To maintain your well-being on a 2026 cruise, experts recommend avoiding specific buffet staples that carry higher health risks. First, buffet sushi and shellfish (like oysters) should be skipped unless they are served on ice and clearly prepared to order, as they are prone to temperature-related bacteria. Second, already-made scrambled eggs at the buffet often contain additives or have sat in the "danger zone" for too long. Third, undercooked burgers from poolside grills can be risky due to mass-production hygiene. Fourth, heavy French sauces or aiolis can hide high fat and calorie counts, leading to sluggishness. Fifth, tap water in certain older ports may be questionable, so sticking to bottled or filtered ship water is safer. Finally, unpeeled fruits or raw salads from shore excursions in developing regions should be avoided to prevent "traveler's diarrhea" and ensure you don't spend your vacation in the cabin.

While cruise lines offer a wide variety of delicious and safe food, there are certain items where caution can enhance your vacation experience. Here are six types of foods to be more selective with or avoid to minimize the risk of discomfort and illness:

1. Raw or Undercooked Shellfish (like Oysters)

• Why: Cruise ship oysters and clams are often sourced locally in various ports, which can mean varying water quality and handling standards. The risk of norovirus or bacterial contamination (like Vibrio) is higher with raw shellfish, and an upset stomach can ruin your trip.

2. Sushi from the Buffet (Especially at Peak Times)

• Why: Sushi requires precise temperature control. On a busy buffet, platters can sit out too long, allowing bacteria to grow. It’s generally safer to enjoy sushi at the ship’s dedicated sushi bar or restaurant where turnover is high and preparation is immediate.

3. Hollandaise Sauce & Other “Holding” Sauces

• Why: Sauces like hollandaise, béarnaise, and some cream-based sauces are made with eggs or dairy and must be kept at specific, consistent temperatures. In large-volume galley service, they can sometimes be held in a temperature “danger zone,” risking foodborne illness.

4. Buffet Items That Aren’t Hot or Cold Enough

• Why: The golden rule of buffets: hot food should be steaming hot, and cold food should be properly chilled. Avoid lukewarm items (like certain casseroles, cooked meats, or potato salads) that have been sitting at room temperature, as this is where bacteria thrive.

5. Unpeeled Raw Fruits & Vegetables from Port Stops

• Why: This applies to food you buy ashore, not on the ship. In some destinations, local water used to wash produce might contain unfamiliar bacteria that can cause traveler’s diarrhea. Stick to fruits you can peel yourself (bananas, oranges) or food cooked and served hot when in port.

6. Overly Greasy or Unfamiliar “Exotic” Foods on Day One

• Why: This is more about comfort than safety. Your body is adjusting to motion, schedule changes, and new environments. Starting your cruise with extremely rich,