18 of the Most Dangerous Foods on the Planet, According to Expert Food Scientists

Meat and poultry

It’s a broad category, but meat and poultry are the most common sources of fatal infections from food, according to the U.S. Centers for Disease Control and Prevention (CDC). Harmful bacteria such as Salmonella and Listeria in chicken, pork, deli slices, and other meats account for at least 29% of all U.S. foodborne-illness-related deaths. 

In general, these types of pathogens in food are a greater danger than allergens or chemical contaminants, according to the CDC. To keep yourself safe, use a food thermometer to make sure your meat and poultry products are cooked to an appropriate internal temperature:

• Poultry: 165°F
• Cuts of beef and pork: 145°F (and allow meat to rest for three minutes) 
• Ground meat: 160°F

Raw dairy products

“I personally do not drink raw milk. Pasteurizing milk reduces or removes potential hazards,” says Amanda Kinchla, MS, the food science extension specialist at the University of Massachusetts Amherst. Cleveland Clinic experts note that the popularity of raw milk is often driven by beliefs that it’s nutritionally superior, prevents allergies, and even reduces lactose intolerance, but there’s no evidence supporting these claims.

Pasteurization simply reduces the risk of exposure to dangerous bacteria such as E. coli, Salmonella, and Listeria—and CDC data shows that raw dairy products cause about 840 times more foodborne illnesses and 45 times more hospitalizations than pasteurized dairy.

Raw sprouts

Paul Dawson, PhD, a food science professor at Clemson University’s College of Agriculture, Forestry and Life Sciences, says he avoids raw sprouts if he doesn’t know exactly where they’ve come from. This is because raw sprouts are grown in warm, humid conditions—the same conditions in which harmful bacteria like E. coli and Salmonella thrive, according to guidelines from the U.S. Department of Health and Human Services. 

Because bacterial contamination can occur inside the seed itself, rinsing sprouts doesn’t necessarily eliminate the risk. Children, older adults, pregnant women, and anyone with a weakened immune system are especially vulnerable to severe illness from contaminated sprouts, and the FDA recommends these groups avoid eating raw or lightly cooked sprouts of any kind. 

Raw or undercooked kidney beans

Kidney beans are a great source of plant-based protein, but eating them raw or undercooked can make you very sick. They naturally contain phytohemagglutinin (PHA), a type of lectin (protein) that can trigger severe digestive issues, such as vomiting, nausea, and diarrhea, per the FDA. While most beans contain PHA, kidney beans have an especially high amount. 

The fix? Make sure to cook the beans thoroughly, advises the Utah State University Extension. It notes that stove-top and oven-baked recipes reach high enough temperatures to safely cook beans—but slow cookers don’t. Before tossing beans into the slow-cooker, first boil dry beans for 10 minutes to destroy the PHA. Or you can use pre-cooked canned beans, which are one of the canned foods nutritionists actually buy. 

Peanuts

“Statistics on food allergy deaths vary,” Dr. Dawson says. “But the CDC reported that there are about 11 deaths in the United States each year due to an allergic reaction to food.” While food allergies are less deadly than foodborne illnesses, they do require constant vigilance. 

For those with a peanut allergy, exposure to even a tiny amount can cause symptoms that range from a runny nose to full-on anaphylaxis, a potentially life-threatening reaction. Peanut allergies are the most common cause of food-related anaphylaxis, according to experts at the Mayo Clinic. Most people with a known peanut allergy carry an epinephrine injector, and many schools now keep the medicine on site in case of emergencies. 

Tree nuts

The American College of Allergy, Asthma & Immunology estimates that between 25% to 40% of people with a peanut allergy are also allergic to at least one tree nut, a category that includes almonds, cashews, walnuts, and pine nuts (though not all people with a tree nut allergy are allergic to peanuts). Along with peanuts and shellfish, tree nuts are among the leading causes of food-related anaphylaxis events. Here are other foods that are responsible for almost all food allergies.

Shellfish

Shrimp, crab, lobster, clams, mussels, oysters, and scallops can pose a double threat for some people. These shellfish are one of the most common triggers of severe allergic reactions, including anaphylaxis, while raw shellfish are also a frequent source of foodborne illness. 

Raw oysters, in particular, may be contaminated with Vibrio bacteria, which can cause gastrointestinal problems, bloodstream infections, skin blistering, and even death, according to the CDC. The agency emphasizes that hot sauce, lemon juice, and alcohol do not kill these bacteria, but proper cooking does. 

Starfruit

For most of us, this yellow fruit is safe to eat because our kidneys filter out a naturally occurring neurotoxin called caramboxin. But starfruit can be dangerous for people with kidney disease because their body can’t clear this toxin, which can cause symptoms including persistent hiccups, mental confusion, seizures, and even death, according to the National Kidney Foundation. 

Still, research warns that large amounts of starfruit—particularly in concentrated juice form—can even overwhelm healthy kidneys, per a 2022 study published in the World Journal of Critical Care Medicine. 

Cherry pits

“There are chemicals inside of cherry pits that can liberate cyanide,” says Carl K. Winter, PhD, an extension food toxicologist at the University of California, Davis. But that doesn’t mean you have to swear off cherries: the pits must be crushed or chewed to release cyanide, and you’d have to consume an unrealistic amount to reach dangerous levels. Dr. Winter explains that “the first principle in toxicology is that the dose makes the poison,” so don’t stress out if you accidentally swallow a cherry pit. 

Apple and pear seeds

Cherries aren’t the only fruit with poisonous seeds. “Many seeds and pits contain compounds that, when eaten, are digested into cyanide,” Dr. Dawson says. “These compounds are collectively known as nitrilosides, which have been proposed as actually being an essential nutrient. However, when consumed in extremely high concentrations, hydrogen cyanide can reach dangerous levels in the body.” 

Cassava

This starchy root is another potential poisoner: “It’s similar to cherry pits in that it has cyanogenic glycosides, chemicals that can liberate cyanide,” Dr. Winter says. “For [parts] of the world for which cassava is the main source of starch, they have to go through a pretty elaborate procedure to reduce the amounts of cyanide.” These processes include peeling, grating, soaking, boiling/cooking, and drying, according to the Food and Agriculture Organization (FAO). 

Ackee

The national fruit of Jamaica also requires extreme care. While it’s a beloved feature in traditional dishes, unripe ackee contains a toxin called hypoglycin A that can cause severe reactions, such as vomiting, mental confusion, and dangerously low blood sugar, according to the FDA. 

To safely consume ackee, the FDA says to:

• Only eat fully ripened ackee.
• Never try to prepare or cook raw ackee yourself, unless you’ve been properly trained. 
• Avoid the seeds and skin, as these are still poisonous. 
• Buy canned, frozen, or processed ackee from a brand on the FDA’s “Green List.” 

Raw elderberries

These berries aren’t usually grown commercially, but they’re pretty easy for foragers to find in the wild in the United States. They can make delicious jams, compotes, syrups, and pies—but only after they’re cooked. Raw berries, as well as the plant’s bark and leaves, contain toxic compounds that can cause nausea, vomiting, cramps, and diarrhea, according to Ohio State Wexner Medical Center. 

Wild mushrooms

“If you’re an experienced mycologist, it’s a great hobby for you,” Dr. Winter says. “You know what you’re doing, you know what to avoid.” But if you’re not completely certain about what kind of mushroom you’re looking at, don’t pick it or eat it. 

For instance, the death cap mushroom is notoriously difficult to distinguish from edible species, and it contains toxins that can cause severe liver and kidney damage. According to National Geographic, it’s responsible for about 90% of fatal mushroom poisonings each year. While native to the United Kingdom, the invasive species is spreading quickly worldwide, including across the U.S.

Green potatoes

When potatoes are exposed to light and warm temperatures for a while, they can produce a chemical called solanine. In high amounts, this toxin can cause stomach problems, headaches, fever, and neurological problems, according to Michigan State University Extension. 

Conveniently, solanine shows up visibly as green areas in the potato. You can cut off green spots before cooking, but it’s safest to discard green potatoes when making food for small children, as they’re more vulnerable to solanine poisoning. To prevent greening, store potatoes in a cool, dark, and dry place, which can help keep them at their best quality for about a month.

Rhubarb leaves

The leaves of many vegetables are nutrient-rich, and tossing carrot tops, beet greens, broccoli leaves, or celery leaves in soups or stir-fries also helps reduce food waste. But the U.S. Department of Agriculture warns that only the stalks of the rhubarb plant are safe to eat. Rhubarb leaves contain high levels of oxalic acid, which can cause difficulty breathing, nausea, and even kidney stones.

Improperly canned foods

At-home canning is a hobby that’s a great way to enjoy seasonal produce year-round. However, improperly canned foods can cause botulism, a rare but deadly illness that affects the nervous system. The CDC emphasizes that you cannot see, smell, or taste the toxin, but some warning signs include leaking, bulging, or swollen containers. To stay safe, only use recipes that follow the USDA canning guidelines—and when in doubt, throw it out. 

Fugu

Fugu, or pufferfish, is the most poisonous fish in the world, yet it’s served at high-end restaurants across Japan and South Korea. Chefs must complete a rigorous three-year apprenticeship and pass a licensing exam to ensure they can safely prepare the delicacy. Food poisoning still sometimes occurs—mainly among amateurs or fishermen who try to prepare pufferfish at home—but strict regulations have significantly reduced these accidents. According to the Japanese Ministry of Health, Labour and Welfare, there are about 10 cases of pufferfish poisoning each year, with a small number of fatalities.  

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