Experts often point out that the danger doesn’t come from the food itself, but from improper handling. In regions where it’s commonly consumed, chefs and food preparers undergo rigorous training to ensure safety. Yet accidents still happen—usually when the dish is made at home or sold without proper oversight. This is why education and regulation remain essential for reducing fatalities.

Despite the warnings, the demand never seems to decline. Many people swear by its flavor, tradition, or nutritional benefits, insisting that the experience is worth the cautious preparation required. To these communities, it is more than just food; it’s a symbol of heritage, identity, and shared cultural memory—something that can’t simply be replaced by safer alternatives.

As researchers and public health officials continue working to minimize risks, the food’s global story remains a complex blend of danger and devotion. People understand the risks, yet they continue to embrace it with loyalty passed down through generations. And so, each year, millions take part in a culinary ritual that walks a fine line between cherished tradition and unforgiving consequence.