Which foods are most commonly associated with foodborne illnesses?

The foods most commonly associated with foodborne illnesses include raw meats, poultry, eggs, seafood, and dairy products due to several factors related to their handling and preparation. These items are often rich in proteins and moisture, which create an ideal environment for pathogenic bacteria to thrive if not cooked or stored properly.

Raw meats and poultry can harbor bacteria such as Salmonella and E. coli, which can lead to serious illness if consumed undercooked. Similarly, raw eggs can be contaminated with Salmonella, while seafood can be affected by various pathogens. Dairy products, particularly those that are unpasteurized, can also carry harmful bacteria like Listeria or E. coli.

Understanding that these food categories pose a higher risk allows food handlers to apply rigorous safety practices like proper cooking, washing hands, sanitizing surfaces, and avoiding cross-contamination. By emphasizing these common risk factors, food safety training can significantly reduce the incidence of foodborne illnesses in the population.