Riskiest Foods to Eat, According to Food Safety Data
Raw Oysters: Containing harmful bacteria like Vibrio vulnificus, raw oysters pose a high risk of foodborne illness. Individuals with compromised immune systems, liver disease, or diabetes should especially exercise caution.
Raw Eggs: Consuming raw or undercooked eggs increases the risk of Salmonella contamination. Dishes like homemade mayonnaise, Caesar salad dressing, or raw cookie dough should be approached with care.
Sprouts: Alfalfa, clover, and other sprouts are prone to contamination with bacteria such as E. coli and Salmonella. Their cultivation process in warm, humid conditions creates an environment conducive to bacterial growth.
Unpasteurized Dairy: Raw milk and cheeses made from unpasteurized milk can harbor harmful bacteria like Listeria, leading to serious illnesses, especially for pregnant women and individuals with weakened immune systems.
Undercooked Meat: Whether it's beef, pork, or poultry, undercooked meat poses the risk of harboring dangerous bacteria like E. coli, Salmonella, and Campylobacter. Ground meats are particularly susceptible.
Rice and Grains: Bacillus cereus, a bacterium commonly found in rice, can produce toxins that lead to food poisoning. Storing cooked rice at room temperature provides an ideal environment for this bacterium to multiply.
Hot Dogs and Deli Meats: Processed meats like hot dogs and deli meats can be contaminated with Listeria. Pregnant women, the elderly, and individuals with weakened immune systems are particularly vulnerable.
Leafy Greens: While rich in nutrients, leafy greens like lettuce and spinach have been linked to numerous outbreaks of E. coli and Salmonella. Contamination can occur at any stage, from cultivation to handling.