The most dangerous foods in the world

The most dangerous foods that people often eat depends on the way we define. The most dangerous food may be the most killing type, then allergic foods or chronic syndrome can top the list. On the other hand, the most dangerous food can contain enough toxins that are deadly in extremely small amounts. If considered in this way, the candidate for the title “most dangerous food” includes the types from the kingdom of plants, animals and mushrooms, according to Live Science.

Cassava

A key food that is very dangerous when consumed in a natural state is bitter cassava (Manihot Esculenta). According to the Center for Control and Prevention of American epidemics, cassava is the main source of carbohydrates in the diet of people in the tropics. The potential problem for cassava is its roots and leaves containing toxins called Cyanogenic Glycoside decomposed into cyanide causing goiter, paralysis, even death.

Many people around the world still love this tubers because Cyanogenic Glycoside can be removed by boiling peeled cassava. According to the World Health Organization (WHO), poisoning killed 200 people each year, thousands of others were permanently disabled due to lower cyanide poisoning, causing cognitive impairment.

Puffer

In the animal kingdom, the most dangerous food may be Fugu, a sushi from puffer fish consumed mainly in Japan, where there is a methodical process to remove toxins in fish meat. A few puffer fish species contain deadly poison called Tetrodotoxin, according to Statpearls. Tetrodotoxin can be paralyzed almost immediately, resulting in respiratory failure in just 20 minutes. Tetrodotoxin is 1,200 times more poisonous than cyanide and minimum amount to be estimated to be 2-3 milligrams. Therefore, this food is banned in almost everywhere in the world.

In Japan, chefs need a license to prepare and serve Fugu in the training process lasting for several years. The chef needs to clean and separate its organs, in which the liver, intestines and uterus are unique parts. The last test is to taste the dish they prepare. According to the Tokyo Public Health Department, dozens of people were sick due to not making puffer fish meat carefully every year, but only a few people died. Puffer fish sashimi is still considered as a specialty.

Mushroom

Death mushroom (Amanita Phalloids) Responsible for about 90% of fungal deaths. As a indigenous species in Europe, the mushrooms spread all over the world as an invasive species. Because it looks very similar to mushrooms (Agaricus campestris), people easily pick it wrong. Symptoms of death toxicity appear within 6 – 12 hours, including vomiting and diarrhea. Within a few days, people who eat half of the mushroom or more may have liver failure or kidney failure, leading to death. The worst thing is that the mushrooms are heat -resistant, so the cooking cannot destroy all toxins.

It is very difficult to determine the number of deaths from death from the world due to lack of reports from the emergency room. However, experts estimate about 100 cases per year. A study in 2023 in Nature Communications magazine found a luminescent dye that could be used as a detoxifying substance in the future.