne norovirus outbreaks due to poor hand hygiene.

These pathogens generally cause intestinal symptoms such as vomiting and/or diarrhea that improve in approximately a few days to a week. However, some people experience serious or life-threatening complications. For example, Shiga toxin, produced by E.coli is a common cause of hemolytic uremic syndrome, a serious condition that can lead to permanent kidney damage or death.

3. Fruit

While many people are familiar with the food safety risks of desserts containing custard or cream, perhaps fewer are aware of the risks associated with the humble fruit plate.

Fruit plates can be risky because cutting the fruit can transfer bacteria that are naturally found on the peel or rind to the interior surfaces.

In 2018, 22 cases of listeriosis were linked to consumption of cantaloupe (rockmelon) supplied by an Australian grower. Last year, a deadly outbreak of salmonellosis in the United States was also attributed to consumption of contaminated melons.

Frozen berries have also been implicated in several outbreaks of hepatitis A in Australia and abroad in recent years.

What can I do?

When preparing plant-based foods for a barbecue or picnic this summer, here are some ways to minimize the risk of you or your guests getting sick:

• Wash your hands thoroughly before handling food, separate raw and cooked foods, and work with clean utensils and surfaces. This is to avoid contamination of the food itself and contamination between foods

• Cook foods like plant-based burgers and vegetarian sausages until piping hot

• After cooking starchy foods like rice, pasta, and potatoes, place them in a shallow container to cool on the counter. Then place the container in the refrigerator. Do not place these starchy foods in the refrigerator hot as this will increase the temperature in the refrigerator, which could lead to faster growth of microbes

• Avoid buying damaged or damaged fruits and vegetables and store cut fruits in the refrigerator

• Transport food to an event in an insulated bag or cooler with ice bricks and only remove it when it’s time to serve

• Once the food has been served, leftovers should be covered and returned to the refrigerator or an insulated container. If the food has been out of the refrigerator for four hours or longer (including storage, preparation, transportation, and serving), throw it away.

It’s also worth considering how much food you really need. It’s easy to eat too much, creating leftovers that can make you sick if not stored properly.