Understanding the Landscape of Foodborne Illness
In recent years, highly publicized food recalls and outbreaks have kept food safety in the public spotlight. The integrity of global supply chains, coupled with shifting environmental factors and potential lapses in inspection, can increase the risk of contamination. Federal agencies like the CDC and FDA continually monitor these incidents to track trends and inform the public. Knowing which foods carry a higher risk can empower consumers to make safer choices and employ better kitchen hygiene.
1. Deli Meats & Cheeses
Why They Pose a Risk
Deli meats and soft cheeses are frequent culprits in foodborne illness outbreaks, primarily due to Listeria and Salmonella contamination. Listeria is a particularly hardy bacterium that thrives in cool, damp environments like processing plants and deli counters. Outbreaks can be deadly, and in 2024, a major Listeria outbreak was linked to Rizo-López Foods' cheeses, while another was attributed to Boar's Head deli meats.
2. Leafy Greens
Why They Pose a Risk
Leafy greens such as lettuce and spinach are consistently among the most recalled foods, often linked to Shiga toxin-producing E. coli (STEC). Contamination can occur in the field through irrigation water tainted with animal waste. Since these products are typically consumed raw, the risk remains high. The FDA has a dedicated action plan to address E. coli outbreaks linked to leafy greens.
3. Raw & Unpasteurized Dairy
Why They Pose a Risk
Raw milk and soft cheeses made from unpasteurized milk, including queso fresco and cotija, can harbor dangerous bacteria like Listeria, Salmonella, and E. coli. Pasteurization, a heating process, is designed to eliminate these pathogens. The CDC warns against consuming raw milk products, especially for high-risk individuals. A 2024 Salmonella outbreak was linked to raw milk, highlighting its continued risk.
4. Ground Beef
Why It Poses a Risk
Unlike whole cuts of meat, the grinding process for ground beef can spread bacteria like E. coli and Salmonella throughout the product. Unless cooked to a minimum internal temperature of 160°F, these pathogens can survive. Recalls due to E. coli O157:H7 contamination in ground beef occurred in 2025.
5. Raw Oysters & Shellfish
Why They Pose a Risk
Raw seafood, particularly oysters and shellfish, can carry harmful microorganisms such as Vibrio, Norovirus, and Hepatitis A. These risks are exacerbated by warming coastal waters, and since the products are often eaten raw, there's no heating step to kill pathogens. Recent recalls have been issued for oysters contaminated with Norovirus.
6. Sprouts
Why They Pose a Risk
Sprouts are grown in warm, moist conditions that are ideal for bacteria like E. coli and Salmonella to flourish. Because they are often consumed raw or lightly cooked, these bacteria can easily transfer to consumers. Frozen sprouted beans have also been implicated in recent outbreaks.
7. Cucumbers
Why They Pose a Risk
Cucumbers have been linked to multiple large-scale Salmonella outbreaks. The contamination can occur in the field or during processing, and since cucumbers are often eaten raw, they pose a direct risk. A significant multistate Salmonella outbreak was linked to cucumbers in May 2025.
8. Onions
Why They Pose a Risk
While known for their long shelf life, onions can become contaminated with bacteria like Salmonella and E. coli from water sources. Recent outbreaks have been connected to raw onions, including those served in restaurants. Thorough washing and proper handling are essential, especially for raw applications.
9. Flour
Why It Poses a Risk
Many people are unaware that raw flour is a raw agricultural product that can be contaminated with E. coli. This is why eating raw cookie dough or cake batter is considered risky. Flour milling and processing do not kill bacteria, so it must be cooked to be safe.
10. Eggs
Why They Pose a Risk
Eggs can become contaminated with Salmonella, which can be present on the shell or even inside the egg. To protect yourself, always cook eggs until the whites and yolks are firm. Eggs with cracked shells should be discarded. Outbreaks still occur, though less frequently than in the past.
A Comparison of Risky vs. Safe Food Practices
| Food Category | Risky Practice | Safer Alternative |
|---|---|---|
| Deli Meats | Eating cold cuts straight from the package without heating. | Reheating deli meats to steaming hot (165°F) before eating. |
| Raw Dairy | Consuming raw milk or unpasteurized soft cheeses. | Choosing pasteurized milk and cheeses. Heating soft cheeses to 165°F. |
| Ground Beef | Eating a burger that is still pink in the middle. | Cooking ground beef to a safe internal temperature of 160°F. |
| Produce | Eating unwashed leafy greens or unpeeled cucumbers. | Thoroughly washing all fresh produce, and cooking leafy greens and vegetables when possible. |
Simple Steps to Reduce Your Risk
- Wash Your Hands: Always wash hands with soap and water before and after handling food, especially raw meat, poultry, seafood, and eggs.
- Cook Thoroughly: Use a food thermometer to ensure meats, poultry, and egg dishes are cooked to safe internal temperatures.
- Separate to Prevent Cross-Contamination: Use separate cutting boards and utensils for raw meat and produce. Keep raw foods away from ready-to-eat foods.
- Chill Properly: Refrigerate perishable foods within two hours (or one hour in hot weather) to prevent bacterial growth.
- Stay Informed on Recalls: Pay attention to news about food recalls and check the FDA and USDA websites for updates. More food safety tips from the CDC
Conclusion
While many foods we consume daily pose minimal risk, staying vigilant about the small number of persistently problematic items is crucial for preventing illness. The key is understanding the specific vulnerabilities of each food and applying simple, effective safety protocols. By cooking foods properly, maintaining excellent hygiene, and staying informed, consumers can significantly reduce their personal risk and enjoy their meals with confidence.
