9 everyday foods you should never eat raw: the surprising health risks behind each one right now
Thursday 10 September 2026 10:00 - Juliette Hess
This is not about being scared of food. It is about being smart with it. Certain raw foods can carry harmful bacteria, parasites or natural toxins. Others can be tough on digestion or risky for people who are pregnant, elderly, very young or immunocompromised. The happy news? Cooking does not have to be boring. In many cases, the safer version is also the tastier one: golden chicken, roasted potatoes, silky eggplant, bubbling fish parcels, fragrant mushrooms and cozy milk-based drinks.
Here are 9 foods you should not eat raw, the real risks behind them, and the cooked recipe ideas that make the safe choice feel like the delicious choice.
1. Chicken: always cook it through
Raw chicken is one of the clearest “please cook me” foods in the kitchen. Poultry can carry germs such as Salmonella and Campylobacter, and those are not the kind of dinner guests anyone invited. The safest move is to cook chicken properly and keep raw chicken juices away from salads, bread, cooked rice or anything ready to eat.
Instead of taking risks, turn chicken into something crisp, roasted or saucy. A cooked chicken dinner gives you flavor, texture and peace of mind. Use a thermometer when possible, especially for thick pieces, and remember that poultry should be cooked to a safe internal temperature before serving.
Instead of taking risks, turn chicken into something crisp, roasted or saucy. A cooked chicken dinner gives you flavor, texture and peace of mind. Use a thermometer when possible, especially for thick pieces, and remember that poultry should be cooked to a safe internal temperature before serving.
Baked lemon chicken
This is a very simple recipe to make, quick and convenient for family meals. It takes no time to prepare and cooks itself in the oven without dirtying the kitchen. In half an hour, your meal is ready! You can serve these lemon breasts with basmati...
2. Pork: delicious, but not raw
Raw or undercooked pork can carry bacteria and parasites, which is why pork is much happier after a proper trip through the oven, pan or grill. This applies especially to large cuts, minced pork, sausages and wild boar. The old idea that pork must be cooked until dry is outdated, but it still needs to reach a safe temperature.
The good news is that cooked pork can be tender, juicy and deeply satisfying. Roast it, braise it or slow-cook it, then serve with vegetables or lentils for a proper meal. Safe does not mean sad; it means cooked with confidence.
The good news is that cooked pork can be tender, juicy and deeply satisfying. Roast it, braise it or slow-cook it, then serve with vegetables or lentils for a proper meal. Safe does not mean sad; it means cooked with confidence.
How to cook a roast pork in the oven?
When we think about a Sunday meal, we often have a roast accompanied by sautéed potatoes and green beans in mind ;-) So we offer you our recipe for roast pork baked in the oven along with all our tips for optimized preparation :-) Time, temperature,...
3. Ground meat: the center matters
A rare steak is one thing; raw or undercooked ground meat is another. When meat is minced, bacteria that may have been on the surface can be mixed throughout the entire product. That means the middle of a burger, meatball or sausage matters just as much as the outside.
For ground meats, use a food thermometer if you can, and cook until the center is safe. This is especially important for children, older adults and anyone with a weakened immune system. Choose cooked patties, meatballs or sauces rather than raw preparations when safety is the priority.
For ground meats, use a food thermometer if you can, and cook until the center is safe. This is especially important for children, older adults and anyone with a weakened immune system. Choose cooked patties, meatballs or sauces rather than raw preparations when safety is the priority.
How to cook ground beef patties in the airfryer?
Fancy a juicy, flavorful ground beef patties without dirtying the pan? The Air Fryer is here to save the day! Fast, convenient and with less fat , it cooks your steak to perfection with a crispy crust . All you have to do is choose your cooking...
4. Fish: raw requires expertise, cooked is simpler
Raw fish can be part of specific culinary traditions, but it is not something to treat casually at home. Fish can carry bacteria or parasites, and safe raw preparations require careful sourcing, handling and often freezing protocols. For everyday kitchens, cooked fish is the easier, lower-stress choice.
The bright side is that fish cooks quickly. Bake it in parchment, simmer it gently or make a simple gratin. You still get a light, fresh meal, but with far less food-safety guesswork. A lemony cooked fish dish can feel just as elegant as something raw, with a lot more reassurance.
The bright side is that fish cooks quickly. Bake it in parchment, simmer it gently or make a simple gratin. You still get a light, fresh meal, but with far less food-safety guesswork. A lemony cooked fish dish can feel just as elegant as something raw, with a lot more reassurance.
Cod fish in parchment
Make this easy, light, and balanced cod fish in parchment recipe! The gentle steam cooking will give your fish an extra tender texture. For sides, we chose simple ingredients that are usually found in every fridge and pantry: tomatoes and potatoes....
5. Wild mushrooms: cook them, and know them first
Wild mushrooms deserve special respect. Some are poisonous, some are difficult to identify, and some edible varieties are still much easier to digest after cooking. This is not the moment for kitchen improvisation unless the mushrooms have been identified by someone genuinely qualified.
Even with edible mushrooms, cooking brings out their flavor and improves texture. Sauté them, roast them or fold them into risotto, pasta or eggs. The cooked version is more aromatic, more satisfying and much safer than casually nibbling unfamiliar mushrooms raw.
Even with edible mushrooms, cooking brings out their flavor and improves texture. Sauté them, roast them or fold them into risotto, pasta or eggs. The cooked version is more aromatic, more satisfying and much safer than casually nibbling unfamiliar mushrooms raw.
Creamy mushroom risotto - vegan recipe
This vegan risotto recipe is a delicious and easy meal for dinner that everyone will love!
6. Potatoes: raw is not their best look
Raw potatoes are not usually dangerous in tiny accidental bites, but they can contain natural glycoalkaloids such as solanine, especially in green areas, sprouts and damaged parts. They are also starchy and not especially friendly to digestion when eaten raw. In short: potatoes were born to be cooked.
Boil them, roast them, mash them, bake them or crisp them in the air fryer. Cooking turns a hard, bland tuber into comfort food. If potatoes are green, bitter, sprouting heavily or damaged, trim carefully or discard them when in doubt.
Boil them, roast them, mash them, bake them or crisp them in the air fryer. Cooking turns a hard, bland tuber into comfort food. If potatoes are green, bitter, sprouting heavily or damaged, trim carefully or discard them when in doubt.
Baked potatoes in the airfryer
Let's make baked potatoes , but this time we cook with our best ally: the air fryer . Crispy on the outside and super tender on the outside, they will be the best side dish . We love to accompany them with our great Air Fryer crispy chicken recipe...
7. Eggplant: heat makes it shine
Raw eggplant is not the best way to enjoy this vegetable. Like potatoes, eggplant belongs to the nightshade family and can contain small amounts of solanine-like compounds. More practically, raw eggplant can taste bitter, spongy and rather joyless. Cooking is where it becomes silky, smoky, sweet and properly lovable.
Grill it, roast it, bake it with tomato, or turn it into a soft spread. If the question is “Should I eat eggplant raw?” the happier answer is: no, cook it and let it become the main character.
Grill it, roast it, bake it with tomato, or turn it into a soft spread. If the question is “Should I eat eggplant raw?” the happier answer is: no, cook it and let it become the main character.
Sicilian eggplant pasta, the easy and light version - pasta alla norma
Let's travel straight to Catania in Sicily , where the delicate notes of grilled eggplant , juicy tomatoes and melting ricotta combine to create an easy and inexpensive summertime pasta dish! This recipe for " Pasta alla Norma " is both easy to...
8. Sprouts: cute, crunchy and risky raw
Raw sprouts, including alfalfa, bean, clover and radish sprouts, grow in warm, humid conditions. Unfortunately, those are also conditions that bacteria can enjoy. That is why sprouts have been linked to foodborne illness outbreaks. People at higher risk, including young children, older adults, pregnant people and immunocompromised people, should be especially cautious.
If you love sprouts, consider cooking them thoroughly instead of scattering them raw over salads and sandwiches. Stir them into a hot noodle bowl, add them to a stir-fry, or wilt them quickly in a pan until steaming. You keep the crunch-adjacent freshness while lowering the risk.
If you love sprouts, consider cooking them thoroughly instead of scattering them raw over salads and sandwiches. Stir them into a hot noodle bowl, add them to a stir-fry, or wilt them quickly in a pan until steaming. You keep the crunch-adjacent freshness while lowering the risk.
9. Raw milk: choose pasteurized instead
Raw milk is milk that has not been pasteurized. Some people talk about it as “natural,” but natural does not automatically mean safe. Pasteurization is designed to kill harmful germs that can cause illness, and public health agencies continue to recommend pasteurized milk and dairy products.
The simple swap is easy: choose pasteurized milk, pasteurized yogurt and cheeses made from pasteurized milk when safety matters. If you want something cozy and dairy-based, warm pasteurized milk with spices for a comforting drink. You get the creamy pleasure without the raw-milk gamble.
The simple swap is easy: choose pasteurized milk, pasteurized yogurt and cheeses made from pasteurized milk when safety matters. If you want something cozy and dairy-based, warm pasteurized milk with spices for a comforting drink. You get the creamy pleasure without the raw-milk gamble.
Golden milk: the drink of health and well-being!
Are you familiar with golden milk ? This ancient drink , with its roots in India , is becoming increasingly popular thanks to its health benefits ( anti-inflammatory action , increased immunity, among others) and also for its exotic taste that...
A bonus reminder: raw flour is raw too
One more cheerful kitchen truth: raw cookie dough is not as innocent as it looks. The issue is not only raw eggs. Flour itself is a raw agricultural product and can be contaminated before it reaches your kitchen. That is why raw doughs and batters should not be tasted unless they are specifically made with safe-to-eat, heat-treated ingredients.
If you want cookies, pancakes or cakes, bake them properly and enjoy every crumb. The cooked version is not a compromise; it is the whole point.
If you want cookies, pancakes or cakes, bake them properly and enjoy every crumb. The cooked version is not a compromise; it is the whole point.
Pancakes - video recipe !
Want a typical american breakfast ? Try out this recipe, perfect for fluffy and moist pancakes ! Add some chocolate chips or blueberries, and you'll get the fanciest breakfast !
The takeaway
The best rule is simple: raw is not automatically healthier. For some foods, cooking is what makes them safer, tastier and easier to enjoy. Chicken, pork, ground meat, everyday fish, wild mushrooms, potatoes, eggplant, sprouts and raw milk all deserve a little extra care.
That does not mean meals have to become fussy or fearful. It just means choosing the right preparation. Roast the potatoes, cook the chicken, bake the fish, sauté the mushrooms, steam the sprouts and use pasteurized milk. Food safety can be cheerful, practical and delicious; especially when the cooked version tastes better anyway.
That does not mean meals have to become fussy or fearful. It just means choosing the right preparation. Roast the potatoes, cook the chicken, bake the fish, sauté the mushrooms, steam the sprouts and use pasteurized milk. Food safety can be cheerful, practical and delicious; especially when the cooked version tastes better anyway.
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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