12 Foods To Avoid On A Cruise

Cruises are a time to relax, enjoy the open sea, and indulge in some delicious food. However, not all foods served onboard are equal. Some can cause discomfort or even ruin your entire trip. To ensure your cruise experience is enjoyable and hassle-free, here are 12 foods to avoid on a cruise.

While many people love to indulge in the freshest seafood while on a cruise, it’s best to steer clear of shellfish. Shellfish such as oysters, clams, and mussels can pose a high risk of food poisoning when not handled or stored properly.

Sushi and sashimi are delightful delicacies, but consuming raw fish on a cruise may not be the best idea. With the limited resources available at sea, it’s difficult to ensure the freshness and quality of raw fish, making it a risky choice for a cruise meal.

While the buffet may seem like a smorgasbord of choices, it’s best to avoid perishable items such as cold cuts, salads, and creamy dressings. These items may have been sitting out for a while, increasing the risk of foodborne illnesses.

Opting for unpasteurized dairy products like certain cheeses and milk may seem like a gourmet choice, but it comes with potential health risks. Unpasteurized dairy can harbor harmful bacteria that can cause food poisoning. It’s best to stick to pasteurized options on a cruise.

While it may be tempting to try exotic meats like bison or elk while on a cruise, it’s important to remember that the sourcing and handling of these meats may not be up to the same standards as on land. To avoid potential health issues, it’s best to skip the exotic meats and stick to more common options.

Whether it’s sunny-side-up eggs at breakfast or raw cookie dough at the dessert bar, consuming uncooked eggs on a cruise can pose a risk of Salmonella poisoning. It’s safer to opt for fully cooked eggs and avoid any desserts or dishes containing raw eggs.

While fruits and vegetables are an essential part of a healthy diet, it’s important to ensure they are thoroughly washed and prepared. On a cruise, where resources and cleanliness may be limited, it’s best to steer clear of unwashed produce to avoid potential foodborne illnesses.