I'm a Food Safety Expert, Here Are 5 Foods I Would Never Eat

Ron Simon, a food safety attorney with over three decades of experience, has seen the impact of foodborne illnesses firsthand. His work on the current cyclospora outbreak has led him to avoid certain foods. Simon, founder of Ron Simon & Associates, a firm specializing in foodborne illness cases, shared his list of five foods he would never eat. All these foods are typically consumed raw or undercooked, removing the crucial step that kills most bacteria and viruses.

First on Simon's no-go list is raw milk and other unpasteurized dairy products. Despite marketing claims, pasteurization, which briefly heats milk, does not significantly alter its nutritional content and eliminates harmful pathogens like E. coli O157:H7, Listeria, Campylobacter, and Salmonella. Raw milk drinkers are at a higher risk of contracting these illnesses, particularly children who may develop severe conditions like hemolytic uremic syndrome, which can cause permanent kidney damage.

Second on the list are raw sprouts, including alfalfa, bean, and clover varieties. Sprouts are particularly prone to contamination, as the growing process in warm, humid conditions provides ideal conditions for bacterial growth. Although cooked sprouts are safe, Simon avoids raw sprouts altogether.

Third on the list is raw or undercooked hamburger. Unlike a rare steak, where surface bacteria are killed by searing, grinding meat during burger preparation spreads surface bacteria throughout the patty. If the center does not reach 160 degrees Fahrenheit, E. coli can survive. Simon always orders his burgers thoroughly cooked to ensure any potential pathogens are eliminated.

Fourth on the list are raw eggs, found in foods like cookie dough, homemade Caesar dressing, aioli, and ramen. The risk here is Salmonella, which can be present inside the egg, not just on the shell. While most healthy adults recover from salmonellosis within a few days, the illness can be more severe for young children, pregnant women, older adults, and those with weakened immune systems. Pasteurized eggs, sold in cartons, eliminate the risk and are the only eggs Simon uses.

Finally, Simon avoids raw oysters, which are filter feeders that concentrate bacteria and viruses present in their surrounding water. Vibrio vulnificus, in particular, is a concern for Simon, as infections can be life-threatening for individuals with liver disease, diabetes, or weakened immune systems. While traditional guidance suggested consuming oysters only during certain months, warming coastal waters have extended the season during which Vibrio can thrive.