Chefs Identify 10 Foods to Avoid at Buffets

Raw Shellfish and Seafood

Professional chefs consistently steer clear of raw oysters, shrimp, and other shellfish at buffets, and for good reason. Most people get vibriosis by eating raw or undercooked shellfish, particularly oysters, and if they are left to sit and maintained at a temperature above room temperature, bacteria like vibrio and salmonella find favorable conditions to thrive and cause foodborne infections. The human-pathogenic marine bacteria Vibrio vulnificus and V. parahaemolyticus are strongly correlated with water temperature, with concentrations increasing as waters warm seasonally. Both of these bacteria can be concentrated in filter-feeding shellfish, especially oysters. Between 1988 and 2006, the Centers for Disease Control and Prevention (CDC) received reports of more than 900 Vibrio vulnificus infections from the Gulf Coast states, where most cases occur. This bacteria can cause mild symptoms like vomiting and diarrhea, while in more severe cases, it can lead to death. According to available health data, Massachusetts has reported Vibrio infections in recent years, with cases varying annually. Most of these infections were the result of people consuming shellfish contaminated with the bacteria.

Mayonnaise-Based Salads

As a general rule of thumb, you’re better off avoiding certain cold foods at buffets. You can’t bank on the fact that they’re being held at a temperature that ensures they’re safe to eat. These dishes “are highly perishable, especially when stored under inappropriate temperature conditions … leading to Listeria and other pathogenic problems,” according to Luke Seddon, a professional chef and the CEO of H2 Catering Equipment. Well, they’re a prime breeding ground for bacteria, especially when left at room temperature. They’re often made in large batches, which is hours before service. Cold egg dishes, such as the ones previously mentioned, must be kept on ice to maintain a temperature of at least 41 degrees Fahrenheit, while hot egg dishes must be maintained at 135 degrees Fahrenheit or above.

Think of potato salad and chicken salad sitting under those heat lamps for hours. Your grandma’s version at home has way better odds of being safe.

Lemon Slices and Garnishes

Those cute little lemon wedges might seem harmless, but they’re basically bacteria magnets. Past studies, such as one published by the National Environmental Health Association, have indicated that a high percentage of lemon rinds, flesh, or both contain some microbes that have the potential to cause disease. According to The Conversation, lemons can become contaminated when the lemon is sliced on a shared cutting board or using improper handling techniques. Lemons in restaurants and buffets have been building a reputation as bacteria-breeders, and it’s best to avoid them unless you’re slicing your own at home. Containers with self-serve lemon slices are even riskier since consumers may touch the slices with their dirty fingers and causing even more contamination risk.

Bread and Filling Carbs

Here’s where buffets get sneaky with their psychology. Buffets have figured out how to maximize their profits on buffet customers by placing filling, cheap foods like bread at the start of the line in the hope that customers will take more inexpensive items than the more expensive ones. According to research on buffet behavior, studies suggest that diners are significantly influenced by the order of food presentation, with many choosing items they encounter first in the buffet line. These dishes – which could include French fries or mashed potatoes – are designed to fill your plate and your belly fast. Buffets do this because these dishes are generally cheaper for businesses to produce. It’s like psychological warfare, but with carbs.

The problem isn’t that bread is dangerous – it’s that you’re getting played. You load up on the cheap stuff and miss out on the good seafood and premium items that actually make the buffet worth your money.

Sushi and Raw Fish

We hate to burst your sushi buffet-loving bubble, but eating raw seafood at a buffet isn’t necessarily the most risk-free choice you can make. From oysters to sashimi, you’re generally better off indulging in this sort of thing at a restaurant that specializes in raw seafood. Sushi that has raw fish in it can be a breeding ground for pathogens that cause food poisoning. A spokesperson for the Academy of Nutrition and Dietetics, Lauri Wright, explained this to Reader’s Digest: “Without cooking, the fish may harbor such bacteria as salmonella, vibrio, and some parasites.” Sushi, in particular, must be kept cold and not left out for more than two hours. Raw sushi and sashimi should not be left out at room temperature for more than two hours.

Plus, buffet sushi might be heavier on the rice and seaweed and lighter on the fish to get you fuller faster, so the quality probably won’t be up to snuff either. You’re basically playing Russian roulette with your digestive system.

Egg-Based Dishes

If you made a chef choose from scrambled, egg salad, or quiche, chances are they’ll pass. They’re a high-risk alert for them as they need to be kept in precise temperatures and consumed quickly after cooking. The danger arises from the fact that eggs should be served immediately after cooking. If they aren’t, they’re supposed to be refrigerated immediately, then reheated to 165 F before serving. With that, scrambled eggs get rubbery and form bacteria. Meanwhile, egg-based dishes contain dairy, which doubles the risk.

Buffets rarely get this timing right. Those eggs have probably been sitting around way longer than they should be, turning into a perfect breeding ground for nasties you don’t want in your stomach.

Cream-Based and Dairy Desserts

All desserts with custard or cream filling require refrigeration to prevent bacterial growth. If you notice that a dessert with cream or custard filling is sitting at room temperature, then run away. Though not always backed by statistical reports, chefs frequently cite chocolate fountains and dessert stations as high-markup theatrics. The novelty draws diners but hides substantial overhead costs of heating, chocolate replenishment, and maintenance often eating into value. Particularly, their dairy and egg content is a food risk waiting to happen for chefs.

That chocolate fountain looks impressive, but think about all the little kids sticking their fingers in there and double-dipping their strawberries. It’s basically a petri dish disguised as dessert.

Salad Bar Items

But if we’re talking about foods commonly contaminated with E.coli, romaine and friends are at the top of that list. Salad bars are also sometimes kept at improper temperatures which can further contribute to the risk of foodborne illnesses. You guessed that right, they’re a minefield for cross-contamination. Chefs avoid them as salad bars’ serving utensils get mixed between dishes. Also, lettuce and greens can easily get contaminated with bacteria from improper handling. Not to mention, some veggies get to look wilted as they’ve been sitting long enough.

Fresh vegetables should be, well, fresh. But at buffets, they’re often sitting around getting pawed at by hundreds of people with questionable hand hygiene.

Fried Foods and Shared Oil Items

If cross-contamination skeeves you out, you might want to leave the fried foods in the buffet line alone. The oil used for those onion rings is likely the same that they’re dumping the chicken tenders in. While formal data is limited, chef commentary warns that fries and other fried items cooked in shared oil can degrade in quality rapidly. Repeated frying imparts off-flavors and potential health concerns but customers pay full price regardless. Those chicken wings sure look enticing…which is exactly how they get you. Deep-fried foods only get worse for you under heat lamps – they can easily go soggy or become too greasy, either of which wreak havoc on your stomach.

That oil has been used to fry everything from fish to french fries to who knows what else. Your onion rings might taste like yesterday’s shrimp, and that’s just the beginning of your problems.

Soups and Gravies

Buffet or soup-station soups kept in warmers often diminish in flavor and texture. Chefs say they’re cooked in large batches and left to sit leading to watery consistency or over-seasoning to mask blandness. No one likes congealed sauce, which is exactly what you’ll get at buffets. Not only is the consistency probably off, but they’re breeding grounds for bacteria. A good soup warms the soul, but do you really trust that buffet pot? Soups need all kinds of TLC, especially proper stirring to ensure optimal results.

That soup ladle has been sitting in lukewarm liquid for hours, and the temperature probably isn’t hot enough to kill bacteria but just right for them to multiply. Plus, the flavor is usually terrible after sitting around all day.

Temperature Danger Zone

Here’s the science that ties everything together: Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4-hour limit, foods are considered spoiled and must be thrown away. Germs that can make you sick grow quickly when food is in the “Danger Zone,” between 40°F and 140°F. Refrigerate leftovers within 2 hours of cooking.

Most buffet foods spend way too much time in this danger zone, with lukewarm temperatures that are perfect for bacterial growth. It’s like a bacterial nightclub in there – the conditions are just right for everything nasty to multiply and party.

The next time you hit up a buffet, remember that chefs avoid these foods for very real reasons. Sure, buffets can be fun and filling, but knowing what to skip can save you from a miserable night hugging the porcelain throne. Sometimes the best meal is the one that doesn’t make you sick.