Foods that should not be eaten raw

Certain toxins or bacteria can make eating raw food a poor choice with. Let's see what food We speak.

Bird meat

Everyone knows that raw meat may pose a greater risk than cooked, however, in the case of bird meat the presence of a certain microorganism is more common, it is about Campylobacter. As specified by the World Health Organization (, this bacterium is one of the four main global causes of diarrheal disease and it is considered the most frequent bacterial cause in the world. It is especially problematic in very young children, but precautions must be taken at any age, and in this case if we cook above 75ºC we eliminate the bacteria.

Raw milk

Lately it has been a controversial issue in some communities, as raw milk has been re-marketed. Taking into account that currently the consumer is used to buying milk ready for consumption, it should be noted that raw milk should pre-cook. Taking it as it is extracted from the udders can lead to health problems such as or many other bacterial infections. Consuming raw milk is a risk for any type of person, but in cases of children, pregnant women or people who are immunosuppressed or that have undergone a transplant, we must be especially careful checking that all the cheeses and dairy products they consume are made with pasteurized milk.

Egg

The best-known microorganism in food is the one that hides in this fantastic food. We are talking about the, famous for hiding behind juicy and poorly preserved mayonnaise, aiolis and tortillas. That is why in restaurants there is an obligation to carry out these preparations with pasteurized egg and thus avoid more than one stomach ache. The most common symptoms of salmonellosis is gastroenteritis that manifests with diarrhea, abdominal pain and fever.

Fish

Another of the names that resonate in the field of food safety are. This little parasite is nothing but a small little worm which is generally arranged in a spiral shape in certain areas of the fish, especially the gills and entrails, even the musculature of the fish. Its fame has grown along with oriental food, including the famous raw fish sushi.

It is also becoming well known that the safest way to consume Raw Fish is after having frozen for at least 24 hours at -20ºC at an industrial level, or at home if we have a freezer with three stars or more, we must freeze it for five days.

Of course, we must not forget that with freezing what we manage to avoid is the risk that anisakis can parasitize us, but raw fish will continue to be a food with a risk elevated microbiological and therefore it is not recommended in pregnant women or in very young children or immunosuppressed people.

Potato

The potato is a very commonly used food, but never raw. The reason is that they can be very indigestible and cause abdominal discomfort, especially abdominal bloating and flatulence. On the other hand, potatoes when kept exposed to light easily develop a toxin called solanine. This compound is found in higher concentrations in all areas of the potato that have acquired a greenish hue.

It is important to note that, although some sources claim that compounds such as solanine degrade with temperature, the reality is that the percentage of solanine that degrades as a result of cooking a potato is very low. So we should not trust that cooking a potato will serve to eliminate the solanine it contains. In this case it is preferable keep them in a cool, humid but ventilated place, where condensation does not occur, and especially protected from sunlight.

Bitter almonds

Are the pastitas made from bitter almonds familiar to you? In some areas this type of preparation is typical, and there is no problem with it, as long as they are cooked. If we consume raw bitter almonds we must bear in mind that they contain a substance called amygdalin, which when ingested gives rise to hydrocyanic acid which is highly poisonous. The almonds that are marketed in supermarkets for their consumption do not have this problem and it is highly recommended foods for health and in any case if a bitter almond has slipped between them we will notice it right away.

Aubergines

As with potatoes, aubergines can also contain solanine and be toxic if eaten raw. In the case of aubergines, the ones that contain the greatest amount of solanine are those that have been harvested too green and in fact we can observe that greenish hue in the interior fleshy part. Of course, unless they are extraordinarily green, the level of solamina is very small.

Raw mushrooms

In this case, rather than the consideration of consuming them raw or cooked, we must specify that there are many species that are not edible. The reason is that some contain toxins that can cause from simple gastroenteritis to serious poisoning that can be fatal. In addition, among those that are edible, if we consume them raw, they may give us different types of problems due to active toxins. So the best advice in this case is that in general let's cook them, but above all that we should not consume mushrooms that we are not completely sure that it is a safe species for your consumption.

Red beans

In this case we can speak more of a curiosity than a matter of concern for food safety and health, since legumes, being compact and dry grains, are never consumed raw. However, if it is interesting to know that some like the Red beans contain the phytohemagglutinin toxin which can cause considerable stomach discomfort.

Yucca

Although its consumption is not very common in the peninsula, little by little it is more common to find it in supermarkets and especially in some vegetable stores with a greater variety of foods. This tuber contains cyanide which is a toxic product. Now, if it is washed, peeled and cooked correctly, we should not suffer when consuming it.

• Although raw foods always present a greater risk in terms of food safety, we can take many without problem. However, others it is totally inadvisable to consume them raw
• Products of animal origin such as meat, fish, dairy products and eggs have a higher microbiological load than vegetables and their raw consumption is always more compromised.
• Although salads can be made with a multitude of foods, there are vegetables that are not a good option to take raw, such as potatoes or mushrooms.

Bachelor of Food Science and Technology Diploma in Human Nutrition and Dietetics Advance Medical Consultant Nutritionist