The World's Dea.dliest Food Kil.ls Around 200 People Every Year—Yet Millions Still Eat It

A common root crop can become deadly if it isn't prepared the right way.

For most people, food is a source of nourishment and enjoyment. However, some foods can become dangerous—or even deadly—if they are consumed raw or prepared incorrectly. One of the best-known examples is cassava, a staple food eaten by hundreds of millions of people worldwide.

Cassava is widely grown throughout Africa, Asia, and South America because it is affordable, drought-resistant, and rich in carbohydrates. When properly processed and cooked, it is a safe and nutritious food. But raw cassava naturally contains compounds called cyanogenic glycosides, which can release toxic cyanide when the plant is damaged or eaten without adequate preparation.

According to the World Health Organization (WHO), improper processing of cassava contributes to approximately 200 deaths each year, primarily in regions where the crop is a major food source and safe preparation methods are limited.

If consumed raw or insufficiently processed, cassava poisoning can cause nausea, vomiting, dizziness, abdominal pain, breathing difficulties, paralysis, and, in severe cases, death. Long-term exposure to poorly processed cassava has also been linked to neurological disorders and other serious health problems in some communities.

Fortunately, the risk can be greatly reduced through proper preparation. Traditional methods include peeling the roots, soaking them for an extended period, fermenting them when appropriate, thoroughly drying them, and cooking them completely before consumption. These steps help remove most of the naturally occurring toxins.

Cassava is not the only food that requires special care. Several other foods can also be hazardous if handled improperly.

One famous example is fugu, the Japanese pufferfish. Certain organs of the fish contain tetrodotoxin, one of the most powerful naturally occurring neurotoxins. Because even a small mistake can be fatal, only specially licensed chefs are permitted to prepare and serve fugu in Japan.

Other foods that require careful preparation include some wild mushrooms, raw kidney beans, and certain shellfish harvested from contaminated waters. While these foods can be enjoyed safely under the right conditions, they demonstrate that natural foods are not always risk-free.

Food safety experts emphasize that there is no need to fear cassava if it has been properly processed and cooked. Millions of people consume it safely every day. The greatest danger comes from eating raw cassava or using preparation methods that fail to remove its naturally occurring toxins.

Learning how to prepare foods correctly, purchasing ingredients from trusted sources, and following established food safety guidelines are simple but effective ways to reduce the risk of foodborne illness and poisoning.