5 Foods You Don't Know Can Cause Food Poisoning

Nearly everyone has had food poisoning at least once. Every year, more than four million Canadians will get sick from a contaminated meal. Food poisoning can even be life-threatening, though the common symptoms tend to be cramping, diarrhea, and vomiting. Not fun.

You know that undercooking poultry or ground beef can raise your risk, but there are other foods that can expose you to the bacteria E. coli, listeria, and salmonella and more that can have you retching. We spoke with food experts who revealed the unexpected foods that can give you food poisoning, and how to avoid them.

* Sunny-side-up eggs

What's not to love about an oozy egg, especially over biscuits and gravy or a corned beef hash? Potential salmonella infection, that's what. Salmonella is among the most common causes of food poisoning. It can turn up in your egg courtesy of an infected laying hen.

* Rotisserie chicken

A piping-hot rotisserie chicken from the grocery store is a quick and tasty meal just be sure to eat it while it's still hot. If you leave it on the counter for a couple of hours, any bacteria on the bird could begin to flourish. (This is true if you roast your own chicken, as well.) You have to assume that the raw chicken and its juices are contaminated.

* Chicken liver

Some people may choose to chicken liver on the underdone side, but that could be a very risky choice. It's still chicken, and the livers can be loaded with the bacteria campylobacter, she warns.

* Burgers

Ground beef, pork, and poultry can be problematic because any pathogens on the surface before its ground ends up getting into all those little nooks and crannies. As with any meat, points out Gravely, colour is not a reliable indicator of doneness. For example, sometimes beef can look a bit pink, she says, even if it's cooked to a safe temperature. And sometimes it can look brown when it's not a safe temperature. Keep everyone safe and healthy with these grilling guidelines.

* Tuna

If it smells okay, it's probably okay, right? Wrong. When raw fish isn't stored properly before it's cooked, it can develop scombroid poisoning a type of food intoxication. For example, tuna is especially prone to this type of toxicity (other culprits include bluefish, mahi-mahi, and abalone). Infected fish can taste burnt or peppery. In addition to the regular gastro-misery, you may experience a rash on the face and upper body, flushing, and sweating.