Tag: Low risk food

According to the U.S. Food & Drug Administration (FDA), low-acid canned foods that are not properly processed or handled can be a source of botulism, though commercial cases are extremely rare. This fact brings to light the important question: are baked beans a high or low risk food, and what precautions should consumers take?

According to food safety agencies, refrigerated ready-to-eat pâté is not classified as a low-risk food due to the potential for bacterial contamination, particularly *Listeria monocytogenes*. This often comes as a surprise to many, prompting the important question: **Is pâté a low risk food?**