Most people rarely think about food poisoning — until it happens to them. The truth is, contamination can occur at multiple stages: during storage, preparation, or cooking. Bacteria, viruses, and parasites don’t only lurk in questionable street food; they can also be found in everyday kitchen staples.
Certain groups face higher risks, including pregnant women, young children under five, adults over 60, and anyone with a weakened immune system. For them, even a mild case can become serious. Understanding which common foods pose hidden dangers is one of the simplest ways to reduce that risk.
Unwashed Produce
Fresh fruits and vegetables are widely associated with health and nutrition. However, when eaten raw, they can also carry harmful pathogens. Leafy greens and vegetables may become contaminated with E. coli, salmonella, or listeria at various points along the supply chain — from irrigation water to processing equipment.
In past outbreaks across the United States, foods such as lettuce, spinach, kale, cabbage, tomatoes, and celery have been implicated. Washing produce thoroughly under running water is essential, particularly if it will be consumed raw. It’s also wise to avoid pre-packaged salad mixes that contain wilted or decaying leaves, as spoilage can increase contamination risks.
Raw Sprouts
Sprouts may look like a healthy topping for salads and sandwiches, but they are particularly vulnerable to bacterial growth. The warm, moist conditions needed for seeds to sprout are also ideal for pathogens such as salmonella, listeria, and E. coli.
Because of this, the FDA advises pregnant women and other vulnerable individuals to avoid eating raw sprouts. Cooking sprouts can significantly reduce the risk, as heat helps eliminate harmful bacteria.
Raw or Undercooked Eggs
Eggs are rich in nutrients but can sometimes harbor salmonella — both inside the egg and on the shell. While food safety measures have reduced outbreaks in recent years, infections still occur.
To minimize risk, discard eggs with cracked or dirty shells. When recipes require raw eggs, such as homemade dressings or desserts, use pasteurized eggs. Caution is also recommended when consuming runny yolks or lightly cooked egg dishes.
Raw Shellfish and Fish
Seafood requires careful handling. Certain fish can develop high levels of histamine if not stored properly, leading to scombroid poisoning. Symptoms may include nausea, wheezing, facial swelling, and other allergic-like reactions. Cooking does not destroy histamine once it forms.
Additionally, tropical fish may carry ciguatoxin, which causes ciguatera fish poisoning — another toxin that cannot be eliminated by heat. Shellfish such as oysters and scallops can accumulate toxic algae, potentially making consumers ill.
Purchasing seafood from reputable sources and keeping it properly refrigerated until preparation are key safety steps.
Raw or Undercooked Poultry
Chicken, turkey, and duck are common sources of foodborne illness if undercooked. Campylobacter and salmonella frequently live in poultry intestines and feathers and can spread during processing.
Proper cooking kills these bacteria. However, raw poultry can contaminate countertops, utensils, cutting boards, and other foods. For this reason, experts recommend not washing raw chicken, as rinsing can spread bacteria through splashing rather than eliminate it.
Rice
Uncooked rice may contain spores of Bacillus cereus, a bacterium capable of surviving cooking temperatures. If cooked rice is left at room temperature, these spores can multiply and produce toxins that cause food poisoning.
To prevent this, rice should be served promptly after cooking or refrigerated quickly. When reheating, ensure it is steaming hot throughout.
Unpasteurized Milk
Raw milk products have gained popularity among some consumers, but health experts strongly caution against them. Keith Schneider, Ph.D., professor in the Food Science and Human Nutrition Department at the University of Florida, explains:
“There’s sort of a craze for the all-natural raw milk products out there. … To me, that’s not a food, that’s a dare,” he says. “(The U.S. Food and Drug Administration) has a pasteurized milk ordinance for a reason, and that’s to make the product safe. It’s a raw agricultural product coming out of the udder of a cow right next to its fecal disposal unit, and there’s a high probability the udder can become contaminated, and the bacteria makes it into the milk.”
Contaminants may include E. coli, campylobacter, listeria, and salmonella.
“This whole thing that raw milk is healthier for you is absurd in my opinion,” Schneider concludes.
Rare Beef
Beef served raw or undercooked, including dishes like carpaccio and steak tartare, can contain pathogens such as listeria and E. coli. Even meat that appears only lightly pink inside may harbor harmful bacteria like staphylococcus aureus, clostridium perfringens, or campylobacter.
Ground beef poses an even greater risk because bacteria can be mixed throughout the product during processing. Robert Gravani, Ph.D., professor emeritus of food science at Cornell University, advises:
“I usually only consume ground beef products that are prepared well done, because when you have ground beef or meat mixtures, you run an even higher risk of pathogens being present.”
Deli Meats
Deli meats — including ham, bologna, bacon, and hot dogs — can also become contaminated. Listeria outbreaks have often been linked to deli counters in restaurants, although pre-packaged products are not immune.
Proper refrigeration is essential, and hot dogs or bacon should be cooked thoroughly before consumption. As with many foods, temperature control and hygienic handling play a critical role in prevention.
Food safety may not always feel urgent, but it is one of the most effective ways to protect health. Careful storage, thorough cooking, and attention to hygiene can significantly reduce the risk of foodborne illness — especially for those most vulnerable.
