In this episode of The Health Deli, we dive into the not-so-appetizing world of foodborne illness—where the risks are real, and the vocabulary is, well… crapulent. Join Mike, Andrew, Mark, and Michelle as they serve up a smorgasbord of facts, fun, and a few questionable pronunciations. We break down the causes, symptoms, and surprising sources of common pathogens like Norovirus, Campylobacter, Salmonella, and more. From contaminated lettuce to the dangers of raw sprouts, you'll learn why what you eat—and how it’s prepared—matters more than you might think. Grab your aprons (and maybe some gloves), and prepare to be informed, grossed out, and entertained.

The best ways to avoid infection are to wash hands and food preparation equipment/areas and cook meat to the appropriate temperatures:Ground Meats:Ground beef, pork, and lamb: 160°F (71°C). Ground poultry: 165°F (74°C).

Tip:Insert the thermometer into the thickest part of the patty or ground meat to ensure it reaches the correct temperature, according to FoodSafety.gov.

Whole Cuts of Meat:Beef, pork, and lamb steaks, roasts, and chops: 145°F (63°C), with a 3-minute rest time. Poultry (whole or ground): 165°F (74°C)

Reheat leftovers to 165°F (74°C)