Food safety scientists reveal the ‘risky’ foods that they ALWAYS avoid

Most everyone knows that certain foods that aren’t cooked properly can pose a risk for food poisoning — but there are some dishes that people consume all the time that they may not realize put them at risk.

Fortunately, two food safety scientists spoke up Today recently showed about the surprisingly “risky” foods they always avoid.

From sunny side up eggs and runny omelets to rare beef and raw oysters, there’s a slew of highly popular foods that have a high potential to harbor bacteria.

Raw sprouts — which are often added to salads for texture — and unpasteurized milk — which has become popular among health enthusiasts for its massive minerals and vitamins — are also foods the experts would never consume.

According to the CDCEach year, one in six Americans become ill from poor food, with 128,000 hospitalized and 3,000 dying.

Of course, it’s up to you whether you decide to take the risk or not — but here are six shocking things nutrition professors have deemed too dangerous to eat.

Raw sprouts

According to Keith, eating raw alfalfa, beans, lentils or clover sprouts can pose a serious risk (stock image)

According to Keith Schneider, a professor in the department of food science and human nutrition at the University of Florida, eating raw alfalfa, beans, lentils or clover sprouts can pose a serious risk.

Many like to add raw sprouts to salads to add some texture, but the expert explained that they may contain “disease-causing pathogens.”

He pointed out that sprouts need “warm and humid conditions” to grow safely, which is the same type of environment in which diseases like E. coli or salmonella thrive.

He said: ‘It is very difficult to grow sprouts in a completely safe way.’

While Healthline reported that they may be “a rich source of nutrients,” reduce risk factors for heart disease and improve digestive health, the outlet confirmed Keith’s warning.

“One problem often associated with eating sprouts is the risk of food poisoning,” it said. “Over the past two decades, the U.S. Food and Drug Administration (FDA) has linked 48 foodborne illness outbreaks to raw or lightly cooked sprouts.”

Unpasteurized milk

Another food that Kevin said to steer clear of is unpasteurized milk – also known as raw milk (stock image)

Another food Kevin said to steer clear of is unpasteurized milk — also known as raw milk.

When milk is pasteurized, it means that it has been heated to a certain temperature to ensure that any bacteria in it are killed.

According to Healthlinesome health enthusiasts choose to drink raw milk because it contains “more amino acids, antimicrobials, vitamins, minerals and fatty acids.”

But the CDC describes unpasteurized milk as “one of the riskiest foods” you can consume.

“It’s a raw agricultural product that comes out of a cow’s udder right next to the stool unit,” said Keith.

‘There is a good chance that the udder will become infected and that the bacteria will end up in the milk. I find the whole thing that raw milk is healthier for you absurd.’

Raw oysters or clams

Raw oysters are very popular – but a second professor advised against consuming uncooked shellfish because they may contain a disease called vibriosis (stock image)

Raw oysters and clams are very popular seafood dishes, but a second professor advises against eating uncooked shellfish.

Robert Gravani, a teacher in the nutrition science department at Cornell University, told Today, “I don’t eat raw molluscs, like clams or oysters, for obvious reasons… They’re very risky.”

Robert Gravani, a teacher in the nutrition science department at Cornell University, told Today, “I don’t eat raw mollusks, like clams or oysters, for obvious reasons… They’re very risky.”

The CDC reported that consuming raw oysters or clams can put you at risk of contracting a disease called vibriosis, which causes diarrhea and vomiting.

It is estimated that about 80,000 people get vibriosis in the US each year.

‘People with vibriosis can become very ill. As many as one in five people with a Vibrio vulnificus infection dies,’ the organization reports.

“This is because Vibrio vulnificus infection can lead to bloodstream infections, severe blistering of the skin, and limb amputations.”

‘An oyster with Vibrio doesn’t look, smell or even taste any different from other oysters. You can kill Vibrio in oysters and other shellfish by cooking them well.’

Undercooked eggs

Almost everyone is guilty of trying raw batter or cookie dough when baking – but the experts advised against it, as it could pose a risk of catching salmonella (stock image)

Nearly everyone is guilty of trying raw batter or cookie dough when baking — but the experts advised against it, as it could pose a risk of contracting salmonella.

Robert even warned against eating eggs with the “smooth” or “sunny side up,” saying, “In the U.S. we’ve certainly done a good job of reducing the risk of salmonella in eggs…, but out of As a precaution, you want to cook your eggs thoroughly to reduce the risk even further.’

The CDC has confirmed that chickens can carry salmonella bacteria, which can spread to their eggs.

“Always handle and cook eggs properly to avoid illness,” it suggested. “Cook eggs until both yolk and white are firm.”

Salmonella causes diarrhea, fever, vomiting and stomach cramps – and while most people recover on their own without treatment, it can very rarely spread to the bloodstream and cause a life-threatening infection.

Steak tartare or red meat

Some of the world’s most acclaimed restaurants have steak tartare on their menu – a raw beef dish – but the food experts said they would avoid it at all costs (stock image)

Robert even said that he personally refuses to eat meat that is not ‘well done’ (stock image)

Some of the world’s most acclaimed restaurants have steak tartare on their menus — a raw beef dish — but the food experts said they’d avoid it at all costs.

Like raw eggs, any uncooked meat can harbor bacteria, and the U.S. Department of Agriculture recommends that all beef be cooked to an internal temperature of at least 160 degrees Fahrenheit before consumption.

Robert even said that he personally refuses to eat meat that is not ‘well done’.

The food scientists added that when cooking meat you shouldn’t “rely on color,” but always “check the temperature” to make sure it’s cooked enough to kill any bacteria.

Anything from a swollen or damaged can

Last but not least, Kevin said you shouldn’t eat food that comes out of a can that appears swollen, as that could be an indication that the food is contaminated (stock image)

Last but not least, Kevin said you shouldn’t eat food that comes out of a can that appears swollen or damaged, as that could be an indication that the food is contaminated.

The FDA explained that food spoilage can release a hydrogen gas when it interacts with the metal of the can – causing the can to swell.

A disease called botulism can develop in canned goods – which can be ‘deadly’.

“It can cause difficulty breathing, muscle paralysis, and even death,” says de CDC said about the condition.

“Incorrectly canned, preserved or fermented foods can provide the right conditions for the bacteria to make the toxin.

“You can’t see, smell or taste the poison, but eating even a small piece that contains it can be fatal.”