Navigating the supermarket aisles can be a minefield for those of us who are health-conscious, especially when we're bombarded with an array of food choices that claim to be 'fresh', 'organic', or 'natural'. But how do we know which foods are genuinely safe to eat and which ones could be a risk to our health? Well, a food safety expert has come forward with some eye-opening advice that might just make you rethink your next meal.


The expert, known on TikTok as @hydroxide, has shared her professional insights into the three foods she would never let pass her lips due to their high-risk nature. And while some of these might appear on your dinner table regularly, it's worth taking a moment to understand why they've made it onto this blacklist.


First on the list are raw sprouts. These seemingly innocent greens can be found garnishing a variety of dishes, from salads to sandwiches, and even as a crunchy addition to your favourite Pho. However, the food scientist warns that sprouts are grown in conditions that are a breeding ground for bacteria. 'They want to go somewhere hot and moist, and they are thirsty,' she explains, likening foodborne bacteria to partygoers on spring break. The warm, humid environment that sprouts thrive in is also ideal for bacteria like Salmonella and E. coli to flourish. Unless these sprouts are cooked thoroughly, they pose a very high risk of foodborne illness.


Next up is the beloved beef burger, but not just any burger – specifically, those that are served rare or even medium-rare. The food scientist points out that the process of mechanically tenderising beef involves piercing the meat with spikes, which can distribute any bacteria present throughout the entire batch of ground meat. While we might crave the juiciness of a less-cooked burger, the risk of E. coli and other pathogens is significantly higher. The expert's advice? Go for well done to ensure any harmful bacteria are cooked out.

The third and final food to avoid is one that might surprise seafood lovers: raw oysters. Despite their reputation as a delicacy, raw oysters can be carriers of norovirus, a highly contagious virus that can cause severe gastroenteritis. The expert recalls a recent outbreak at an upscale event where guests fell ill after consuming raw oysters. The only safety check for these shellfish is to ensure the harvest waters are safe, but this doesn't guarantee that the oysters are free from contaminants like norovirus or Vibrio bacteria. The safest bet is to enjoy oysters cooked, which eliminates these harmful pathogens.

FoodSafety.gov and the USDA Food Safety and Inspection Service offer additional tips to prevent foodborne illness, such as washing hands and surfaces often, avoiding cross-contamination, cooking foods to proper temperatures, and refrigerating promptly. With around 48 million Americans suffering from foodborne illnesses annually, resulting in hospitalisations and even deaths, it's clear that what we eat can have serious consequences.


So, next time you're planning your meals or dining out, keep in mind these insights from a food safety expert. It's not just about what tastes good – it's also about what keeps you safe. And while it might be hard to say goodbye to some of these foods, your health is certainly worth it.
Dear readers, have you ever had a foodborne illness that made you reconsider your eating habits? Or perhaps you have your own list of foods you avoid for safety reasons? Share your experiences and thoughts in the comments below – your insights could help others make safer food choices!