A Food Scientist Shares Two ‘High-Risk’ Foods She Avoids Eating: ‘I Do Not Touch Those’

June 11, 2025 by Abigail Connolly

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When you hear the term ‘high-risk foods,’ what comes to your mind? Is it a scary species of an animal you’re not supposed to eat, or perhaps a poisonous plant?

As it turns out, there are high-risk foods all around us, and some people consume them daily. They range from vegetables to meat, and while instances of getting sick from certain foods can be rare, they’re not impossible. But before you freak out, it’s good to know the facts from a professional.

A food scientist and TikTok content creator who goes by Hydroxide has gone viral for creating educational content on food that’s frequently consumed by people worldwide, specifically Americans. One of her most popular series of TikToks involves the foods she tends to avoid, as she’s learned more about how dangerous they can be. In one of her videos, she lists two everyday food items people eat that they may not realize put them at risk of getting sick, and they’re things she never eats.

“Some people have asked me what foods I do not eat as a food scientist, and I will list two of them now that are off the top of my head,” says Hydroxide at the start of her video.

“I’m just warning you, you’re gonna hate me after this video.”

Read more about them below.

Raw Bean Sprouts

Those who love a good bowl of Pho or other dishes involving raw bean sprouts may want to listen to what Hydroxide has to say about them.

"They are a very, very, very high-risk food," she explains. She then gives her viewers a rundown on bacteria found in food, stating that they always want to go somewhere "hot and moist" and "thirsty."

"Sprouts are basically grown in the ground in the warmest, most moist, humid, wet environment you can imagine," she says. "And guess what? Bacteria love it."

Hydroxide also mentions that sprouts are safer when blanched or cooked on high heat, but other than that, she avoids them at all costs due to the moisture that can carry dangerous bacteria.

"I do not touch those, I do not eat those," Hydroxide adds. "I'm really sorry."

Rare Meat

As an educated food scientist, Hydroxide also avoids any meat, especially beef, that is "cooked more on the raw, rare side."

"I will usually order a burger well done," she says.

The science behind her reasoning is that when factory beef gets tenderized with large spikes, a piece containing dangerous bacteria like E. coli or salmonella can get distributed "everywhere in that ground meat."

"It specifically [pertains to] ground beef because ground turkey and ground chicken, you have to cook to 165°F," she adds. "I'm sorry, you guys, but I'm just telling you my truth."

So, the next time you order or cook a burger, you may want to see if you can enjoy eating it well-done. It may be an adjustment, but a professional says it'll be safer!

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according to a food scientist, bean sprouts, Food, foods to avoid, hamburgers, high risk foods, rare meat, risky food, wellness

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