Top 10 Risky Foods and What to Know
Food safety remains a critical concern, with recent data showing a notable increase in foodborne illnesses. The following list, based on recent recall data and outbreak information, identifies what are the 10 risky foods right now, detailing the specific risks and providing practical advice for mitigation.
1. Deli Meats
Ready-to-eat deli meats, including cold cuts, hot dogs, and sausages, are consistently cited as risky due to their potential for Listeria monocytogenes contamination. Listeria thrives in cold, damp environments like deli cases and refrigerators, making these foods particularly vulnerable. A major 2024 outbreak linked to Boar's Head meats highlighted this danger, leading to numerous illnesses and fatalities. Cross-contamination can occur via handling and shared deli slicers. Heating these meats to steaming hot (165°F) is the only way to kill any bacteria.
2. Cucumbers
Despite their healthy reputation, cucumbers can be a source of Salmonella contamination, often from animal waste in irrigation water or soil. Outbreaks in 2024 were linked to both whole cucumbers and pre-cut versions used in salads and vegetable trays. The bacteria can transfer from the skin to the inside of the cucumber during cutting. Washing and peeling can help, but for high-risk individuals, cooking is the safest option.
3. Raw Milk and Raw Milk Cheeses
Unpasteurized dairy products carry a high risk of pathogens like E. coli and Salmonella. The pasteurization process, which involves heating the milk, is designed specifically to kill these harmful bacteria. Raw milk products from Raw Farms were linked to outbreaks in 2024, causing numerous illnesses. Federal regulations require raw milk cheeses to be aged, but outbreaks demonstrate this isn't foolproof. Choosing pasteurized products is the best defense.
4. Cotija and Queso Fresco Cheeses
These soft cheeses are highly susceptible to Listeria due to their high moisture and low acidity. A multi-year Listeria outbreak was traced back to Rizo-López Foods' cotija and queso fresco, resulting in a facility shutdown in 2024. The bacteria can thrive and spread during processing. Pregnant women and immunocompromised individuals should avoid these unless they are cooked until steaming hot.
5. Eggs
Salmonella can contaminate eggs both on the shell and inside the egg itself, making them a significant risk if undercooked. A large-scale egg recall by Milo's Poultry Farms in 2024 underscored this danger. Using cracked or dirty eggs should be avoided. Cooking eggs until both the yolk and white are firm is essential for safety, and pasteurized eggs should be used for recipes calling for raw or undercooked egg ingredients.
6. Onions
Onions were identified as a risky food following major Salmonella and E. coli outbreaks in recent years, including an E. coli outbreak linked to onions served at McDonald's in 2024. The contamination likely originated from contaminated soil or irrigation water. While most people cook onions, the risk is highest when consumed raw, as in salads or on sandwiches. Washing produce thoroughly and discarding outer layers can reduce risk.
7. Leafy Greens
Bagged salads, romaine lettuce, and other leafy greens are perennial offenders, with frequent outbreaks of E. coli and Listeria. Contaminated irrigation water from nearby feedlots is a common source of the bacteria. The centralization of processing facilities can also lead to widespread contamination from a single source. For extra caution, consumers can opt for whole-head or hydroponically-grown lettuce and discard the outer leaves.
8. Organic Carrots
An E. coli outbreak in 2024 was linked to organic carrots from a major producer, showing that organic produce is not immune to contamination. Pathogens can be picked up in the field or during processing. For produce that can be eaten raw, cooking is the safest option. Washing and peeling can help, but does not guarantee the removal of all bacteria.
9. Organic Basil
Fresh herbs like basil are susceptible to contamination from soil and water and are often consumed raw. A Salmonella outbreak in 2024 was connected to packaged organic basil. As with other produce, contamination can happen at the farm or during processing. Thoroughly rinsing herbs and cooking them when possible is recommended to minimize risk.
10. Poultry (Cooked and Ready-to-Eat)
While raw poultry is a well-known risk for Salmonella and Campylobacter, processed and ready-to-eat poultry products also pose a risk, particularly for Listeria contamination. This can occur during processing after the cooking step, before packaging. A 2024 recall of ready-to-eat poultry products by BrucePac due to Listeria illustrates this problem. Always ensure any reheated ready-to-eat poultry reaches an internal temperature of 165°F.
Risky Food Handling: Fresh vs. Processed
Understanding the different risks associated with fresh produce versus processed foods is key to preventing foodborne illness. While fresh produce risks often stem from environmental contamination in the field, processed food risks frequently arise from post-production contamination in processing plants.
| Feature | Fresh Produce (e.g., leafy greens) | Processed Foods (e.g., deli meat) |
|---|---|---|
| Primary Contamination Source | Contaminated irrigation water, soil, animal waste, improper handling. | Post-cooking contamination in processing facilities, equipment, or from handling. |
| Primary Pathogens | E. coli, Salmonella, Listeria. | Listeria, Salmonella, Staphylococcus aureus. |
| Mitigation Strategy | Thorough washing, peeling, cooking, and buying whole produce. | Reheating to high temperatures (165°F), choosing pre-packaged over deli-sliced, and proper storage. |
| Vulnerability | Eaten raw, cross-contamination via handling. | Pathogens thrive in cold temperatures, lengthy storage, post-cooking exposure. |
The Role of Government and Consumers
Federal agencies like the FDA and USDA work to ensure food safety through inspections and regulations, but significant challenges remain. Staffing cuts and complex supply chains can hinder effective oversight. In light of this, consumer vigilance is more important than ever. Knowing the risks associated with certain foods and practicing safe food handling at home, including proper washing, cooking, and avoiding cross-contamination, provides a crucial layer of protection. Stay informed by monitoring official recall alerts, which can be found through agencies like the CDC and FDA, or through services offered by organizations like Consumer Reports. For comprehensive, reliable food safety information, the Centers for Disease Control and Prevention is an invaluable resource(https://www.cdc.gov/foodsafety/index.html).
Conclusion
While a variety of factors contribute to foodborne illness, specific foods like leafy greens, deli meats, and raw dairy repeatedly appear in recall data due to pathogens such as E. coli, Listeria, and Salmonella. Recent outbreaks have demonstrated that even seemingly harmless foods like cucumbers and onions can pose risks due to contamination in the agricultural or processing stages. By understanding the specific vulnerabilities of these foods and adopting vigilant food handling practices—such as proper cooking temperatures, avoiding raw dairy, and careful cleaning—consumers can significantly reduce their risk of foodborne illness. Staying informed about current food recalls is another critical step in ensuring your family's health and safety in a complex food landscape.
