9 of the most dangerous foods in the world

Food is an important part of human culture. It's not just nourishment vital for survival but also a form of art, entertainment, and even luxury. Cuisine can make an event unforgettable, be it at a vibrant street market, at home, or during a high-end dining experience offered in casino restaurants.

However, behind the joy and indulgence lies the safe handling and preparation of the meals, which is important to ensuring food safety, whether you are a home cook or a chef in a 5-star restaurant.

Let's look at some of the world's most dangerous foods, from natural poisons to microbial risks:

1. Fugu

Fugu is a Japanese delicacy made from pufferfish. The prepared pufferfish can be lethally poisonous, as the ovaries, intestines, and liver of the pufferfish contain a neurotoxin, namely tetrodotoxin, that is more deadly than cyanide. Tetrodotoxin causes paralysis, including difficulty breathing. A shocking fact is that a single fish has enough poison to kill 30 people.

2. Ackee Fruit

Ackee is Jamaica's national fruit and a key ingredient in the famous dish ‘ackee and saltfish’. However, it can be deadly if not prepared correctly. Unripe ackee contains a toxin called hypoglycin, which can cause severe vomiting, low blood sugar levels, and, in some cases, death.

Do not attempt to open the fruit yourself, and never eat any of the pink flesh or the black seeds. Remember, when you are in Jamaica and want to try the ackee and saltfish, it must only be consumed when it is fully ripe and properly prepared.

3. Sannakji

Thinking twice before sitting down for this dish in Korea would be best. The Sannakji consists of tentacles from a live baby octopus that are cut into pieces, seasoned, and served fresh. Though the dish is popular and considered a delicacy, it poses some hazards.

Koreans eat the tentacles while they are still squirming on the plate, which can be a very dangerous game. The suction pads on the tentacles can attach to the throat, causing choking if not chewed properly. Research has shown that to date, six people have lost their lives from eating or attempting to eat Sannakji yearly.

4. Casu Marzu

The traditional Sardinian cheese is known as the “cheese with worms”. Casa Marzu is made from sheep’s milk, and the larvae from the cheese fly are intentionally introduced. The larvae then digest the cheese, creating a soft texture that some find delicious. Eating Casu Marzu carries significant health risks.

5. Rhubarb Leaves

Found worldwide, rhubarb stalks are commonly used in pies and some dishes. However, the leaves of the rhubarb plant contain oxalic acid and anthraquinone glycosides, which are toxic to humans. You can experience symptoms such as difficulty breathing, nausea and vomiting, and even, in severe cases, kidney failure.

6. Unpasteurised Milk and Cheese

Raw milk and cheese risk contamination with E.coli, Listeria, and Salmonella, and these pathogens can lead to food poisoning and kidney failure.

Raw milk and cheese that has not aged for at least 60 days is banned in America. However, raw dairy products are still consumed in certain parts of the world, more often for their perceived taste or health benefits. Take care of your health and get your milk and cheese pasteurised by heating them to kill harmful bacteria.

7. Nutmeg

Nutmeg is the key ingredient of festive biscuits and is a tasty addition to rice pudding, but if it is consumed in large amounts, nutmeg will leave you with some horrible side effects.

Some of the nutmeg “overdose” complications may include nausea and breathlessness, and there are some people who reported experiencing a six-month-long psychosis.

8. Shellfish

Oysters, clams, and mussels are types of shellfish that can be dangerous, not because of allergies but because they can collect toxins from algae in the water. The most dangerous toxin is the neurotoxin, which can cause paralytic shellfish poisoning (PSP).

Symptoms of PSP include numbness, paralysis, and difficulty breathing. Cooking and cleaning of this type of fish is an important aspect of ensuring the safety of the people who enjoy it.

9. Red Kidney Beans

When asked which foods are rich in protein, fibre, vitamins, and minerals, most of us will answer beans. However, red kidney beans in their raw form contain high levels of phytohaemagglutinin, a toxic type of lectin.

The phytohaemagglutinin damages the gut wall and prevents it from absorbing nutrients the way it should. Symptoms of poisoning may include nausea and vomiting, abdominal pain, and headaches. You can avoid poisoning by soaking red kidney beans for a couple of hours and then boiling them for a minimum of 10 minutes.

Food safety

While the majority of food we eat is safe, it is important to remember that any food can pose significant health risks if it is not handled correctly. Food poisoning and complications from illness, anaphylaxis, and choking from contaminated food happen more often than we would like it to be.

High-risk foods like meat, cheese, and seafood can carry and promote the growth of unwanted bacteria and parasites, even hepatitis A.

Let’s look at some of the ways we can ensure food safety and prevent food poisoning:

Many of the world’s most dangerous foods are delicacies or cultural foods in their regions, prepared by experts who ensure strict regulation and careful handling. This reminds us of the delicate balance between food and risk—what may seem safe to one culture can be deadly to the next.