Nutritionist Tracy Brigman from the University of Georgia (USA) and food safety expert Darin Detwiler from Northeastern University in Boston said According to the Daily Mail, boiled eggs, rice and melon should be consumed immediately after cooking or cutting. Eating them within a day or two increases the risk of food poisoning.
The nutritionist explained that eggshells act as a protective coating against bacteria. If you peel a boiled egg and put it, for example, in the refrigerator or on the table, bacteria that cause infectious Listeriosis can accumulate on the surface of the product. Symptoms of the disease include diarrhea, fever, headache and myalgia (muscle pain). Hard boiled eggs are safe for about a week as long as they are in their shells.
Detwiler highly recommends eating the melon immediately after cutting it. Even when stored in the refrigerator, pathogenic microorganisms such as salmonella and Listeria can begin to multiply rapidly in the pulp. The expert also warns against buying melons that have already been cut into pieces or cut in half. The truth is that since this fruit grows close to the soil surface, it can be exposed to pathogens that live in soil or water, as well as pathogens carried by animals. The skin of the melon has a porous and porous structure that allows bacteria to “stuck” inside. It is impossible to effectively clean the outer surface. When cutting, pathogens can penetrate the pulp, which has an ideal environment for their reproduction.
It is also stated that it is not desirable to consume boiled rice that has been kept in the refrigerator for more than a day. Cooking grains does not eliminate the spore-forming bacteria Bacillus cereus, which causes illnesses accompanied by abdominal pain, vomiting and diarrhea.
used to be a doctor saidHow to avoid food poisoning.