It’s easy to assume that the food that winds up on your plate is safe to eat; that’s how it should be. But with multiple food recalls rolling out each week, it’s fair to wonder about food safety these days—and whether some foods are riskier than others to eat.
“As consumers, we often assume that if a product is sold in stores, it must be safe,” says Darin Detwiler, L.P.D., author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University. “But food safety is a shared responsibility that begins at the farm and ends at the fork.” While Detwiler points out that food producers and regulators have a responsibility to keep the supply chain safe, it’s also important for consumers to make informed choices, follow safe handling practices, and try to be on top of food recalls and public health alerts.
Meet the experts: Darin Detwiler, L.P.D., author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University; Janet Buffer, M.P.H., senior institute manager for the Institute for Food Safety and Nutrition Security at George Washington University; Benjamin Chapman, Ph.D., food safety expert and department head of Agricultural and Human Sciences at North Carolina State University
There are some elements of food safety that are out of your control, but there are certain decisions you can make to lower the odds you’ll come into contact with a contaminated food. While we’re not saying any of the below foods are inherently bad or should be cut from your menu, these are the ones that food safety data and experts say to exercise caution when purchasing.
What are the riskiest foods to eat right now?
While you can technically get sick from eating a range of foods, some are considered riskier than others when it comes to foodborne illness. “The data behind these high-risk foods is not theoretical: It reflects real illnesses, hospitalizations, and lives lost,” Detwiler says. “Behind every statistic is a person, a family, and a preventable outcome.”
These are the most risky foods, based on food safety data. But, it’s important to note that you can usually eat these foods with no issues—they’ve just been linked to foodborne illnesses more than others. Also, with proper precautions, these can be a part of a healthy, nutritious, and safe diet.
Deli meat
The biggest concern with deli meat is Listeria monocytogenes. “It can grow at refrigerator temperatures,” says Dewiler. “This is really most important for pregnant individuals, the elderly, and immunocompromised,” says Benjamin Chapman, Ph.D., food safety expert and department head of Agricultural and Human Sciences at North Carolina State University. Boar’s Head brand deli meats were linked to a Listeria monocytogenes outbreak in 2024, leading to at least 60 hospitalizations and 10 deaths across 19 states, per data from the Centers for Disease Control and Prevention (CDC). Seven million pounds of meat were recalled. “The outbreak was linked to contaminated products from the company’s plant in Virginia, which has since been permanently closed,” Detwiler says. There have been no major food recalls linked to deli meat since.
Cantaloupe
This melon has been linked with contamination from Listeria and Salmonella, Detwiler points out. “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,” he says. “Whole melons can carry bacteria like Salmonella or Listeria on the rind,” explains Janet Buffer, M.P.H., senior institute manager for the Institute for Food Safety and Nutrition Security at George Washington University. “When sliced, the knife can transfer pathogens to the flesh. Once cut, melon must be refrigerated and eaten within a few days.”
Raw dairy
Raw or unpasteurized dairy is linked with outbreaks of E. coli, Listeria, and Campylobacter, Detwiler says. “Raw milk is 150 times more likely to cause outbreaks than pasteurized milk,” Detwiler says. “Between 2021 and 2024, several Listeria monocytogenes outbreaks in the U.S. were linked to raw milk products.”
There were 75 outbreaks that led to 675 illnesses linked to unpasteurized milk between 2013 and 2018, according to a recent study. “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,” Detwiler says.
Soft cheeses
Soft cheeses are most often linked to Listeria monocytogenes. In February 2024, Listeria monocytogenes outbreak was detected that was traced back years. It was linked to imported soft cheese and led to 26 illnesses, 23 hospitalizations, and two deaths across 11 states, according to data from the U.S. Food and Drug Administration (FDA). “The risk increases if it’s made with raw milk,” Detwiler says. To avoid risk, opt for soft cheeses made with pasteurized milk.
Eggs
The biggest concern with eggs is Salmonella enteritidis, according to Detwiler. “Salmonella enteritidis 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,” he says. Detwiler stresses the importance of cooking eggs to at least 160 degrees Fahrenheit to eliminate the risk. “Cook until yolks and whites are firm, and always wash hands and surfaces with warm, soapy water after handling raw eggs,” Buffer says. But Chapman also says you really don’t need to stress about eggs, provided you prepare and handle them correctly. “Cooking takes care of [Salmonella enteritidis],” he points out.
Given all the cases of bird flu, it’s fair to wonder if you can get the virus from eating eggs. While bird flu can be in eggs, cooking them properly to a safe internal temperature of 165 degrees Fahrenheit will kill the virus, according to the CDC.
Leafy greens
Leafy greens have been mostly linked with E. coli O157:H7, Salmonella, and Listeria, Detwiler points out. “Over the last 25 years, leafy greens have emerged as a leading source of foodborne illness outbreaks in the United States,” he says. “Leafy greens—especially romaine and spinach—were responsible for over 40% of produce-related outbreaks, with several high-profile, multistate events resulting in hospitalizations and deaths.”
While the FDA has launched a special task force for leafy green safety, these outbreaks have continued. “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,” Detwiler says. Again, this doesn’t mean you will get sick from eating leafy greens, just that it could happen. Buffer recommends washing your leafy greens well before eating them, to be safe.
Ready-to-eat-foods
Foods like pre-packaged sandwiches and snack packs have mostly been linked to Listeria and norovirus, Detwiler says. “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,” Detwiler says. “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.”
Earlier this month, a massive array of ready-to-eat sandwiches and protein packs were recalled across four states due to a possible Listeria monocytogenes contamination. “Because these foods are eaten as-is, they continue to require extra care and oversight,” Detwiler says.
Raw oysters
Raw oysters are a “well-documented” source of Vibrio vulnificus and Vibrio parahaemolyticus, naturally occurring bacteria found in warm coastal waters, Detwiler says. “These pathogens can cause severe gastrointestinal illness and, in some cases, life-threatening bloodstream infections, especially in people with liver disease or weakened immune systems,” he says. The FDA repeatedly warns about eating raw oysters.
Rice
There are a few potential issues with rice. “Improper storage of cooked rice is a well-documented food safety risk due to the potential growth of Bacillus cereus, a spore-forming bacterium commonly found in soil and raw rice,” Detwiler says. “When rice is cooked, these heat-resistant spores can survive and, if the rice is left at room temperature for too long (typically more than two hours), the bacteria can multiply rapidly and produce toxins.” As a result, it’s best to cool rice in shallow containers and refrigerate it when you’re not planning to eat it right away, Buffer says.
High levels of inorganic arsenic have also been detected in brown and white rice samples lately. “Arsenic, a naturally occurring element found in soil and groundwater, can also be a legacy pollutant from past pesticide use and industrial activity—posing a significant concern when it comes to rice,” Detwiler says. “Because rice is grown in flooded fields, it absorbs more arsenic than other grains; the waterlogged environment makes arsenic more bioavailable and easily taken up by rice plants.”
Raw sprouts
Raw sprouts, like alfalfa, clover, mung bean, and radish, are frequently recalled due to contamination with E. coli and Salmonella, Detwiler says. “These pathogens thrive in the warm, moist conditions required for sprout growth,” he says. “Because sprouts are often consumed raw, there is no kill step to eliminate bacteria before eating.”
How to be as safe as possible with food
Again, there’s only so much you can do when it comes to food safety, and just because certain foods made this list doesn’t mean they’ll make you sick. In fact, odds are very high you’ll be just fine when you eat them. But there are a few steps you can take to try to be as safe as possible with the things that are in your control. These are the biggest things food safety experts recommend to prevent foodborne illness:
- Wash your hands well before preparing and serving food.
- Make sure to clean your utensils properly.
- Clean produce before using it.
- Separate raw meat from other foods.
- Cook foods to a safe internal temperature (the U.S. Department of Agriculture has a good chart, breaking down the right temperature based on the type of meat).
- Chill leftovers within 2 hours.
- Wash produce under cold running water, even if it’s labeled “pre-washed.”
- Try to stay on top of food recalls and outbreaks by checking foodsafety.gov.
“Ultimately, foodborne illness is one of the most preventable public health threats we face,” Detwiler says. “By raising awareness of high-risk foods and the factors that make them dangerous, we can empower consumers and push for smarter, stronger safety standards.”
Source link
If You Have a Headache, Experts Recommend Eating These 9 Foods
Access Denied
Watching others enjoy good food can cause overeating: study | Health