9 Everyday Foods That May Not Be as Harmless as They Seem

Sprouts—including alfalfa, bean, and clover varieties—are grown in warm, humid conditions that are ideal not only for sprouting seeds but also for bacterial growth. Organisms like salmonella, listeria, and E. coli can thrive in this environment. Because contamination may occur inside the seed before it even sprouts, washing them does not eliminate the danger. Health authorities advise pregnant women and other high-risk individuals to avoid eating raw sprouts. Cooking them thoroughly can significantly lower the risk.

Raw or undercooked eggs

Eggs are nutritious, but they can harbor salmonella both on the shell and inside the egg itself. Although food safety measures have reduced the number of egg-related outbreaks over the years, infections still occur. Discard eggs with cracked or visibly dirty shells, and consider using pasteurized eggs for recipes that call for raw or lightly cooked eggs, such as homemade mayonnaise, salad dressings, or certain desserts. Be cautious with soft-boiled or runny eggs, especially if you fall into a higher-risk category.

Raw fish and shellfish