THEThe risk of food poisoning does not only originate from the contamination of foods of animal origin, as in the case of bacteria that contaminate raw milk, unplugated milk cheeses or eggs. Vegetables can also hide pitfalls.
It underlines the countryside Safe2eat of the European Food Safety Agency in collaboration with the Ministry of Health (info on efsa.europa.eu/it/safe2eat).
Homemade preserves: attention to vegetables
The major risks come from green leafy vegetablesbulb vegetables and stem (Like onions and asparagus), tomatoes, melons, pods, legumes and fresh cereals, Burgled seeds and berries.
Cherry tomatoes, For example, they were the main source of infection For the 232 cases of salmonellosis Recorded in Europe between 2021 and 2024, other 200 cases are the ones who are the ones who are the dipulars and fresh spinachs, 500 infections between January 2023 and January 2025 originated from the buddled seeds. In Italy where it is used to prepare in the Conserva house, The prevalence rate of botulism-neuro-patralic disease due to microorganisms producing toxins-is among the highest in Europe.
The Safe2eat campaign recalls the rules to defend itself from intoxications: The vegetables must be cleaned in the water, by immersionwashing your hands well before and after cooking; Taglieri and tools are to be deducted every time and should not be used to prepare different foods; raw and cooked foods must be kept separate to avoid crusader contaminations; Purchable foods must stay in the fridge, less than 4 ° C.
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