Dining out is a popular pastime, but it's essential to be aware of potential food safety risks. We all have our go to foods whenever we are at a restaurant and enjoy the prospect of getting to eat their favorite meal. But even in the most high-end restaurants, the risk of getting sick always lingers. You never know when or what may cause issues for you

Food poisoning is a common problem that can lead to things like nausea, diarrhea, vomiting, and stomach upset. The Centers for Disease Control and Prevention (CDC) estimates that about 48 million people in the United States get sick from food poisoning each year. While sometimes it is unavoidable, being aware of these things can help you understand things that can go wrong and taking precautions when eating at restaurants. It's crucial to be informed to protect your health and enjoy your dining experience without worry. Here are some foods you should either avoid or be careful while eating.

Foods You Should Be Careful About While Dining Out

Eggs

Even eggs that look fine can have Salmonella bacteria. These bacteria can make you sick with stomach cramps, diarrhea, fever, and vomiting. Restaurants can cause outbreaks if they don't cook eggs to 160 degrees Fahrenheit, store them at the wrong temperature, use unpasteurized eggs, or use dirty cooking tools. These bad practices let bacteria grow and make people sick. So, it's important to cook and handle eggs the right way.

Pre-Cut Melons

Melons that are cut up ahead of time, like in fruit salads, are more likely to cause food poisoning. When you cut a melon, bacteria on the outside can get to the inside. If lots of fruit is cut in one place, it's easier for bacteria to spread. Since people eat melons raw, there's no cooking to kill the germs. These germs, like Listeria, Salmonella, or E. coli, can make you really sick. So, be careful with pre-cut melons.

Sprouts

Sprouts are healthy, but they grow in warm, wet places where bacteria like Listeria like to live. Even washing sprouts doesn't always get rid of these germs. And because people usually eat sprouts raw, there's no cooking to kill the bacteria. This makes sprouts a big cause of food poisoning. There have been lots of outbreaks linked to sprouts, with many people getting sick and even ending up in the hospital. So, it's a good idea to avoid sprouts, especially at restaurants.

Undercooked Meat

Meat that isn't cooked enough can have harmful bacteria like Salmonella, E. coli, and Campylobacter. Campylobacter is a common cause of diarrhea. Ground beef is extra risky because it's often made from meat from many different cows. If one cow is sick, all the ground beef can be contaminated. While quickly cooking the outside of a steak can kill surface germs, undercooked ground beef and other meats are still dangerous. Cooking meat all the way through is super important.

Fishes

Some fish can cause specific kinds of food poisoning. Ciguatera poisoning happens when you eat fish that ate poisonous algae, like grouper, sea bass, and red snapper. Cooking doesn't get rid of these poisons. Scombroid poisoning can happen if fish like tuna, sardines, and mahi-mahi aren't stored correctly, which lets bacteria make poisons. Cooking doesn't help with this either. It's important for restaurants to get their fish from good places and keep it stored at the right temperature.

Oyster

Oysters filter water, which means they can collect bacteria and viruses. A big risk is vibriosis, which is caused by Vibrio bacteria that live in warm ocean water where oysters grow. Eating raw or undercooked oysters is very risky. These bacteria can cause serious sickness, and sometimes even infections in the blood. Cooking oysters completely to at least 145 degrees Fahrenheit makes them much safer. So, cooked oysters are a better choice.

Leafy Greens

Greens like lettuce and spinach can get contaminated with bacteria from things like dirty water, animal poop, and not handling them correctly. Even washing them might not get rid of all the germs, especially if they're inside the leaves. Bacteria can grow fast on greens that are wilted or slimy. Restaurants need to get their greens from good farms, wash them really well, and store them correctly. Choosing fresh, crispy greens helps reduce the risk.

Steer clear of certain food items in buffets

Buffets have a higher chance of food poisoning for a few reasons. Many people use the same serving spoons, which spreads germs. Food can sit out for too long at the wrong temperature, letting bacteria grow. Also, people might cough or sneeze near the food. Common germs at buffets include bacteria like E. coli, Salmonella, and Listeria, and viruses like norovirus. Restaurants need to check food temperatures, change serving spoons often, and make sure everyone is washing their hands.

More women in the US and UK are seeking testosterone to manage menopause symptoms, with some turning to online pharmacies without a prescription, according to media reports.

There are no US Food and Drug Administration (FDA)-approved testosterone products specifically indicated for women. Australia has approved a low-dose testosterone product for postmenopausal women, while the UK and New Zealand permit some female-dosed formulations, although availability varies.

What’s Happening In The US?

Reuters reported that off-label testosterone use is rising in the US, mainly to treat persistently low sexual desire associated with menopause. Some clinicians are also prescribing testosterone for symptoms such as fatigue and loss of muscle strength, despite a lack of medical guidance supporting these uses.

Prescriptions for low sexual desire reportedly rose 146% between January 2023 and July 2026. However, many pharmacies and health insurers continue to deny these prescriptions.

Also read: US Congress To Hold First-ever Menopause Hearing: Why It Matters For Women

Why Are UK Women Turning To Testosterone?

The BBC reported that some women in Wales are posing as men to buy testosterone from online pharmacies because of difficulties accessing NHS prescriptions.

There has also been a “very sharp increase” in testosterone referrals to the NHS for postmenopausal women.

Menopause specialist Dr Michelle Olver said she had seen women with testosterone levels up to 12 times the safe level after buying the hormone online, putting them at risk of permanent side effects.

Why Is Testosterone Gaining Attention?

Also read: ‘I Was Vocal About Cancer But Silent About Menopause Out Of Shame’, Says Actress Lisa Ray

Although testosterone is often called a male hormone, women also produce it, primarily through the ovaries and adrenal glands. Levels generally decline with age.

Some women are prescribed testosterone for distressing loss of sexual desire. Others are seeking it for fatigue, impaired thinking, low mood and loss of muscle strength.

The FDA is set to hold a public workshop on September 17 to examine testosterone use in menopausal women. The agency says off-label use is growing, while questions remain about its effects on sexual function, mood, cognition, muscle and bone health, as well as long-term cardiovascular and breast cancer safety.

What Does The Evidence Say?

Menopause does not automatically mean a woman has a “testosterone deficiency.”

Notably, there is no established testosterone level below which an otherwise healthy woman is diagnosed as testosterone deficient. A blood test alone also cannot determine whether low testosterone is responsible for symptoms such as fatigue, low mood or loss of sexual desire.

However, the Menopause Society and other medical organizations support testosterone use in menopausal women with hypoactive sexual desire disorder.

“We do not have any evidence in women that it will improve muscle mass or bone density or mood or well-being or really any other metric,” said Dr Stephanie Faubion, director of Mayo Clinic's Center for Women's Health and medical director of The Menopause Society.

“What testosterone is being touted for in the lay public and on social media is not really what we have data for,” she said.

Are There Any Side Effects?

According to Cleveland Clinic, testosterone treatment generally isn’t recommended for women with cardiovascular disease, liver disease or hormone-sensitive cancers such as breast or uterine cancer.

Excess testosterone can cause acne, increased facial or body hair and scalp hair loss. Higher doses may also lead to voice deepening and clitoral enlargement, some of which can be irreversible.

Testosterone should therefore not be used in higher doses as a way to boost energy, muscle strength or libido.

You've probably seen gallon jugs with stuff like "BORG o'clock somewhere" scrawled on them in Sharpies, often showing up at parties. Well, there's actual research on them now, and it's not great.

The study by Rutgers University, published in the Journal of Studies on Alcohol and Drugs, surveyed over 100 college students about their BORG habits. The study finds significant health risks.

What Is BORG?

BORG stands for "Blackout Rage Gallon," and it's basically a personal-sized jug loaded with liquor, water, and whatever flavoring you're into. It started gaining traction around 2020 and hasn't slowed down since the hashtag #borg has racked up millions in views on TikTok alone.

Here's the number that stands out, though. A full BORG can pack up to a fifth of liquor. That's about 17 standard drinks. In one jug. And it is meant for one person.

ALSO READ: Alcohol-Linked Cancer Deaths Doubled In US: Colorectal Leads In Men, Breast Leads In Women

The study pointed out that drinking games have always been part of college culture. But BORG drinks might be worse than most, mainly because of how they're made. Mixing hard liquor with sweet flavors can make people drink more without realizing how much alcohol they're actually consuming, and the fact that people often share sips of each other's jugs only adds to the risk.

"Excessive drinking in young adults has been fueled by drinking games for many decades. But the mixing of hard liquor and additive flavorings in BORGs may be particularly harmful given the sweetness of the beverage and the lure of sharing one's BORG and tasting others' concoctions," said lead researcher Andrea King, a professor of psychiatry and behavioral neuroscience at the University of Chicago, US.

When Can BORG Drinks Go Wrong?

The actual numbers from the study are rough. Almost a third of students said they'd blacked out from a BORG at some point, not just "drunk," actually blacked out, meaning their brain stopped saving memories from that stretch of time.

Nearly 20 percent of students said they threw up, and nearly 6 in 10 admitted to saying or doing something embarrassing. And this is just the students who actually admitted to having done this. The actual count could be much higher. Some cases were serious enough to end in injuries or trips to the emergency room.

According to the World Health Organization, there is no safe level or risk-free amount of alcohol consumption that does not affect health.

READ MORE: Exclusive: From IPL To Olympics — How Sport Became A Marketing Tool For Junk Food And Sugary Drinks

BORGs: The ‘Safe Drinking’ Myth

What's even more interesting, however, is how this trend began in the first place. BORGs were initially promoted on social media as the more responsible choice when it came to drinking. The idea was for everyone to bring their own jug instead of sharing cups, so as to avoid the spread of germs during the pandemic.

Some recipes online even threw in electrolytes or caffeine, supposedly to dodge hangovers or keep people from getting too drunk. Students still shared their BORGs constantly, and the added ingredients did nothing to stop the harmful effects of drinking so much alcohol at once.

Even knowing all this, however, a lot of students said they're not planning to stop. That's part of why this study seems to emphasize the fact that awareness matters so much, both for students and for their parents.

As King put it, "There are choice points along the way, ranging from whether to attend a BORG event, and if one does attend, whether to bring a BORG beverage and how much (if any) alcohol to put in the beverage. It doesn't have to be all-or-none, as being aware and mindful to minimize risks can be key."

Alzheimer’s disease is normally seen as a disease of old age, something that starts when memory starts to fail in the 70s or 80s. But science has a totally different narrative. Alzheimer’s is not something you ‘catch’ suddenly in old age. It’s a sluggish, degenerative disorder that develops slowly over decades. When a person begins to forget names, ask the same questions, or have trouble with everyday chores, there may have been damage to the brain for years.

This is why neuroprotection should start much earlier, ideally in our 30s and 40s.

Today, most patients only see the neurologist when the symptoms are obvious. Unfortunately, at this stage the disease process has already progressed and therapy options are limited. Doctors and health professionals need to be more open about prevention, to teach younger folks that brain health is established well before retirement age.

Our modern lifestyle is a silent neurological risk. A busy life is making chronic stress, poor sleep, physical inactivity, bad diets and extended hours of sitting normal. But these common activities may be quietly contributing to inflammation that’s damaging blood arteries and brain cells over time. Studies increasingly connect mid-life problems like obesity, diabetes, hypertension and sleep difficulties to a greater risk of dementia in later life.

Sleep is particularly important for removing such toxic substances from the brain. Constant stress boosts cortisol levels, which may interfere with memory areas. A sedentary lifestyle lowers the blood supply to the brain and undermines cognitive resiliency. Something that seems inconsequential today may be important decades from now.

The good news is that prevention is effective. Regular exercise, good sleep, management of stress, social activity, mental stimulation and regular health checks can all help protect the brain. Neuroprotection is not about fear; it’s about awareness and action.

What we decide to do in our 30s and 40s is not just about our careers or lifestyles; it’s about the health of our brains in our 70s and 80s. We need to change the conversation around Alzheimer’s from late-stage therapy to early-life prevention.

By Dr. Neha Pandita, Senior Consultant Neurology, Fortis Noida