Tag: Microbial risk

Globally, hundreds of thousands of people fall ill from contaminated food each year, a fact that highlights the significant food safety concerns associated with uncooked ingredients. This raises important questions regarding the long-term sustainability and risks of a raw food diet, prompting a closer examination of whether it is healthy to eat raw food every day.

While entomophagy—the practice of eating insects—is widely promoted as a sustainable protein source, health and food safety organizations have identified several potential risks. Despite the enthusiasm for this dietary trend, it's crucial to understand the potential downsides of eating insects, including allergic reactions, possible contamination, and specific nutritional drawbacks, before incorporating them into a nutrition diet.