We often assume the food on our plates is safe, a fundamental expectation that’s deeply ingrained in our daily lives. However, the persistent reality of food recalls and foodborne illnesses means that staying vigilant is more crucial than ever before. While we might assume that anything sold in stores must be safe, as Darin Detwiler, author of “Food Safety: Past, Present, and Predictions,” wisely points out, “food safety is a shared responsibility that begins at the farm and ends at the fork.” This means that while producers and regulators play a vital role, we as consumers also need to arm ourselves with knowledge and adopt informed practices to truly safeguard our health.
Our journey into food safety is not theoretical; it’s grounded in real data, reflecting actual illnesses, hospitalizations, and, tragically, lives lost. Detwiler emphasizes that “Behind every statistic is a person, a family, and a preventable outcome.” This in-depth analysis, drawing from insights by leading experts like Detwiler, Janet Buffer, M.P.H., and Benjamin Chapman, Ph.D., aims to illuminate the foods that data and experts flag as requiring extra caution. It’s crucial to understand that these foods aren’t inherently bad, and in most cases, they can be enjoyed without issue when proper precautions are observed. The goal here is not to instill fear, but to empower you with the knowledge to make informed decisions and handle your food safely.
In this comprehensive guide, we unpack the details of 15 foods that have been repeatedly linked to foodborne illnesses. We’ll explore the specific pathogens involved, review significant outbreaks, and provide actionable advice from food safety experts. By understanding where the risks lie and how to mitigate them, you can confidently navigate your kitchen and dining choices, ensuring that your meals remain both delicious and safe for you and your family. Let’s delve into the specifics of these high-risk items, beginning with some of the most prominent offenders.
1. **Deli Meat**
Deli meats frequently top the list of risky foods, primarily due to concerns surrounding *Listeria monocytogenes*. This formidable bacterium poses a particular threat because, as Detwiler notes, “It can grow at refrigerator temperatures,” making it a stealthy contaminant in chilled products. The risk is especially pronounced for vulnerable populations, including pregnant individuals, the elderly, and those who are immunocompromised, as highlighted by Benjamin Chapman, Ph.D., a food safety expert.
Tragically, 2024 brought a stark reminder of this danger. A *Listeria monocytogenes* outbreak linked to Boar’s Head brand deli meats resulted in at least 60 hospitalizations and 10 deaths across 19 states, according to data from the Centers for Disease Control and Prevention (CDC). This severe incident led to the recall of seven million pounds of meat, and Detwiler confirms that the outbreak was traced to contaminated products from the company’s plant in Virginia, which has since been permanently closed.
The broader new Consumer Reports analysis for 2024 further solidifies deli meat’s position as a high-risk item, reporting 165 illnesses and 87 hospitalizations, alongside 10 reported deaths from various deli meats. The report points out that bacteria are often found in processing plants and on equipment at deli counters, leading to contamination. To protect yourself, James E. Rogers, PhD, director and head of product and food safety testing at CR, advises heating meat until it’s “piping hot.” If that’s not feasible, he suggests that prepacked cold cuts are generally a safer alternative, minimizing exposure to potential cross-contamination at deli counters.
2. **Cantaloupe**
This refreshing fruit, seemingly harmless, actually carries a significant food safety risk, as it’s been linked to contamination from both *Listeria* and *Salmonella*. Detwiler’s research is quite eye-opening, revealing that “Between 2000 and 2020, at least 45 cantaloupe-associated outbreaks were reported to the CDC’s National Outbreak Reporting System (NORS), causing 1,917 illnesses, 390 hospitalizations, and 40 deaths—the most deaths related to food-borne illnesses.” These alarming statistics truly highlight the serious health dangers associated with this popular melon, reminding us to be extra careful.
Janet Buffer, M.P.H., explains the mechanism of contamination, stating, “Whole melons can carry bacteria like Salmonella or Listeria on the rind.” The danger escalates when the melon is sliced, as “the knife can transfer pathogens to the flesh.” This seemingly simple act of cutting can introduce harmful bacteria from the surface directly into the edible portion of the fruit. Therefore, thorough washing of the rind before cutting is a critical first step, though it’s important to recognize that it may not eliminate all risks.
Beyond preparation, post-cutting handling is equally vital. Buffer emphasizes that “Once cut, melon must be refrigerated and eaten within a few days.” Leaving sliced cantaloupe at room temperature allows any transferred bacteria to multiply rapidly, significantly increasing the risk of illness. This highlights that even with careful selection and initial washing, vigilance throughout the consumption process is essential to enjoy cantaloupe safely.
3. **Raw Dairy & Raw Milk Cheese**
Raw, or unpasteurized, dairy products present a particularly elevated risk for foodborne illness. Detwiler points out their association with outbreaks of *E. coli, Listeria*, and *Campylobacter*. He starkly states that “Raw milk is 150 times more likely to cause outbreaks than pasteurized milk,” a statistic that underscores the profound difference pasteurization makes in ensuring safety. The period between 2021 and 2024 saw several *Listeria monocytogenes* outbreaks in the U.S. directly linked to raw milk products.
Further data from a recent study highlights the prevalence of these issues, noting 75 outbreaks tied to unpasteurized milk between 2013 and 2018, resulting in 675 illnesses. Detwiler elaborates on the disproportionate impact, explaining that “Despite accounting for less than 1% of total dairy sales in the U.S., raw milk has been linked to more than 75% of dairy-related outbreaks caused by pathogens such as Listeria monocytogenes, E. coli O157:H7, and Campylobacter.” This makes a compelling case for avoiding raw dairy products altogether.
The Consumer Reports analysis for 2024 reinforces these concerns, reporting 182 illnesses and 29 hospitalizations linked to raw milk and raw milk cheese, with *Salmonella* found in both, and *E. coli* specifically in raw milk cheese. No deaths were reported in this particular analysis, but the illness and hospitalization rates are significant. Given these consistent findings, the report recommends not drinking raw milk. For raw milk cheese, a key regulatory safeguard exists: the FDA requires it to be aged for at least 60 days before it can be sold, a process intended to reduce pathogen levels, though the inherent risks of raw dairy remain.
4. **Soft Cheeses**
Soft cheeses, while delicious, are most frequently associated with *Listeria monocytogenes* contamination. This risk factor came into sharp focus in February 2024, when a *Listeria monocytogenes* outbreak, traced back years, was linked to imported soft cheese. This incident, according to data from the U.S. Food and Drug Administration (FDA), led to 26 illnesses, 23 hospitalizations, and two deaths across 11 states, illustrating the severe potential consequences of consuming contaminated soft cheeses.
Detwiler emphasizes a crucial detail: “The risk increases if it’s made with raw milk.” This directly connects to the previous discussion on raw dairy, as soft cheeses made with unpasteurized milk forgo a critical safety step that eliminates many harmful bacteria. To mitigate this heightened risk, experts advise consumers to opt for soft cheeses that are explicitly made with pasteurized milk, ensuring that the initial bacterial load is significantly reduced.
The Consumer Reports analysis for 2024 specifically named Cotija and queso fresco cheese as “repeat offenders” among soft cheeses. This designation stems from their inherent properties—high water content and low acidity—which create an environment conducive to *Listeria* survival and growth. This analysis reported 26 illnesses and 23 hospitalizations linked to these products. CR advises decreasing the likelihood of consuming bacteria by avoiding such cheeses unless they are part of a recipe where they will be thoroughly cooked, as cooking provides a crucial “kill step” for pathogens.
5. **Eggs**
Eggs, a staple in many diets, are primarily a concern due to *Salmonella enteritidis*. Detwiler highlights that this pathogen “remains the primary pathogen of concern and is estimated to cause tens of thousands of illnesses annually in the U.S., with eggs still representing a notable source of exposure.” This makes proper handling and cooking of eggs incredibly important for public health.
To effectively eliminate the risk of *Salmonella enteritidis*, Detwiler stresses the importance of cooking eggs to at least 160 degrees Fahrenheit. Buffer provides practical advice: “Cook until yolks and whites are firm, and always wash hands and surfaces with warm, soapy water after handling raw eggs.” These steps are fundamental for breaking the chain of contamination. While the concern is real, Benjamin Chapman offers a reassuring perspective, stating that consumers “really don’t need to stress about eggs, provided you prepare and handle them correctly,” as proper cooking effectively neutralizes the *Salmonella* threat.
Adding another layer of public concern, the widespread presence of bird flu raises questions about its transmission through eggs. The CDC confirms that while bird flu can indeed be present in eggs, cooking them properly to a safe internal temperature of 165 degrees Fahrenheit will kill the virus, offering a clear guideline for safe consumption. The 2024 Consumer Reports analysis also cited eggs, reporting 93 illnesses and 34 hospitalizations, again with no reported deaths, and reiterated the advice to discard eggs with broken shells, wash hands, and cook until both white and yolk are firm.
6. **Leafy Greens**
Leafy greens, including popular choices like romaine and spinach, have consistently been identified as a leading source of foodborne illness outbreaks. Detwiler points out their primary links to *E. coli O157:H7, Salmonella*, and *Listeria*. He notes a concerning trend: “Over the last 25 years, leafy greens have emerged as a leading source of foodborne illness outbreaks in the United States,” being responsible for “over 40% of produce-related outbreaks.” These outbreaks have often been high-profile, multistate events, leading to numerous hospitalizations and deaths.
Despite the significant public health risk, these outbreaks have persisted, even with regulatory efforts such as the FDA launching a special task force dedicated to leafy green safety. Detwiler explains the underlying vulnerabilities, stating, “Despite regulatory progress, recurring outbreaks linked to contaminated irrigation water and inadequate field sanitation continue to pose serious public health risks, underscoring persistent vulnerabilities in the fresh produce supply chain.” This highlights the complex challenges in ensuring the safety of fresh produce from farm to fork.
While the potential for illness is clear, it doesn’t mean every serving of leafy greens is dangerous. The Consumer Reports 2024 analysis identified two *E. coli* outbreaks linked to different leafy greens last year, including spinach and a romaine-iceberg lettuce mix, resulting in 117 reported illnesses, 36 hospitalizations, and one death. To reduce risk, Buffer recommends thoroughly washing leafy greens before eating them. CR further suggests that using hydroponic lettuce, which is grown in greenhouses, can decrease the risk of contamination by animal waste, offering a potentially safer alternative for consumers concerned about field-related pathogens.
7. **Ready-to-Eat Foods**
Ready-to-eat (RTE) foods, a broad category encompassing convenience items like pre-packaged sandwiches and snack packs, pose a distinct food safety challenge. Detwiler explains that these foods have mostly been linked to *Listeria* and *norovirus*. The core of the problem lies in their nature: “Over the past 25 years, ready-to-eat foods like deli meats, pre-made salads, sandwiches, and smoked fish, have remained a concern for food safety experts because they don’t require cooking before eating.”
This absence of a final cooking step is critical. Detwiler elaborates, “This means that if harmful bacteria like *Listeria monocytogenes* or viruses like norovirus contaminate the food after it’s been processed, there’s no final heat step to kill them.” Any contamination introduced post-processing, whether from handling, packaging, or the environment, can persist and lead to illness, as the consumer typically consumes these items as-is.
The inherent vulnerability of RTE foods was underscored earlier this month by a massive recall of ready-to-eat sandwiches and protein packs across four states, prompted by a possible *Listeria monocytogenes* contamination. Such incidents are a potent reminder of the ongoing risks. Detwiler concludes, “Because these foods are eaten as-is, they continue to require extra care and oversight” from both producers and consumers, emphasizing the need for robust quality control and careful handling throughout the supply chain and at home.” , “_words_section1”: “1945
Having explored some of the most frequently cited culprits of foodborne illness, our journey into food safety continues. It’s crucial to remember that understanding the risks empowers us to make smarter choices, transforming potential hazards into safely enjoyed meals. We now turn our attention to additional foods that, while often staples, require specific precautions to ensure they don’t become a source of concern.
8. **Raw Oysters**
Raw oysters, a delicacy for many, come with a well-documented risk of bacterial contamination. Darin Detwiler, L.P.D., identifies them as a significant source of *Vibrio vulnificus* and *Vibrio parahaemolyticus*. These bacteria are naturally present in warm coastal waters, making raw oysters particularly susceptible to harboring them.
The consumption of raw oysters can lead to severe gastrointestinal illness. More alarmingly, in some cases, these pathogens can cause life-threatening bloodstream infections. This risk is especially pronounced for individuals with pre-existing conditions like liver disease or those with weakened immune systems, where the body’s ability to fight off infection is compromised.
Given these serious potential outcomes, the U.S. Food and Drug Administration (FDA) has repeatedly issued warnings regarding the consumption of raw oysters. While the appeal of this seafood remains strong, consumers are advised to be acutely aware of the risks and, for vulnerable populations, to avoid raw consumption entirely. Cooking oysters thoroughly is the most effective method to eliminate these harmful bacteria.
9. **Rice**
As a global dietary staple, rice comes with a few distinct food safety concerns that everyone should be aware of, especially regarding how it’s stored. A primary issue arises from the improper storage of cooked rice, which, as Detwiler explains, creates a perfect breeding ground for *Bacillus cereus*, a resilient spore-forming bacterium.
These tough spores, commonly found in soil and even in raw rice, are incredibly heat-resistant, meaning they can easily survive the cooking process. If this cooked rice is then carelessly left at room temperature for too long, usually more than a couple of hours, these bacteria can multiply at an alarming rate and produce harmful toxins that lead to unpleasant symptoms like nausea, vomiting, and diarrhea.
To mitigate this risk, Janet Buffer, M.P.H., advises cooling cooked rice quickly by spreading it in shallow containers. Prompt refrigeration is then essential for any rice not intended for immediate consumption. These simple steps significantly reduce the window for bacterial growth and toxin production, ensuring your rice remains safe.
Beyond bacterial concerns, rice has also been found to contain high levels of inorganic arsenic. Detwiler highlights that arsenic, a naturally occurring element, can also be a legacy pollutant from past pesticide use and industrial activity. This poses a significant concern because rice is primarily grown in flooded fields.
The waterlogged environment in which rice is cultivated enhances the bioavailability of arsenic, making it more easily absorbed by the rice plants. This means that rice can accumulate more arsenic compared to other grains. While the context focuses on arsenic levels rather than acute illness, it presents a long-term dietary concern that consumers should be mindful of, perhaps by varying their grain intake.
10. **Raw Sprouts**
Raw sprouts, including popular varieties like alfalfa, clover, mung bean, and radish sprouts, are recurrently identified in food recalls. Detwiler notes their frequent contamination with *E. coli* and *Salmonella*, making them a high-risk food item that requires particular vigilance.
The underlying reason for this heightened risk lies in the conditions necessary for sprout growth. The warm, moist environment that encourages sprouting is also ideal for the proliferation of these harmful pathogens. This creates a challenging scenario for ensuring safety from the outset.
Crucially, sprouts are often consumed raw, meaning there is no “kill step” through cooking to eliminate any existing bacteria before they are eaten. This lack of a heat treatment leaves consumers vulnerable to any pathogens that may have developed during the sprouting process. For this reason, food safety experts often advise vulnerable populations to avoid raw sprouts altogether, and all consumers should be aware of the inherent risks.
11. **Cucumbers**
Cucumbers, a refreshing addition to salads and snacks, were also flagged in the Consumer Reports analysis for 2024 due to *Salmonella* contamination. This pathogen was found in cucumbers, leading to a significant number of illnesses and hospitalizations. Specifically, the report detailed 664 reported illnesses and 173 reported hospitalizations, though thankfully, no deaths were attributed to this issue.
The risk with cucumbers often stems from their surface, where bacteria can reside. While washing produce is a standard recommendation, Consumer Reports states that choosing fruits and vegetables free from bruising or damaged skin can decrease the risk of consuming contaminated items. Any breach in the skin can provide an entry point for pathogens.
It’s also really important to remember that even though washing and peeling cucumbers can help, these steps aren’t foolproof for removing all bacteria from their surfaces. Therefore, diligently washing them, carefully inspecting them for any blemishes, and making sure they’re properly refrigerated remain absolutely crucial steps to minimize any potential exposure to *Salmonella* and other harmful contaminants.
12. **Onions**
Onions, a fundamental ingredient in countless cuisines, can surprisingly be unsafe to eat raw under certain circumstances and have been found to contain *E. coli*. The Consumer Reports analysis for 2024 highlighted onions as a source of concern, detailing 104 reported illnesses, 34 reported hospitalizations, and one reported death in that year.
The presence of *E. coli* in onions, particularly when consumed raw, presents a risk of foodborne illness. While onions are often cooked, their inclusion in uncooked dishes like salads or garnishes necessitates awareness of potential contamination. The outer layers of an onion are more exposed to the environment during growth, harvest, and transport.
Consumer Reports offers a very practical suggestion to help lower your risk, advising that the inner layers of an onion are typically less likely to harbor contaminants, making them a safer choice. While washing and peeling onions are good habits, you might want to consider cooking them, especially if you’re worried about potential *E. coli* contamination, as the heat will effectively neutralize any harmful bacteria.
13. **Organic Carrots**
Organic carrots, often perceived as a healthy and safe food choice, were another vegetable linked to *E. coli* illnesses in recent analyses. The Consumer Reports data for last year reported 48 illnesses, 20 hospitalizations, and one death associated with organic carrots, underscoring that even “organic” produce is not immune to bacterial contamination.
The concerning presence of *E. coli* in carrots, particularly when they’re eaten raw, suggests that contamination might be originating from agricultural settings, like the soil they grow in or the irrigation water used. Even though we often enjoy carrots raw in snacks or salads, this information really emphasizes the need for an extra layer of caution with all types of fresh produce.
According to Consumer Reports, cooking carrots is presented as the best way to ensure their safety. Heat effectively eliminates harmful bacteria like *E. coli*, providing a critical safeguard. For those who prefer raw carrots, rigorous washing and peeling, combined with sourcing from reputable suppliers, are essential preventative measures, though cooking offers the most robust protection.
14. **Organic Basil**
Herbs, much like leafy greens, are susceptible to contamination, and organic basil was specifically highlighted in the 2024 Consumer Reports analysis. A *Salmonella* outbreak linked to organic basil last year resulted in 36 reported illnesses and four hospitalizations. This demonstrates that even aromatic herbs, consumed in smaller quantities, can pose significant food safety challenges.
The susceptibility of herbs to contamination stems from their growth environment and often delicate nature, which can make thorough cleaning difficult. Pathogens can reside on leaves and stems, and if consumed raw, these bacteria can lead to illness.
James E. Rogers, PhD, who heads product and food safety testing at CR, strongly suggests rinsing herbs thoroughly to reduce potential risks. He further recommends that cooking herbs instead of eating them raw is the most effective way to protect yourself from harmful bacteria. For instance, incorporating basil into cooked sauces or dishes, rather than just using it as a raw garnish, provides that essential heat treatment to combat *Salmonella*.
15. **Cooked Poultry and Meat**
While we’ve focused on raw meats and specific pathogens so far, the Consumer Reports analysis also highlighted a potential risk associated with cooked poultry and meat products. Last year, *Listeria* was unfortunately detected in cooked poultry products, even though the analysis noted that no illnesses, hospitalizations, or deaths were directly linked to these specific findings.
This detection of *Listeria* in cooked products underscores a different kind of risk: post-processing contamination. Even if meat is thoroughly cooked to kill initial pathogens, it can become re-contaminated if handled improperly after cooking or if processing equipment is not adequately cleaned. Since these products are often consumed without further heating, *Listeria* can persist.
To combat this, Consumer Reports specifically recommends thoroughly heating frozen foods, including cooked poultry products, before eating them. This re-heating step serves as a crucial secondary kill step, ensuring that any *Listeria* that may have contaminated the product after its initial cooking is eliminated before consumption, thereby safeguarding public health.
**Comprehensive Strategies for Minimizing Foodborne Illness**
While focusing on specific risky foods is vital, it’s equally important to adopt overarching food safety practices in your daily life. Food safety is indeed a shared responsibility, and every consumer plays a critical role in preventing illness. By implementing a few straightforward steps, you can significantly lower the odds of encountering contaminated food.
Food safety experts consistently recommend several key practices. The first line of defense begins with personal hygiene: always wash your hands thoroughly with soap and water before preparing and serving food. This simple act alone can prevent the transfer of countless pathogens.
Equally important is sanitation for your cooking environment. Make sure to clean all your utensils properly, and always clean produce under cold running water before using it, even if it’s labeled “pre-washed.” This physical removal of dirt and potential contaminants is a fundamental step in food preparation.
Cross-contamination is another major concern. Always separate raw meat from other foods during storage and preparation to prevent bacterial transfer. When cooking, ensure foods reach a safe internal temperature; the U.S. Department of Agriculture provides comprehensive charts for various meats, which are excellent resources.
Lastly, proper handling of leftovers is crucial. Chill any leftovers within two hours to prevent rapid bacterial growth. Additionally, staying informed about food recalls and outbreaks by regularly checking resources like foodsafety.gov allows you to react quickly to potential threats in the food supply.
Ultimately, foodborne illness is one of the most preventable public health threats we currently face, and simply raising awareness about high-risk foods and the factors contributing to their danger is a powerful tool. As Darin Detwiler emphasizes, by empowering consumers with knowledge and pushing for smarter, stronger safety standards, we can make a real difference. The data from the CDC and FDA clearly shows that while many foods carry potential risks, understanding these risks and practicing diligence in our own kitchens can transform them into safe havens for healthy eating. So, remember, these important foods can absolutely be part of a nutritious and safe diet when handled with proper care. With picnic season approaching, make sure to arm yourself with this knowledge and make informed choices so every meal is both safe and enjoyable.
