6 Common Foods That Food Safety Experts Never Eat

Kirsten Nunez
Bruce Peter Morin / Getty Images
Bruce Peter Morin / Getty Images

If there's one skill that every home cook needs, it's knowing basic food safety rules. This includes the way you prepare and store food, but it also relates to the specific food you eat. Some ingredients pose such a high risk of food poisoning that you won't find them in a food safety expert's kitchen. Learn which items are high risk and what you can do to avoid issues with them at home.



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Related: Food Safety Experts Say You Should Avoid These 7 Mistakes When Grocery Shopping

Raw Eggs

While many people consume foods made with raw eggs or eat eggs with runny yolks, raw or undercooked eggs are a no-go for food safety pros. "Raw eggs are a source of Salmonella, a bacterium that can cause foodborne illness," explains Kimberly Baker, Ph.D., RD, LD, director of the Clemson Extension Food Systems and Safety Program Team. The bacteria can contaminate the eggshell in the chicken’s reproductive tract, but sometimes, it can infect the inside of the egg during its formation (before the shell develops). "Additionally, if the egg isn't properly washed, Salmonella on the shell can contaminate the edible portion when the egg is cracked," says Baker.

The risk also applies to runny yolks, so you'll want to keep this in mind if you prefer your eggs slightly undercooked. The same goes for dishes containing raw eggs or egg whites, including "some salad dressings, mayonnaise, sauces, beverages like eggnog and cocktails with egg white foam, as well as desserts such as meringues and ice creams," shares Baker.

How to Avoid Issues With Raw Eggs

Always cook eggs to a minimum internal temperature of 145 degrees Fahrenheit, says Baker. This will effectively kill any Salmonella that may be present. Also, if you're preparing a recipe that calls for raw eggs or egg whites, "use pasteurized liquid eggs to ensure the safety of the final dish," says Baker.

Undercooked Meat, Poultry, and Fish

Whether you prefer red meat, poultry, or seafood, eating undercooked meat or fish poses a food safety risk. It can potentially carry multiple foodborne illnesses, including Campylobacter (in poultry), E. coli, Listeria, Salmonella, and Toxoplasma (especially in pork, lamb, and venison), says Mitzi Baum, MSc, food safety instructor at Michigan State University and CEO of STOP Foodborne Illness. "Symptoms of these foodborne illnesses include diarrhea, cramping, abdominal pain, and fever, but in some cases, life-threatening complications can occur," she adds.

How to Avoid Issues With Meat, Poultry, and Fish

To minimize the risk of food poisoning, always cook meat and fish to the USDA-recommended temperature:

  • Beef, pork, veal, and lamb: 145 degrees Fahrenheit

  • Ground meat: 160 degrees Fahrenheit

  • All poultry: 165 degrees Fahrenheit

  • Fish and shellfish: 145 degrees Fahrenheit

Raw Cookie Dough

Another food that experts avoid is raw cookie dough—both homemade and store-bought. That's because it contains uncooked flour and raw eggs, which can harbor E.coli and Salmonella, respectively. In particular, "E.coli is one of the most common types of bacteria that causes food poisoning," explains Baum. It can cause sickness in anyone, but children, older adults, and people with compromised immune systems have a higher risk, says Baum.

How to Avoid Issues With Raw Cookie Dough

When it comes to cookie dough, your best bet is to wait until it's fully baked. "Baking exposes the dough to temperatures above 145 degrees, which effectively kills harmful pathogens," says Baker. Otherwise, if you'd like to safely enjoy raw cookie dough, use heat-treated flour and omit eggs from the recipe. "Eggs are typically included to provide structure for baked cookies, so they're not necessary for raw cookie dough," shares Baker.

Food in Swollen Cans

If you have swollen or bulging canned food, our experts says to avoid eating it. The swelling is a warning sign of contamination with Clostridium botulinum, a bacterium commonly associated with canned foods because it thrives in low-oxygen environments (i.e., in cans) at room temperature, says Baker. Essentially, the bacteria grow and emit gas, which "takes up space inside the sealed container and makes the top pop or sides expand," explains Baum.

How to Avoid Issues With Canned Food

When a can of food bulges or expands, it means the food wasn't processed properly. "This is a clear indicator of potential botulism risk and shouldn't be ignored," notes Baker. Your best bet is to toss it out. Do not use it for cooking and avoid eating it.

Unwashed Leafy Greens

While all produce can become contaminated with harmful germs, leafy greens are especially susceptible. The reason? Leafy greens grow close to the soil, so they're more likely to pick up bacteria. They're also usually eaten without cooking, a process that kills said bacteria. Thus, if leafy greens aren't properly washed—or washed with contaminated water—they can pose a risk of illness, according to Baum.

How to Avoid Issues With Leafy Greens

Before eating, cutting, or cooking leafy greens, wash them under clean running water. For heads of greens like lettuce and cabbage, remove the outer layer of leaves first, advises the FDA.

The exception is pre-washed green in boxes or bags, which might be labeled "ready-to-eat" or "triple-washed," according to Baum. Washing these varieties can actually increase the risk of contamination, so it's recommended to use them as is.

Related: The Right Way to Wash Every Type of Vegetable, According to Food Safety Experts

Unrefrigerated Leftover Food

Unrefrigerated leftover food offers the perfect environment for harmful germs to grow, says Baker. In fact, "under the right conditions, bacteria can double every 20 minutes," she adds. "For example, at room temperature, a single bacterial cell can multiply to 64 in just two hours and explode to 4,096 in four hours," she says. This is especially risky for those with compromised immune systems, as eating just even one bacterial cell can cause food poisoning.

How to Avoid Issues With Leftover Food

To keep your leftovers safe, refrigerate or freeze them within two hours of cooking. Store leftover food in airtight containers, resealable bags, or securely wrapped materials like aluminum foil or plastic wrap. "This prevents contamination and avoids leakage onto other foods," says Baker. You'll also want to eat leftovers within three to four days.

Read the original article on Martha Stewart

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