The Riskiest Foods to Order at a Restaurant: What to Know Before You Dine Out
Dining out offers convenience and enjoyment, but certain menu items carry a higher risk of foodborne illness due to factors like contamination, improper handling, or undercooking. Being informed about these risks can help you make safer choices when eating at restaurants.
1. Raw Oysters and Shellfish
Raw oysters and other shellfish are often consumed without cooking, which means any pathogens present are not eliminated. These shellfish can harbor bacteria such as Vibrio and viruses like norovirus, especially if harvested from contaminated waters. Improper storage and handling can further increase the risk of illness.
2. Undercooked Ground Beef
Ground beef, especially when served rare or medium-rare, poses a risk because harmful bacteria like E. coli and Salmonella can be mixed throughout the meat during grinding. Unlike whole cuts of meat, which may only have bacteria on the surface, ground beef requires thorough cooking to an internal temperature of 160°F (71°C) to ensure safety.
3. Raw Sprouts
Sprouts, including alfalfa, clover, and mung bean, are grown in warm, humid conditions that are ideal for bacterial growth. They have been linked to numerous outbreaks of foodborne illnesses caused by pathogens like Salmonella and E. coli. Even thorough washing may not remove all contaminants, making raw sprouts a risky choice.
4. Pre-Cut Fruits and Melons
Pre-cut fruits, especially melons like cantaloupe, can be contaminated during processing and handling. The rough rind of cantaloupes can harbor bacteria, and once cut, the fruit’s high moisture content provides an ideal environment for bacterial growth if not stored properly. Consuming pre-cut fruits that have been left at room temperature increases the risk of illness.
5. Deli Meats and Cold Cuts
Deli meats, including ham, salami, and cold cuts, can be contaminated with Listeria monocytogenes, a bacterium that can grow at refrigeration temperatures. Consuming these meats without reheating can pose a risk, especially for pregnant women, older adults, and individuals with weakened immune systems.
6. Egg-Based Sauces and Dressings
Sauces and dressings made with raw or undercooked eggs, such as homemade mayonnaise, hollandaise, and certain Caesar dressings, can carry Salmonella if the eggs are not pasteurized. Unless you’re certain that pasteurized eggs were used, it’s safer to avoid these items.
7. Buffet Items and Salad Bars
Foods served in buffets or salad bars can be risky due to prolonged exposure to room temperatures and potential cross-contamination from utensils and other diners. Items like potato salad, coleslaw, and other mayonnaise-based dishes are particularly susceptible to bacterial growth if not kept at proper temperatures.
8. Fried Rice and Other Leftover Rice Dishes
Cooked rice that is left at room temperature for extended periods can develop Bacillus cereus, a bacterium that produces toxins causing food poisoning. Reheating may not destroy these toxins, making dishes like fried rice a potential hazard if not handled and stored correctly.
9. Raw Milk and Unpasteurized Dairy Products
Unpasteurized milk and dairy products can contain harmful bacteria such as Listeria, E. coli, and Salmonella. Consuming raw milk cheeses or other unpasteurized dairy items increases the risk of foodborne illness, particularly for vulnerable populations.
10. Salsa and Guacamole
Fresh salsas and guacamole, especially those made in-house, can be risky if ingredients like tomatoes, onions, and cilantro are contaminated. These dips are often left at room temperature for extended periods, providing an environment for bacterial growth.
Final Note
While dining out is a pleasurable experience, being aware of certain high-risk foods can help you make safer choices. Opting for thoroughly cooked dishes, inquiring about food preparation practices, and being cautious with items known for higher contamination risks can reduce your chances of foodborne illness. When in doubt, don’t hesitate to ask restaurant staff about how food is prepared and handled.
