In an age where raw food diets and “natural” eating trends are gaining popularity, it’s crucial to understand the potential dangers lurking in uncooked ingredients.
A survey by the German Federal Institute for Risk Assessment revealed that over a third of respondents consume raw sausage and ham multiple times a week, while 73% eat raw meat and sausage products at least monthly.1 These statistics are alarming, considering the health risks associated with raw foods.
Here are 15 foods you should think twice about eating raw and why they could be hazardous to your health.
1. Chicken
Raw chicken can harbor harmful bacteria like Salmonella and Campylobacter, which can cause severe gastrointestinal illness. Cooking chicken to an internal temperature of 165°F (74°C) is crucial to eliminate these pathogens.
2. Eggs
Salmonella is also a concern with raw eggs. The CDC estimates that about 1 in every 20,000 eggs is contaminated with Salmonella. To avoid risk, cook eggs until both the white and yolk are firm.
3. Sprouts
Raw sprouts, including alfalfa, clover, and mung bean sprouts, can be contaminated with bacteria like E. coli and Salmonella. These pathogens thrive in the warm, moist conditions needed to grow sprouts. Cooking sprouts thoroughly reduces the risk.
4. Unpasteurized Milk & Cheese
Raw milk and soft cheeses made from unpasteurized milk can contain harmful bacteria like Listeria, Salmonella, and E. coli. Pasteurization kills these bacteria, making milk and cheese safer to consume.
5. Raw Shellfish
Oysters, clams, and mussels can carry bacteria and viruses that cause foodborne illness. Vibrio vulnificus, a bacterium found in raw shellfish, can be life-threatening for people with weakened immune systems. Cooking shellfish until the shells open reduces the risk.
6. Potatoes
Consuming green or sprouted potatoes, especially raw ones, can be risky. They contain higher levels of toxic compounds called glycoalkaloids that can cause digestive issues and even lead to food poisoning.
Always remove sprouts and green spots and cook potatoes thoroughly.
7. Red Kidney Beans
Raw or undercooked red kidney beans contain a toxin called phytohaemagglutinin, which can cause severe nausea, vomiting, and diarrhea. To destroy this toxin, soak the beans in water for at least 5 hours, drain, and boil for at least 10 minutes.
8. Flour
Raw flour can be contaminated with E. coli bacteria, as evidenced by several flour-related outbreaks in recent years. Avoid eating raw dough or batter, and make sure to cook foods containing flour thoroughly.
9. Raw Pork
Pork can carry parasites like Trichinella spiralis, which causes trichinosis, an infection that can lead to headaches, fever, and digestive issues. To eliminate this risk, cook pork to an internal temperature of 145°F (63°C) and let it rest for 3 minutes.
10. Rhubarb Leaves
While rhubarb stalks are safe to eat, the leaves contain high levels of oxalic acid, which can be toxic in large amounts. Always remove the leaves before cooking or eating rhubarb.
11. Raw Peanuts
Raw peanuts can host a mold that produces aflatoxin, a carcinogenic substance. Roasting peanuts at high temperatures destroys aflatoxins and makes them safer to consume.
12. Wild Mushrooms
Many wild mushroom varieties contain toxins that can cause serious health problems, from digestive distress to liver failure. Some can even be fatal. Only consume wild mushrooms if you are an expert at identifying safe varieties.
13. Lima Beans
Like kidney beans, raw lima beans contain a toxic compound, this time called linamarin, which can turn into cyanide in the body. Always boil lima beans for at least 10 minutes to eliminate this risk.
14. Raw Fish (in certain cases)
Some fish, especially freshwater fish, can carry parasites that cause illnesses in humans. Species like salmon and tuna are less risky, but stick to sushi-grade fish obtained from reputable suppliers.
Pregnant women, young children, older adults, and those with weakened immune systems should avoid raw fish altogether.
15. Unwashed Fruits & Vegetables
Even if you plan to eat them raw, unwashed produce can harbor harmful bacteria on their surface. Leafy greens and vegetables like broccoli and cauliflower can be especially prone to contamination.
Always wash fruits and vegetables thoroughly under running water before consuming them.
Source:
1. German Federal Institute for Risk Assessment
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.