Posted on 07/26/2026 8:14:01 AM PDT by Diana in Wisconsin
Ask someone who investigates foodborne illness for a living what they won't put on their plate, and the list is shorter—and stranger—than you'd expect.
It's not that these experts live in fear. Most will tell you that all food carries some risk, and the real skill is deciding which risks are worth taking. Frank Yiannas, the U.S. Food and Drug Administration’s former deputy commissioner for food policy and response, says he doesn't think of foods as simply "good" or "bad." Instead, "I approach everything with what I would say is a quantitative risk assessment," he says. "I'm calculated."
Still, after decades of investigating outbreaks—and, in some cases, having their own lives forever changed by foodborne illness—these experts have each decided a handful of foods simply aren't worth the gamble. Some of their no-go items are predictable; others might be sitting in your fridge right now. Here’s what came up again and again.
(Excerpt) Read more at time.com ...
No to:
Just about anything raw
Salad kits even before the current kerfluffle
No to buffet and salad bar, not anymore
No to church social food, not anymore
Times have changed and so have conditions.
The nations of France and Spain exist on raw-milk cheese
Tell these experts to try again.
Have you thought about doing a parasite cleanse?
Does it expel government?
I grew up eating ‘Cannibal Sandwiches’ at Weddings, Wakes and Holidays. None of us got sick - but we REALLY trusted our local Butchers back then. And it needs to be made from ground muscle meat (Steak) - NOT Hamburger.
“The ‘cannibal sandwich’ — also called tiger meat, tiger sandwich, or simply raw beef — is a regional tradition centered in Wisconsin and parts of the Upper Midwest, with German-American roots similar to Mett. It is raw, seasoned ground beef spread on cocktail rye bread and topped with raw onion and a crack of pepper. It appears most often at holiday gatherings, especially around Christmas and New Year.”
https://www.tasteofhome.com/article/cannibal-sandwich/
The issue with cantaloupe comes from bacteria that can be on the outside, in the rind. You can get cross-contamination via the knife when slicing through it.
If you prep by cutting the rind off first, then cubing the interior (rinse the knife and cutting board), you can reduce most risk.
Gas station roses...ha!
Yes!
“Sushi is delicious.”
I don’t eat bait...
“”””Only humans consume milk after they have been weaned.””””
Do all other animals refuse milk when they can get it after weaning?
Not all sushi rolls have raw fish.
I had a great Italian doctor who insisted I stop drinking milk. He would say, “Are you a baby cow??.”
“”””“Sushi is delicious.”
I don’t eat bait...”””””””””””
Sushi is not food. It is what my food eats.
I’ll pass on the rye bread. My half German ethnicity father loved pumpernickel and liverwurst. I pass on both.
My raw pleasure was salmon on Fridays. I was on a low-carb, high protein diet, and on my meatless Fridays I would go to Fresh Market or Winn-Dixie and get 3/4s of a pound of fresh salmon with the skin, and just eat the whole thing raw. It was good, fast, and visceral.
Me too!
About 14 hours later.
What is “head cheese” anyway?
As to melons of any sort — just rinse after cutting.
Much of this is simplistic thinking just like that.
Raw stuff, of course be careful, since fire is known to kill buggies.
“head cheese”, along with baloney and liverwurst, is among the cheapest luncheon meats, for a reason. Basically, calf head (tongue, but not brain or eyes) turned into a bologna type product.
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