Food scientist explains the three foods she won't eat due to their 'high-risk' of making you ill

There are three foods that you might want to consider avoiding, according to a food scientist.

Known across her social media platforms as @hydroxide, the food-focused content creator has gone out of her way to explain why she steers clear of certain foods, based on her extensive knowledge on the subject.

And taking to TikTok, she highlighted what she would 'never' touch due to the severe health effects that they may have, over the course of two videos.

Hydroxide went into depth, explaining exactly why she doesn't eat these specific foods.

Raw sprouts

Despite admitting that she will 'occasionally eat them', the TikToker made sure to highlight that they are a 'very, very, very high risk food', describing food-borne bacteria as 'your besties on spring break', as they look for somewhere hot and moist.

Sprouts are grown in a humid environment, meaning that it's the ideal condition for bacteria to thrive in.

Hydroxide explained that she wouldn't eat them 'unless you're blanching them or cooking them into submission', adding that she would 'not touch' the raw sprouts that come with Pho, for example.

"When you're handling high risk food, all of that moisture that's carrying all that bacteria could get on your kitchen supplies as well, and your counters and your sink," she pointed out.

Rare done meat

Though she first mentioned ground beef, the food expert clarified in a later video that she meant solely mechanically tenderised beef.

She also highlighted that she orders well done meat anyway, to avoid any chance of bacteria being present.

Mechanically tenderised is 'usually whole cuts like steak', she explained, adding that when you chop the meat up with spikes, it can spread harmful bacteria.

"If there's a a little piece of meat that has E. coli on it, salmonella, whatever it is, you are basically taking that and distributing it everywhere," she said of the spikes that poke through meat before hitting shelves.

Hydroxide pointed out that as of 2016, the US have to label steaks that are mechanically tenderised, which she avoids when shopping.

"I personally avoid mechanically tenderised steaks for the same reasons why I avoid consuming rare or medium rare ground beef,

"It's because you're basically putting these needles in there and distributing potential food-borne illness to a larger body," she further said.

Raw oysters

This is a big blow for seafood lovers, as the content creator referenced an outbreak in December which saw a large party of people getting norovirus from raw oysters.

The bug will leave you feeling nauseous, with diarrhoea and aches all over the body. Basically, you'll want to avoid it at all costs.

She shockingly revealed: "The only food safety check that raw oysters have to go through is to check if the harvest waters that they're from are safe to fish from, so if doo doo particles are in there, then your oysters might have doo doo particles in them."

Hydroxide then explained the difference with sushi, as the Japanese delicacy is put through an 'intense freezing step which eliminates parasites'.

The food safety behind sashimi for example, is much more in depth than what's in place for raw oysters.

"No amount of hot sauce or lemon juice will cure them or make them safer to eat unfortunately," she concluded.