this post was submitted on 07 Jan 2025
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Which follows, because processing and cooking kills a lot of the bacteria in food.
I'm trying to remember what the other most likely contaminated food was, but the one I remember is alfalfa sprouts.
My wife and I had terrible food poisoning around 10 years ago, she had it worse than me, and her dish was covered in sprouts while I merely sampled some of it.
I'm not sure how great this source is but this is one of them. Taking guidance from what has been contaminated most in the past and the ways you can avoid it is probably the safest course forward without a working FDA:
https://www.healthline.com/nutrition/foods-that-cause-food-poisoning