Even with all the advantages of modern kitchen appliances, we are still open to the perils of food poisoning, due to contaminated food. The well publicised risks of chicken, undercooked food and the summer BBQ have all been well documented; but are we really clear on other regular food that carries an increased risk of inflicting the misery of food poisoning?

Bill Marler, a lawyer who has worked on countless food poisoning cases, published an article in the Food Poisoning Journal of foods he’ll never eat again.

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So what does he completely avoid?

1. Precut or rewashed fruits and veggies
These convenient tubs of chopped veggies and fruits may save you some time and effort, but Marler warns it’s not worth it. He avoids these ‘like the plague’ because more people are handling and processing the food, increasing the chances of contamination.2. Raw oysters
Due to warming waters, raw oysters are more vulnerable to microbial growth. You can guess what that means if you slurp those microbes down: food-borne illness.3. Raw Beansprouts
According to Business Insider, ‘sprout outbreaks are surprisingly common, with more than 30 bacterial outbreaks (primarily salmonella and E coli) in the past two decades’.4. Rare meat
You may like your steak rare, but Marler won’t order anything that isn’t cooked medium-well or higher. He says that meat needs to be cooked to 160 degrees throughout in order to kill the bacteria that causes food-borne illnesses.

5. Uncooked eggs
While this one should be pretty obvious, the chances of getting food poisoning from raw eggs is apparently much lower today than it was two decades ago, according to Marler. Yet, after the salmonella epidemic of the 1980s and 1990s, he isn’t going to risk it.

6. Unpasteurized milk and juices
It may be all the rage to eat organic, whole foods, but one step you shouldn’t skip when consuming milk or juices is pasteurisation. Some argue that this process depletes the nutritional value found in the drinks, but ‘there’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurisation,’ Marler says. Want bacteria, viruses or parasites in your juice? We didn’t think so.