5 foods you should never eat raw, according to experts

Swings, fresh fruit and carrot sticks... These are examples of foods that can be eaten raw as long as washed properly. However, there are others who may pose a health risk.

Donald W. Schaffner, an expert in food science, revealed to Eating Well five foods that should be cooked or pasteurized before consumed in order to avoid the risk of disease transmission. 

1. Pasta of biscuits (or cakes)

In the past, children were allowed to eat the rest of the biscuits or cake, but it was discovered that certain raw ingredients in the mass may contain pathogens that cause diseases,

“We have been warning people not to eat the pasta of raw biscuits for some time because of concerns about Salmonella from the eggs used in the pasta,” notes Schaffner.

But eggs are not the only concern: “Now we know that raw flour can also contain pathogens such as Salmonella and E. coli.”. 

2. Milk not pasteurised

Unpasteurised milk has been the subject of the long list of outbreaks (especially in the United States) of foodborne diseases associated with its consumption. 

“Unpasteurised milk presents well documented risks. Pasteurization is the only proven step to eliminate pathogens such as E. coli, Campylobacter, Listeria and Salmonella,” says nutritionist Jessica Clancy-Strawn.

3. minced meat

The consumption of certain foods, including rare meat, may increase the risk of disease transmission.

“There are certain foods that we know are risky, because they have been associated with diseases in the past,” says Schaffner. “Eating rare or raw minced meat continues to be a cause of outbreaks of foodborne diseases,” he points out, thus warning the cooking of hamburgers. 

4. Beans

Food like dry beans contains natural compounds that can cause health problems. “There are certain types of beans that contain toxic chemicals called phytohemagglutinins,” Schaffner says. This bean needs to be cooked properly to inactivate the toxins”. The ideal will be to cook it using a pressure cooker.

5. Shittake and morel mushrooms

There are several species of wild mushrooms that are toxic to humans and should never be consumed. 

There are still others, including shiitake and morel mushrooms, which can lead to the transmission of diseases when consumed raw and rare.

“There are mushrooms that are slightly toxic, so they should be cooked, and when they are not cooked properly, this can lead to outbreaks of foodborne diseases,” says Schaffner.

Shiitake mushrooms, a more common cultivated variety, can also cause health problems if consumed raw or undercooked. “Shiitake mushrooms can cause flagellated dermite when consumed raw or undercooked due to lentinan compound, which is inactivated by heat,” says Clancy-Strawn. “The cooking also breaks the chitin in the cell walls of mushrooms, improving their digestion and absorption of nutrients.”.