Foods Food Safety Experts Avoid
· news
10 Foods That Food Safety Experts Never Eat
The world of food safety is a complex one, full of nuance and gray areas. While many consumers take comfort in thinking that some foods are inherently “good” or “bad,” the reality is far more multifaceted. For those who work in the trenches of foodborne illness investigation – like Frank Yiannas, the former deputy commissioner for food policy and response at the US FDA – it’s all about quantifying risk.
Yiannas’ approach to food is one of calculated assessment, rather than instinctual avoidance. Yet, even he has a list of foods that simply aren’t worth the gamble. His perspective is informed by decades of experience investigating outbreaks and seeing firsthand the devastating consequences of foodborne illness. Raw milk and cheese, for instance, pose significant risks due to their high susceptibility to contamination.
Bill Marler, a food-safety lawyer who has spent years suing companies over outbreaks, shares Yiannas’ concerns about raw milk and cheese. He’s seen families devastated by illnesses linked to these products and knows that safe alternatives – like pasteurization – exist. The loss of his young son to E. coli in a foodborne illness outbreak had a profound impact on Barbara Kowalcyk’s life’s work, driving her dedication to food safety with a deeply personal motivation: ensuring no other family suffers the same fate.
Kowalcyk avoids raw milk and cheeses made from it, as well as cantaloupe, another high-risk produce item. Raw oysters and shellfish are also on many experts’ no-go lists due to their susceptibility to contamination in their water source. Sushi rolls pose a risk too, particularly when it comes to hidden parasites.
The world of food safety is one of constant evolution and adaptation. What we eat, how we prepare it, and what risks we take on are all interconnected. These experts’ reluctance to indulge in certain foods may seem like a cautionary tale but also serves as a reminder that our choices have real-world consequences.
When investigating outbreaks, these experts see firsthand the cumulative effects of seemingly minor risks – such as those associated with pre-cut fruits and vegetables. In an era where convenience and speed often take precedence over caution, it’s refreshing to see food safety professionals prioritizing public health above all else. By doing so, they might just avoid the next outbreak and spare families from the devastating consequences of foodborne illness.
Reader Views
- EKEditor K. Wells · editor
While it's reassuring that these experts know exactly which foods pose the greatest risks, the article glosses over one crucial aspect: how everyday consumers can ensure their own food is safe when they're eating out or at restaurants. The onus often falls on the consumer to ask questions and scrutinize menus, but what about situations where this isn't possible – takeout orders or buffets, for example? A more nuanced conversation would delve into practical strategies for navigating these grey areas, rather than simply advising against specific foods.
- CSCorrespondent S. Tan · field correspondent
One of the most overlooked risks in food safety is cross-contamination in the kitchen itself. While experts warn about high-risk foods, they often overlook the fact that even seemingly safe foods can become tainted when handled carelessly. A single sloppy touch can spread bacteria from one dish to another, turning a healthy meal into a potential poison. Home cooks and restaurants alike must recognize this silent threat and take steps to prevent it, including proper hand washing, utensil sanitizing, and storing raw meat separate from ready-to-eat foods. It's not just about what you eat, but how you handle it too.
- CMColumnist M. Reid · opinion columnist
The list of foods that food safety experts avoid is hardly surprising given the track record of contamination and outbreaks. But what's often overlooked in these discussions is the concept of exposure: even if you consume a high-risk food once or twice a year, the cumulative risk remains significant. For example, eating raw oysters at a special occasion might seem harmless, but frequent indulgence can lead to chronic illness. We need to stop viewing food safety as an individual risk and start thinking about it in terms of collective exposure.