Your Guide to Safe Dining at Sea
Cruising is synonymous with relaxation, scenic views and indulgent dining experiences, but sometimes the very foods meant to delight can become potential pitfalls. When you’re exploring multiple ports of call or environments where food safety standards might differ, cautious eating becomes essential. In this article, we discuss 10 foods to avoid on a cruise.
1. Tap Water
Even if tap water is safe in the country where your cruise is docked, it can still pose a risk when consumed aboard or while in new regions. Tap water may contain bacteria or other contaminants that are well-regulated in one location but not in another. This is particularly important if your cruise line sources water from different regional supplies or if you’re traveling to countries where water treatment standards may vary. For your hydration, opt for bottled water provided by reputable vendors available on the ship.
2. Sushi
Fresh sushi can be a delicacy, but on a cruise, it might not be the best choice for those with sensitive stomachs. Sushi usually contains raw fish that require the utmost in hygiene and temperature control, which are two attributes that may be compromised on shorter turnaround times between ports or due to fluctuating onboard refrigeration standards. Even with stringent control, any slight mishandling could lead to foodborne illnesses.
3. Seafood
While a cruise is the perfect opportunity to sample fresh seafood, the risk of spoilage is higher on vessels that dock frequently at various ports. Seafood, especially shellfish, is highly perishable and can harbor bacteria or toxins if not properly stored and handled. Even if the ship’s kitchen is reputable, the variable quality of local suppliers at different ports means that seafood dishes might occasionally be exposed to conditions that make them hazardous.
4. Soft Serve Ice Cream
Soft serve ice cream is a tempting cool treat on hot days at sea, but it carries potential risks. The machine used to produce soft serve can be a breeding ground for bacteria if not properly cleaned and maintained. Given the high volume of customers on a cruise, these machines may sometimes not be cleaned as frequently as needed, increasing the risk of contamination.
5. Scrambled Eggs
Eggs are a common breakfast staple, yet scrambled eggs on a cruise warrant caution. Improper handling or undercooking may expose you to Salmonella bacteria. This risk is amplified when eggs are not stored at the correct temperature or if they are pre-cooked and held for long periods. While you may trust the culinary expertise of the ship’s chefs, the very nature of buffets and high-turnover kitchens means that eggs can sometimes be left in a “warm zone" for too long.
6. Old Pizza
Pizza is often a convenient option for casual dining, but it can become problematic if it’s not consumed fresh. The challenge with cruise ship buffets and casual eateries is ensuring proper rotation and refrigeration of food items. Old or leftover pizza left on a warming tray can quickly become a hotspot for bacteria growth.
7. Unpasteurized Food
Foods that haven’t been pasteurized, particularly dairy products and juices, pose a higher risk of harboring harmful bacteria like Listeria and E. coli. Pasteurization is a key process in reducing these risks, but not all onboard chefs may have full control over every ingredient source. When dining on a cruise, stick with pasteurized options.
8. Steak
While many will argue that a perfectly seared steak is a highlight of a cruise vacation, undercooked or improperly handled steak can be dangerous. Cruise ship kitchens often prepare steak to order and, while that means customization, it leaves room for error with thorough cooking. Undercooked meat carries pathogens like E. coli, which can lead to severe food poisoning.
9. Communal Condiments
Buffets and shared dining areas are a gastronomic dream on a cruise, but communal condiments like salad dressings, sauces and spreads may be shared between many dozens or even hundreds of guests. Each rotation of the serving utensil could introduce unwanted bacteria or viruses. Even if these condiments are continually refrigerated, the repeated exposure to air and contaminants can accumulate risks.
10. Heavy Sauces
Heavy and creamy sauces may harbor a higher potential for bacterial growth if they’re not maintained at proper temperatures. These sauces are often rich in dairy or other perishable ingredients. Over time, particularly in buffet settings or open-served dishes, heavy sauces can become an ideal environment for bacteria to multiply, especially if left out longer than intended.
Keep reading to learn about annual travel insurance plans.