Dr Darin Detwiler, a food safety expert at Northeastern University in Boston, revealed his do's and don't's for going to a restaurant as America faces a surge in norovirus outbreaks.
Dr. Darin Detwiler, a food safety expert and former FDA and USDA advisor, shares six key tips to avoid foodborne illnesses. Here are his recommendations:
1. Avoid Buffet and Salad Bars: These can be breeding grounds for germs, as many people handle the food, increasing contamination risks.
2. Steer Clear of Third-Party Food Delivery: Food delivered via apps can spend too long outside safe temperature ranges, allowing bacteria to multiply.
3. Skip Pre-Cut Cantaloupes: The rinds can harbor bacteria, and cutting increases contamination chances.
4. Reject Cold Takeout: Food arriving cold isn't just inconvenient; it can be unsafe, as bacteria thrive in warmer temperatures.
5. Avoid Oysters and Hollandaise Sauce: These are high-risk foods prone to contamination.
6. Eschew Raw Fish: Consuming sushi, especially in places without proper safety measures, can pose significant health
