🥗 A Dinner Turned Dangerous: A Wake-Up Call for Food Safety
What started as a quiet night out took a disturbing turn no one expected.
Two friends, eager to unwind after a long week, chose a trendy downtown spot praised for its fresh, wholesome fare. One ordered the avocado-quinoa salad—a light, nutrient-packed choice that felt safe and satisfying.
Halfway through the meal, something changed.
Tiny black specks dotted the greens. At first, they looked like chia seeds or crushed pepper. Then… they twitched.
The harmless “seasoning” turned out to be live insect eggs.
⚠️ Panic at the Table
Stunned, they called the waiter. The restaurant manager offered vague apologies, citing possible mishandling by suppliers or a lapse in storage. But that did little to calm their fear.
Worried they’d ingested the eggs, the friends left immediately for the ER.
Doctors ran precautionary tests, prescribed medication to guard against infection, and told them to watch for symptoms like cramps, fever, nausea—signs that could emerge in hours or days.
🍽️ “One-Off Mistake”—Or a Bigger Problem?
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