Dirty food: 5 of the most common causes of food poisoning

Aflatoxins come from a mildew that thrives primarily in the humid climate of the tropics and subtropics. Because this fungus, Aspergillus, loves fat, common targets are nuts and seeds (but also grains and corn.) According to the WHO, Aspergillus leads to the destruction of 25 percent of the world's crops every year...

... and long-term exposure to even small amounts of aflatoxins can lead to liver cancer. They can also harm the development of a baby in the womb. Higher concentrations can lead to acute liver poisoning and even death. Cooking or frying doesn't necessarily completely destroy the toxins, so it's important to always check your food for mold. If you find any, dump it!

Salmonella are bacteria that occur in the gastrointestinal tract of many animals. The infection is often asymptomatic, meaning you don’t show signs of being ill. Contamination usually happens when hygiene standards aren't met — and it doesn’t just affect chickens and eggs, but also things like herbal tea or sesame seeds. You can destroy these pathogens by cooking. Salmonella doesn't like heat.

Escherichia coli is an intestinal bacterium that performs important functions in our body. But an overexposure to E. coli can lead to various infections, especially in people who have a weak immune system. EHEC bacteria are particularly dangerous. These are coli bacteria that produce toxins that lead to intestinal inflammation.

Just like salmonella, coli bacteria can be killed with heat. However, lettuce heads or cucumbers can also be infested, and they’re not typically cooked before they’re eaten. For the sake of your health, it's best to buy vegetables as fresh as possible. Especially if you plan to eat them raw.

Listeria are extremely resilient bacteria, and they're almost everywhere. Unfortunately, this sometimes includes our food. In our bodies, they can lead to blood poisoning and meningitis, with older people and small children being especially vulnerable. You can destroy listeria with heat, but do it right: Cook your food for at least 10 minutes at a minimum of 70 degrees Celsius (160 Fahrenheit).

Norovirus is one of the most common causes of the good old stomach flu. As with bacteria, a lack of hygiene is the main route of entry into processed foods. The viruses can survive on vegetables or meat for up to twelve days. Heat also helps against viruses, and washing your hands regularly and well can help prevent an infection.

Yes, food can be contaminated with germs during production and transportation. But the same can also occur right inside your home. That said, there's no need to despair if you follow a few simple home hygiene rules. First and foremost: Always wash your hands before cooking…

... and don't use the same knives and cutting boards for raw meat and raw vegetables. Also, when you're at the supermarket, put refrigerated foods in an insulated bag so they stay cold. At home, meat and fish should be cooked for at least ten minutes at a minimum of 70 degrees Celsius ⁠— and then eaten quickly.