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.

A UK woman has claimed that Wegovy and Mounjaro, the blockbuster GLP-1 weight-loss drugs from Novo Nordisk and Eli Lilly, did not help her lose much weight despite more than a year of treatment.

Karen Lay, 56, from Essex, spent £4,000 on the medications, hoping they would help her slim down from 16 stone (224 pounds). However, after 15 months, she lost less than a stone, despite eating very little.

Lay now says the injections were far from a "magic fix" and credits a structured diet for helping her lose two stone, the Daily Mail reported.

Started Wegovy, Mounjaro Out of 'Sheer Desperation'

Lay began taking Wegovy in late 2023 after trying several diets without success. She remained on the medication for nine months, even though she felt something "wasn't right."

“My appetite reduced slightly at first,” Lay, a financial services worker, was quoted as saying. “But not enough to make a meaningful difference, so I increased the dosage each month.”

After seeing limited results with Wegovy, Lay stopped the medication for four weeks before switching to Mounjaro. She described the transition period as experiencing the "worst food noise" and said she gained more than seven pounds while waiting for the first drug to clear from her system.

Lay then spent six months on Mounjaro but said she was "barely eating" and still failed to achieve the weight loss she expected.

“I only lost seven pounds,” she said. “I realised the injections simply weren't effective for me and something had to change.”

Her doctor eventually advised her to stop taking the medication because they were concerned she was not eating enough, the report said.

Lay said the experience was “emotionally exhausting and honestly quite soul-destroying,” and "deeply disheartening.” Watching others succeed on the drugs made it even harder.

Switched to Diet Instead

After discontinuing the injections, Lay adopted a very low-calorie diet with support from expert nutrition advisers who provided personalized guidance.

“Once the medication was fully out of my system, I began to feel genuinely better,” Lay said, adding that her “energy returned, digestion improved, and the constipation disappeared.”

Within a year, she went from a dress size 18 to size 12, the smallest she had been in 17 years, with her weight falling to 13 stone 5 pounds, the report said.

Non-responders To GLP-1 Drugs

Clinical trials have shown that most people taking these medications experience substantial weight loss.

• Wegovy: Average weight loss of about 21% after 72 weeks.
• Mounjaro: Average weight loss of about 22.5% over a similar period.

Around 2.5 million adults in the UK are estimated to be using weight-loss injections, while hundreds of thousands have signed up for the newly approved Wegovy pill, which was rolled out by the NHS this month.

But some people are 'non-responders', meaning they do not lose a meaningful amount of weight despite treatment. Research earlier this year found that around one in 10 people taking GLP-1 medications are considered non-responders.

Why Weight-Loss Drugs May Not Work For All

Although GLP-1 receptor agonists have delivered remarkable results for many people, they do not work the same way for everyone. Obesity is a complex condition influenced by brain signaling, hormones, genetics, and metabolism, meaning treatment responses can vary significantly. Possible reasons include:

• Genetic and hormonal variability
• Underlying medical conditions
• Unrealistic expectations about weight-loss outcomes

• Switching to another GLP-1 medication
• Using older, approved weight-loss medications
• Structured lifestyle changes involving diet and physical activity
• Comprehensive medical management of obesity tailored to the individual.

Oral Rehydration Solution (ORS) is one of the simplest yet most effective life-saving solutions that every household should keep readily available, doctors said on World ORS Day.

Observed every year on July 29, World ORS Day raises awareness about the importance of ORS—a scientifically formulated mix of glucose and electrolytes, including sodium and potassium—that helps prevent and treat dehydration caused by diarrhea, vomiting, fever, heat, and excessive sweating.

First introduced in 1969, ORS has transformed the treatment of dehydration worldwide. Since 2003, the World Health Organization (WHO) and UNICEF have recommended a low-osmolarity ORS formula, which improves fluid absorption and reduces the need for intravenous fluids. Today, ORS remains the gold standard for preventing and treating dehydration, particularly in children and people living in resource-limited settings.

ORS Prevents Dehydration, It Doesn't Treat the Illness

Dr. Ranjana Bhatt, Associate Director - Internal Medicine, Paras Health, Panchkula, told HealthandMe that ORS is not a medicine that cures the underlying illness but is designed to prevent and correct dehydration.

Dehydration occurs when the body loses more water and electrolytes than it takes in, most commonly due to diarrhea or vomiting. It can develop rapidly, especially in young children, older adults, and people with chronic illnesses.

Why ORS Works Better Than Water

ORS works through a well-established biological process in the small intestine. It contains the right balance of glucose and sodium, which are absorbed together through special proteins called sodium-glucose cotransporters (SGLTs). As sodium enters the bloodstream, water follows, allowing the body to rehydrate efficiently.

This mechanism makes ORS more effective than plain water—and often more effective than many commercial sports drinks—for replacing lost fluids and electrolytes quickly and safely.

"Recognizing the early signs of dehydration, such as excessive thirst, dry mouth, dizziness, reduced urination, and unusual fatigue, and starting ORS promptly can prevent serious complications. On ORS Day, we encourage every family to make ORS a household essential and use it appropriately while seeking timely medical care whenever symptoms are severe or persistent," Dr. Bhatt said.

Why Every Household Should Keep ORS

Dr. Amit Prakash Singh, Consultant - Internal Medicine, CK Birla Hospital, Delhi, told HealthandMe that ORS is one of the simplest, most affordable, and most effective ways to prevent dehydration.

"ORS is accessible for almost everyone, and the product is recommended by the World Health Organization to start treating dehydration caused by diarrhea at home. Having ORS packets at home enables treating dehydration without going to the doctor first and potentially avoiding hospitalization," he said.

When Should You Use ORS?

Besides diarrhea, ORS can help replace fluids and electrolytes lost due to:

• Fever-related dehydration
• Vomiting and gastroenteritis
• Heat exhaustion and heatstroke
• Heavy sweating after strenuous exercise
• Hangovers caused by dehydration
• Viral illnesses such as dengue
• Dehydration in older adults and people with chronic illnesses.

"ORS is not just for diarrhea. Whenever there is a lot of fluid loss or electrolyte loss, ORS can be used. ORS can be consumed for vomiting due to gastroenteritis, food poisoning, or viral infection (provided the person can sip small amounts repeatedly)," Dr. Singh said.

ORS Is Not A Cure

Doctors caution that ORS only replaces lost fluids and electrolytes—it does not treat the underlying disease.

It may help prevent dehydration after fever, vomiting, or excessive sweating, but it is not a treatment for abdominal pain, acidity, indigestion, constipation, gastritis, or irritable bowel syndrome (IBS). Persistent or severe symptoms should always be evaluated by a healthcare professional, Dr Singh said.

How To Identify Original ORS

When buying ORS, check the following:

• Look for packaging that states "WHO Recommended Formula." Any other mark or logo may not indicate a WHO-recommended ORS formulation.
• Read the label carefully. Some products may be marketed as "Ready-to-Serve Fruit Beverage" or carry a disclaimer such as: "This is only a trademark and does not represent its true nature. Not a WHO Oral Rehydration Salts." These products are not WHO-recommended ORS.
• Check the ingredients. Genuine ORS should contain glucose, sodium, and potassium in the recommended proportions.

Liver disease is unusual among serious conditions in that it can progress significantly without producing symptoms that would prompt most people to seek medical attention. Hepatitis, which is inflammation of the liver, is the most common starting point for that progression.

It may be caused by viral infections including Hepatitis B and Hepatitis C, excessive alcohol consumption, fatty liver disease, certain medications, or autoimmune conditions. In many cases, the person carrying it feels entirely well while damage accumulates over months and years.

How Chronic Inflammation Causes Lasting Liver Damage

The liver does regenerate, but that capacity has limits. When inflammation persists, healthy liver cells are progressively replaced by scar tissue, a process called fibrosis.

Continued scarring eventually produces cirrhosis, where the liver loses its structural integrity and its ability to perform the functions the body depends on it for, such as processing toxins, producing proteins involved in blood clotting, regulating metabolism, and supporting digestion. At this stage, the damage is largely irreversible.

The timeline from hepatitis to cirrhosis typically spans years or even decades, which is precisely what makes delayed diagnosis so consequential. Each year of untreated inflammation is a year of accumulated scarring.

By the time cirrhosis produces obvious symptoms such as jaundice, abdominal swelling from fluid accumulation, internal bleeding from enlarged veins in the oesophagus, cognitive changes from toxin build-up, kidney involvement, the disease has already reached an advanced stage. Cirrhosis also carries a significantly elevated risk of liver cancer.

Also read: Smoking, Diabetes, High Blood Pressure May Fuel the Most Dangerous Type of Artery Plaque, Study Finds

Early Detection Can Prevent Disease Progression

The clinical picture is meaningfully better when liver disease is identified early. Effective antiviral medications can control chronic Hepatitis B and cure most cases of Hepatitis C, substantially reducing the risk of progression.

Fatty liver disease, when caught before significant fibrosis has occurred, can often be reversed through weight management, blood sugar control, reduced alcohol intake, and consistent physical activity. These interventions are accessible, evidence-based changes that work when applied before the disease has advanced.

Screening is where early identification happens. Blood tests measuring liver enzymes and imaging studies can detect liver inflammation and early fibrosis well before symptoms appear.

For individuals with diabetes, obesity, a family history of liver disease, a history of blood transfusions, or other known risk factors, periodic liver assessment is a practical and important part of routine care rather than an optional precaution.

Also read: IIT Delhi, AIIMS Develop First Hindi Music Therapy for Stroke Patients: How Survivors Find Their Voice

Who Should Get Screened And Why It Matters

The pattern that gastroenterologists consistently encounter is patients presenting with advanced liver disease who had risk factors identifiable years earlier. Hepatitis B and C are both detectable through simple blood tests.

Fatty liver shows up clearly on ultrasound. The window for effective intervention exists, and it is considerably wider earlier in the disease than most people assume when they have never been tested.

This draws attention to a disease that carries a substantial global burden but remains widely undertreated because it does not announce itself. For anyone with known risk factors, or who has never had their liver function assessed, the appropriate response to that is a conversation with a physician, before symptoms, rather than after.

By Dr. Saswata Chatterjee, Senior Consultant – Gastroenterology, CMRI Hospital