Introduction
Dining out with friends is a cherished pastime for many, offering the opportunity to savor new flavors, explore trendy establishments, or simply catch up with familiar faces. Despite the stringent food safety regulations that restaurants in Spain must adhere to, unforeseen mishaps can still occur. Whether a dish has led to an uncomfortable night or, in severe cases, a trip to the hospital, it’s essential to be aware of certain foods that pose a higher risk of contamination.
While avoiding undercooked eggs during the summer due to the heightened risk of salmonellosis is common knowledge, other potential hazards might not be as apparent. In this article, we draw insights from food safety experts, as featured in the English edition of the Huffington Post, to provide guidance on steering clear of unwelcome surprises when dining out. Let’s explore four food items that food safety experts never order when dining at restaurants.
1. Steak Tartare
Undoubtedly a French culinary delight, steak tartare is a dish crafted from raw meat, often complemented by a raw egg yolk. While the article notes that the meat is typically decontaminated before reaching the butcher, there is still a risk of some bacteria surviving this process. One such bacterium is E. coli, a fecal microorganism that may find its way into the meat through contact in the meat industry, where it can mix with the intestines of the treated animals.
To mitigate risks, experts advise that the meat should be cooked at high temperatures, ensuring the elimination of potential pathogens.
2. Raw Sprouts
Sprouted legumes, such as beans, alfalfa, or wheat sprouts, are occasionally used in cooking for decorative purposes or to add a crispy touch to a dish. While it might be tempting to assume that all vegetables can be safely consumed raw, experts caution against raw sprouts due to potential health risks. Sprouts often grow in environments conducive to bacterial growth, potentially harboring salmonella, listeria, and E. coli.
These sprouts typically emerge in humid conditions at temperatures ranging from 20 to 30 degrees Celsius. As the germination process lasts several days, the bacterial count can reach billions by the time they are harvested.
3. Oysters
Despite their romantic and even aphrodisiac reputation, food safety experts tend to decline raw oysters, given their association with several outbreaks of foodborne illnesses in recent years. Consuming raw oysters can lead to vibriosis, an infection caused by the Vibrio bacteria.
While in their marine environment, oysters act as scavengers, feeding on various substances at the sea bottom. This scavenging behavior makes them prone to containing viruses, bacteria, or other contaminants, posing a risk to those who consume them raw.
4. Raw Milk
While advancements in our understanding of microorganisms and processes like pasteurization have contributed to a decline in foodborne infections, certain food trends advocate for a return to consuming foods in their most natural state. While unpasteurized milk is not commonly found in Spain, it is gaining popularity in some states in the United States.
Raw milk can serve as a habitat for a variety of bacteria, including salmonella, E. coli, Brucella, and Campylobacter. Pasteurization not only preserves the nutritional benefits of milk but also prevents potentially life-threatening intoxications.
Conclusion
As we embark on culinary adventures, awareness of potential food safety risks is crucial. By heeding the advice of food safety experts, we can make informed choices when dining out, ensuring that our gastronomic experiences are not only delightful but also safe.
