Which food items are considered high-risk for foodborne illness?

Food items categorized as high-risk for foodborne illness are those that provide an ideal environment for bacteria and pathogens to grow, and usually include meat, dairy products, eggs, and seafood. These items are typically rich in protein and moisture, making them particularly susceptible to contamination.

For example, meats can host pathogens like Salmonella or E. coli, dairy products can harbor Listeria, and seafood can carry Vibrio. Eggs are also a known source of Salmonella if not properly handled or cooked. If these foods are improperly stored, cooked, or handled, the risk of foodborne illness significantly increases.

In contrast, fruits and vegetables, while they can carry risks, are not classified as high-risk in the same way, particularly when they are washed properly. Canned goods have a long shelf life and are typically safe if the can is intact and the food is properly processed. Processed snacks, generally low in moisture and not protein-rich, are less prone to harboring harmful bacteria, making them lower risk compared to the high-risk categories. Understanding these distinctions is crucial for food safety practices.