BREAKING NEWS: Food safety experts are urgently advising diners to avoid specific menu items when eating out. In light of recent outbreaks and health concerns, several attorneys, scientists, and former inspectors reveal the five foods they personally skip, highlighting the hidden dangers that often lie in seemingly safe choices.
According to the Centers for Disease Control and Prevention (CDC), approximately 1 in 6 Americans falls ill from food contamination each year. As dining out becomes a staple for many, understanding which foods pose the highest risks is critical for public health.
1. Bagged Salads and Leafy Greens
Experts consistently rank salads at the top of their avoid list. Notably, food safety attorney Bill Marler emphasizes that he skips them entirely when dining out. Leafy greens are often processed in large batches, increasing the risk of widespread contamination. Food scientist Bryan Quoc Le warns that because greens are served raw, there’s no cooking step to eliminate harmful bacteria.
2. Raw Sprouts
Sprouts may add a delightful crunch to dishes, but experts treat them with extreme caution. Grown in warm and humid environments, sprouts are prime breeding grounds for Salmonella and E. coli. Historical data shows multiple outbreaks linked to sprouts, keeping them firmly on the no-order list for food safety professionals.
3. Deli Meats and Ready-to-Eat Foods
Although cold cuts seem harmless, they are a frequent source of Listeria, particularly dangerous for pregnant individuals, the elderly, and immunocompromised patients. Marler recommends completely avoiding ready-to-eat foods, as their safety relies heavily on proper handling and cold storage rather than cooking.
4. Undercooked Ground Beef
While steaks may have shed their former reputation as risky, ground beef remains a serious concern. Experts point out that grinding meat mixes bacteria throughout, necessitating thorough cooking to ensure safety. Many food safety professionals now either order burgers well done or avoid them altogether.
5. Fruit Cups and Pre-Cut Produce
Pre-cut fruits have become increasingly popular, but this convenience comes with risks. Once fruits are sliced, they pass through more hands than whole fruits, leaving ample opportunity for contamination. The safety of pre-cut produce heavily depends on how it’s handled, stored, and kept cold before serving.
The implications of foodborne illnesses are staggering, affecting millions annually. Experts stress that while most restaurants adhere to safety regulations, certain foods inherently carry higher risks. Understanding which items to avoid can significantly reduce the likelihood of illness.
As dining trends evolve, consumers must remain vigilant. Next time you’re at a restaurant, remember these expert recommendations to stay safe and healthy.
With food safety a growing concern, sharing this information could save someone from a serious health scare. Stay informed, stay safe, and consider what’s on your plate!
