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.

Summer can be difficult for the eyes, often in ways people do not immediately notice. Most of the attention during this season goes to drinking enough water, avoiding heat, and protecting the skin. Eye care usually comes much later, often only after discomfort begins. Long hours in the sun, dry surroundings, heat, and outdoor exposure can all leave the eyes feeling uneasy, especially over repeated days.

“During the summer season, we commonly see an increase in patients presenting with ocular surface discomfort, including dryness, itching, redness, burning sensation, and watering. Prolonged exposure to heat, ultraviolet radiation, dust, and air-conditioned environments can disturb the normal tear film and aggravate underlying allergic or dry eye conditions. In some cases, repeated eye rubbing and poor hygiene may also increase the risk of secondary irritation or infection. Timely preventive care and early attention to persistent symptoms are important to avoid worsening of these seasonal eye concerns,” says Dr Niteen Dedhia, Medical Director, Ojas Maxivision Super Specialty Eye Hospitals.

When heat and dehydration begin to show in your eyes

A common experience during summer is that the eyes simply do not feel as comfortable as they usually do. There may be a slight burning sensation, or the eyes may feel tired much earlier in the day, especially after being outdoors or spending hours in cooled indoor spaces. With the body losing fluids more quickly in hot weather, the eyes can also feel the effects. Many people do not immediately connect this discomfort to dehydration, but it plays a bigger role than expected. Added screen time indoors only makes this more noticeable.

Dust, sweat, and allergies adding to irritation

During summer, the eyes are exposed to many small everyday irritants. Dust on the roads, dry wind, pollution, and even sweat can all add to the discomfort. In some people, this shows up as itching, mild redness, or watering that keeps returning. Rubbing the eyes may feel like the easiest response, but it often makes the irritation worse. If this continues for days, even a minor problem can start feeling quite troublesome.

Sunlight and its hidden impact on eye comfort

Spending time in strong sunlight can be more exhausting for the eyes than most people realise. It is not just the brightness — by the end of the day, the eyes may feel heavy, watery, or unusually sensitive to light. Many people wear sunglasses, but not every pair is suitable for eye protection. Dark lenses may reduce glare, but that does not always mean they are blocking harmful rays. This is one reason discomfort can continue even when someone feels they have protected their eyes properly.

Small habits that make a noticeable difference

Managing summer eye discomfort does not require anything complicated. Staying well hydrated throughout the day helps more than most people expect. Using good-quality sunglasses, limiting time in the harsh afternoon sun, and simply rinsing the eyes after coming back from outside can ease a lot of irritation. Clean habits also matter in day-to-day care. Using your own towel, avoiding frequent hand contact with the eyes, and stepping away from screens occasionally can all help reduce strain and irritation.

Most people treat heartburn the way they treat a bad day: they reach for an antacid and move on. But for some patients, that familiar burning sensation is not just a digestive nuisance. It can be an early sign of something far more serious. A type of cancer called gastroesophageal junction (GEJ) adenocarcinoma develops quietly at the point where the food pipe meets the stomach, and it is frequently mistaken for routine acidity—until it is not.

Dr Ankit Jain, Senior Consultant, Medical Oncology, at Indraprastha Apollo Hospitals, in an interaction with Health and Me, spoke about the difference between cancer and heartburn symptoms.

What Is the Gastroesophageal Junction, and Why Does It Matter?

The gastroesophageal junction is simply the meeting point between the oesophagus and the stomach. When stomach acid repeatedly irritates this area over months or years, the lining can begin to change at a cellular level. This change, known as Barrett’s oesophagus, is a precancerous condition that often develops silently in people with chronic acid reflux. If left undetected, it can progress to GEJ adenocarcinoma. The tricky part is that this cancer does not behave exactly like oesophageal cancer or stomach cancer. It sits between the two, and that makes both diagnosis and treatment more nuanced.

Signs That Go Beyond Ordinary Heartburn

Heartburn is common across India, yet certain symptoms should not be brushed aside as routine acidity. If any of the following are present, a doctor’s visit should not be delayed:

1. Difficulty swallowing that starts with solid foods and gradually worsens
2. Unintended weight loss with no clear explanation
3. Chest or upper abdominal pain that does not improve with antacids
4. Unusual fatigue or anaemia, especially without another known cause
5. Blood in vomit or black, tarry stools

These are not panic triggers; they are signals worth investigating promptly.

The Case for Timely Screening

For patients over 40 with long-standing reflux, obesity, a smoking history, or a family history of upper digestive cancers, a baseline endoscopy is a reasonable and potentially life-saving step. GEJ adenocarcinoma caught early is far more treatable than the same cancer found at an advanced stage. The window for early detection exists, but it requires action before symptoms become severe. Persistent reflux deserves more than a repeat prescription. Sometimes, it deserves a closer look.

India is taking significant steps to enhance its vaccination strategy, with a special focus on adults, particularly those aged 55 and above, said Dr. N K Arora, Member of the National Technical Advisory Group on Immunisation in India (NTAGI), as part of the World Immunization Week.

NTAGI is the highest advisory body on immunization in the country, which consists of independent experts who provide recommendations on vaccines after reviewing data on disease burden, efficacy, and cost-effectiveness of vaccines.

In an exclusive interaction with HealthandMe, Dr. Arora shared that the country “is in the process of establishing priority pathogens and vaccines aimed at the adult population”.

This initiative will target those above the age of 55 or 60 to tackle infections that are particularly serious in older individuals, especially those living with chronic conditions like diabetes, hypertension, and cancer.

“The process has started. This year, we will be moving in that direction,” said Dr. Arora.

HPV Vaccination: A Milestone in Preventing Cervical Cancer

The expert lauded the introduction of the HPV vaccine for young girls. Dr. Arora highlighted the critical importance of this initiative, given India’s status as the country with the highest number of cervical cancer cases globally.

"Cervical cancer is preventable by the HPV vaccine, and we are now in the fortunate position of having a domestically manufactured vaccine," he explained.

The first round of vaccinations has already commenced, and Dr. Arora urged the media and public to dispel any misinformation surrounding the vaccine to ensure its success.

An Indigenous Dengue Vaccine

Further, the vaccine expert highlighted the potential introduction of an indigenous dengue vaccine, currently undergoing trials.

“The trials will take at least two and a half years, which means by the end of 28, we will have the results,” Dr. Arora said.

He emphasized the severity of dengue when it turns from a mild illness into a severe one, particularly among young adults.

The dengue vaccine, being developed indigenously, is expected to play a crucial role in protecting the 10-20 age group, who are most susceptible to severe dengue cases.

“We are waiting for the results of the trials, and once the vaccine is recommended by the NTAGI, the system will be ready to adopt it,” said Dr. Arora.

Also read: World Immunization Week: Vaccines Are Like Insurance, They’re Safe—Take Them, Says Dr NK Arora | Exclusive

India In The Forefront of Vaccine R&D

Dr. Arora stated that India, known as the pharmacy of the world, is playing a significant role in the global vaccine landscape.

“One feels very proud to be an Indian as every vaccine administered in India is made in India,” he said, noting that India also "provides two-thirds of the global vaccine supply".

This achievement positions India as a global leader in vaccine research and development, contributing substantially to global health initiatives.

"These initiatives are vital for the future of public health in India," Dr. Arora said.