Foodborne illnesses affect millions of people globally each year, with certain foods posing higher risks due to their susceptibility to contamination by harmful pathogens. Public health agencies, including the U.S. Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA), consistently identify these foods based on outbreak data and contamination patterns such as outbreaks of a particular strain of salmonella or serotype of e. coli.
Below are the five foods most frequently linked to foodborne illness outbreaks.
- Raw or Undercooked Poultry – Poultry, including chicken and turkey, is a leading cause of foodborne illnesses, primarily due to Salmonella and Campylobacter. These bacteria often reside in the intestines of live birds and can contaminate meat during processing. Cross-contamination in kitchens, via cutting boards, utensils, or hands, spreads pathogens to other foods. The CDC estimates that Salmonella causes about 1.35 million infections annually in the U.S., with poultry as a major source. Proper cooking to an internal temperature of 165°F and thorough handwashing are critical to reducing risk.
- Leafy Greens – Pre-washed salads, spinach, and lettuce are commonly associated with outbreaks of E. coli and Norovirus. Contamination can occur during growth (via contaminated irrigation water or animal waste), processing, or handling. In 2020, the CDC reported a multi-state E. coli outbreak linked to bagged salad mixes, resulting in hospitalizations. Washing greens, even pre-packaged varieties labeled “ready-to-eat”, and storing them at safe temperatures may mitigate but not eliminate risk.
- Raw Shellfish – Oysters, clams, and mussels filter large volumes of water, concentrating pathogens like Vibrio bacteria and norovirus from their environment. Vibrio vulnificus, found in warm coastal waters, can cause severe infections, particularly in individuals with compromised immune systems. The FDA advises against consuming raw shellfish during warmer months when bacterial levels rise. Cooking shellfish to 145°F destroys most pathogens.
- Deli Meats and Hot Dogs – Processed meats like ham, turkey slices, and hot dogs are prone to Listeria monocytogenes, a bacterium that thrives in refrigerated environments. Unlike many pathogens, Listeria can grow at temperatures as low as 40°F. Pregnant women, older adults, and immunocompromised populations are at higher risk of severe complications. The CDC recommends reheating deli meats to 165°F before consumption.
- Raw Eggs – Eggs may harbor Salmonella on their shells or inside the yolk, particularly if laid by infected hens. Dishes like homemade mayonnaise, cookie dough, and hollandaise sauce that use raw or undercooked eggs pose elevated risks. Pasteurized eggs are recommended for vulnerable groups. The FDA reports that proper refrigeration and cooking eggs until yolks and whites are firm reduce contamination likelihood.
Prevention and Awareness
Food safety experts emphasize proper handling, storage, and cooking as key defenses against foodborne pathogens. High-risk populations, including young children, pregnant individuals, and those with chronic illnesses, are advised to avoid consuming undercooked versions of these foods. Regulatory agencies continue to monitor supply chains and advocate for improved agricultural and manufacturing practices to reduce contamination. While these foods remain staples in many diets, awareness of their risks, and adherence to safety guidelines, can significantly lower the likelihood of illness.
Commenting on this article, the nation’s leading Listeria lawyer said, “Listeria is especially dangerous for pregnant women. I strongly advise anyone who is pregnant to heat their deli meat before eating to kill any pathogens.”
