Raw Shellfish: Consuming raw or undercooked shellfish, such as oysters or clams, can pose a risk of bacterial contamination and foodborne illnesses.
Fugu (Pufferfish): This delicacy contains a potent neurotoxin that can be deadly if not prepared by a trained and licensed chef.
Raw Eggs: Eating raw or partially cooked eggs can increase the risk of salmonella infection, so it's best to cook eggs thoroughly before consumption.
Certain Mushrooms: Some wild mushrooms, such as the death cap or destroying angel, can be highly toxic and potentially fatal if ingested.
Unpasteurized Dairy Products: Unpasteurized milk and cheeses can carry harmful bacteria, including E. coli and Listeria, which can cause serious illnesses.
Ackee Fruit: The unripe or improperly prepared ackee fruit contains a toxin that can cause severe vomiting and even lead to Jamaican vomiting sickness.
Rhubarb Leaves: While rhubarb stalks are safe to consume, the leaves contain high levels of oxalic acid, which can be toxic if ingested in large quantities.
Certain Fish High in Mercury: Some fish, such as swordfish, shark, and king mackerel, contain high levels of mercury, which can be harmful.