8 Foods You Should Never Eat Raw, According to Nutritionists

Raw poultry — such as chicken and turkey — often carries harmful bacteria like Salmonella, which can cause serious foodborne illnesses.

“Cooking poultry to the proper temperature will kill the pathogens,” says Cassetty. This includes the virus behind the current bird flu epidemic — it won't survive high temps. “Use a food thermometer and check it at the thickest part of the meat without touching the bone," says Cassetty. If you’re cooking ground poultry, check in the center of the patty or dish because the risk of contamination is higher since ground beef is handled more during processing. Don’t eat any poultry unless the thermometer reaches 165°F.

While you’re prepping the poultry, do not rinse it with water, advises Cassetty. Doing so only raises the risk of cross-contamination (for instance, contaminated water may splash onto nearby plates or cooking utensils), and it’s not needed because cooking will kill any pathogens.

“Ground beef can harbor E. coli, which can lead to severe illness, especially in children and those with weakened immune systems,” says Cassetty. “The reason ground beef is more concerning than whole cuts of meat is that bacteria can mix throughout the meat during processing.

According to the USDA, it’s safest to cook ground beef to an internal temperature of 160°F.” Yes, this means your burger will be well-done, but it also ensures you won’t get a side of active bacteria along with it. “You can insert the thermometer into the center of the patty or dish to get an accurate reading,” Cassetty says.

This category includes oysters, clams, mussels, lobsters, shrimp and the like. “Shellfish can harbor Vibrio bacteria or viruses like norovirus, especially when raw or undercooked,” says Cassetty. “These pathogens can cause severe gastrointestinal illnesses, so you need to cook shellfish until the shells open (for oysters, clams, and mussels) or to an internal temperature of 145°F.” She suggests putting the probe in the middle of the meaty portion to get the most accurate reading.

Your mom wasn’t lying when she said you shouldn’t lick the spoon when mixing batters that contain eggs. “Raw or undercooked eggs may carry Salmonella,” says Cassetty. “Cooking eggs properly reduces this risk. Cook eggs until both the yolk and whites are firm.

For dishes like casseroles or quiches, the internal temperature should reach 160°F.” And again, while high temperatures will kill the avian flu virus, you don't have to worry about eating contaminated eggs — an infected chicken will produce deformed eggs that won't make it into a carton at your local grocery store.

While alfalfa, mung bean and other raw sprouts can add a tasty crunch to sandwiches and salads, it’s best to skip them if they’re raw.

“Though sprouts are rich in nutrients and excellent sources of antioxidants, raw sprouts are highly susceptible to bacterial contamination from Salmonella, E. coli and Listeria due to the warm, moist conditions required for sprouting,” says Muhammad. “These bacteria can cause serious foodborne illnesses, particularly for pregnant individuals, young children and older adults, who should avoid consuming raw sprouts.” The good news is it usually only takes about two minutes of sautéing to kill illness-causing bacteria.

“Although many people don’t think of flour as a raw food, most commercial flour is not heat-treated, meaning it can contain harmful bacteria,” says Muhammad. “E. coli and Salmonella can contaminate grains in the field or be introduced during processing.” To kill any pathogens that may be lurking in your flour, fully bake or cook doughs and batters.

Raw beans contain a toxin called phytohemagglutinin, a form of lectin. “This can cause severe stomach upset, including nausea and vomiting, if beans are eaten raw,” says Cassetty. “Even just a few raw beans can trigger these symptoms. However, this is less of a concern because beans aren’t typically eaten raw, and cooking destroys this toxin. Your best bet is to vigorously boil beans for at least 10 minutes or eat canned beans, which are cooked and safe to eat from the can without additional cooking.”

Pasteurization is a heat treatment process that kills harmful bacteria and when milk doesn’t undergo this process, it can “harbor dangerous pathogens such as Salmonella, E. coli, Listeria and Campylobacter,” says Muhammad. “Additionally, the CDC advises the public to avoid the consumption, warning that unpasteurized milk and related products can contain bacteria or viruses, including highly pathogenic avian influenza (HPAI) A(H5N1) viruses.”

She recommends always choosing pasteurized milk and dairy products (e.g., cheese, yogurt, ice cream) and keeping perishable items stored in the refrigerator at or below 40°F to reduce the risk of bacterial growth.