5 Things That Will Most Likely Give you Food Poisoning, According to an Expert

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According to the Centers for Disease Control and Prevention, 128,000 Americans are hospitalized while 3,000 die from foodborne illnesses. On Yahoo, notable food poisoning expert Bill Marler has listed several foods that he will not eat, due to their likelihood of making people sick.

Marler has worked on food poisoning cases for over 20 years, winning over $600 million for his clients since the 1990s. He is currently working on cases against Chipotle Mexican Grill after several outbreaks of E. coli and the norovirus were attributed to the restaurant chain, CNBC reports indicate.

Some foods are more susceptible to bacteria, viruses, toxins or parasites. Here is a list of foods that Marler states he will never touch:

1.   Raw milk and packaged juices

Although some groups are advocating towards drinking raw milk, a separate report by the CDC says the white liquid can carry a host of germs. Individuals who drink raw milk are at risk of developing severe or even fatal diseases including Guillain-Barré syndrome and tuberculosis among others.

Pasteurizing milk and juices reduces the risk of contamination.

Marler has worked on cases entailing unpasteurized drinks. In a report by CTV News, one of his earliest cases involved an outbreak of E. coli found in unpasteurized apple juice.

2.   Raw sprouts

Since the mid-1990s, approximately 30 food poisoning outbreaks have pointed to raw or undercooked sprouts as the root cause. In 2014, 19 people were rushed to the hospital after eating bean sprouts tainted with salmonella.

Marler says the sheer number of food poisoning cases involving sprouts has made him stay clear of eating the vegetable raw.

3.   Undercooked meats

The food safety lawyer says it is common practice for restaurants to tenderize their meats prior to cooking. This increases the possibility of contamination due to E.coli or salmonella.

To kill any bacteria, the meat needs to be cooked in 160-degree temperatures. That means no meats rarer than medium-well.

Salmonella outbreaks can also occur in raw eggs, although not as frequently as 20 years ago. Marler recommends eating only eggs that have been thoroughly cooked.

4.   Raw seafood

The rising temperatures can make the ocean an ideal place for the growth of bacteria. Oysters, more specifically, are susceptible to contaminations as they can quickly absorb any bacteria that is present in the water.

With more cases involving oysters in the last five years than in the last 20 years, eating oysters is "simply not worth the risk," Marler believes.

5.   Precut or prewashed fruits and vegetables

Vegetables and fruits labeled prewashed or precut means that the food has been handled and processed extensively. Although these foods make preparing meals more convenient, the process also increases the chances of contamination.

Go for the raw vegetables and fruits and eat them within a few days, Marler recommends. This reduces contamination and prevents the growth of the bacteria Listeria.