You MUST eat these five foods on the same day you cook or open them to avoid getting sick as hell, hygiene experts warn

Examples of bacterial, parasitic and viral infections caused by food include salmonella, toxoplasma, listeria and norovirus, as well as E.coli.

The most common virus is norovirus, which affects one in fifteen people each year, although all infections can lead to serious illness, and some can even be fatal.

And speaking to DailyMail.com, experts have warned that an overwhelming number of these cases are the result of people unknowingly eating spoiled food.

Here are five surprising foods that can cause you serious harm if you don't eat them within a day of picking them up at the store.

Hard-boiled eggs

Eggs are susceptible to listeria, which infects about 1,600 Americans annually

Don't peel your hard-boiled eggs if you want them to last longer than 24 hours.

According to the United States Department of Agriculture (USDA), eggshells act as a protective layer to repel bacteria.

Once that layer is removed, bacteria can quickly enter the egg's pores and contaminate it.

Listeria has been shown to enter hard-boiled eggs that have been peeled.

In 2019, the CDC investigated a listeria outbreak linked to these eggs, which sickened at least eight people in five states.

The bacterium causes the infection listeriosis. Other common foods it has been linked to include unpasteurized milk, soft cheeses, vegetables, and meat products such as deli meats.

Symptoms usually begin one to four weeks after exposure and include headache, confusion, muscle aches and fever.

According to the CDC, about 1,600 people get sick from the infection in the U.S. each year, and about 260 people die.

After cooking eggs, the USDA recommends cooling them quickly in an ice bath and then refrigerating them within two hours.

The Food and Drug Administration (FDA) warns to “never leave boiled eggs or egg dishes out of the refrigerator for more than two hours — or more than one hour if the temperature rises above 90°F.”

If hard-boiled eggs are still in their shells, they are safe for about a week.

Experts recommend only peeling eggs when you are ready to eat them.

Grinded meat

In addition to salmonella, ground meat is also a hotspot for E. coli, a family of bacteria commonly found in the intestines of animals such as cattle, goats, sheep and deer.

The USDA warns that ground fight only lasts one day (maximum two) in the refrigerator before it starts to go bad.

Dr. Brigman said the high moisture content makes it more likely to attract bacteria once it's cool.

'Bacteria from the surface of raw, ground meat and sausage can be mixed into the product during the grinding process.

“This is why ground meat needs to be fully cooked to kill bugs,” she said.

In addition to salmonella, ground meat is also a hotspot for E. coli.

E. coli are bacteria that are commonly found in the intestines of animals such as cattle, goats, sheep and deer.

While most are harmless, some can cause a variety of gastrointestinal symptoms, including stomach cramps, bloody diarrhea and vomiting.

The exact figures vary, but it is estimated that E. coli infections cause approximately 265,000 illnesses and 100 deaths per year.

Cantaloupe melon

Cantaloupe has been linked to the current salmonella outbreak, which has infected 117 Americans, hospitalized 61 and killed two people.

Dr. Darin Detwiler, a food safety expert at Northeastern University in Boston and former food safety advisor to the FDA and USDA, told DailyMail.com that “cantaloupe should never be left in the refrigerator for an extra day because pathogens such as salmonella and listeria grow quickly.”

'The melon should be eaten as soon as it is cut open. Never buy pre-cut or halved melon,” he said.

This is because the fruit can be exposed to pathogens from soil, animals or water because it is grown close to the ground. The outside of the melon has a net surface that microbes can adhere to.

“The problem is that effective cleaning of the outside of a melon is not possible, and the inside of the fruit has the perfect pH to support bacterial growth,” says Dr. Detwiler.

Cantaloupe has also been linked to the current salmonella outbreak, which has infected 117 Americans, hospitalized 61 and killed two.

Salmonella bacteria are transmitted through the feces of humans or animals, and symptoms of infection usually begin between six hours and six days after exposure. They usually disappear within another four to seven days without the need for medical intervention.

Dr. Detwiler noted that symptoms of a salmonella infection can include diarrhea, abdominal cramps and fever within 12 to 72 hours of eating contaminated food. However, some people have no symptoms.

Salmonella infects more than 1.3 million people annually, leading to 26,500 hospital admissions and 420 deaths annually.

Raw chicken

Spoiled chicken tends to turn a gray-green color as it spoils, and may develop moldy areas, indicating bacteria

If you bought chicken and forgot about it for a few days, chances are it has already gone bad.

According to the USDA, raw chicken can only be stored in the refrigerator for one to two days before it spoils. Even after cooking, the agency recommends dumping it after four days.

Poultry is particularly susceptible to salmonella because it is less dense than red meat such as beef, making it easier for bacteria to enter.

Spoiled chicken tends to turn a gray-green color as it spoils, and may develop moldy areas, indicating bacteria. It also has a slimy texture.

Rinsing chicken will not eliminate bacteria.

Toby Amidor, op dietitian and food safety expert New York City previously told DailyMail.com: 'Although people think that rinsing meat can help get rid of some of the bacteria on the meat, it actually increases the risk of contaminating your sink and countertop because everything around splashes.'

Raw chicken can last nine months in the freezer before expiring.

Cooked rice

Cooked rice can grow Bacillus cereus, a spore-forming bacteria that leads to vomiting, diarrhea and abdominal cramps

Although it will last on the shelf for months, cooked rice only has about a day in the refrigerator before it goes bad.

That's because it is susceptible to the spore-forming bacteria Bacillus cereus, which is commonly found in raw and unprocessed foods such as potatoes, peas, beans and certain herbs.

The bacteria is especially common in rice and other grains that have been left at room temperature or in a too-warm refrigerator, but can also occur in leftover rice that is stored at the right temperature.

'Cooking does not kill the spores, so if you leave your cooked rice or pasta at room temperature, the spores can multiply quickly and produce a significant amount of toxin,' said Dr Brigman.

Symptoms of illness from Bacillus cereus include vomiting, diarrhea and abdominal cramps.

Elderly and immunocompromised patients are at greatest risk for Bacillus cereus infections.

According to the Cleveland Clinic, there are approximately 63,400 cases of illness caused by the bacteria in the US each year.