A leading doctor has shared the four foods she would never eat while dining out due to concerns about potential contamination that could lead to life-threatening infections.

Dr. Christine Adaeze Nwoha, a specialist in chronic conditions from Texas, cautioned that certain foods often perceived as 'fancy,' such as oysters and undercooked meat, could actually pose serious risks of deadly food poisoning.

Deadly bacteria like E.coli, salmonella, and norovirus claim over 420,000 lives globally each year.

Moreover, approximately 2.4 million people in the UK experience foodborne illnesses annually, according to the Food Standards Agency (FSA).

While any food item can potentially cause food poisoning, certain foods like animal products and salad greens carry higher risks.

In a viral Instagram video with nearly half a million views, Dr. Adaeze Nwoha highlighted lesser-known high-risk foods, including lemon and lime slices, seafood, and even ice cubes.

For example, citrus slices are often sourced from fruit that may have been in contact with unsanitary surfaces before being served to customers, increasing the risk of contamination.

Dr. Nwoha also pointed out that ice machines are challenging to clean, potentially harboring harmful bacteria that can contaminate beverages.

She emphasized her skepticism of ice-makers in restaurants, noting that they could be unhygienic and pose health risks.

Shiga toxin-producing E.coli can cause severe symptoms such as diarrhea and vomiting, even surviving freezing temperatures in water.

Contamination risks arise when ice or ice-making equipment comes into contact with staff members who have not properly washed their hands after using the restroom.

Dr. Nwoha's warnings come amid a concerning increase in a highly toxic strain of E.coli associated with colon cancer in the UK.

Rates of this dangerous strain, known as non-0157 shiga toxin-producing E.coli or STEC, have surged nearly tenfold in seven years, raising alarms among health experts.

Researchers suspect a link between this strain and the rising incidence of bowel cancer in young individuals, with cancer-related toxins detected in tumors from patients under 40.

The pathogen is commonly found in ready-to-eat foods like chopped fruits, salads, and undercooked meats.

Dr. Nwoha advised against consuming beef, especially rare or medium-rare burgers, to minimize the risk of exposure to harmful bacteria.

She also cautioned against consuming pre-cut fruits in drinks, warning of potential E.coli contamination.

Dr. Nwoha stressed the importance of ensuring that beef, particularly in burgers, is cooked thoroughly to kill any bacteria present.

Lastly, she urged followers to avoid raw oysters due to the risk of Vibrio vulnificus infection, a life-threatening condition that thrives in warm coastal waters.

Consuming raw seafood, including oysters, can lead to severe vibriosis, with harmful bacteria thriving in warm coastal environments.

Dr. Nwoha emphasized that raw oysters can harbor norovirus and other dangerous viruses, posing significant health risks to pregnant women, individuals with weakened immune systems, and even healthy individuals.