Eggs represent another staple food that can pose risks if not handled or cooked properly. While eggs are nutrient-dense and versatile, they may harbor Salmonella either on the shell surface or, in rare cases, inside the egg. Modern farming and inspection practices have lowered the incidence of egg-related outbreaks, yet infections still occur. Cracked or visibly dirty shells should be discarded, as bacteria can more easily penetrate compromised surfaces. Refrigeration slows bacterial growth, so eggs should be stored promptly and consistently at safe temperatures. Recipes that call for raw or lightly cooked eggs—such as homemade mayonnaise, certain dressings, mousses, or traditional desserts—carry inherent risks unless pasteurized eggs are used. Soft-boiled or runny eggs may not reach temperatures sufficient to kill all bacteria, posing greater concern for vulnerable populations. Seafood presents additional complexities. Fish that are improperly refrigerated after being caught can develop elevated levels of histamine, leading to scombroid poisoning, which produces symptoms resembling an allergic reaction. Cooking does not destroy histamine once it forms. Certain tropical reef fish may contain naturally occurring toxins that cause ciguatera fish poisoning, likewise unaffected by heat. Shellfish such as oysters and scallops filter large volumes of water and can accumulate harmful algae toxins or bacteria if harvested from contaminated waters. Purchasing seafood from reputable suppliers, maintaining cold storage, and observing freshness indicators—such as a clean ocean scent and firm flesh—can reduce risk but cannot eliminate it entirely.
Poultry, including chicken, turkey, and duck, is frequently associated with bacteria such as Campylobacter and Salmonella. These organisms commonly inhabit the intestinal tracts of birds and can spread to meat during processing. Thorough cooking to the recommended internal temperature effectively destroys these pathogens, but improper handling of raw poultry can lead to cross-contamination. Juices from raw chicken can transfer bacteria to cutting boards, utensils, countertops, and other foods if strict hygiene is not maintained. Contrary to longstanding kitchen myths, washing raw poultry is not recommended, as splashing water can disperse bacteria over a wider area. Instead, careful handling, separation from ready-to-eat items, and immediate cleaning of surfaces with hot, soapy water are essential practices. Another seemingly benign staple, rice, carries its own hidden hazard. Uncooked rice can contain spores of Bacillus cereus, a bacterium capable of surviving the cooking process. If cooked rice is left at room temperature for extended periods, these spores can germinate and produce toxins that cause vomiting or diarrhea. Prompt refrigeration and reheating until steaming hot help minimize this risk. Even foods perceived as dry or shelf-stable can become problematic when moisture and warmth create conditions conducive to bacterial growth.
