6. Raw Eggs
Raw or undercooked eggs are commonly used in desserts, salad dressings, and protein shakes. But they pose a risk of Salmonella contamination, a type of bacteria that can cause severe food poisoning. Symptoms include vomiting, fever, diarrhea, and dehydration.
Though modern egg production has improved hygiene, there’s still a chance of bacterial contamination — especially from the shell. In some countries, eggs are not washed or refrigerated, which increases the risk.
Young children, the elderly, and those with weakened immune systems are especially vulnerable. In these populations, a Salmonella infection can lead to hospitalization or worse. Even healthy adults can suffer days of severe illness.
To minimize risk, use pasteurized eggs when a recipe calls for raw egg. These eggs have been heat-treated to kill bacteria without cooking the egg itself. It’s also wise to avoid raw cookie dough or homemade mayonnaise unless you’re using pasteurized eggs.
