Eating some traditional Irish foods could leave you with a bout of food poisoning, an expert warns.
Celebrators all over the world eat corned beef and cabbage to honor St. Patrick, who is the patron saint of Ireland.
But because of how the first one is made and served, it can become a home for bugs that could be deadly.
A professional warns that eating some traditional Irish foods on St. Patrick’s Day could make you sick.
SickHoliday’s founder, Richard Conroy, said, “Being half Irish myself, I know how well a pint of Guinness and a portion of corned beef hash go together.”
That’s a snack that you can find in Irish pubs all over the world, especially in Ireland and the United States.
But there’s a good reason to avoid the corned beef and eat something else instead; if it’s not cooked right, it can really make you sick.
Most of the time, though, it’s a disaster waiting to happen when it’s mass-produced and served to drunk guests.
He added: My advice would be to avoid the corned beef pub snacks this St Patricks Day. Your stomach will thank you for it.
Corned beef from a tin is safe to eat, but corned beef from a freshly made deli could be bad for your health.
Because of how corned beef is cooked and served, it can become a place where stomach bugs that can be deadly can grow.
Corned beef holds a special place in many cultures. This salt-cured beef brisket often stars in holiday meals and deli sandwiches. However, like any perishable food, corned beef can cause foodborne illness if not handled properly. One common question is: can corned beef cause diarrhea? Keep reading to learn more about the risks and how to prevent them.
What is Corned Beef Exactly?
Before diving into the diarrhea risks let’s quickly cover what defines corned beef. Here are the key points
-
Corned beef is beef brisket cured in a salt and spice brine. The “corn” refers to the coarse salt kernels historically used, not maize.
-
The brisket is soaked in the curing brine for 4-6 weeks on average. This both preserves it and infuses flavor.
-
Nitrates and nitrites are used too. They help preserve the pink color and prevent deadly botulism bacteria growth.
-
Today corned beef is often sold pre-brined and ready to cook. Home cooks also make it from brisket in a salt and spice curing brine.
-
The most common cooking methods are simmering, boiling or slow cooking until tender Steaming is popular too.
Can Contaminated Corned Beef Cause Diarrhea?
Yes, corned beef that is contaminated with harmful bacteria can cause diarrhea. Undercooked corned beef or meat left out at room temperature provide ideal conditions for bacteria like Clostridium perfringens to multiply quickly.
C. perfringens is one of the most common causes of food poisoning overall in the United States. An estimated one million cases occur annually. And meat products are a common source, including corned beef.
When people eat contaminated corned beef, the bacteria release toxins in the intestines. This causes abdominal cramps and watery diarrhea within 6-24 hours on average after ingestion.
Other common symptoms of C. perfringens food poisoning include:
- Nausea and vomiting
- Abdominal pain and tenderness
- Mild fever
In most cases, the diarrhea and other symptoms resolve within 24 hours. But dehydration is a serious complication, especially among vulnerable groups like older adults.
In addition to C. perfringens, Salmonella and other bacteria can contaminate corned beef too. So proper handling is key to reduce diarrhea risks.
Proper Cooking and Handling to Avoid Diarrhea
Mishandling during cooking and storage provides the biggest risks of corned beef diarrhea. Here are some science-based tips to prevent foodborne illness:
Cook Thoroughly to Safe Temperature
-
Cook corned beef to an internal temperature of at least 145°F. Use a food thermometer to verify doneness. At this temperature, harmful bacteria are killed.
-
If reheating corned beef, heat to 165°F or higher. Reheated leftovers also need thorough cooking.
Handle Leftovers Safely
-
Refrigerate cooked corned beef within 2 hours – bacteria multiply quickly at room temp.
-
Store leftovers in shallow containers at 40°F or below to chill rapidly.
-
Discard corned beef left at room temperature over 2 hours – bacteria may have multiplied.
-
Use refrigerated leftovers within 3-4 days for optimal safety and quality.
Prevent Cross-Contamination
-
Use separate cutting boards, plates and utensils for raw corned beef vs. cooked.
-
Wash hands, surfaces and tools that touched raw corned beef before reusing to avoid spreading bacteria.
-
Sanitize countertops and sinks after preparing corned beef.
By taking these precautions, you can greatly reduce the risk of harmful bacteria and potential diarrhea.
Other Health Considerations with Corned Beef
In addition to foodborne illness risks, there are a few other health cautions to keep in mind with corned beef:
-
The high sodium content can increase blood pressure in salt-sensitive individuals. Moderation is key, especially for those with hypertension.
-
Frequent processed meat intake is associated with increased cancer risk according to health authorities. Occasional corned beef in moderation is likely fine.
-
Raw or undercooked corned beef poses higher listeriosis risks for pregnant women, older adults and those with weakened immunity. Cook corned beef thoroughly and handle it carefully.
So savor occasional corned beef, but be mindful of the sodium, cancer risk and foodborne illness factors.
Tips for Enjoying Corned Beef Safely
Here are some final tips for safely enjoying delicious corned beef without diarrhea or other issues:
-
Select high-quality corned beef from a trusted source and check “sell by” or “use by” dates.
-
Rinse corned beef before cooking to reduce excess sodium levels.
-
Cook in lightly salted water or broth vs. the spice packet to control your sodium intake.
-
Opt for smaller 3-4 ounce portions of corned beef with lots of vegetables as the bulk of the meal.
-
Substitute corned beef for another protein on your deli sandwich or in hash to boost nutrition.
-
When dining out, ask about how the corned beef is handled and cooked to assess food safety practices.
With proper handling and moderation, you can keep enjoying corned beef as a tasty addition to many meals. Just be mindful of risks like diarrhea when poor food safety practices are used in preparation and storage. Follow the guidelines here to prevent illness and balance its consumption as part of an overall healthy diet.
ANOTHER BENEFIT OF ST PATRICK’S DAY
A pint of Guinness each day may help to prevent you from going deaf, research in December suggested.
Scientists at Pennsylvania State University think that the drink’s high iron content helps protect against hearing loss.
While leafy green vegetables, brown rice and some meat may also help, according to the study.
But about 30% of people in the world are thought to be anemic, which means they could lose their hearing, according to experts.
Most of the time, “corned” meat is a cut of beef like brisket, rump, or round that has been pickled or cured in brine.
It then needs to be cooked properly, with the temperature reaching 70°C (158°F).
But without an accurate thermometer, it’s hard to tell if the meat is fully cooked or not.
Often, the beef is left to cool before being reheated and served the next day.
However, if it hasnt been refrigerated promptly, its prone to forming Clostridium perfringens bacteria, which causes gastroenteritis.
It will keep bugs alive if it isn’t heated up to at least the same temperature it was cooked the next day.
It comes after several notable bouts of corned beef food poisoning. In 1993, a St Patricks Day outbreak of food poisoning affected 150 people in Cleveland, Ohio.
An investigation revealed how all had eaten corned beef from a particular deli. The meat hadnt been cooled properly and had then been served the next day at room temperature.
It happened in Virginia on the same day and in the same year; 115 people got sick after corned beef was served lukewarm.
The Untold Truth Of Canned Corned Beef
FAQ
What are the side effects of canned corned beef?
What are the symptoms of corned beef food poisoning?
What is unhealthy about corned beef?
Can corned beef give you gas?
Can raw corned beef cause food poisoning?
Anything in between could put you at risk for food poisoning. Czerwony also recommends putting raw corned beef on the bottom shelf of the fridge so juices don’t accidentally spill on other items. That’s another way for bacteria to spread.
Is it safe for diabetics to eat cornflakes?
It is not recommended that diabetics consume corn flakes as this is a food with a high glycemic index. This means that when consumed, the absorption of the sugar present in it is done quickly, leading to blood glucose spikes, which is not at all interesting for diabetics.
Is corned beef safe to eat?
There is a food temperature danger zone.” Czerwony said the food temperature danger zone is 40 degrees to 140 degrees. If you are going to be storing the corned beef, it has to be colder than 40 degrees and if you are serving it, it has to be warmer than 140 degrees. Anything in between could put you at risk for food poisoning.
Is corned beef linked to Mitchell Carey’s death?
C. perfringens -containing corned beef was also linked to the death of television broadcaster and former Scotland international soccer player Bob Wilson’s son, Mitchell Carey, back in 2011. Carey suffered organ failure and died after contracting C. perfringens type A, an extremely rare form of the bacteria.