Common Culprits: The Riskiest Foods for Foodborne Illness
Certain foods are inherently more susceptible to contamination by harmful bacteria, viruses, and parasites, especially when improperly handled, cooked, or stored. Raw and undercooked animal products are frequently cited sources of foodborne illness, but fresh produce, deli meats, and even cooked items can pose a risk if not managed correctly.
Raw and Undercooked Poultry
Raw and undercooked poultry, including chicken, duck, and turkey, is a primary carrier of Campylobacter and Salmonella bacteria. These bacteria are often present in the guts and feathers of healthy birds and can contaminate the meat during processing. Thorough cooking to a safe internal temperature of 165°F (74°C) is essential to eliminate these pathogens.
Eggs
Eggs, particularly when consumed raw or undercooked, can carry Salmonella. While processing has improved, some infected hens can produce contaminated eggs, even before the shell forms. Using pasteurized eggs for recipes that call for raw or lightly cooked eggs, and cooking eggs until the yolk and white are firm, significantly reduces this risk.
Meat
Both fresh and deli meats can be sources of concern. Undercooked ground beef is a common vehicle for E. coli contamination, while deli meats like ham and salami can harbor Listeria and Staphylococcus aureus. It is critical to cook ground meat to at least 160°F (71°C) and to store deli meats properly in the refrigerator.
Fruits and Vegetables
Fresh produce, especially leafy greens, sprouts, and melons, can become contaminated through unclean water, contact with animal waste, or unhygienic handling. Bacteria like E. coli, Salmonella, and Listeria can persist on surfaces and transfer to other foods through cross-contamination. Washing all fresh fruits and vegetables thoroughly, and washing the rind of melons before cutting, is recommended.
Seafood and Shellfish
Fish and shellfish can cause food poisoning from various sources. Poor temperature control can lead to histamine production in fish, causing scombroid poisoning. Raw or undercooked shellfish, particularly oysters, can carry Vibrio and other toxins from algae. To be safe, always purchase seafood from reputable sources and ensure it is cooked to the proper temperature.
Unpasteurized Dairy
Unpasteurized, or raw, dairy products like milk and certain soft cheeses are at a higher risk of being contaminated with harmful bacteria such as Brucella, Campylobacter, and Listeria. The pasteurization process is specifically designed to kill these microorganisms. To minimize risk, always choose pasteurized dairy products.
The Difference Between Food Spoilage and Foodborne Pathogens
While both spoilage and pathogens can affect food, they are distinctly different, and one does not always indicate the other. Understanding this distinction is vital for proper food safety.
| Feature | Food Spoilage | Foodborne Pathogens |
|---|---|---|
| Cause | Primarily molds, yeasts, and non-pathogenic bacteria that cause decay. | Illness-causing bacteria (Salmonella, E. coli), viruses (Norovirus), and parasites. |
| Detectability | Often visible (mold), smelly (spoiled milk), or changes texture/taste. | Usually not detectable by sight, smell, or taste. |
| Health Risk | Typically does not cause serious illness, but still not advisable to eat. | High risk of causing illness, ranging from mild to severe and even fatal. |
| Prevention | Proper storage and refrigeration to slow decay; consuming before expiry. | Cooking to safe internal temperatures, preventing cross-contamination, and proper hygiene. |
Essential Steps to Prevent Foodborne Illness
Following a few simple, consistent practices can dramatically reduce your risk of getting sick from contaminated food. The CDC highlights four key actions: Clean, Separate, Cook, and Chill.
- Clean: Wash your hands with soap and water for at least 20 seconds before, during, and after preparing food. Wash utensils, cutting boards, and countertops with hot, soapy water after preparing each food item. Rinse fresh fruits and vegetables under running water.
- Separate: Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods. Use different cutting boards and plates for raw and cooked items. In the refrigerator, store raw foods below ready-to-eat foods to prevent juices from dripping and causing contamination.
- Cook: Cook food to the correct internal temperature to kill harmful germs. Use a food thermometer to ensure accuracy. For example, cook poultry to 165°F and ground meats to 160°F.
- Chill: Refrigerate perishable foods and leftovers promptly, ideally within two hours. Keep your refrigerator at or below 40°F (4°C) to slow bacterial growth. Never thaw food on the counter; use the refrigerator, microwave, or cold water instead.
The Dangers of Cross-Contamination
Cross-contamination is a leading cause of foodborne illness and happens when germs from raw foods or dirty surfaces are transferred to cooked or ready-to-eat foods. This can occur when raw meat juices drip onto vegetables, when a cutting board used for raw chicken is then used to slice bread without proper washing, or when hands are not washed thoroughly between tasks.
Conclusion: Your Role in Food Safety
Protecting yourself and others from foodborne illness requires vigilance and a clear understanding of the risks associated with certain foods. By adopting and maintaining strong food safety habits—including diligent cleaning, separating raw from cooked foods, cooking to safe temperatures, and prompt chilling—you can minimize your exposure to harmful pathogens. When in doubt about a food's safety, remember the simple rule: "When in doubt, throw it out". Education and careful handling are your best defenses against getting sick from contaminated foods.
What foods can make you get sick? Key Takeaways
- Raw Poultry and Meat: These can harbor Salmonella and Campylobacter. Always cook to a safe internal temperature to kill bacteria.
- Raw Eggs: Contaminated eggs can contain Salmonella. Use pasteurized eggs for dishes with raw eggs and cook thoroughly otherwise.
- Unwashed Produce: Leafy greens, sprouts, and melons can carry E. coli or Listeria. Always wash produce thoroughly before eating.
- Contaminated Seafood: Raw shellfish, like oysters, can carry Vibrio, while improperly stored fish can develop histamine.
- Unpasteurized Dairy: Raw milk and soft cheeses can be contaminated with bacteria such as Listeria and Campylobacter.
- Cross-Contamination: Improper handling can transfer germs from raw food to ready-to-eat items, a leading cause of food poisoning.
- Temperature Danger Zone: Leaving perishable foods between 40°F and 140°F allows bacteria to multiply rapidly.
- Safe Cooking Practices: Thorough cooking, proper handwashing, and separating raw and cooked foods are fundamental to preventing illness.
