High-risk foods that are easily contaminated include:
- Meat and poultry (raw and cooked) such as chicken, beef, pork, and turkey, which can harbor bacteria like Salmonella and Campylobacter.
- Dairy products like milk, cream, soft cheeses, and yogurt that spoil quickly if not kept cold.
- Eggs, especially raw or lightly cooked, which can carry Salmonella.
- Seafood, including raw or lightly cooked fish and shellfish such as oysters and mussels, which are susceptible to bacterial and viral contamination.
- Cooked rice and pasta, as they can harbor Bacillus cereus if left at room temperature too long.
- Prepared salads and ready-to-eat foods like sandwiches that contain high-risk ingredients such as meats, dairy, and eggs without further cooking.
- Ready-to-eat deli meats, pâté, cold meats, and soft cheeses that may contain pathogens like Listeria.
These foods have high moisture and protein content, which supports bacterial growth, and many are consumed without further cooking, increasing the risk of contamination if not handled properly.
