3 Vegan Foods That Can Make You Sick This Summer

It’s a Risky Time of Year

1. Burgers

Vegan barbecue items such as lentil burgers and processed plant-based patties contain high levels of protein and moisture, which may promote the growth of bacteria if not properly cooked or stored. For example, a study in Finland tested vacuum-sealed vegetarian sausages and found a high proportion contained Clostridium botulinum spores, the organism that causes botulism, a rare illness affecting the nervous system that can be fatal if untreated.

2. Salads

Starchy salads, such as those containing potato, pasta, or rice, are prone to contamination by Bacillus cereus, a species of bacteria widespread in the environment. It produces heat-stable spores that survive cooking. The bacteria then multiply when the food is stored in warm temperatures.

Leafy greens and raw sprouts, such as alfalfa, are also often implicated in outbreaks of illnesses caused by Escherichia coli (E. coli) and Salmonella, as these items are usually eaten raw. Salads and other dishes that require lots of handling during preparation can also be contaminated with pathogens in the kitchen.

3. Fruit

While many people are familiar with the food safety risks of desserts containing custard or cream, fewer may be aware of the risks associated with the humble fruit platter. Fruit platters can be risky as cutting the fruit can transfer bacteria naturally present on the peel or rind to the internal surfaces.

What Can I Do?

If you’re preparing plant-based food for a barbecue or picnic this summer, here’s how to minimize the risk of making you or your guests sick:

• Wash your hands well before handling food, separate raw and cooked food, and work with clean utensils and surfaces.
• Cook items such as plant-based burgers and vegetarian sausages until piping hot.
• After cooking starchy foods such as rice, pasta, and potatoes, transfer them to a shallow container to cool on the counter. Then place the container in the fridge. Don’t put these starchy items in the fridge hot, as this raises the temperature inside the fridge, which could allow faster growth of microbes.
• Avoid buying damaged or bruised fruit and vegetables, and store cut fruit in the fridge.
• Transport food to an event in an insulated bag or ice box containing ice bricks and take it out only when it’s time to serve.
• Once food has been served, leftovers should be covered and returned to the fridge or an insulated container. If the food has been out of the fridge for four hours or longer (including storage, preparation, transport, and serving), throw it out.

It’s also worth considering how much food you really need. It’s easy to over-cater, creating leftovers that can make you sick if not stored correctly.

Conclusion

It’s easy to assume that only animal products can cause food poisoning, but plant-based foods can also pose a risk. By following these simple guidelines, you can minimize the risk of making you or your guests sick. Remember to always prioritize food safety and take the necessary precautions to ensure a safe and enjoyable summer barbecue or picnic.