Puffer fish, bean sprouts and fiery peppers: TOP-10 most dangerous foods in the world (11 photos)

Hundreds of people are poisoned by it every year. But they still continue to eat these dishes.





Some of the food is clearly exotic, while others are known to everyone. This is especially true for vegans, so let's start with them.

Soybean, pea, bean and chickpea sprouts



They are very fond of positioning them as healthy food and proper nutrition. They really do contain a lot of vitamins, minerals and antioxidants. But everything is hidden in the details: they are grown in constant humidity and high temperatures, and this is an excellent environment for the reproduction of bacteria. As a rule, sprouts are chewed raw and become contaminated with E. coli or salmonella. In the United States from 1996 to 2016, 2,500 cases of severe poisoning from sprouts were registered, 187 hospitalizations and three deaths. But will this stop vegans?

Tartar





It is available in almost any restaurant and can easily send any gourmet to heaven. Salmonella, E. coli or listeria are found in a dish of raw beef. Staphylococcus aureus and Shigella are also found, all of which will cause serious dysentery at best. Laos has its own tartar - the so-called larb. Streptococcus suis has been found in it more than once, which can cause meningitis and myocarditis.

Cassava



The roots of the plant are very popular in South America, they are ground into flour, it is added to baked goods, drinks and desserts. The roots contain linamarin and lotaustralin, they lead to poisoning, pancreatitis and even partial paralysis.

Dragon's Breath Pepper



Most peppers contain 50-100,000 SHU on the heat scale. This monster from Wales is 2,480,000 SHU. It causes anaphylactic shock and suffocation, and several people die from it every year.

Sannakji Octopus



It is respected in South Korea for its taste and ease of preparation: the tentacles are cut off right from the living creature, sprinkled with oil and sprinkled with sesame seeds. The limbs are swallowed whole, while they are still convulsing. And it happens that they get stuck in the throat, attached by suckers and the person dies from suffocation.

Nomura's jellyfish



A rather dangerous creature up to 2 meters in diameter, can severely burn with its tentacles and even lead to the death of a swimmer. But Asians still actively cook and eat it: sometimes without any special treatment and glycoalkaloids remain in the jellyfish tissue. And this causes headaches, body aches and diarrhea. In some cases - coma and death.

Fugu fish



Everyone has heard of it, but not everyone has eaten the fish. This is for the best - it feeds on sea worms, mollusks and corals, which produce the poison tetrodotoxin during digestion. It is absolutely harmless for fish, but accumulates in the skin, liver and other organs. If the cook screws up while cooking, he will immediately send the client to heaven, because this poison is 1200 times more dangerous than cyanide. Suffice it to say that in 1958 alone, 176 people died from fugu dishes.

Ackee or Bligia is delicious



A Jamaican fruit, somewhat similar to a pear. When ripe, it bursts into three parts, the locals cook it in salt water or milk. And if you eat it raw, you can get severe hypoglycin A and B poisoning. Sometimes this ends in a coma or death.

Hákarl



The national dish of Iceland is a cunningly prepared Arctic shark. First it is fermented, then dried in the open air, which takes five months. And the resulting meat stinks so much that only the most desperate can eat it. Well, or Icelanders. If some craftsman makes a mistake and does not carry out the fermentation process properly, then the toxin TMAO causes problems with breathing and blood circulation.

Mussels Tegillarca granosa



Shellfish are generally dangerous when raw - at least because of the possibility of a severe allergy to them. And these - especially. They are caught in Southeast Asia, in heavily polluted water. They often contain viruses that cause hepatitis A, typhoid fever and dysentery.