10 Foods That Food Safety Experts Never Eat

Ask someone who investigates foodborne illness for a living what they won't put on their plate, and the list is shorter—and stranger—than you'd expect.It's not that these experts live in fear. Most will tell you that all food carries some risk, and the real skill is deciding which risks are worth taking. Frank Yiannas, the U.S. Food and Drug Administration’s former deputy commissioner for food policy and response, says he doesn't think of foods as simply "good" or "bad." Instead, "I approach everything with what I would say is a quantitative risk assessment," he says. "I'm calculated."Still, after decades of investigating outbreaks—and, in some cases, having their own lives forever changed by foodborne illness—these experts have each decided a handful of foods simply aren't worth the gamble. Some of their no-go items are predictable; others might be sitting in your fridge right now. Here’s what came up again and again.Raw milk and raw-milk cheeseThere's almost no debate about this one. "It's ridiculous," says Bill Marler, a food-safety lawyer who has spent decades suing companies over outbreaks. He says he has represented families of children who have died or suffered kidney damage...