Amid Chipotle's E. coli and norovirus outbreaks, lawyer Bill Marler recently revealed six foods that should be avoided to prevent food-poisoning. He also explained why these foods are not worth the risks.

Marler has spent more than two decades on food poisoning lawsuits. As a matter of fact, he has won more than $600 million for clients in foodborne-illness cases, Business Insider reported. He is also currently litigating suits against Mexican fast food chain Chipotle.

So, here are the 6 foods you should avoid eating to prevent food-poisoning, as listed by Marler in an article published on Food Poisoning Journal published on Saturday, Jan. 23.

1. Precut or prewashed fruits and vegetables

While these products can be convenient to a lot of consumers, Marler warned that people should avoid these "like the plague." The reason? The more food is handled and processed means more chances for contamination. So, better buy unwashed and uncut fruits and vegetables in small amounts and consume it within three to four days to reduce risks for listeria.

"We've gotten so used to the convenience of mass-produced food-bagged salad and boxed salads and precut this and precut that," Marler said. "Convenience is great but sometimes I think it isn't worth the risk."

2. Undercooked and raw eggs

In spite of the fact that chances of getting food poisoning from raw eggs are much lower today than it was two decades ago, Marler said it's still advisable to eat well-cooked eggs, noting the salmonella epidemic in the '80s and the 2010 outbreak, where almost 2,000 cases were reported.

3. Raw oysters or other shellfish

Recently, raw shellfish, particularly oysters, have been causing more foodborne illnesses. According to Marler, warming waters produce more microbial growth.

"Oysters are filter feeders, so they pick up everything that's in the water," he explained.

4. Undercooked meat

While several people prefer rare or medium-well burgers and steaks, Marler said it's best to order well-done. For burgers, if ground meat products aren't cooked thoroughly to 160˚F, there can be higher risks for E. coli, salmonella and other bacterial poisoning.

As for steaks, needle tenderizing, which is a common restaurant practice, can also pose risks for bugs transfer from the surface to the interior of the meat.

5. Unpasteurized or raw milk and juices

Unpasteurized milk and juices can be contaminated with bacteria, viruses and parasites. In the United States, there were 148 food poisoning outbreaks related to raw milk and raw milk products. As for unpasteurized packaged juices, risks for E. coli contamination have been noted.

"There's no benefit big enough to take away the risk of drinking products that can be made safe by pasteurization," Marler said.

6. Uncooked and undercooked sprouts

The last but definitely not the least are raw sprouts, which have been connected to over 30 bacterial outbreaks, mostly of salmonella and E.coli. In 2014, salmonella from bean sprouts caused 19 hospitalizations. So, all types of sprouts including alfalfa, mung bean, clover and radish sprouts should not be consumed uncooked or undercooked as they can cause infection through bacterial contamination of their seeds.