The 10 Most Hazardous Foods to Consume, According to Food Safety Experts

In a world where food recalls seem to happen regularly, it's hard not to question whether some foods are riskier than others. According to the Centers for Disease Control and Prevention, 1 in 6 Americans fall ill from foodborne diseases each year, which is a startling statistic. So, how can you reduce your chances of becoming one of them?

Previously, we analyzed the riskiest foods based on recall data over the past five years, but this time we went straight to the experts. After speaking with multiple food safety professionals, here are their top ten most dangerous foods to eat.

The Most Dangerous Foods to Consume, According to Food Safety Experts

Raw Cookie Dough and Batter

Despite how tempting it may be, you should reconsider eating raw cookie dough. Leanne Blommaert, Product and Process Innovation Manager at NSF, explains that most flour used in raw cookie dough is untreated, meaning it hasn't been heat-processed to eliminate harmful germs like E. coli or Salmonella. Flour has also been one of the most recalled ingredients over the past five years due to foodborne illness outbreaks.

In addition to the untreated flour, raw eggs in the dough may carry Salmonella. If you can't resist tasting the dough, opt for commercially pasteurized baking mixes or cookie dough labeled "Safe to Eat Raw." These products are safe because they use heat-treated flour and pasteurized eggs, or in some cases, no eggs at all, says Blommaert.

Unpasteurized Dairy

While milk is typically pasteurized to eliminate harmful bacteria, some states permit certain processors to bypass this step, allowing raw milk to be sold. Kristen Nauss, MS, MBA, RD, SNS, and founder of Buying School Food, advises against consuming unpasteurized dairy. Raw milk is highly susceptible to contamination, and even the CDC considers it "one of the riskiest foods."

Nauss emphasizes that she would never consume raw dairy herself, nor would she recommend it for vulnerable groups, such as the elderly, young children, or individuals with compromised immune systems.

Raw Shellfish

If you're a food enthusiast or seafood aficionado, chances are you've enjoyed freshly shucked oysters at some point. While their delicate, briny taste is a treat, they can also pose health risks.

Raw Fish

It's best to avoid eating freshly caught fish raw, as it may contain parasites, Salmonella, or Listeria. The FDA recommends freezing raw fish at very low temperatures to kill parasites. If you're planning to make sushi, ceviche, or carpaccio, look for fish labeled "sushi grade" or "sashimi grade."

Even with precautions, if you're in a high-risk group—such as being pregnant, elderly, or immunocompromised—it's safest to steer clear of raw fish altogether. While your retailer may follow proper food-handling practices, it's always a good idea to be cautious.

Steak Tartare

We get it—steak tartare is a beloved delicacy. However, the idea of eating raw ground beef can be unsettling for many. It becomes even more concerning when you realize that raw ground beef is a prime environment for harmful bacteria like E. coli, Salmonella, Listeria, and Campylobacter, as bacteria from the surface of the meat can contaminate the interior. Additionally, steak tartare often includes raw egg yolk, increasing the risk of Salmonella.

Undercooked Ground Meat

While steak tartare is an obvious risk, undercooked ground meat can also be hazardous. Trevor Craig, Director of Food and Nutrition at Microbac Laboratories, shares that he avoids undercooked ground meat, including medium-rare burger patties. He says, "No medium burgers for me... I would never risk getting sick from that."

Grilled Foods

Grilling meats and vegetables outdoors is a favorite summertime activity, but it's important to be cautious about food handling. Matthew Taylor, MCIEH, CEnvH Grad, IOSH, and Senior Manager of Consulting at NSF, advises making sure the griller washes their hands after handling raw meat and uses separate utensils for raw and cooked items. The grill can be home to many hidden food safety risks.

Party Platters & Salads

Ever been to a party and wondered how long the food has been left out? Nauss recommends politely passing on a plate. "That potato salad could have been sitting out for hours," she says. She warns that food should be eaten or discarded within four hours of being taken out of the fridge or oven to prevent bacteria from multiplying to unsafe levels.

Foods exposed to environments over 90°F are particularly dangerous, especially during summer picnics. When entertaining outdoors, Taylor also advises against eating foods that have been left uncovered, as they can attract flies and other pests.

Mishandled Leftovers

Have you ever left your takeout in the car or forgotten your leftovers on the counter overnight? Rather than eating them, it’s best to discard such items to avoid the risk of food poisoning. Nauss explains, "Even if these foods are reheated to the proper temperature, mishandled leftovers are unsafe to eat."

To safely store leftovers, Nauss recommends the two-stage cooling method: First, cool the food to below 70°F within two hours on the countertop, then refrigerate it, bringing the temperature down to below 41°F within another four hours. Once the food is properly stored, reheat it to at least 165°F before consuming.

Swollen or Damaged Cans

Canned goods can stay fresh in the pantry well past their expiration date. However, it’s not just expired cans you need to watch out for—bulging, severely dented, or damaged cans are a bigger concern. These can indicate that the cans were contaminated with bacteria during the manufacturing process. Here’s a helpful guide to help you decide which dented cans are still safe to eat and which should be discarded.

If issues arise during the canning process, it can lead to the growth of Clostridium botulinum bacteria, which produces a toxin responsible for botulism. Though botulism is rare, its symptoms can include breathing difficulties, muscle paralysis, and even death. Given the serious risks, it’s best to avoid consuming anything that could be contaminated.