Not all food can go straight to the plate without going through the fire. Although raw fruits, salads and vegetables are part of many people's eating routine, some ingredients require cooking or pasteurization to reduce the risk of contamination by bacteria, toxins and other compounds harmful to health.
In an interview with Eating Well, Donald W. Schaffner, an expert in food science, pointed out five foods that deserve special attention before consumption.
1. Raw cake or cookie dough
Eating the dough before baking may seem harmless, but it is not recommended. The best-known risk is from raw eggs, which may contain Salmonella. However, they are not the only problem.
According to Schaffner, raw flour can also carry pathogens like Salmonella and E. coli. Therefore, cake, biscuit and cookie doughs should only be consumed after baking.
2. Unpasteurized milk
Raw or unpasteurized milk is associated with foodborne illness outbreaks, especially in the United States.
Nutritionist Jessica Clancy-Strawn explains that pasteurization is the step capable of eliminating microorganisms such as E. coli, Campylobacter, Listeria and Salmonella. Without this process, consumption can pose a health risk.
3. Rare ground beef
Raw or undercooked meats are also on the attention list. In the case of ground meat, the risk is greater because grinding can spread bacteria throughout the meat mass.
Schaffner points out that undercooked burgers continue to be associated with outbreaks of food-borne illnesses. Therefore, the recommendation is to cook the ground meat well before consuming.
4. Dried beans
Some types of dried beans contain toxic natural compounds called phytohemagglutinins. When food is not cooked correctly, these substances can cause health problems.
According to Schaffner, proper cooking is essential to inactivate toxins. Preparation in a pressure cooker can help ensure that the beans reach the required temperature.
5. Shiitake and morel mushrooms
Not all mushrooms should be eaten raw. Some wild species are toxic and should never enter food without secure identification. Others, like shiitake and morel, can also cause problems when raw or undercooked.
Schaffner says certain mushrooms have mild toxicity and need to be cooked to reduce risk. In the case of shiitake, Jessica Clancy-Strawn explains that raw or undercooked consumption can cause flagellated dermatitis, a reaction associated with lentinan, a compound that is inactivated by heat.
Furthermore, cooking helps to break down the chitin present in the cell walls of mushrooms, facilitating digestion and improving nutrient absorption.
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