7 Common Foods You Should Avoid: Uncovering the Hidden Safety Risks!

Food safety is a growing concern in public health, with the number of foodborne illnesses rising. A report from the U.S. Public Interest Research Group (PIRG) showed a staggering 25% increase in foodborne illness cases last year.

Current Risks

Don Thushara Galbadage, an associate professor at Texas Christian University, highlights some of the most dangerous foods today. Raw oysters, cucumbers, soft cheeses, ground beef, sprouts, raw milk, leafy greens, and deli meats often harbor harmful bacteria or viruses, like Salmonella and E. coli. These pathogens can cause serious illnesses and even death in severe cases.

For instance, raw oysters are risky because they can contain Vibrio and norovirus. “These organisms thrive in warm waters and can lead to severe infections,” Galbadage says. In 2025, there were alarming outbreaks in areas like Louisiana, where imported raw oysters were recalled after being linked to norovirus.

Keeping Safe

To minimize the risk of foodborne illnesses, Galbadage suggests several precautions:

1. Raw Oysters: If you’re older, pregnant, or immune-compromised, skip the raw oysters. If you want to eat them, ensure they are fully cooked.

2. Cucumbers: Wash them thoroughly before cutting. Store cut cucumbers in the fridge.

3. Soft Cheeses: Opt for pasteurized varieties, as these are safer than unpasteurized kinds.

4. Ground Beef: Make sure to cook it to at least 160 degrees Fahrenheit to kill harmful bacteria.

5. Sprouts: Avoid eating them raw, especially if you’re in a vulnerable group. Cook them thoroughly instead.

6. Raw Milk: Stick to pasteurized dairy products, as they are much safer.

7. Leafy Greens: Rinse them under running water before consuming and refrigerate them at appropriate temperatures.

The Bigger Picture

Several factors are contributing to the rise in foodborne illnesses. Climate change impacts the safety of seafood, while gaps in food inspections and shortages of trained staff lead to less oversight in farms and processing plants. Additionally, the complexity of global food supply chains makes monitoring harder.

A CDC event survey reported that 170 people fell ill due to raw milk in California, reinforcing the risks posed by unpasteurized foods.

Galbadage emphasizes that many of these illnesses are preventable. By cooking food properly, maintaining its temperature, and following safety protocols, you can significantly lower your risk.

In conclusion, while raw shellfish, cucumbers, leafy greens, and unpasteurized dairy are often linked to illnesses, being aware of safety steps can protect you and your loved ones. Stay informed about food safety recalls and the latest guidelines to help keep your meals safe.

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