Revealed: The foods safety experts refuse to eat

Safety experts have revealed the most dangerous foods to “chance”, and also listed the meals they’d never reheat. Do you

Safety experts have revealed the most dangerous foods to “chance”, and also listed the meals they’d never reheat. Do you share these concerns?

Food poisoning lawyer Bill Marler has represented clients taking on McDonalds, KFC and Wendy’s for cases of e-coli, salmonella and other contaminations.

“I can say I’ve been involved in every major food-borne illness outbreak that’s occurred in the US since 1993”, the safety expert said.

“Some outbreaks might have a hundred people, or some twenty”, he added. Now Mr Marler has revealed which foods he’d never eat, because of their high contamination risk:

1. Raw oysters

Changes to our oceans could make oysters a more dangerous food than ever. “Oysters are filter feeders, so they pick up everything that’s in the water”, Mr Marle said.

“If there’s bacteria in the water it’ll get into their system, and if you eat it you could have trouble”

“I’ve seen a lot more of that over the last five years than I saw in the last 20 years. It’s simply not worth the risk”, he added in the Food Poison Journal.

2. Unpasteurised juice or milk

According to Mr Marle, “raw” milks and juices may contain harmful bacterias, viruses or parasites. Last year in New South Wales, some milks were taken of shelves for this very reason.

“There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurisation”, Mr Marle believes.

3. Raw or bagged greens

Just weeks ago, Australians were impacted by a massive recall of bagged spinach and lettuce. The affected products had a high salmonella risk.

“We’ve gotten so used to the convenience of mass-produced foods… Bagged salad and boxed salads”, says Mr Marle. “Convenience is great, but sometimes I think it isn’t worth the risk”.

According to Mr Marle, sprouts (and other leafy greens) are safe to eat when cooked. Whereas raw spouts have been linked to over 30 cases of salmonella and e-coli throughout America.

“There have been too many outbreaks to not pay attention to the risk of sprout contamination”, Mr Marler reckons. “Those are products that I just don’t eat at all”.

4. Meat less than well done

Meat is a high-risk food to begin with, so Mr Marle always orders steaks and burgers well done: “Any bacteria that’s on the surface of the meat can be ground inside of it”.

“If it’s not cooked thoroughly to 71C throughout, it can cause poisoning by E. coli and salmonella and other bacterial illnesses”, Mr Marle adds.

5. Raw eggs

In Australia, there’s been lots of debate lately about the safest way to store eggs. Either way, Mr Marle avoids eating his eggs raw or runny.

“I think the risk of egg contamination is much lower today than it was 20 years ago for salmonella, but I still eat my eggs well-cooked”, he says.

6. Foods to avoid reheating

To top this off, new guidelines from the British Food Standards Agency and European Food Information Council have advised which foods are most dangerous to reheat.

According to reports, these foods could lead to infection or even be highly carcinogenic when reheated in the microwave.

British Food Standards stipulate that chicken, rice, potato, mushrooms, spinach and other leafy greens are best eaten when freshly cooked.

Do you agree with these food safety methods? Do you think avoiding certain foods is “over-reacting”? Do you reheat meals in the microwave?

  1. Lena Barber  

    That’s taking things a bit far, when I was a kid, we ate all kinds off offal, from lambs tongue to brains even tripe. My Mother froze most things and well I’m still here at 65 🙂

  2. I read somewhere the other day that there is, allegedly, so much plastic in the oceans that every marine creature has probably imbibed / inhaled / eaten particles of plastic material at least. Then there is the fact that the populations of India and China, for example are growing – and generally growing healthier – despite standards which we regard as lower than ours. It boils down (pardon the deliberate pun) to whether or not you want to eat anything at all that hasn’t been “nuked” – and therein lies another danger. Obviously, you need to be careful what you eat and where you eat it, and be particular about storing food. Years ago I became ill after eating sea urchins in Algeria, but then again once I also was ill after drinking the tap water at St Ives in Cornwall! Life is a lottery…

    • You say that China has standards lower than ours, you’re dreaming , I think you will find it’s the other way around.

  3. I think there is more of a problem in the way fast foods are prepared and food handling techniques. Also the way in which they are stored. Use by and best before dates are not always indicative of food unfit for consumption either but I would like to think that kitchens and factories were spotless and staff wore gloves, hair coverings. Just watching MKR there have been occasions when I have shuddered at the kitchen techniques and glad I do not have to eat what they supposedly have cooked.

  4. I make up different meals for a week or two at a time and freeze them. I have not been ill from reheating them. Is that deemed to be unsafe now?

  5. Haven’t poisoned anyone yet so must be doing something right! I’m not about to change my ways!

    • I would not want to eat the way the writer suggests. I will continue eating my runny eggs and raw salad.

  6. We regularly eat left overs that have been either frozen or stored in the fridge overnight. We have never had a problem and we’re both over 70.

    • Patti  

      Lol…….agree completely! Our lives have become fear dictated. My grandmothers cooked with lard and both sets lived well into their 80’s…… But they believed in keeping a body active……sedentary lifestyles are far more dangerous than properly reheated food!

  7. And here we go again on what we can or can’t eat.
    I eat what I like and I reheat leftovers on a regular basis. I have never had food poisoning or suffered any ill effects.
    So I’ll keep doing it my way and the “experts” can do it their way.

    • Some foods taste better the next day, stews to name one. I can’t image eating a raw brussel sprout, but farmers have been drinking milk straigh from the cow since cows were first milked. When you live on a pension I don’t imagine throwing food out would be an option

  8. They say that today, next year their opinion or someone else’s will likely be the opposite. I’ll just continue as I am, we’re all still alive and reasonably healthy.

Leave a Reply

Your email address will not be published. Required fields are marked *