Many diners shy away from shellfish when dining out due to concerns about foodborne illnesses. However, are they missing out on incredible dishes like paella for no good reason? HuffPost spoke with food safety experts to explore the foods they avoid when eating out and why you should consider doing the same.
Steak Tartare, a favorite at fancy French bistros, consists of raw ground steak mixed with shallots, capers, olive oil, mustard, and a raw egg. It may sound like a nightmare to food safety experts, and rightfully so. Ground beef should be cooked to 160 degrees Fahrenheit to prevent foodborne illnesses. During the slaughtering process, raw meat may come into contact with fecal material from the animal’s intestines. Although butchered meat is usually disinfected, some pathogenic microorganisms like E. coli can survive these treatments. Just a few cells of these pathogens can cause illness, making thorough cooking essential. To enjoy steak tartare without worries, it’s crucial to trust the restaurant’s preparation methods.
Raw sprouts, such as alfalfa, clover, mung, and bean sprouts, are often used in sandwiches, wraps, or as a garnish. Unfortunately, they have been linked to multiple food poisoning outbreaks. These sprouts are grown from non-sterile seeds with microbial spores or colonies, and they are kept in warm and moist conditions that facilitate rapid microbial growth. Pathogens like salmonella, E. coli, and listeria can grow in sprouts, and washing them won’t eliminate these microorganisms. Cooking sprouts can kill bacteria, but it affects their texture. Therefore, caution is necessary when consuming raw sprouts.
Raw shellfish, especially oysters, should be approached with caution. Oysters are bottom feeders and can accumulate high amounts of bacteria, viruses, and contaminants. Raw oysters have been responsible for outbreaks linked to contamination from ill harvesters. Additionally, vibriosis, caused by Vibrio bacteria in coastal waters, can be contracted by consuming raw oysters or shellfish and can lead to serious health issues. It’s essential to choose restaurants that prioritize proper procedures and maintain good hygiene to minimize the risk of contamination.
Raw milk, although prohibited for distribution across state lines and illegal to consume in some states, still poses a concern. Unpasteurized milk can contain harmful bacteria like salmonella, E. coli, Brucella, Campylobacter, and listeria. Some argue that pasteurization kills beneficial enzymes and nutrients, but this is not accurate. Pasteurization eliminates pathogens that can cause severe health problems. Therefore, it’s important to be cautious when it comes to raw milk consumption.
In conclusion, being aware of potential food safety risks is crucial when dining out. By understanding the reasons behind experts’ recommendations to avoid certain foods, you can make informed choices to protect your health.
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