Top 9 Foods Linked to Foodborne Illness

1. Poultry

Raw or undercooked chicken, duck, and turkey can harbor nasty bacteria like Campylobacter and Salmonella. These germs often sneak into the meat during processing and only disappear when the poultry is cooked thoroughly. To be safe, avoid rinsing raw poultry (it only spreads bacteria) and always ensure it is cooked all the way through.

Tip: Use separate cutting boards for raw poultry and other foods to prevent cross-contamination.

2. Vegetables and Leafy Greens

Fresh salads may seem healthy, but raw vegetables like lettuce, spinach, and cabbage can carry bacteria such as E. coli, Salmonella, or Listeria. They can get contaminated from unclean water or dirty processing tools. Always give your greens a good rinse, and if something looks off—like wilting or slimy—it's best to skip it.

Remember: Even pre-packaged salads need proper refrigeration, so check the temperature before serving.

3. Fish and Shellfish

Seafood can be delicious but risky. Improper temperature control can lead to the growth of toxins, like histamine causing scombroid poisoning or ciguatoxin from tropical fish. Shellfish, if harvested from unmonitored waters, might accumulate dangerous toxins from algae. Always opt for seafood from trusted sources and keep it chilled until it’s time to cook.

Quick tip: Cook shellfish until their shells open, and discard any that stay closed as they might not be safe.

4. Rice

Rice is a dietary staple for many, but it can be a breeding ground for Bacillus cereus. This bacterium’s spores can survive in uncooked rice and multiply if the rice is left at room temperature even after cooking. Enjoy rice promptly and always refrigerate leftovers to prevent these harmful bacteria from growing.

Question: Do you usually serve rice immediately, or does it linger on the counter?

5. Deli Meats

Ham, bacon, salami, and hot dogs might be convenient, but they can bring along bacteria such as Listeria or Staphylococcus aureus if processed or stored improperly. Always keep these meats refrigerated and enjoy them soon after purchase or preparation.

Remember: Cooking hot dogs and sausages thoroughly not only enhances flavor but also reduces the risk of food poisoning.

6. Unpasteurized Dairy

Unpasteurized milk and cheese can contain dangerous bacteria like Salmonella and Listeria. Pasteurization, a heating process used to kill harmful germs, makes dairy products safe for consumption. To reduce risks, always choose pasteurized dairy products and store them at the right temperature.

Tip: Check your local regulations—many places restrict the sale of unpasteurized products because of the risks.

7. Eggs

Eggs are versatile and nutritious, but raw or lightly cooked eggs can carry Salmonella. Even if improvements in egg production have lowered the risk, it’s wise to avoid cracked or dirty eggs and consider using pasteurized eggs when recipes call for raw eggs.

Have you ever thought about why your recipe calls for pasteurized eggs in sauces or desserts?

8. Fruit

While fruits are naturally healthy, some like melons and berries have been linked to food poisoning. Melons—especially cantaloupe—can harbor Listeria on their rough rinds, and berries might get contaminated during harvesting. Always wash fruits well and consume them as soon as they’re cut, or keep them chilled.

Tip: Give melons a thorough scrub before cutting to reduce the risk of transferring bacteria to the flesh.

9. Sprouts

Raw sprouts, like alfalfa or mung bean sprouts, thrive in warm, moist conditions—a perfect environment for bacteria such as Salmonella, E. coli, and Listeria to grow. For extra safety, especially for those at higher risk like pregnant women, cook sprouts before eating them.

Quick advice: If in doubt, lightly steaming sprouts can help cut down on bacterial risk while maintaining their crunch.

How to Reduce Your Risk of Food Poisoning

• Wash your hands with soap and hot water before and after handling raw foods.
• Avoid washing raw meat—it can spread bacteria around your kitchen.
• Use separate cutting boards and utensils for raw meats and ready-to-eat foods.
• Always check and honor use-by dates on perishable items.
• Cook meats thoroughly so juices run clear.
• Rinse fresh produce before consumption, even if pre-washed.
• Keep food out of the danger zone: store it below 40°F (5°C) or above 140°F (60°C) and refrigerate leftovers promptly.

The Bottom Line

Food poisoning stems from eating contaminated food, and while its symptoms can range from minor discomfort to serious health threats, you have the power to reduce your risk. Whether it’s poultry, seafood, fruits, or deli meats, always handle and cook food with care. A little attention to hygiene, storage, and cooking can make all the difference in keeping you and your family safe and healthy.