The 10 Most Dangerous Foods People Actually Eat

6. Blood Clams: A Risky Delicacy from the Seas

Blood clams are shellfish found in the warm coastal waters of Southeast Asia and parts of South America. They are named for the red haemoglobin liquid they contain, which gives them a distinctive appearance and flavour. However, blood clams are notorious for their potential to carry hepatitis A, typhoid, and other pathogens, as they thrive in environments with low oxygen levels where these bacteria can proliferate. Despite the health risks, blood clams are considered a delicacy in many cultures, prized for their unique taste and texture. In regions where they are consumed, strict cooking methods are employed to minimize the risk of illness, often involving thorough boiling or steaming. For adventurous eaters, blood clams offer a taste of the exotic and intriguing sea, a reminder of the delicate balance between nature's bounty and its potential dangers.