Foods that can be dangerous if undercooked

Some foods become unsafe when undercooked because they may contain harmful bacteria, parasites, or toxins. Proper cooking destroys these pathogens and prevents foodborne illnesses. Here are six common foods that should never be eaten undercooked. (Source: Photo by unsplash )

Chicken: Undercooked chicken can contain Salmonella and Campylobacter, which cause severe stomach infections. Always cook chicken until the juices run clear and it reaches safe internal temperature. (Source: Photo by unsplash )

Eggs: Undercooked or raw eggs may carry Salmonella. Runny yolks, raw cookie dough, or homemade mayonnaise can be risky. Ensure eggs are cooked until both whites and yolks are firm. (Source: Photo by unsplash )

Kidney Beans: Raw or undercooked kidney beans contain phytohemagglutinin, a toxin that causes vomiting and severe stomach upset. Beans must be soaked and boiled properly before eating. (Source: Photo by unsplash )

Pork: Undercooked pork can harbour Trichinella parasites or bacteria like Yersinia. Pork should be cooked until no pink remains and juices run clear. (Source: Photo by unsplash )

Seafood especially Shell Fish: Raw or undercooked shellfish like oysters, clams, and mussels, can contain Vibrio bacteria. Undercooked fish may carry parasites. Always steam or cook seafood thoroughly. (Source: Photo by unsplash )

Sprouts: Raw or lightly cooked sprouts (like alfalfa or mung bean) can carry E. coli and Salmonella, as bacteria grow easily in warm, moist sprouting conditions. Consume only well cooked sprouts. (Source: Photo by unsplash )