9 Everyday Foods That May Not Be as Harmless as They Seem
Eggs are nutritious, but they can harbor salmonella both on the shell and inside the egg itself. Although food safety measures have reduced the number of egg-related outbreaks over the years, infections still occur. Discard eggs with cracked or visibly dirty shells, and consider using pasteurized eggs for recipes that call for raw or lightly cooked eggs, such as homemade mayonnaise, salad dressings, or certain desserts. Be cautious with soft-boiled or runny eggs, especially if you fall into a higher-risk category.
Raw fish and shellfish
Improperly stored fish can develop high levels of histamine, leading to scombroid poisoning. This condition can cause symptoms such as flushing, nausea, wheezing, and swelling of the face or throat. Unlike many foodborne pathogens, histamine cannot be destroyed by cooking. Some tropical reef fish may also contain ciguatoxin, which causes ciguatera fish poisoning and likewise cannot be eliminated by heat. Shellfish, including oysters and scallops, can accumulate toxins from harmful algae, posing additional risks. To stay safe, purchase seafood from reputable suppliers and keep it properly chilled until preparation.
Raw or undercooked poultry
