These 7 Foods Are Most Likely to Cause Food Poisoning, CDC Says

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Raw and undercooked meat and seafood

CDC warns against undercooked meat: Yersinia, E. coli, Salmonella risks. Poultry often has Campylobacter, Clostridium. Cook beef, poultry: 160°F for safety.

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Fruits and vegetables

CDC advises washing fruits/veggies with water, peeling post-wash. Refrigerate promptly below 40°F (2 hrs, or 1 hr above 90°F).

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Raw milk products

Raw milk advocates claim health benefits, but experts, including FDA and CDC, warn against it. Raw milk products often contain harmful bacteria, causing serious illnesses.

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Eggs

CDC warns: Sunny-side-up eggs risky due to Salmonella. Refrigerate below 40°F, cook at 160°F, use pasteurized eggs, and refrigerate promptly.

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Seafood and raw shellfish

Raw seafood risks: Salmonella & Vibrio vulnificus, common in oysters. Vibrio wound infections deadly (20%). Cook seafood to 145°F, reheat to 160°F (CDC).

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Sprouts

CDC warns: Eating raw sprouts (alfalfa, bean, etc.) on salads can cause food poisoning (Salmonella, E. coli, Listeria). Cook for safety.

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Raw flour

Avoid raw cookie dough: raw eggs and flour can carry harmful germs. Cooked treats are safe to enjoy. Stay healthy!

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