High-risk foods that are easily contaminated include:
- Dairy products such as custard, cream, milk, and soft cheeses, which can harbor bacteria like Listeria.
- Meat and poultry (raw or cooked), which are prone to contamination with bacteria such as Salmonella and Campylobacter.
- Seafood, especially raw or lightly cooked shellfish and smoked fish, which can carry bacteria and viruses.
- Cooked rice and pasta, which can develop heat-resistant bacteria if left at room temperature.
- Sliced delicatessen meats and ready-to-eat cold meats that may harbor Listeria when temperature controls fail.
- Prepared salads (e.g., coleslaw, pasta salads, rice salads) and sandwiches containing multiple high-risk ingredients.
- Foods containing eggs, particularly raw or lightly cooked eggs, which can carry Salmonella.
- Ready-to-eat foods like pâté and pre-prepared desserts containing dairy.
These foods have conditions (high moisture, protein content, and neutral to slightly acidic pH) that support rapid bacterial growth if not handled, cooked, or stored properly. They require careful hygiene and temperature control to prevent foodborne illness.
