Which of the following foods is most likely to cause a foodborne infection?

January 6, 2026 •

4 min read

According to the World Health Organization, approximately 1 in 10 people worldwide fall ill from contaminated food each year. This article addresses the crucial question: which of the following foods is most likely to cause a foodborne infection, and what preventive measures can you take to avoid it?

Quick Summary

This guide identifies the foods most likely to transmit foodborne infections, including raw animal products, sprouts, and leafy greens. It explains why these items pose a higher risk and provides essential food safety measures to reduce your risk of illness.

Key Points

Raw Foods of Animal Origin: Raw and undercooked meat, poultry, seafood, and eggs are among the most likely culprits for foodborne infections due to pathogens like Salmonella and E. coli.
Ground Meat's High-Risk Nature: Ground products, such as beef or turkey, are particularly hazardous because they can contain meat from numerous animals, spreading contamination widely.
Unpasteurized Dairy's Danger: Raw milk and soft cheeses made from it can harbor serious bacteria like Listeria and Campylobacter, which can cause severe illness, especially in at-risk populations.
Leafy Greens and Sprouts: Raw leafy greens like spinach and lettuce, along with sprouts like alfalfa, can be contaminated with pathogens from the soil or water and are difficult to completely clean.
The Four C's of Food Safety: Following the CDC's guidelines to Clean, Separate, Cook, and Chill is the most effective way to prevent foodborne illness.
Invisibility of Contamination: Contaminated food does not always smell or look bad. Safe handling and cooking practices are essential, as you cannot detect pathogens with your senses.

Understanding the Risks of Foodborne Infections

Foodborne infections occur when you consume food or beverages contaminated with harmful bacteria, viruses, or parasites. While many foods can potentially cause illness, certain types are statistically more likely to carry these pathogens. Identifying these high-risk foods is the first step toward safeguarding your health.

The Top Contenders: A Closer Look

The foods most likely to cause a foodborne infection are generally those of animal origin that are raw or undercooked, as well as produce that has been contaminated during its journey from farm to table. Ground meat is particularly hazardous because a pathogen present in any one animal may contaminate the entire batch.

Common high-risk culprits include:

Raw or undercooked poultry and eggs: These are common sources of Salmonella, a leading cause of food poisoning. The bacteria can be present both on the eggshell and, in some cases, inside the egg itself before the shell is even formed. Cooking poultry to a safe internal temperature of 165°F (74°C) is critical.
Raw and undercooked meat: This category includes ground beef, which can be contaminated with E. coli O157:H7, a pathogen that can cause severe illness. Cross-contamination from raw meat to other foods is also a significant risk.
Unpasteurized milk and dairy products: Raw milk and cheeses made from it can harbor several dangerous bacteria, including Listeria, Campylobacter, and E. coli. Pasteurization is a process that heats milk to a high enough temperature to kill these harmful germs, making pasteurized dairy products significantly safer.
Raw leafy greens and sprouts: Produce like lettuce and alfalfa sprouts have been linked to outbreaks of E. coli and Salmonella. Contamination can occur in the field from soil or contaminated water, and sprouts are especially prone to harboring bacteria due to the warm, moist conditions in which they are grown.
Raw seafood and shellfish: Seafood can become contaminated with bacteria like Vibrio or viruses like Hepatitis A, especially if harvested from contaminated waters. Raw oysters, clams, and mussels are of particular concern, as filter-feeding shellfish can concentrate microbes from their environment.

Comparing the Risks of High-Hazard Foods

To better understand the relative dangers, consider a comparison of different food groups and their associated pathogens:


Food Category	Primary Pathogens	Key Risks	Safety Measures
Raw Poultry & Eggs	Salmonella, Campylobacter	Bacteria present internally and externally; high risk if undercooked or raw eggs used in dishes.	Cook thoroughly to 165°F (74°C); use pasteurized eggs for raw preparations.
Ground Meat	E. coli O157:H7, Salmonella	A single package can contain meat from hundreds of animals, increasing the chance of widespread contamination.	Cook to at least 160°F (71°C); prevent cross-contamination.
Unpasteurized Dairy	Listeria, Campylobacter, E. coli	Harms immunocompromised individuals and pregnant women. Bacteria can grow at refrigerated temperatures.	Choose pasteurized milk and dairy products.
Raw Leafy Greens & Sprouts	E. coli, Salmonella, Norovirus	Contamination often occurs in the field and is hard to wash away. Sprouts' growth conditions favor microbes.	Wash produce thoroughly; use pre-washed items carefully; cook sprouts before eating.
Raw Shellfish	Vibrio, Hepatitis A, Norovirus	Filter-feeders concentrate microbes from water, posing a high risk when eaten raw or undercooked.	Harvest from approved sources; cook thoroughly; avoid if immunocompromised.

Preventing Foodborne Illness: Essential Steps

Preventing a foodborne infection comes down to practicing safe food handling, often summarized by the CDC's four steps: Clean, Separate, Cook, and Chill.

Clean: Wash hands, utensils, and surfaces often. Rinse fresh fruits and vegetables under running water, even if you plan to peel them.
Separate: Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods to avoid cross-contamination. Use different cutting boards for raw produce and raw meats.
Cook: Cook all food to the proper internal temperature to kill harmful bacteria. A food thermometer is the only way to be sure.
Chill: Refrigerate perishable foods promptly. Never leave food out at room temperature for more than two hours (or one hour in temperatures above 90°F / 32°C).

Conclusion

While any food can become contaminated, raw and undercooked foods of animal origin, as well as certain raw produce, are most likely to cause a foodborne infection. The mingling of products from many animals in ground meat and the natural environment of shellfish and sprouts make them particularly hazardous. By understanding these risks and diligently following proper food safety practices—including thorough cooking, preventing cross-contamination, and using pasteurized products—you can significantly reduce your chances of getting sick. Staying informed about the potential sources of contamination is the most powerful tool for protecting your health and the health of your family. For more detailed information on food safety, you can visit the FoodSafety.gov website.

Frequently Asked Questions

A foodborne infection is an illness caused by consuming food contaminated with living microbes like bacteria (Salmonella) or viruses. A foodborne intoxication results from consuming a preformed toxin produced by bacteria (Staphylococcus aureus) or chemicals present in the food itself.

No, washing raw chicken or poultry is not recommended. This practice can actually spread germs from the poultry to kitchen surfaces and other foods through splashing, a process known as cross-contamination.

The 'Danger Zone' is the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can multiply rapidly. Perishable food should not be left in this zone for more than two hours.

Pregnant women are at a higher risk for listeriosis, a severe infection caused by Listeria. This bacterium can be found in unpasteurized soft cheeses and can lead to miscarriage, stillbirth, or illness in the newborn.

You cannot rely on a food's color or texture to determine if it is safely cooked. The only reliable method is to use a food thermometer to check that the food's internal temperature has reached a level high enough to kill germs.

While commercially pre-washed or triple-washed produce is safer, it is not risk-free. Pathogens can still survive on the leaves or be internalized within the plant tissue. To further reduce risk, always rinse produce under running water and practice good food hygiene.

To prevent cross-contamination, use separate cutting boards for raw meats and produce, store raw foods below ready-to-eat foods in the refrigerator, and thoroughly wash all utensils and surfaces with hot, soapy water after contact with raw ingredients.