High-Risk Foods: What to Watch for When It Comes to Foodborne Pathogens
Foodborne illness affects millions of people around the world each year, often caused by eating foods contaminated with harmful bacteria, viruses, parasites, or toxins. According to the national food poisoning lawyer, Ron Simon, while nearly any food can become contaminated if improperly handled, some foods are more prone to harboring foodborne pathogens due to how they are grown, processed, or consumed. Understanding which foods carry the highest risk—and why—can help you make safer choices in the kitchen and avoid the unpleasant and sometimes serious consequences of food poisoning.
- Raw and Undercooked Meat
Meat is a primary source of foodborne pathogens, especially when it’s raw or undercooked. Ground beef is a common culprit for outbreaks of E. coli O157:H7, a dangerous bacterium that can cause severe gastrointestinal illness and kidney failure. Poultry, on the other hand, is often linked to Salmonella and Campylobacter infections. These bacteria can be found on the surface of raw chicken, turkey, and other birds—and in some cases, deep within the tissue.
Safety Tip: Cook all meat to safe internal temperatures: 160°F for ground beef, and 165°F for poultry. Always use a food thermometer and avoid cross-contamination by keeping raw meat separate from ready-to-eat foods.
- Raw Eggs
Raw or lightly cooked eggs can harbor Salmonella, a common cause of foodborne illness that leads to fever, diarrhea, and stomach cramps. Foods like homemade mayonnaise, Caesar salad dressing, cookie dough, and hollandaise sauce are often made with raw or undercooked eggs.
Safety Tip: Use pasteurized eggs for recipes that require raw or undercooked eggs. Always store eggs in the refrigerator and avoid consuming them if the shells are cracked or dirty.
- Unpasteurized Dairy Products
Unpasteurized milk and dairy products (like certain soft cheeses) can contain dangerous bacteria such as Listeria monocytogenes, E. coli, and Salmonella. Listeria is especially concerning for pregnant women, the elderly, and immunocompromised individuals, as it can cause miscarriage, stillbirth, or serious infection.
Safety Tip: Stick to pasteurized milk, cheese, and yogurt. Be cautious when consuming imported cheeses that may not meet pasteurization standards.
- Raw Seafood and Shellfish
Raw seafood, including sushi, oysters, clams, and ceviche, can be contaminated with
pathogens such as Vibrio, Norovirus, and parasites. Vibrio vulnificus, found in raw oysters, is particularly dangerous and can cause severe illness or even death in people with underlying health conditions.
Safety Tip: If you choose to eat raw seafood, do so only at reputable establishments that follow proper handling and hygiene practices. At home, cook fish to 145°F and shellfish until their shells open fully.
- Leafy Greens and Fresh Produce
While fruits and vegetables are essential for a healthy diet, they can also carry pathogens like E. coli, Salmonella, and Listeria—especially when consumed raw. Leafy greens (like spinach and romaine lettuce) have been at the center of numerous outbreaks due to contamination during growing, harvesting, or packaging. Pre-cut fruits and vegetables also carry risk due to increased handling and surface exposure.
Safety Tip: Rinse produce thoroughly under running water, even if it will be peeled. For leafy greens, remove outer leaves and use a salad spinner to dry them. Buy pre-cut produce only from trusted sources and keep it refrigerated.
- Deli Meats and Hot Dogs
Deli meats and ready-to-eat processed meats can be contaminated with Listeria, even after cooking and packaging. Because Listeria can grow in refrigerated conditions, it poses a particular risk to pregnant women, newborns, and people with weakened immune systems.
Safety Tip: Heat deli meats and hot dogs until steaming (165°F) before eating, especially if you’re in a high-risk group. Store these products properly and consume them before the expiration date.
- Sprouts
Sprouts like alfalfa, bean, and radish sprouts are grown in warm, moist environments—ideal conditions for bacterial growth. They’ve been linked to outbreaks of Salmonella, E. coli, and Listeria. Because they are often eaten raw, there’s no kill step to eliminate pathogens.
Safety Tip: Consider cooking sprouts before eating or avoid them entirely if you’re pregnant, elderly, or immunocompromised. Always wash them thoroughly if consumed raw, although this doesn’t eliminate all risk.
- Unpasteurized Juices
Like unpasteurized dairy, unpasteurized juices can harbor harmful bacteria, particularly if the fruits or vegetables used were contaminated. Apple cider, fresh-pressed juices, and smoothies from raw produce are particularly susceptible.
Safety Tip: Choose only pasteurized juices or those that have been treated to kill harmful microbes. At home, wash produce thoroughly before juicing.
Final Note
Being aware of high-risk foods and the pathogens they may contain is essential for preventing foodborne illness. While it’s not necessary to avoid these foods entirely, proper handling, cooking, and storage can significantly reduce your risk. Safe food practices—like handwashing, separating raw and cooked foods, using food thermometers, and staying informed about food recalls—can help keep you and your loved ones healthy at the table.
