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.

Organ donation is one of the most generous gifts a person can give. Age, diabetes, hypertension or other medical conditions do not automatically rule out organ donation, doctors said on World Organ Donation Day.

Observed on August 13 every year, World Organ Donation Day aims to raise awareness about the need for organ and tissue donation and honour donors and their families.

Organ Donation After Brain Death

Dr. Umesh Gupta, Director and HOD, Nephrology and Kidney Transplant, Aakash Healthcare Multi-Speciality Hospital, Dwarka, told HealthandMe that organ donation can be considered when brain function is permanently lost and cannot be restored.

Brain death occurs when all functions of the brain and brainstem have permanently stopped.

“Brain death is different from a coma or a prolonged unconscious state. In brain death, the person cannot regain consciousness or breathe independently. Mechanical support may continue to keep the heart beating and preserve the condition of organs for a limited period, which is why organ donation can be considered,” he said.

Depending on the donor’s medical condition, organs such as the heart, liver, kidneys, lungs and pancreas may be suitable for transplantation.

Who Can Donate Organs?

Age alone does not rule out organ donation. Eligibility is assessed individually by the transplant team.

Doctors evaluate:

• Health and functioning of individual organs
• Existing illnesses
• Infections
• Medical history
• Other factors that could affect transplant safety

Can People With Diabetes or Hypertension Donate?

People with well-controlled diabetes or hypertension may still be eligible to donate certain organs or tissues, said Dr. Shailesh Chandra Sahay, Senior Director - Urology, Kidney Transplant, Robotic Surgery, Max Super Speciality Hospital, Patparganj.

Modern transplantation practices allow doctors to assess each organ individually rather than excluding a donor solely because of age or a particular diagnosis.

Every potential donor deserves a medical evaluation. An organ that may appear unsuitable to a person could ultimately give another patient a second chance at life.

Blood Group Is Important — But Not the Only Factor

Blood group compatibility is an important consideration in organ transplantation.

“A blood group O donor typically donates to O recipients, while AB recipients can receive organs from all ABO blood groups in many transplant settings,” Dr. Saurabh said.

However, compatibility involves more than blood type. Doctors also assess:

• Tissue compatibility
• Antibodies
• Organ size
• Recipient’s overall health

World Organ Donation Day 2026: Why Donation Matters

• One deceased donor can potentially save up to eight lives through vital organ donation.
• Tissue donation can improve the lives of many more people.
• A record 173,727 solid-organ transplants were performed worldwide in 2024, but demand continues to exceed supply.
• India performed 20,019 organ transplants in 2025, nearly four times the number in 2013.
• As of March 3, 2026, 89,839 patients were on India’s national waiting list for major organs.
• Only around 18% of transplants currently involve deceased-donor organs.
• More than 4.8 lakh Indians have pledged to donate organs and tissues after death since September 2023.

Lung cancer has long been associated with smoking, but this is no longer the complete picture. While tobacco remains the leading cause, an increasing number of people who have never smoked are also being diagnosed with the disease. This changing pattern highlights the need to look beyond smoking alone when considering lung cancer risk.

In non-smokers, lung cancer is often diagnosed later because neither patients nor families may initially suspect the disease. As a result, symptoms are sometimes mistaken for common respiratory illnesses, delaying evaluation and treatment.

Why Non-Smokers Are Also at Risk

While smoking continues to account for most lung cancer cases, several other factors can also contribute. Long-term exposure to second-hand smoke, air pollution, radon gas, asbestos, diesel exhaust, and certain workplace chemicals has been linked to an increased risk. A family history of lung cancer or specific genetic mutations may also make some individuals more susceptible, even if they have never used tobacco.

In urban areas, prolonged exposure to polluted air is becoming an important concern. Fine particulate matter can enter deep into the lungs, causing long-term inflammation and damage that may increase the risk of developing lung disease, including cancer.

Symptoms That Should Not Be Ignored

Early lung cancer may not cause noticeable symptoms. When symptoms do appear, they should not be ignored, particularly if they persist for more than a few weeks. Symptoms that should be evaluated by a doctor include:

• A persistent cough that does not improve

• Coughing up blood

• Chest pain

• Shortness of breath

• Unexplained weight loss

• Repeated chest infections

• Hoarseness of voice

• Persistent fatigue

These symptoms can occur due to several conditions and do not always indicate lung cancer. However, persistent or worsening symptoms should be assessed promptly to identify the underlying cause and begin appropriate treatment if needed.

Why Early Diagnosis Makes a Difference

Finding lung cancer at an early stage improves the chances of successful treatment. Individuals with prolonged exposure to environmental or occupational risk factors, or those with a strong family history of lung cancer, should discuss their risk with a doctor. Imaging tests such as chest CT scans and, when indicated, molecular testing help identify the type of lung cancer and support treatment planning.

Looking Beyond Smoking

Not every case of lung cancer can be prevented, but reducing exposure to tobacco smoke, avoiding harmful occupational exposures, improving indoor air quality where possible, and seeking medical advice for persistent respiratory symptoms can help protect lung health. Greater awareness that lung cancer can affect both smokers and non-smokers may lead to earlier diagnosis, timely treatment, and better outcomes.

(Dr Dipanjan Panda, Senior Consultant, Medical Oncology, Indraprastha Apollo Hospital, Delhi)

Influenza strain H1N1, formerly known as swine flu, is rising significantly in India, with deaths also being reported in some states.

H1N1 is a subtype of Influenza A and can cause sudden fever, cough, sore throat, headache, body aches and fatigue. These symptoms can overlap with those of other seasonal influenza strains, COVID-19 and respiratory syncytial virus (RSV), making it difficult to identify the infection based on symptoms alone.

H1N1 Cases and Deaths Reported in States

Delhi: According to official data, Delhi has reported 1,349 confirmed H1N1 infections. No official deaths have been reported.

Kerala: A total of 2,468 influenza cases were recorded in the state in July, with 24 deaths reported during the month. The total number of cases recorded in the state this year stands at 5,519, with 60 deaths reported.

Maharashtra: The state has reported 25 laboratory-confirmed H1N1 cases, including a major spike of 15 cases in July. One confirmed death was officially verified by the Nagpur Municipal Corporation (NMC) Death Audit Committee.

Gujarat: H1N1 activity is also being reported, with Ahmedabad currently seeing a rise in cases.

Although H1N1 influenza primarily affects the respiratory tract, the infection can also put additional strain on the heart in some people, particularly those with a chronic history of cardiovascular disease, experts told HealthandMe.

How H1N1 Can Strain the Heart

Fever, dehydration, increased levels of carbon dioxide in the body, decreased oxygen levels and the body’s inflammatory response can increase the workload on the heart during an H1N1 infection.

This added strain may be more concerning for people who already have cardiovascular disease, said Dr. Praveen Raman Mishra, Associate Consultant, Institute of Cardiac Sciences at ShardaCare – Healthcity.

Heart Problems Linked to H1N1

Some H1N1 influenza patients may experience cardiovascular complications, including:

• Inflammation of the heart
• Abnormal heartbeats
• Worsening of heart failure

Dr. Saurabh Gupta, Associate Director, Internal Medicine, Yashoda Medicity, added that H1N1 infection may cause fluctuations in heart rhythm or inflammation associated with the heart.

“In some circumstances when suffering from the H1N1 virus, although the initial symptoms of the virus may be those shared with the normal flu, such as temperature, aches and cough, those with pre-existing heart conditions should be more vigilant whilst they’re recuperating,” he told HealthandMe.

“As the infection puts more work on the body, you can find that previous heart problems are more noticeable,” he added.

Warning Signs to Watch For After H1N1

The experts noted that people recovering from H1N1 should seek medical attention if they develop symptoms such as:

• Severe chest pain
• Shortness of breath
• A high or fluttering pulse
• Sudden faintness
• Severe weakness

Who Should Be Particularly Careful?

People with a chronic history of cardiovascular disease may face greater strain on the heart during H1N1 infection.

Monitoring symptoms during recovery and seeking medical attention when concerning symptoms develop can help identify cardiovascular problems early.