8 Things Food Safety Experts Never Eat. They may be delicious but they can play havoc on your health.
Alfalfa, Radish, and Other Raw Sprouts
“Contamination gets into the seeds. Because of the sprouting conditions of high humidity and lots of moisture, even just a few bacteria cells can proliferate to millions during the process. And then there’s nothing I can do as a consumer to reduce my risk, other than cook them. That isn’t feasible when they come in a salad or on a sandwich. There have been over 70 outbreaks, resulting in thousands of illnesses going back to the 1970s.”
“I am not a fan of buffets, so I prefer not to eat at them. My rationale is that there are many opportunities for cross contamination, which is transferring harmful bacteria to food from other food. In the kitchen, in the line, from customers, from employees, etc. Then there’s undercooking foods and insufficient cooling, which can cause outgrowth of bacteria.”
Raw or Undercooked Ground Beef
“Rare ground beef burgers that are cooked to a lower internal temperature may allow for survival of pathogens such as Salmonella or E. coli. Depending upon the individual who ingested the undercooked food, the pathogen can make its way through the gastrointestinal tract, grow and multiply, produce toxins, cause symptoms like diarrhea, vomiting, and fever, making people very sick or killing them. Cooking to a higher internal temperatures—like 160ºF for ground beef—will kill the pathogens and prevent foodborne illness.”