1 / 11There's one thing that's constantly dwelling in everyone's mind while travelling, which is food. There's no doubt that no matter which country or city you are visiting, savouring the local cuisine is something that everyone looks forward to. However, the death of a Massachusetts teenager after reportedly consuming a single spicy tortilla chip, recently kicked up a storm on social media. Although the cause of the 14-year-old's death was not immediately clear, a parent of the youth was quoted by media outlets as saying that one of the last things her son consumed was a Paqui brand chip from a coffin-shaped container with a label that read "One Chip Challenge" and "One Extremely Hot Chip". But in case you're feeling adventurous, here's a look at some of the most dangerous food items in the world that must be approached with caution or be completely avoided. (Image: Reuters)
2 / 11No. 10: Elderberries | While they look like innocent juicy berries. They are not so. Consuming the wrong berries can result in food poisoning, with symptoms such as vomiting, nausea, and diarrhea. One particularly hazardous berry may resemble a blueberry due to its round, blue appearance. However, don't be deceived. When eaten unripe and undercooked, especially raw, elderberries can cause nausea, vomiting, and severe diarrhea. To consume them safely, the berries must be ripe, cooked, and free of any stems or leaves. (Image: Shutterstock)
3 / 11No. 9: Echizen Kurage | Known as Nomura's jellyfish in English, these gigantic jellyfish — the largest in the world — are larger than humans and can sting if encountered in the water. However, they become truly terrifying when consumed. Toxins in the jellyfish known as glycoalkaloids can lead to cramps, diarrhea, headaches, and in the most severe cases, coma and death. (Image: Reuters)
4 / 11No. 8: Dragon's Breath | While some people enjoy spicy food, others take it to an extreme by attempting to consume the spiciest peppers known to humanity, just to test their tolerance. For a long time, many believed the Carolina Reaper was the world's hottest pepper, registering at 1.6 million heat units on the Scoville scale. However, when Dragon's Breath was introduced recently, it elevated the heat level to 2.48 million. (Image: Shutterstock)
5 / 11No 7. Casu Marzu | Prepare to be thoroughly disgusted. In Sardinia, they produce a cheese that is so putrid it can make you seriously ill. The cheese is left uncovered, allowing maggots to land on it and lay eggs. These eggs hatch, and the maggots ferment the cheese. If you consume this cheese while it still contains larvae, they larvae can tunnel through your intestines. (Image: Reuters)
6 / 11No 6. Cassava | This root vegetable is popular in Africa and South America and poses no harm when thoroughly cooked and prepared if boiled, fried, baked, grilled, mashed, or steamed). However, consuming it raw can expose you to a significant dose of linamarin, a toxic substance comparable to cyanide. This same toxin is present in flaxseed and, in smaller quantities, can induce headaches, restlessness, confusion, and breathing difficulties. (Image: Reuters)
7 / 11No. 5: Blood Clams | Blood clams, also known as cockles, are a delicacy in China, where they are boiled and consumed. However, this is a risky endeavour, as these clams frequently contain viruses that can cause hepatitis A, typhoid, and dysentery as they are harvested in polluted waters. In 1988, Shanghai banned blood clams after more than 300,000 people contracted hepatitis A, resulting in 31 fatalities. (Representational Image: Reuters)
8 / 11Number 4: Bean Sprouts | You'd probably wonder what could possibly go wrong with consuming bean sprouts? But as it turns out, sprouts are cultivated in warm, moist conditions — an ideal environment for bacteria to thrive. Consequently, they may harbour E.coli, salmonella, and listeria, all of which can lead to severe illness. Reports suggest that cooking them properly will eliminate the dangerous bacteria. (Image: Reuters)
9 / 11No. 3: Namibian Bullfrog | Recently Goa Chief Minister Pramod Sawant said, "Don't kill frogs, don't eat frogs, eat chicken instead. Frogs are important to maintain the balance of agricultural land." Frog meat, referred to as "jumping chicken" in code language in restaurants, continues to be the main reason why poaching of frogs takes place in the sunny state of Goa. However, in African countries, people consume the entire frog —especially if it's a plump. But the only catch is that this amphibian contains numerous toxins designed to deter predators, including humans. These toxins are highly concentrated in young frogs that have yet to mate and consuming then has been linked to kidney failure and in some cases death.
10 / 11No 2: Ackee | It is highly recommended by health experts to avoid the consumption of Ackee as there are inherent risks associated with the tropical fruit. Ackee contains hypoglycin A and B, which can be toxic if not fully ripened and prepared correctly. In its unripe state, Ackee can contain dangerously high levels of hypoglycin A, which when ingested can lead to a condition called Jamaican Vomiting Sickness. Symptoms include severe vomiting, hypoglycemia, and even coma. To ensure safety, it is crucial to only consume Ackee when it has ripened naturally and opens on its own, indicating that it is free from the toxic compounds.
11 / 11No 1: Fugu | The Japanese delicacy made from pufferfish, is renowned for its exquisite taste but carries a deadly secret. Consuming fugu can be dangerous due to the presence of a potent neurotoxin called tetrodotoxin within its organs, particularly the liver and ovaries. If not meticulously prepared by a licensed chef, consuming even a tiny portion of tetrodotoxin can lead to paralysis, respiratory failure and death. The allure of fugu lies in the fine balance between its delectable flavours and the danger it poses. (Image: Reuters)
