Improper food storage, preparation, and hygiene can lead to food poisoning. Some foods to pay special attention to while preparing that commonly cause food poisoning include meat products, leafy greens, and rice.
Food poisoning happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins.
Also known as foodborne illness, it can cause a range of symptoms, most commonly stomach cramps, diarrhea, vomiting, nausea and loss of appetite.
Pregnant women, young children, the elderly and people with chronic illnesses have a greater risk of becoming ill with food poisoning.
Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked.
Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning.
This is mainly due to two types of bacteria, Campylobacter and Salmonella, which are commonly found in the guts and feathers of these birds.
These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them (1, 2).
In fact, research from the UK, US and Ireland found that 41–84% of raw chicken sold in supermarkets was contaminated with Campylobacter bacteria and 4–5% was contaminated with Salmonella (3, 4, 5).
The rates of Campylobacter contamination were slightly lower in raw turkey meat, ranging from 14–56%, while the contamination rate for raw duck meat was 36% (6, 7, 8).
The good news is that although these harmful bacteria can live on raw poultry, they’re completely eliminated when meat is cooked thoroughly.
To reduce your risk, ensure poultry meat is cooked through completely, do not wash raw meat and ensure that raw meat does not come in contact with utensils, kitchen surfaces, chopping boards and other foods, since this can result in cross-contamination (9).
Hey there, folks! Ever bit into a crisp, juicy apple and thought, “This is nature’s candy, no way it can hurt me”? Well, hold onto yer hat, ‘cause I’m about to drop a bombshell. Yes, you can get food poisoning from an apple. It ain’t common, but it happens when those innocent-looking fruits get tainted with nasty bugs or chemicals. In this deep dive, we’re gonna unpack how this happens, what to watch out for, and how to keep your apple-munching safe and sound. So, let’s get rollin’!
The Straight Answer: Can Apples Make You Sick?
Right off the bat, lemme say it loud and clear: apples can indeed cause food poisoning if they’re contaminated. We’re talkin’ bacteria like E. coli, Salmonella, and Listeria that can hitch a ride on the skin or sneak inside through tiny cuts. It can also come from pesticide gunk if you don’t wash ‘em proper. But don’t panic just yet—most apples are perfectly fine to eat, and with a few smart moves, you can dodge the risk. Stick with me, and I’ll break it all down so it’s crystal clear.
How Does an Apple Turn Into a Health Hazard?
Now, you might be wonderin’, how the heck does something as wholesome as an apple become a danger zone? Lemme walk ya through the ways these fruits can pick up some nasty stuff. It’s kinda like a sneaky game of tag, where germs jump on at different stages.
- Dirty Water in the Fields: When apples are growin’, farmers use water to irrigate ‘em. If that water’s got bacteria from nearby animal poop or sewage, guess what? It can splash onto the fruit. Yuck!
- Soil Shenanigans: Apples that drop to the ground or touch contaminated dirt can get coated with harmful germs. Soil ain’t always clean, ya know.
- Critter Contact: Birds, rodents, and other lil’ critters can leave their droppings on apples while they’re still on the tree. That’s a direct ticket for pathogens to join the party.
- Sloppy Handling: During harvest or packin’, if workers ain’t washin’ their hands or the equipment’s dirty, bacteria can spread like wildfire.
- Storage Slip-Ups: If apples are kept in warm, damp spots, or near raw meat in your fridge, microbes can multiply faster than rabbits. Cross-contamination is a real sneaky bugger.
- Wax Traps: Some store-bought apples got a shiny wax coat to keep ‘em fresh. Problem is, if they ain’t washed before waxin’, bacteria or pesticide residue gets trapped under it. Kinda like lockin’ the enemy inside!
See, it’s not the apple itself that’s bad—it’s what it comes into contact with along the way. And once those germs are on there, they’re just waitin’ for you to take a big ol’ bite.
What Kinda Germs Are We Talkin’ About?
Alright, let’s get specific. Not all bugs are created equal, and some of these nasties can really knock you down. Here’s a quick rundown of the usual suspects that might be lurkin’ on your apple, along with what they do to ya. I’ve tossed it into a table so it’s easy to peep.
| Contaminant | Where It Comes From | What It Does to Ya |
|---|---|---|
| Salmonella | Dirty soil, water, or handling | Diarrhea, fever, and tummy cramps—ouch! |
| E. coli | Animal or human waste contamination | Severe cramps, bloody diarrhea, no fun at all. |
| Listeria monocytogenes | Bad storage or processing equipment | Serious infections, super risky for preggo gals or weak immune folks. |
| Pesticide Residues | Chemical sprays on apple skin | Allergic reactions or long-term nerve issues if ya eat tons unwashed. |
| Mold & Yeasts | Damaged fruit in moist air | Allergic reactions, some molds got toxins that mess ya up. |
These critters don’t grow inside a healthy apple naturally, but they stick to the surface or sneak in if the fruit’s bruised or cut. That’s why ya gotta be careful with damaged apples—they’re like open doors for these jerks.
What Happens If You Eat a Bad Apple?
So, let’s say you munched on a contaminated apple. What’s gonna happen? Well, food poisoning ain’t no picnic, my friend. The symptoms can hit ya anywhere from a few hours to a couple days after eatin’ it, dependin’ on the germ and how much got into your system. Here’s what you might feel:
- Nausea: That queasy, “I’m gonna hurl” feelin’.
- Vomitin’: Yup, you might actually toss your cookies.
- Diarrhea: Your gut just wants to get rid of everything, pronto.
- Abdominal Cramps: Feels like someone’s twistin’ your insides.
- Fever: Your body’s fightin’ back, so you might heat up.
- Headache: Just to add insult to injury, ya might get a poundin’ head.
Most of the time it’s mild and passes in a few days. But for kiddos pregnant peeps, older folks, or anyone with a weak immune system, it can get real serious. We’re talkin’ dehydration, kidney trouble, or worse. If symptoms get bad—think high fever or blood in your stool—don’t mess around. Get to a doc quick.
How Common Is This Apple Poisonin’ Thing?
Before ya swear off apples forever lemme ease your mind a bit. Food poisoning from apples ain’t happenin’ every day. Compared to stuff like leafy greens or raw chicken, apples are pretty low on the risk list. There’ve been a few outbreaks over the years sure, especially with unpasteurized apple cider, but it’s rare for a single apple to take ya down. The key is that good farm practices, proper washin’, and smart storage cut the danger way down. Still, it’s worth knowin’ the risks, ‘specially if you’re in a vulnerable group.
Prevention Tips: Keepin’ Your Apples Safe to Munch
Alright now that we’ve scared ya a bit let’s talk about how to avoid this mess altogether. I’ve been eatin’ apples my whole life, and with a few simple tricks, I’ve never had a problem. Here’s how we can all stay safe without givin’ up on this tasty snack.
- Wash ‘Em Good: Always rinse your apples under cold runnin’ water. Grab a clean brush and scrub the skin to get off dirt and germs. Don’t use soap though—it can leave weird stuff behind.
- Ditch the Damage: If an apple’s got bruises or cuts, either toss it or cut those parts away. Them spots are like germ hotels.
- Store Smart: Keep apples in the fridge, ideally in the crisper drawer, at around 32-40°F. Don’t let ‘em sit near raw meat or other funky stuff to avoid cross-contamination.
- Hands Off the Germs: Wash your hands with soap before and after handlin’ apples. Sounds basic, but it’s a game-changer.
- Pick Trusted Sellers: Buy from folks or stores ya trust. Farmers’ markets or big chains usually got better safety checks than some random roadside stand.
- Watch the Cider: If you’re sippin’ apple cider, make sure it’s pasteurized. The unpasteurized stuff can carry bacteria since it ain’t heated to kill ‘em off. Boil it if ya gotta.
- Cook When in Doubt: If you’re worried about an apple or makin’ stuff like pies or sauce, cookin’ it hot enough kills most germs. It’s a safe bet for risky fruit.
- Don’t Mix and Match: Keep apples away from raw foods in your kitchen. Separate cuttin’ boards and knives for produce and meat. Ain’t worth the risk.
Followin’ these steps is like puttin’ a shield around your health. It don’t take much time, and it lets ya enjoy apples without the worry.
What About Pesticides and Wax? Are They a Big Deal?
You mighta noticed apples at the store lookin’ all shiny and perfect. That’s often ‘cause of a wax coat they slap on to keep ‘em fresh longer. Now, this wax is food-safe, approved by the bigwigs at health agencies, but here’s the kicker: it can trap dirt or bacteria underneath if the apple wasn’t cleaned first. Plus, conventional apples might have pesticide residue on the skin from farmin’ chemicals.
Don’t get me wrong—these ain’t gonna poison ya right away. But over time, eatin’ unwashed apples with this gunk could mess with ya, causin’ allergies or other weird health stuff. Organic apples got less synthetic junk, but even they might have natural pesticides, so washin’ is still a must. If you’re super paranoid about it, peelin’ the skin works, but ya lose some good fiber and nutrients. I usually just scrub ‘em hard and call it a day.
Special Cases: Cider, Applesauce, and Rotten Apples
Let’s chat about a few apple extras that can trip ya up if you’re not careful. First up, apple cider. Like I said earlier, if it ain’t pasteurized, it’s a gamble. The heatin’ process zaps germs, so without it, you’re rollin’ the dice on E. coli or Salmonella. Always check the label, or heat it up yourself if you’re unsure.
Then there’s applesauce. Homemade stuff can be risky if ya use bad apples or don’t cook it proper. Store-bought is usually pasteurized, so it’s safer. Just don’t let it sit out too long after openin’. And rotten apples? Oh man, if someone eats one by mistake, get ‘em to drink lotsa water to flush things out, and keep an eye on ‘em. Rest up, skip solid food for a bit, and if they’re feelin’ real rough, call a doc. Rotten fruit often got mold or bacteria that can make ya sick quick.
Busting Myths: Are Apples Always Safe ‘Cause They’re Natural?
I’ve heard folks say, “It’s just fruit, it’s straight from nature, how can it hurt me?” Lemme bust that myth right now. Nature don’t care if it’s an apple or a mushroom—germs can live anywhere if the conditions are right. Bacteria don’t play favorites, and pesticides don’t magically disappear. A shiny apple might look clean, but it could be hidin’ trouble under that gloss. So, don’t assume natural means safe. Treat every apple like it needs a lil’ TLC before it hits your mouth.
Why Some Folks Gotta Be Extra Careful
Not everyone reacts the same to food poisonin’. If you’re young, old, pregnant, or got a weak immune system, a bad apple can hit ya harder than a ton of bricks. For example, Listeria is extra dangerous for preggo gals ‘cause it can harm the baby. Kids and seniors might get dehydrated fast from diarrhea or vomitin’. If you or someone ya love falls into these groups, be super strict with washin’, storin’, and maybe even cookin’ apples to kill off any risks.
What If Ya Think You Got Sick from an Apple?
Alright, let’s say ya ate an apple and now you’re feelin’ off. What do ya do? First, don’t freak out. Drink plenty of water or somethin’ with electrolytes to stay hydrated—diarrhea can dry ya out quick. Rest up, and hold off on eatin’ heavy stuff ‘til your gut calms down. If things ain’t gettin’ better after a day or two, or if ya got a high fever, blood in your poop, or can’t keep fluids down, get to a doctor ASAP. It’s also a good idea to let your local health folks know, just in case there’s a bigger issue with the batch ya bought.
Wrappin’ It Up: Enjoy Apples Without the Worry
So, there ya have it, my friends. Can you get food poisoning from an apple? Yup, it’s possible if the fruit’s contaminated with bacteria, pesticides, or handled wrong. But let’s not let that scare us off one of the best snacks out there. Apples are packed with vitamins, fiber, and that sweet crunch we all crave. The trick is to handle ‘em right—wash ‘em thorough, store ‘em cool, and don’t mess with damaged or sketchy ones.
I’ve been chompin’ on apples since I was a kid, and with these tips, I ain’t never had a bad run-in. We can all keep enjoyin’ this fruit without a second thought if we stay smart about it. Got a funky-lookin’ apple or a question ‘bout safety? Toss it or ask away—I’m all ears! Let’s keep our kitchens safe and our bellies happy. Catch ya later!
Vegetables and Leafy Greens
Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw.
In fact, fruits and vegetables have caused a number food poisoning outbreaks, particularly lettuce, spinach, cabbage, celery and tomatoes (10).
Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria. This can occur across various stages of the supply chain.
Contamination can occur from unclean water and dirty runoff, which can leach into the soil that fruits and vegetables are grown in (11).
It can also occur from dirty processing equipment and unhygienic food preparation practices. Leafy greens are especially risky because they are often consumed raw (12).
In fact, between 1973 and 2012, 85% of the food poisoning outbreaks in the US that were caused by leafy greens such as cabbage, kale, lettuce and spinach were traced back to food prepared in a restaurant or catering facility (13).
To minimize your risk, always wash salad leaves thoroughly before eating. Do not purchase bags of salad mix that contain spoiled, mushy leaves and avoid pre-prepared salads that have been left to sit at room temperature.
Fish and Shellfish
Fish and shellfish are a common source of food poisoning.
Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish.
Histamine is not destroyed by normal cooking temperatures and results in a type of food poisoning known as scombroid poisoning. It causes a range of symptoms including nausea, wheezing and swelling of the face and tongue (14, 15).
Another type of food poisoning caused by contaminated fish is ciguatera fish poisoning (CFP). This occurs due to a toxin called ciguatoxin, which is mostly found in warm, tropical waters.
At least 10,000–50,000 people who live in or visit tropical areas get CFP each year, according to estimates. Like histamine, it is not destroyed by normal cooking temperatures and therefore the harmful toxins are present after cooking (16).
Shellfish such as clams, mussels, oysters and scallops also carry a risk of food poisoning. Algae that are consumed by shellfish produce many toxins, and these can build up in the flesh of shellfish, posing danger to humans when they consume the shellfish (17).
Store-bought shellfish are usually safe to eat. However, shellfish caught from unmonitored areas may be unsafe due to contamination from sewage, stormwater drains and septic tanks.
To reduce your risk, purchase store-bought seafood and ensure you keep it chilled and refrigerated before cooking. Make sure fish is cooked through, and cook clams, mussels and oysters till the shells open. Throw away the shells that don’t open.
Rice is one of the oldest cereal grains and a staple food for more than half the world’s population. However, it is a high-risk food when it comes to food poisoning.
Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning.
These spores can live in dry conditions. For example, they can survive in a package of uncooked rice in your pantry. They can also survive the cooking process (18).
If cooked rice is left standing at room temperature, these spores grow into bacteria that thrive and multiply in the warm, moist environment. The longer rice is left standing at room temperature, the more likely it will be unsafe to eat (19).
To reduce your risk, serve rice as soon as it has been cooked and refrigerate leftover rice as quickly as possible after cooking. When reheating cooked rice, make sure it is steaming hot all the way through (19).
Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning.
They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing.
Contamination can occur directly through contact with contaminated raw meat or by poor hygiene by deli staff, poor cleaning practices and cross-contamination from unclean equipment such as slicer blades (20, 21).
The reported rates of Listeria in sliced beef, turkey, chicken, ham and paté range from 0–6% (22, 23, 24, 25).
Of all the deaths caused by Listeria-contaminated deli meats, 83% were caused by deli meat sliced and packaged at deli counters, while 17% were caused by pre-packaged deli meat products (26).
It is important to note that all meat carries a risk of food poisoning if it is not cooked or stored properly.
Hotdogs, minced meat, sausages and bacon should be cooked thoroughly and should be consumed immediately after being cooked. Sliced lunch meats should be stored in the refrigerator until they are ready to be eaten.
Pasteurization is the process of heating a liquid or food to kill harmful microorganisms.
Food manufacturers pasteurize dairy products including milk and cheese to make them safe to consume. Pasteurization kills harmful bacteria and parasites such as Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria and Salmonella.
In fact, sales of unpasteurized milk and milk products are illegal in 20 US states (27).
Between 1993 and 2006, there were more than 1,500 cases of food poisoning, 202 hospitalizations and two deaths in the US resulting from drinking milk or eating cheese made with unpasteurized milk (28).
What’s more, unpasteurized milk is at least 150 times more likely to cause food poisoning and 13 times more likely to result in hospitalization than pasteurized dairy products (29).
To minimize your risk of food poisoning from unpasteurized dairy, purchase pasteurized products only. Store all dairy at or under 40°F (5°C) and throw out dairy that is past its use-by date (30, 31).
While eggs are incredibly nutritious and versatile, they can also be a source of food poisoning when they’re consumed raw or undercooked.
This is because eggs can carry Salmonella bacteria, which can contaminate both the eggshell and the inside of the egg (32).
In the 1970s and 1980s, contaminated eggs were a major source of Salmonella poisoning in the US. The good news is that since 1990, improvements have been made in egg processing and production, which has led to fewer Salmonella outbreaks (33).
In spite of this, each year Salmonella-contaminated eggs cause about 79,000 cases of food poisoning and 30 deaths, according to the US Food and Drug Administration (FDA) (34).
To reduce your risk, do not consume eggs with a cracked or dirty shell. Where possible, choose pasteurized eggs in recipes that call for raw or lightly cooked eggs.
A number of fruit products including berries, melons and pre-prepared fruit salads have been linked to food poisoning outbreaks.
Fruits grown on the ground such as cantaloupe (rockmelon), watermelon and honeydew melon have a high risk of causing food poisoning due to Listeria bacteria, which can grow on the rind and spread to the flesh (35).
Between 1973 and 2011, there were 34 reported outbreaks of food poisoning associated with melons in the US. This resulted in 3,602 reported cases of illness, 322 hospitalizations and 46 deaths.
Cantaloupes accounted for 56% of the outbreaks, watermelons accounted for 38% and honeydew melons accounted for 6% (36).
Cantaloupe is a particularly high-risk fruit due to its rough, netted skin, which provides protection for Listeria and other bacteria. This makes it difficult to completely remove bacteria, even with cleaning (37).
Fresh and frozen berries including raspberries, blackberries, strawberries and blueberries are also a common source of food poisoning due to harmful viruses and bacteria, particularly the hepatitis A virus.
The main causes of berry contamination include being grown in contaminated water, poor hygiene practices of berry pickers and cross-contamination with infected berries during processing (38).
Washing fruit before you eat it can reduce the risks, as can cooking it. If you’re eating melon, make sure to wash the rind. Eat fruit as soon as it’s cut or place it in the fridge. Avoid pre-packaged fruit salads that have not been chilled or stored in a fridge.
Raw sprouts of any kind, including alfalfa, sunflower, mung bean and clover sprouts, are considered to have a high risk of causing food poisoning.
This is mainly due to the presence of bacteria including Salmonella, E. coli and Listeria.
Seeds require warm, moist and nutrient-rich conditions for the sprouts to grow. These conditions are ideal for the rapid growth of bacteria.
From 1998 to 2010, 33 outbreaks from seed and bean sprouts were documented in the US, and were reported to have affected 1,330 people (39).
In 2014, beansprouts contaminated with Salmonella bacteria caused food poisoning in 115 people, a quarter of whom were hospitalized (40).
The FDA advises that pregnant women avoid consuming any type of raw sprouts. This is because pregnant women are particularly vulnerable to the effects of harmful bacteria (41).
Fortunately, cooking sprouts helps kill any harmful microorganisms and reduces the risk of food poisoning.
Food Poisoning: Causes, Symptoms & Treatment by Dr.Berg
FAQ
Can you get food poisoning from eating an apple?
Like most fruits, apples can go bad and make you sick. An apple that is firm and has no signs of mold or holes from insects should be safe to eat.
What happens if you accidentally eat a bad apple?
“If you do end up accidentally eating something moldy and have an allergic reaction, seek medical help,” Coffman said. “Symptoms can include a sudden onset of shortness of breath, nausea, fever or diarrhea.”
What is the #1 food that causes food poisoning?
What are the first signs of food poisoning?