URGENT UPDATE: Food safety experts are sounding the alarm on five popular menu items that diners should avoid to prevent foodborne illnesses. As health officials report that roughly one in six Americans gets sick from contaminated food each year, these revelations highlight the hidden dangers lurking in common restaurant offerings.
The experts, including food safety attorney Bill Marler and food scientist Bryan Quoc Le, have identified specific foods they refuse to order based on decades of outbreak data and personal experiences with foodborne illness. Their insights are critical for anyone looking to dine out safely.
1. Bagged Salads and Leafy Greens
Marler emphasizes that salads are at the top of the no-go list for food safety professionals. He warns that leafy greens are often processed in large batches, increasing the risk of widespread contamination. These greens are never cooked, leaving harmful bacteria unchecked.
2. Raw Sprouts
Another item experts advise against is raw sprouts. Grown in warm, humid conditions, sprouts create an ideal environment for bacteria such as Salmonella and E. coli. Multiple outbreaks in recent years have solidified their status as a risky choice.
3. Deli Meats and Ready-to-Eat Foods
While cold cuts may seem innocuous, they are frequently associated with Listeria outbreaks, particularly dangerous for pregnant individuals and those with weakened immune systems. Marler avoids ready-to-eat foods entirely due to the reliance on proper handling and cold storage rather than cooking for safety.
4. Undercooked Ground Beef
Unlike whole cuts of beef, which can be safely cooked to medium doneness, ground beef poses a significant risk as bacteria are mixed throughout during the grinding process. Experts recommend either ordering burgers well done or skipping them altogether.
5. Fruit Cups and Pre-Cut Produce
Pre-cut produce, especially fruit cups, undergoes more handling than whole fruits, increasing the chances of contamination. As these items are sliced and packaged, the risk factors multiply, making them less safe than fresh, whole options.
The Centers for Disease Control and Prevention (CDC) underscores the prevalence of foodborne illness, stressing that many restaurants adhere to safety protocols. However, experts caution that these specific foods leave less room for error, making it crucial for diners to be informed.
As dining out resumes globally, these insights serve as a vital reminder for consumers to make educated choices. With public health at stake, sharing this information can help protect friends and family from potential foodborne illnesses. Stay informed, stay safe!
