A food safety expert shared the four foods he avoids in the supermarket, saying they’re not worth the risk as he explained the dangerous bacteria that can grow on them
We all like to think that the experts who oversee our food supply are clued up on what’s safe to eat – so if they give certain supermarket foods a wide berth, perhaps we should take note?
These professionals play a crucial role in making sure the food we buy is not only safe to consume but also prepared under stringent conditions. Now, one inspector has lifted the lid on the specific foods they steer clear of during their grocery runs.
In the UK, food that’s sold, sourced, distributed and stored must adhere to the Food Standards Agency’s regulations, which exist to protect public health.
Dr Bryan Quoc Le, a food chemist and industry consultant from Washington state, has revealed the particular foods he personally avoids, citing that the risks simply aren’t worth it. Topping his list is unpasteurised milk, also known as raw milk.
Unlike its pasteurised counterpart, which undergoes a heat treatment to kill off pathogens and prolong shelf life, raw milk remains in its natural form.
The lack of pasteurisation, however, heightens the danger for consumers, potentially exposing them to harmful bacteria such as salmonella, E. coli, listeria, brucella, among others.
“There are a lot of people who tout [raw] milk as having all these health benefits, but it’s just not worth the risk because there are a lot of pathogenic organisms that are still alive in that milk, especially if it’s coming straight from a processing facility,” Dr Bryan pointed out.
Dr Bryan has a strict rule when it comes to supermarket shopping: steer clear of pre-cut produce, especially those sliced in grocery and convenience stores. “If you’re going to eat pre-cut produce raw, you are dealing with the same amount of microbial risk as you would with sprouts.”
The reason? Dr Bryan is wary about the hygiene practices behind the counter. “That’s because I don’t know what the person behind the counter has done while cutting the produce and what practices they implement. Packaged food, by law, has to go through a stringent process but food that has been produced on-site doesn’t necessarily.”
Pre-cut melon is a particular no-go for the expert due to its vulnerability to bacteria. Food safety specialists also warn consumers about the dangers of pre-cut fruits and vegetables, advising thorough washing and proper storage to “minimise the risk of foodborne illnesses”.
Adding to the cautionary advice, Professor Kali Kniel, a microbiologist at the University of Delaware, highlighted the risks associated with consuming raw sprouts like radish, alfalfa, and clover. Despite their nutritional benefits, these sprouts may harbour dangerous pathogens such as E. coli and salmonella.
“In order for sprouts to germinate, the seeds cannot be adequately disinfected to kill all the salmonella that could be there, for example.
“But, in saying this, let’s keep in mind that there are sprout growers who are doing a great job and pay close attention to cleaning and sanitation,” the professor clarified.