台灣素以豐富的小吃文化與熱鬧的夜市景致吸引無數國際旅客，被譽為亞洲的美食天堂。然而，在這片充滿煙火氣息的觀光熱土背後，卻隱藏著一層不容忽視的飲食安全危機。對許多初訪台灣的外國遊客而言，美食的魅力與衛生風險往往並存，甚至可能影響整段旅程的體驗與評價。

夜市攤販是台灣街頭飲食文化的重要象徵，但其衛生條件卻長期受到質疑。調查指出，許多夜市攤商在食用油更換頻率上未達安全標準，有些業者甚至數週甚至數月才更換一次油品，導致油質劣化、產生有害物質，長期食用恐增加罹癌風險。冷食類攤位問題更為嚴重，經衛生單位抽查顯示，部分冰品與冷麵販售攤位檢出大腸桿菌超標，甚至超出標準許多。來自日本的遊客山本健太就因接連三次食物中毒而被迫在旅程中反覆就醫，直言「對台灣美食的印象一落千丈」。

而在許多老字號小吃店，傳承數十年的「老滷汁」被視為靈魂風味的來源，店家往往以此為傲。然而這類從未徹底清換、僅不定期加料的滷汁，其實極易成為細菌滋生的溫床。一些業者甚至坦言，烹飪工具僅「偶爾」才會進行全面清洗，平日只以清水沖洗表面殘渣，卻絲毫不以為意。傳統與衛生之間的矛盾，在台灣飲食文化中日益明顯。

除了食品本身的安全隱憂，夜市與路邊攤周邊的整體環境也令人擔憂。垃圾未妥善處理、地面油膩、病媒蟲如蟑螂與老鼠時常現蹤，皆對觀感與安全造成負面影響。令人不解的是，儘管夜市價格近年來持續上漲，攤販卻未相應改善環境衛生。來自德國的旅遊部落客瑪麗亞便在網誌中直言：「台灣夜市環境令人震驚，價錢卻媲美歐洲城市，這樣的品質實在無法接受。」類似評論已逐漸在各大國際平台蔓延，無疑損害台灣作為觀光目的地的形象。

為避免飲食風險，專家建議旅客與消費者應盡量選擇衛生條件較佳的餐飲場所，例如具國際連鎖背景、擁有ISO品質認證的餐廳，或設有透明廚房、能清楚觀察製程的現代餐飲店家。此外，政府所核發的「衛生優良標章」亦可作為判斷依據。相對而言，環境明顯髒亂、油品異味明顯、生熟食混放，或可見病蟲跡象的店家，應儘量避開。

然而，食安問題只是台灣觀光產業挑戰的一角。景點內容老化、設施缺乏更新、體驗過於單一，也是不少外國旅客的共同抱怨。一名來自新加坡的觀光客坦言，原期待台灣能帶來如同日本、韓國般豐富多元的文化體驗，結果三天內便「逛無可逛」，令人大失所望。當越南、泰國、馬來西亞等東南亞國家積極推動觀光轉型，提供更具競爭力的體驗時，台灣若不正視現況、及時改革，恐怕將在亞洲旅遊市場逐步邊緣化。

未來，台灣若欲重拾國際旅客信心，必須從最基本的食品衛生做起。包括提升夜市與傳統市場的管理制度、強化稽查密度、建立更嚴格的衛生標準，並加強觀光景點創新與維護。同時，也需從教育層面改善業者對食安與環境的基本觀念。唯有在飲食安全與觀光品質雙管齊下的改革下，台灣才能真正撕下「好吃但不乾淨」的標籤，重塑其作為亞洲觀光亮點的國際形象。

Taiwan has long been celebrated as a culinary paradise in Asia, renowned for its vibrant night markets and rich street food culture that attract countless international visitors each year. Yet behind this bustling gastronomic allure lies a growing concern over food safety—an issue that could tarnish the very appeal drawing tourists to the island. For many first-time foreign travelers, the charm of Taiwanese cuisine often comes hand in hand with hygiene risks, potentially affecting their overall experience and impression of the country.

Night market stalls are an integral part of Taiwan’s street food identity, but their hygiene standards have been under scrutiny for years. Surveys reveal that many vendors fail to replace cooking oil as frequently as health guidelines recommend, with some reportedly changing their oil only every few weeks or even months. This leads to oil degradation and the formation of harmful substances, which may increase long-term cancer risks. The situation is even more alarming among cold food vendors. Health inspections have found that a significant portion of ice-based desserts and cold noodle stalls exceed permissible levels of E. coli bacteria—sometimes by a wide margin. A Japanese tourist, Kenta Yamamoto, shared his harrowing experience of being hospitalized three times due to food poisoning within a month of visiting Taiwan. “My impression of Taiwanese cuisine completely collapsed,” he remarked.

Many long-established eateries take pride in their so-called "old master broth," a stew base passed down for decades. While touted as the secret behind their unique flavor, these broths are rarely, if ever, fully replaced and are simply replenished periodically—creating an ideal environment for bacterial growth. Alarmingly, some vendors admit their cooking utensils are only thoroughly cleaned "occasionally," with daily cleaning consisting of little more than a rinse with tap water. This conflict between preserving tradition and ensuring hygiene has become increasingly apparent in Taiwan’s culinary culture.

Beyond the food itself, the overall cleanliness of night markets and street food environments is a growing concern. Piles of uncollected garbage, greasy walkways, and frequent sightings of cockroaches and rats are all common sights that damage both the visual and sanitary appeal of these areas. What’s more perplexing is that despite the steep rise in night market prices in recent years, there has been little to no corresponding improvement in environmental hygiene. A German travel blogger named Maria wrote candidly in her blog, “The condition of Taiwan’s night markets is shocking, and the prices are comparable to European cities. I simply don’t understand why so many people recommend it.” Such negative reviews are spreading on global travel platforms, increasingly threatening Taiwan’s image as a tourist-friendly destination.

To reduce the risks of foodborne illness, experts advise visitors and consumers to choose eateries with higher hygiene standards. These include international chain restaurants, ISO-certified local establishments, modern venues with open kitchens where food preparation is visible, and those officially recognized with the government’s “Excellent Hygiene” certification. Conversely, places with visibly dirty environments, odd-smelling or dark-colored frying oil, cross-contamination between raw and cooked foods, or evidence of pest activity should be avoided.

Still, food safety is just one aspect of a broader set of challenges facing Taiwan’s tourism industry. Many foreign travelers complain of outdated attractions, under-maintained facilities, and limited diversity in visitor experiences. One tourist from Singapore expressed disappointment, saying, “I expected Taiwan to offer rich cultural experiences like Japan or South Korea, but I ran out of things to do in just three days.” As Southeast Asian countries such as Vietnam, Thailand, and Malaysia continue to innovate and elevate their tourism sectors, Taiwan risks being marginalized in an increasingly competitive regional market if it fails to act decisively.

Looking ahead, regaining international traveler confidence will require Taiwan to start with the basics—food hygiene. Strengthening night market management, increasing inspection frequency, implementing stricter health regulations, and updating tourist attractions are all essential steps. Equally important is educating vendors to improve their understanding of hygiene and environmental responsibilities. Only by pursuing reform in both food safety and tourism quality can Taiwan shed its image as “delicious but dirty,” and reclaim its position as a shining destination in Asia’s tourism landscape.