Food is an essential part of our lives. However, the Center for Disease Control and Prevention (CDC) estimates that each year in the US 48 million people get sick, 128,000 are hospitalised and 3,000 die due to food-borne diseases. And when it comes to the following foods, a little more caution should be exercised. Here's what you need to know.

Sushi, poke and ceviche are usually enjoyed without any issues. However, as Western countries have become increasingly partial to raw fish dishes, there have been higher reports of sickness related to worm infections. The common culprit is anisakiasis (herring worm), which can cause severe abdominal pain and vomiting. In worst-case scenarios, patients will need to have the parasite removed surgically. To avoid this unlucky fate, do a little research into the restaurant you're heading to. Reputable sushi chefs are trained to flash freeze fish to kill parasites.

While raw fish and meats are known to carry bacteria, sprouts (including clover and mung bean sprouts) are an unsuspecting perpetrator. The innocuous vegetable in its various forms is grown in warm, humid conditions, ideal for bacteria to flourish. In 2011 bean sprouts grown in Germany and contaminated with E. coli were thought to have killed 29 people and caused serious illness in around 3,000 others. There have been numerous ‘sproutbreaks’ reported in the USA since the 1990s too. Only consume any kind of raw sprout labelled 'ready to eat' – all others should be cooked thoroughly. Children, elderly people and pregnant woman should avoid raw sprouts altogether.

At the end of 2018, 12 million lbs of beef were recalled in the US due to an outbreak of salmonella, which caused 246 people to become sick in 25 states. Minced beef (ground beef) is particularly problematic as it often mixes meat from multiple cattle, and it only takes one piece of contaminated meat to affect the rest. The worst part? Contaminated beef usually looks and smells normal and many people eat their beef rare. To be on the safe side, cook hamburgers and minced beef dishes such as meatloaf to an internal temperature of 70°C (160°F), using a meat thermometer to check.

While many high-end restaurants and high-profile chefs advocate pork dishes where the meat is served pink, the NHS in the UK still recommends cooking pork all the way through. Raw pork can carry trichinosis, pork tapeworm and hepatitis E. Trichinosis causes stomach pain and vomiting, while the hepatitis E virus causes inflammation of the liver. To avoid getting ill from pork, make sure whole cuts are cooked to an internal temperature of 63°C (145°F) and minced pork to 71°C (160°F).

Potatoes which are left in the light can turn green (due to chlorophyll) and develop a build-up of a toxic alkaloid called solanine. While you may think it's harmless, eating green potatoes can cause you to become sick with diarrhoea, nausea, cramping, headaches, and very rarely, life-threatening consequences. To make sure you're in the clear, throw fully green potatoes out.

From high-end seafood restaurants to street vendors, raw oysters are enjoyed around the world. But what’s equally prolific is the number of cases of infection by bacteria Vibrio species and others. In the US, it's thought 80,000 people get vibriosis annually and 100 people die from it every year. Some 80% of cases occur in summer when coastal waters are warmest. The symptoms of these infections include diarrhoea, cramping, nausea, vomiting, fever and chills. To greatly lower the risk of getting sick, only eat cooked oysters. Pregnant woman and those with weakened immune systems are warned to steer clear of shellfish altogether.

In 2018, 89,000 lbs of ready-to-eat ham were recalled by Johnston County Hams due to possible listeria contamination. Listeriosis is an unpleasant illness which causes fever, aches, stiffness, confusion, diarrhoea and convulsions. The problem happens when harmful bacteria find their way into processing factories and contaminate meats after it’s cooked but before it’s packaged. Stay safe by only consuming lunch meats from shops with good food safety standards and by storing shop-bought meats according to packet instructions.

Foraging in the wild is fun and self-sufficient, however nature’s produce can be deadly. Poisonous mushrooms include the Death Cap, Fool’s Mushroom and Autumn Skullcap. The Death Cap is particularly insidious as it looks much like safe varieties, smells good and reportedly tastes delicious. However, it’s highly toxic and can cause death from kidney and liver failure. Take our advice and leave foraging to the experts.

In 2015 the World Health Organisation told us that processed meats are undeniably linked to cancer and that just 50g per day, the equivalent of two rashers of bacon, raises the risk by 18%. If you’re consuming more than that, the risk is said to be even higher. The estimates suggest 34,000 deaths worldwide from cancer a year could be down to diets high in processed meats, putting them in the same category as plutonium and alcohol. More recent studies concerning breast cancer have also corroborated this link. Enjoy bacon and processed meats in moderation.

Around 2.5% of US children have a peanut allergy. While most of us are fine to enjoy chicken satay and peanut-butter cookies, the small minority must be extremely vigilant because the consequences can be deadly. The tiniest exposure to peanuts can cause the throat to swell to the extent it’s impossible to breathe. Each year an average of 200,000 people in the US head to the ER for food-related allergic reactions, with peanuts being a common trigger. Those with allergies should always read food packaging, notify restaurant staff and carry necessary medication. Particular vigilance should be taken when travelling to foreign countries too.

Americans eat more chicken every year than any other meat, but it can be problematic. Raw chicken often carries salmonella and campylobacter, which can cause flu-like symptoms, nausea and vomiting. If handled and cooked properly it’s safe to eat, but cross-contamination sometimes happens at the factory, supermarket, restaurant or even in your own kitchen. The CDC in the US estimates that every year one million people get sick from eating poultry contaminated with harmful germs. To avoid food poisoning from chicken, cook it to an internal temperature of 73.9°C (165°F) and check it with a food thermometer.

According to the US Food and Drug Administration (FDA) research, raw kidney beans contain a toxin called phytohaemagglutinin, also known as kidney bean lectin. It’s poisonous to humans and its purpose is probably to protect the plant from being eaten. One to three hours after consumption, you’ll feel severe stomach pains, nausea and vomiting. Symptoms pass fairly quickly, but some people are hospitalised and need intravenous fluids. Cooked beans also contain the toxin, but at harmless levels.

Whether you enjoy them fried, scrambled or poached, eggs are a highly nutritious breakfast or lunch. But they can also pose a health risk. Eggs can contain salmonella and if raw eggs are pooled together, the bacteria will spread. If contaminated eggs aren't cooked fully, for example in runny scrambled eggs, fried and poached eggs with runny yolks and Hollandaise sauce, you're highly likely to get sick. To be cautious, cook eggs properly and only consume Caesar salad dressing and raw egg dishes that contain pasteurised eggs.

Cooking seafood properly is no sure-fire way to avoid sickness. According to the FDA, tuna and other dark-meat fish release a toxin called scombrotoxin at temperatures above 15.5°C (60°F) which can’t be killed by cooking, canning or freezing. Symptoms of contamination can be similar to both food poisoning and an allergic reaction: tingling around the mouth, hives, a drop in blood pressure, dizziness and itchiness, followed by vomiting, diarrhoea, respiratory distress and heart palpitations. Only purchase fish from reputable retailers and keep it refrigerated.

Between 7 October and 4 December 2018, 62 people from 16 states and D.C were infected with E. coli O157:H7. The CDC cited romaine lettuce as the source of this nasty strain of the bacteria, which causes bloody diarrhea and vomiting. The original contamination was thought to be from animal waste in the soil. The CDC has announced it's safe to eat romaine lettuce again and is investigating how to prevent future outbreaks.

Rice is one of the world’s staple foods, however recent studies revealed it contains alarming levels of arsenic, a cancer-causing toxin, with effects that are ‘dose dependent’. Rice is grown in flooded conditions meaning arsenic from the soil is more easily absorbed. One to two portions of rice per week isn’t thought to be harmful to adults, but feeding young children too many rice products (like puffed cereal) can reportedly impact growth and development.

Once compared to “playing Russian roulette”, drinking raw milk has become popular with organic food-lovers in recent years. The US government estimates that 3.2% of people drink it, but there has been a reported spike in raw-milk illness and two New Yorkers who consumed raw milk cheese died in 2017. Milk is pasteurized for a reason: to guarantee E. coli, salmonella, campylobacter and listeria are killed. Official advice is that raw milk should always be avoided. Certain unpasteurized cheeses can be safe, but should always be avoided by pregnant women and those with weakened immune systems.

The agave plant is native to South America and its sugars are used to make tequila and agave syrup. Agave syrup is a “naturally occurring sweetener” and low in glucose, so is sometimes thought of as nutritionally beneficial. However, it’s dangerously high in fructose and if consumed often, causes increased belly fat and fatty liver disease. Use agave syrup in low quantities, along with other sources of sugar such as granules, honey and syrup.

'Raw’ cashews in supermarkets are actually steamed before sale, which is just as well, as they contain urushiol – a chemical also found in poison ivy which can be lethal in high doses. Roasting cashews can be dangerous and must be done in a well-ventilated space to avoid smoke inhalation.

Rhubarb leaves can cause nausea, burning sensations in the mouth and throat, and affect breathing. This is because they contain oxalic acid, which can form oxalate crystals in your kidneys. These can cause kidney failure and a build-up of waste products in the blood. Only consume rhubarb stems.

Chewing on a cherry, apricot or peach stone or the pips from an apple should be avoided, as they apparently contain a compound that turns into hydrogen cyanide in the body. The doses are small, so unless you consume a large amount the effects are unlikely to be fatal. Oh, and when you swallow a whole stone (although not easy, it can happen with cherries) it passes through your system still intact.

The leaves, twigs, roots and seeds of elderberry bushes contain cyanide, so it’s important to only eat the berries when they’re fully ripe and properly cooked. Unripe berries can cause severe diarrhoea, and even seizures.

Macaroni cheese is a childhood favourite, but boxed varieties have been found to contain some pretty sinister chemicals. The chemicals known as phthalates were banned from children’s toys such as rubber ducks years ago, and have been linked with hormone disruption and birth defects. Yet, in a recent study, worrying concentrations were found in the powdered mac and cheese tested. The chemical is not deliberately added to food, but migrates from the food-processing equipment and packaging. Stick to homemade macaroni – it's tastier too.

Discover how to make the best Mac 'n' Cheese here.

Jelly sweets containing a thickening agent called konjac are banned in the European Union, Australia and numerous other countries, as their texture is thought to make them a choking hazard. The most commonly banned konjac-containing products are miniature jelly cups with peel-off lids. They’re branded “killer candies” and are reportedly responsible for 15 deaths worldwide.

Carambola, a bittersweet fruit commonly known as star fruit because of its distinctive shape, contains oxalic acid and caramboxin, which can worsen existing kidney troubles. According to the National Kidney Foundation in the USA, consumption of the fruit by those with kidney disease can result in confusion (caramboxin is a neurotoxin) or, in some cases, even death. Star fruit is safe for people with healthy kidneys to consume, however. 

Raw cassava, the root crop which becomes tapioca, contains a compound called linamarin which turns to cyanide when eaten raw. To make it safe to eat, it must be cooked in one of a number of ways: by boiling, grilling, or steaming, for instance. If cassava is not prepared correctly it can be dangerous to eat. Numerous deaths in Venezuela have been linked to cassava poisoning over the years.

Most of us love a good slice of cheese. But casu marzu is created by leaving Pecorino cheeses out for cheese flies, which lay their eggs inside the rind. Larvae hatch and begin to eat the cheese, softening it and breaking down the fats. They’re not removed before you eat the cheese either. Needless to say, it's considered a dangerous cheese to consume. 

Absinthe is an alcoholic drink made with woodworm (which contains thujone), sweet fennel and sweet anise. In the past it was thought to be a hallucinogenic, probably due to the fact thujone causes delirium and seizures in high doses. The concentration of thujone allowed in food and alcoholic beverages is now restricted by law in several countries. Nonetheless, as absinthe's alcohol percentage can be between 55% and 75%, it's always best to drink it with caution.

Don't worry, there aren't any dangerous ingredients in Kinder chocolate. The reason this popular sweet treat is banned in the US is because the toy inside the chocolate egg is considered dangerous. A non-edible object inside an edible one is classed as a choking hazard by the Food and Drug Administration (FDA).

Most honey you buy in supermarkets has been pasteurized to kill bacteria, however it’s possible to get hold of raw honey taken directly from the beehive. The benefits of raw honey are that it contains more antioxidants, vitamins and minerals, but the downside is it can contain bacteria spores named Clostridium botulinum, which attack the nervous system, causing a condition called botulism. Raw honey should never be given to children and it's advised to always buy honey from a reputable store. 

Bitter almonds are a variety of almond used to make almond extract and are highly poisonous when eaten raw. As little as four raw bitter almonds can make an adult light-headed, nauseous and suffer abdominal cramps. This is because they contain naturally occurring cyanide and eating enough can cause death. Bitter almonds are illegal to sell in the US, but they are legal in other countries so watch out when overseas.

Read more: 26 food mistakes that might poison you

Detox teas have become popular in recent years. Ingredients vary between brands, but most claim to contain natural ingredients such as the herbs senna and valerian. However, natural does not necessarily equal safe and both can force unnatural water weight loss. Senna can irritate the digestive system and, in the long term, may cause complications and chemical imbalances. Also, in 2017, one woman is reported to have become dangerously over-hydrated after taking the herbal medicine valerian and collapsed with a seizure.

Read more: 29 essential things you need to know about reheating food

It’s tempting to lick the spoon when making cookies and cake, but do not risk it. Despite being one of the nation’s best-loved foods, there are new warnings about the dangers following outbreaks of illness. Flour sometimes contains harmful bacteria and E. coli and raw eggs frequently carry salmonella. Only cooked dough or cookie dough ice cream sold in stores which has been treated, is safe.

Read more: 60 food hacks that are borderline genius