Just imagine what it is like to have a colorful, fresh root of greens on top of a salad, or the feeling of putting a piece of cookie dough in your mouth just when it comes out of the mixing bowl. Sounds innocent.Well, not always. Some foodstuffs appear harmless when consumed in their raw state, but can cause significant health hazards. Not all ingredients are intended to be eaten uncooked, ranging from potentially hazardous bugs to undisclosed toxins.
The CDC estimates that every year, 48 million Americans get diseases caused by food, and thousands of these cases are associated with foods that are eaten uncooked. And the piece on the cake is that the number of food-related recalls in 2025 increased by 41% alone. Harmful pathogens, such as Salmonella, E. coli, or other viruses, may contaminate all those innocuous raw ingredients. Following the proper preparation process is essential to kill them before falling ill.
Raw Poultry
Raw chicken as sushi? A recipe for disaster. The National Institutes of Health reports that Salmonella and Campylobacter are bacteria that reside in poultry. Because they are associated with causing diarrhea, fever, and stomach cramps, it is not a particularly amusing visit. Raw chicken poses a significant risk of cross-contamination in the kitchen; therefore, it is essential to handle raw chicken with care.
To kill the bacteria, it is always good to cook your chicken to 165°F. Make sure that it cooks all the way through by using a meat thermometer. Also, wash your cutting boards and utensils well after coming into contact with the raw chicken.
Ground Beef
A Blue rare burger might be classy, but here comes the ugly truth: ground beef is not as safe as a steak when served undercooked. This is because the surface bacteria on the meat become churned up during grinding, and these bacteria, which may include E. coli, are dispersed throughout the meat.
To minimize the risk of contracting diseases, ensure the ground beef is cooked to a minimum of 160°F. The good news? No raw risk is needed, and a completely cooked burger can be juicy and delicious.
Shellfish
Raw oysters on the half shell may be a delicacy, but it is also a gamble. As they feed, shellfish filter water and, therefore, become magnets for harmful bacteria, such as Vibrio, and viruses, such as norovirus. These may result in severe stomach aches, vomiting, or worse still, hospitalization.
These hazards can be avoided by cooking shellfish thoroughly until their shells open or the inner temperature reaches 145°F. When you love seafood, an extra step would not make much of a difference in being able to enjoy a meal that is both tasty and safe.
Eggs
Tasting the spoon after mixing up the cookie dough may be a childhood favorite, but uncooked eggs may contain Salmonella, which often causes food poisoning. Whether you’re making homemade sauces, dressings, or baked goods, it’s essential to ensure your eggs are cooked to an internal temperature of 160°F.
When baking cookies or cakes, please wait until they are still warm from the oven before tasting them. Pasteurized eggs are also available in cases where the recipe calls for the raw consumption of eggs.
Sprouts
The sprouts appear as a healthy, nutritious accompaniment to salads, sandwiches, and other dishes, but growing them in warm, moist conditions creates an ideal habitat that allows bacteria such as E. coli and Salmonella to thrive.
The simple process of washing will not necessarily eliminate the risk, as bacteria may remain in the deep crevices of the roots or seeds. For sprouts, lightly cook them in a skillet to minimize the risk of getting ill, while still enjoying the crunch and taste they bring.
Flour
Flour is not typically considered a dangerous food, but it may contain harmful bacteria, such as E. coli, according to the CDC. This is why eating uncooked cookie dough or cake batter is not as harmless as it may seem.
Baking your food destroys any germs, which is all right because they are entirely safe to consume. And the next time a bite tempts you, bear in mind that the oven can be considered a great companion in recipes containing flour.
Raw Milk and Unpasteurized Dairy
Raw milk may be gaining popularity in certain circles, but the associated risks are significant. A 1993–2006 US study reported that 54% of outbreaks involving unpasteurized dairy products were attributed to Campylobacter spp.
Pasteurization is a rapid process of heating in which these pathogens are killed, and thus the nutritional value of the milk is not destroyed. When selecting dairy products, you can easily enjoy your much-loved cheeses and milk by using pasteurized products instead of trying to obtain them yourself and risking food poisoning.
Leafy Greens and Raw Produce
Spinach, kale, and lettuce are staples in healthy diets; however, they are also among the most common culprits in foodborne illness outbreaks. Although you can clean your greens by washing them, it is not a 100 percent method since you may not eliminate all bacteria and dirt.
Avoiding the risk should include lightly cooking greens for vulnerable groups, such as children, the elderly, and pregnant women. Your salads can be kept safer by light sautéing or steaming, which does not cause significant loss of nutrients.
Potatoes
Fresh potatoes may appear in blended products or fashionable salads, yet they are rich in solanine, which can cause nausea when consumed in excess. This toxin is neutralized during cooking, allowing the natural flavor of potatoes to shine through. Potatoes can be mashed, baked, and roasted. It is much safer and delicious.
Kidney Beans
The raw or undercooked forms of kidney beans contain a toxin by the name phytohemagglutinin, which is known to trigger severe cases of nausea, vomiting, and stomach pains. You can get sick from only a minimal portion of raw beans.
Always soak and then cook thoroughly to avoid infections with kidney beans. A toxin is neutralized through boiling for at least 10 minutes, making it a healthy addition to a meal.
Broccoli
Broccoli is a superfood rich in nutrients; however, for individuals with thyroid problems, consuming broccoli in its raw form can be problematic. The cooked broccoli may contain compounds called goitrogens that can interfere with thyroid function when consumed in excess.
The compounds deactivated upon light steaming are also safer and more palatable than the increased natural flavors of the vegetable used.
Cauliflower
Raw cauliflower (like broccoli) contains goitrogens, which may interfere with thyroid function when consumed in large amounts. Cauliflower is best steamed or roasted to maximize its flavor and safety. These food processes enhance its nutty flavor and texture and minimize any possible dangers.
Cassava
Cassava is a starchy root widely used in various cuisines; however, in its raw state, it contains cyanogenic glycosides that can release cyanide. When properly cooked, they destroy these toxins, and cassava turns out to be a tasty and harmless component of food, such as tapioca, fries, or puddings.
Lima Beans
Lima beans are another legume with hidden dangers. Raw eating of these may convert to a cyanide-type of compound called linamarin. Lima beans are high in protein and rich in nutrients, which are also neutralized when cooked thoroughly. They can be added to soups, stews, or used as a side dish, providing the desired bulk.
Rhubarb Leaves
Rhubarb Stalks: The stalks of rhubarb are sour and delicious in desserts; however, the leaves of the plant are very poisonous owing to the presence of oxalic acid. Even small amounts can cause severe health issues. Use the bright-colored stalks of pies and crumbles and discard the leaves immediately.
Uncooked Deli Meats
CDC reports that raw deli meat (including cold cuts) is the most prevalent food to contain Listeria. This bacterium poses a significant threat to everyone, with pregnant women and individuals with weakened immune systems being at the highest risk.
Delicatessen meats must be cooked to a steaming hot temperature at all times to eliminate any potential pathogens. This minor measure will help preserve your sandwiches, and they will still be just as delicious.
Key Takeaway
Raw foods may appear healthy, fashionable, or convenient, but some of them come along with dangers that are not worth the risk. Cooking is not only a culinary practice, but it is also one of the safest activities you can engage in to prevent exposure to biohazards and toxins.
More flavors are usually brought out with heat, so all your meals will be even more delicious. Stay informed and learn how to prepare and eat your food safely, without fear of contamination. Bon appétit!
Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
16 Grocery Staples to Stock Up On Before Prices Spike Again
16 Grocery Staples to Stock Up On Before Prices Spike Again
I was in the grocery store the other day, and it hit me—I’m buying the exact same things I always do, but my bill just keeps getting higher. Like, I swear I just blinked, and suddenly, eggs are a luxury item. What’s going on?
Inflation, supply-chain delays, and erratic weather conditions have modestly (or, let’s face it, dramatically) pushed the prices of staples ever higher. The USDA reports that food prices climbed an additional 2.9% year over year in May 2025—and that’s after the inflation storm of 2022–2023.
So, if you’ve got room in a pantry, freezer, or even a couple of extra shelves, now might be a good moment to stock up on these staple groceries—before the prices rise later.
6 Gas Station Chains With Food So Good It’s Worth Driving Out Of Your Way For
6 Gas Station Chains With Food So Good It’s Worth Driving Out Of Your Way For
We scoured the Internet to see what people had to say about gas station food. If you think the only things available are wrinkled hot dogs of indeterminate age and day-glow slushies, we’ve got great, tasty news for you. Whether it ends up being part of a regular routine or your only resource on a long car trip, we have the food info you need.
Let’s look at 6 gas stations that folks can’t get enough of and see what they have for you to eat.
