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.

While doctors across the world recommend ensuring that fluoride and other protective minerals make up your toothpaste, your body produces its very own amino acid that protect your entire dental cavity.

Arginine, an amino acid that is already present in saliva, can turn bacteria from damaging to protective in your mouth, a study has found.

When sugars from food are broken down by the many bacteria living in the mouth, acids are produced that gradually damage tooth enamel and lead to cavities. This is known as dental caries. Over time, this acid dissolves tooth enamel and causes cavities.

However, researchers at Aarhus University in Denmark have discovered that regular arginine treatment can significantly reduced the overall acidity levels in the mouth and prevent tooth decay.

Yumi Del Rey, microbiologist at Aarhus, said: ""Our results revealed differences in acidity of the biofilms, with the ones treated with arginine being significantly more protected against acidification caused by sugar metabolism."

How Did The Study Take Place?

Volunteers were then asked to instructed to dip the dentures in a sugar solution for 5 minutes, immediately followed by distilled water (as placebo) or arginine for 30 minutes, one on each side. This was to be repeated three times a day, with arginine treatment done on the same side each time.

Sebastian Schlafer, professor at the Department of Dentistry and Oral Health, explained: "The aim was to investigate the impact of arginine treatment on the acidity, type of bacteria, and the carbohydrate matrix of biofilms from patients with active caries."

After 4 days of this process, the biofilms were developed and the dentures were removed for detailed analysis. The researchers compared dental plaques grown on customized dentures on both sides of each participant's mouth using a special pH-sensitive dye called C-SNARF-4.

How Does Arginine Work?

Additionally, the team also began to look into how arginine might be reducing acidity, by taking stock of which bacteria and sugars were present in each sample.

Biofilms treated with arginine showed lower levels of a sugar called fucose, while another sugar, galactose, was concentrated towards the outer surface of the biofilm, meaning both sugars were away from the tooth enamel.

After analyzing the DNA of bacteria present, the researchers found that arginine treatment significantly reduced a specific population of Streptococcus bacteria known to produce acid, while slightly increasing other bacterial strains that can metabolize arginine.

The scientists noted that while more research is needed into the arginine's effectiveness, the amino acid could be a promising new addition to oral hygiene products such as toothpaste or mouthwash.

For decades, a cancer diagnosis often came with fear and uncertainty. Today, that narrative is slowly changing. New national data shows that more people diagnosed with cancer in the United States are living longer than ever before, reflecting steady progress in prevention, early detection, and treatment.

For the first time, the five-year survival rate across all cancers has reached 70 percent. That means seven out of ten people diagnosed with cancer now live at least five years after diagnosis, a significant improvement from the mid-1970s, when survival hovered around 50 percent. This shift marks one of the most encouraging milestones in modern cancer care.

Why Survival Rates Are Rising

Several factors are driving this improvement. Reduced tobacco use has played a major role, particularly in lowering deaths from lung and other smoking-related cancers. At the same time, better screening tools are catching cancers earlier, when treatment is more likely to work. Advances in therapies, including targeted drugs, immunotherapy, and improved chemotherapy regimens, have also transformed outcomes for many patients.

What stands out is that survival gains are not limited to less aggressive cancers. Even cancers once considered highly fatal, such as lung cancer, liver cancer, and certain blood cancers, are seeing meaningful improvements. In some advanced-stage cancers where survival was previously measured in months, people are now living years longer than expected.

Living Longer, Even With Advanced Cancer

One of the most striking trends is improved survival among people with metastatic cancer, where the disease has spread to other parts of the body. While these cancers remain difficult to treat, progress is undeniable. Survival rates for metastatic lung cancer, for example, have increased severalfold since the 1990s. Similar gains have been seen in metastatic colorectal cancers.

These improvements suggest that cancer is increasingly being managed as a long-term condition rather than an immediate terminal illness for many patients. Continued research has played a critical role in making this possible.

The Role of Research and Funding

The steady rise in survival has not happened by chance. It reflects decades of scientific investment, clinical trials, and innovation. However, experts warn that recent cuts to health research funding could slow future progress. Breakthroughs in cancer care rely heavily on sustained support for research, and disruptions to that pipeline could affect outcomes years down the line.

While the current numbers are encouraging, they also serve as a reminder that progress must be protected and expanded.

Persistent Gaps and Disparities

Despite overall gains, cancer outcomes are not improving equally for everyone. The report highlights ongoing racial and ethnic disparities in both cancer incidence and survival. Certain populations continue to experience higher death rates and lower survival, often due to limited access to early screening, timely diagnosis, and high-quality treatment.

Lung cancer is expected to remain the leading cause of cancer-related deaths in the coming years. While smoking remains the biggest risk factor, an increasing number of people who have never smoked are also being diagnosed, raising new questions about environmental and genetic risks. Some experts argue that screening guidelines need to evolve to reflect these changes.

A Growing Community of Survivors

As survival improves, the number of people living with a history of cancer is rapidly growing. There are already over 18 million cancer survivors in the US, and that number is expected to cross 22 million within the next decade. This brings new challenges.

Survivors often face long-term physical, emotional, and financial effects, and the healthcare system is still catching up when it comes to consistent survivorship care. Many primary care providers are not trained to monitor cancer recurrence or manage late treatment effects, leaving gaps in follow-up care.

Covid is returning, as the National Health Service, NHS UK warned that there has been a "bounce back" in respiratory viruses this winter, along with COVID too on the rise. While UK was already struggling with flu and norovirus on the rise, cases of COVID have also risen. The latest data from the UK Health and Security Agency (UKHSA) show that the number of patients in hospital beds with COVID per day has risen from 0.87 per 100,000, as compared with 0.77 per 100,000 the previous week.

NHS national medical director Professor Meghana Pandit said: “It’s clear that the worst is far from over for the NHS this winter, with hospitals again experiencing a rise in patients admitted with flu and other respiratory virus cases last week.”

What New COVID Variants Are We Dealing With In 2026?

Since the pandemic, there have been many variants of COVID. The virus has continued to evolve. Two new variants that caused the spike in cases in autumn were XFG, known as Stratus, and NB.1.1, known as Nimbus.

Stratus: It is a subvariant of Omicron variant and made of previous variants LF.7 and LP.8.1.2. It was first detected in a sample on January 27, 2025. Whereas, Nimbus was first detected on January 22, 2025. It also originated from the same omicron variant, which was the reason for spike in 2023.

The World Health Organization (WHO) describes stratus as a "variant under monitoring" after several countries in South East Asia reported a rise in new cases and hospitalizations with this variant being detected.

COVID Symptoms 2026: Fatigue Emerges As The Most Common Symptom

Among studies that focused on how symptoms appear together, fatigue stood out as the most consistently reported issue. It often occurred alone or alongside problems such as muscle and joint pain, brain fog, or breathlessness. Other symptom pairings that appeared frequently included loss of smell and taste, anxiety with depression, and various forms of musculoskeletal pain.

When researchers classified patients based on affected organ systems, respiratory problems were the most widespread, seen in about 47% of long COVID patients. Neurological symptoms followed at 31%, while gastrointestinal issues were reported by 28%. The authors stressed that these percentages reflect how often these clusters appeared within long COVID cases studied, not how common they are in the general population.

A smaller number of studies sorted patients by how severe their symptoms were, dividing them into mild, moderate, or severe categories using symptom scores, symptom counts, or quality-of-life measures. Three studies used clinical indicators for classification, including abnormal triglyceride levels and signs of restricted lung function on imaging.

As per the Centers for Disease Control and Prevention (CDC), here are the common COVID symptoms:

• Fever or chills
• Cough
• Shortness of breath or difficulty breathing
• Sore throat
• Congestion or runny nose
• New loss of taste or smell
• Fatigue
• Muscle or body aches
• Headache
• Nausea or vomiting
• Diarrhea

How To Know If You Have COVID?

CDC says, look out for these signs:

• Trouble breathing
• Persistent pain or pressure in the chest
• New confusion
• Inability to wake or stay awake
• Lips and nail beds may appear pale, grey or blue