Which food is most prone to carrying harmful bacteria?

Meat is particularly prone to carrying harmful bacteria due to several factors. Firstly, raw meat provides an optimal environment for bacterial growth due to its nutrient-rich content. Bacteria such as Salmonella, E. coli, and Listeria can be found in various types of meat, including poultry, beef, and pork, especially when they are undercooked or not handled properly.

Additionally, meat can often be cross-contaminated with harmful bacteria from other sources during processing, transportation, and preparation. For instance, if meat comes into contact with contaminated surfaces or utensils, those pathogens can easily transfer. Cooking meat to the appropriate internal temperatures is essential to kill these harmful bacteria, emphasizing the need for careful handling practices.

In contrast, while fruits, vegetables, and bread can carry pathogens, they generally have lower risks compared to meat, particularly when they are washed and prepared properly. This highlights why meat is viewed as a higher-risk category in food safety.