Dining out presents an opportunity to enjoy diverse cuisines, yet it also harbors hidden risks of food poisoning from seemingly innocent menu items. Expert health inspectors have pinpointed specific dishes that frequently contribute to foodborne illnesses, guiding diners toward safer choices. Knowledge of these risky foods not only enhances your dining experience but also safeguards your health. This article delves into the common yet potentially harmful items you should consider avoiding at restaurants.
Raw Oysters
Raw oysters are notorious for causing foodborne illnesses, often harboring harmful bacteria like Vibrio vulnificus. They thrive in warmer waters and can cause severe infections if consumed raw or undercooked. To reduce risk, only eat oysters that have been cooked to proper temperatures.
Buffet Items
Buffet items, particularly those that sit out for extended periods, are breeding grounds for bacteria due to fluctuating temperatures. Health inspectors caution against consuming foods that have not been kept either sufficiently hot or cold. Always ensure that buffet foods are maintained at safe temperatures to avoid the risk of food poisoning.
Undercooked Eggs
Undercooked eggs can carry Salmonella, a leading cause of food poisoning. While soft-boiled or runny eggs might be a preferred choice for some, they pose a high risk if the eggs are not pasteurized. Opt for fully cooked eggs to ensure safety.
Rare Hamburgers
Unlike steak, ground beef needs to be cooked thoroughly to kill bacteria that could have been mixed into the meat during grinding. Eating a rare hamburger significantly increases the risk of E. coli, which can lead to serious illness. Health inspectors recommend cooking hamburgers to an internal temperature of at least 160°F.
Sushi
Sushi must be prepared with fish that have been frozen to temperatures that kill parasitic worms. Not all restaurants adhere to these safety standards, leading to potential health risks. When dining out, choose reputable establishments known for their high standards in food safety.
Unpasteurized Dairy
Unpasteurized dairy products, including milk and cheese, can contain harmful bacteria like Listeria. These products are especially dangerous for pregnant women, young children, the elderly, and anyone with a weakened immune system. Always opt for pasteurized dairy to avoid potential health issues.
Pre-Cut Fruits and Vegetables
Pre-cutting fruits and vegetables saves time but increases the risk of bacterial contamination. These items have more exposed surfaces for bacteria to grow, especially if not handled or stored properly. If consuming pre-cut produce, make sure it’s refrigerated and fresh.
Chicken Liver Pâté
Chicken liver pâté often contains undercooked liver, which can harbor pathogens such as Campylobacter. Health inspectors advise ensuring that chicken liver is fully cooked to an internal temperature of 165°F to prevent infection. Pâté that has not reached this temperature should be avoided.
Tuna Salad
Tuna salad prepared in large batches for quick service often sits out for extended periods, making it susceptible to bacterial growth. This is particularly true for salads made with mayonnaise, which can spoil easily when left at room temperature. Opt for freshly made items instead of those that have been sitting out.
Cream-Based Desserts
Cream-based desserts that are not stored at the right temperature can quickly become a haven for bacteria. Items like custards and mousses should always be kept refrigerated and only set out for short periods. Verify that such desserts are properly chilled before consuming.
Sprouts
Sprouts, including alfalfa and bean sprouts, are often served raw but can carry E. coli and Salmonella. Due to their warm, humid growing conditions, sprouts are highly susceptible to bacterial growth. Health inspectors recommend avoiding raw sprouts entirely or ensuring they are thoroughly cooked.
Ceviche
Ceviche, a dish of raw fish marinated in citrus juices, relies on acid to “cook” the fish rather than heat. However, this process does not kill all types of bacteria or parasites. It’s safest to consume ceviche only in reputable restaurants that follow strict food safety protocols.
Hollandaise Sauce
Hollandaise sauce, made with raw egg yolks, is particularly vulnerable to Salmonella contamination if not prepared correctly. It should be made fresh and kept hot, but it’s often left at warm temperatures that encourage bacterial growth. Unless you’re certain of the restaurant’s food safety practices, it might be best to avoid this sauce.
Cold Meats
Cold meats, including deli slices, can harbor Listeria unless they are properly handled and stored. Pregnant women are advised to avoid cold meats unless they are reheated to steaming hot to kill any bacteria. Always inquire about how cold meats are stored and prepared before eating.
Clams and Mussels
Clams and mussels carry similar risks to oysters and should always be cooked thoroughly to avoid Vibrio and other bacterial infections. Eating these shellfish raw can be particularly risky. Ensure they are fully cooked and open naturally when heated; discard any that do not open.
Stuffed Meats
Stuffed meats need to be cooked to a higher internal temperature to ensure that both the stuffing and the meat are safe to eat. Bacteria from the surface of the meat can be mixed into the stuffing, where it’s harder to kill without proper cooking. Always check that stuffed meats reach an internal temperature of at least 165°F.
Aioli and Other Raw Egg Sauces
Like hollandaise, aioli is another sauce made from raw eggs and can be a risk for Salmonella poisoning if the eggs used are not pasteurized. These sauces should be avoided unless you are sure that the restaurant uses pasteurized eggs or prepares them in a safe manner. Asking about the preparation method can help you make a safer choice.
Smoothies
Smoothies made with fresh produce that hasn’t been properly washed pose a risk for foodborne illness. Additionally, if these drinks are made with unpasteurized juice or dairy, the risk increases. Always check that any fresh ingredients are thoroughly cleaned and that pasteurized products are used.
Flavored Rice
Flavored rice dishes like sushi rice or paella can develop Bacillus cereus, a toxin-producing bacteria, if not kept at the right temperature. To avoid potential toxins, ensure that these rice dishes are hot and freshly prepared. Avoid rice that seems to have been sitting out at room temperature for extended periods.
Leftover Buffet Food
Taking home leftovers from a buffet is risky because the food has likely been sitting at unsafe temperatures for a while. If food is not kept strictly hot or cold as required, it can harbor bacteria that cause food poisoning. It is safer to avoid taking leftovers from a buffet altogether.
Rare Fish
Rare fish, like rare beef, can be a risk if parasites and bacteria have not been adequately addressed through cooking. While some fish are safe to consume raw, like those used in sushi, others must be fully cooked. Know which species are safe to eat and ensure they are prepared in establishments with high cleanliness standards.
Gazpacho and Other Cold Soups
Cold soups like gazpacho are often made in large batches and need to be kept refrigerated to prevent bacterial growth. If these soups are left out at warm temperatures during service, they can quickly become unsafe. Always ensure that cold soups are served chilled from a reliable kitchen.
Reheated Rice
Reheated rice can be a hidden source of food poisoning due to Bacillus cereus spores, which survive the initial cooking process. If rice is cooled slowly and reheated improperly, these spores can grow and produce toxins. Always ensure that rice is stored quickly after cooking, kept refrigerated, and reheated to a steaming hot temperature before consumption.
Raw “Keto” Cookie Dough
Despite its growing popularity, raw “keto” cookie dough made without traditional flour or sugar can still pose risks if it contains raw eggs. While intended to be a healthier alternative, the presence of raw eggs can lead to Salmonella infection. Always opt for cookie dough that uses heat-treated flour and pasteurized eggs, or avoid raw dough altogether.
Flash-Fried Foods
Flash-fried foods, although enticing with their crispy textures, are a significant concern due to the high temperatures used which can degrade oils, creating unhealthy trans fats. These fats are notorious for their link to heart disease and other health issues. To maintain a healthier diet while dining out, opt for grilled or baked alternatives that provide flavor without the health risks associated with deep frying.
