It’s quite controversial.
As we approach 2025, many of us are focusing on maintaining healthy eating habits and overall well-being. While nutrition plays a crucial role in staying healthy, food safety is equally important. Hydroxide, a food scientist known for her educational content on TikTok and Instagram, recently shared two foods she avoids for safety reasons. Her advice serves as a reminder to not only prioritize nutrition but also to be mindful of potential foodborne risks.
In a TikTok video posted on December 29, Hydroxide revealed that she avoids raw sprouts, which are often found in dishes like pho. While sprouts are healthy for some, she explained that they are high-risk foods due to their ideal growing conditions—warm, moist environments that promote bacterial growth. To reduce the risk of consuming harmful bacteria, Hydroxide suggested blanching or cooking sprouts before eating them. She also emphasized that she personally refrains from eating raw sprouts in any form, even those added to dishes for garnish.
The second food Hydroxide avoids is hamburgers cooked to a rare or medium-rare level. She explained that ground beef, particularly when mechanically tenderized, can spread bacteria like E. coli or Salmonella throughout the meat. This is a concern because the needles or blades used to tenderize the meat can push bacteria from the surface deeper into the ground beef, increasing the risk of contamination. To minimize the risk, Hydroxide opts for well-done hamburgers, as cooking meat thoroughly helps kill harmful bacteria.
These safety concerns are specific to ground beef, as poultry products like ground chicken and turkey are required by the USDA to reach an internal temperature of 165°F to ensure they are safe to eat. While Hydroxide’s recommendations might have been met with some lighthearted comments from her followers, her advice highlights the importance of understanding food safety guidelines, especially when it comes to preventing foodborne illness.
To reduce the risk of contamination, the USDA recommends washing hands and kitchen surfaces regularly, cooking foods to the correct internal temperatures, and properly refrigerating perishable items. Cross-contamination is another significant issue, particularly when handling high-risk foods like raw sprouts. Hydroxide emphasized the importance of cleaning utensils and surfaces after preparing such foods to prevent the spread of harmful bacteria in the kitchen.
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