9 Foods Most Likely to Cause Food Poisoning—And How to Stay Safe

You don’t need to fear your fridge—but a little extra caution can help you avoid the stomach-turning experience of food poisoning. Certain foods are more likely to harbor harmful bacteria like Salmonella, E. coli, Listeria, and others. The good news? With a few smart habits, you can keep these foods on your plate—safely.

According to food safety experts, these are the top 9 foods most commonly linked to foodborne illness.

1. Poultry

Raw or undercooked chicken and turkey are some of the biggest offenders when it comes to foodborne bacteria like Salmonella and Campylobacter. Always cook poultry thoroughly to 165°F and avoid rinsing raw chicken in the sink—it spreads germs, not safety.

2. Eggs

Eggs can carry Salmonella, especially if raw or undercooked. Think twice before sampling cookie dough. For recipes where eggs aren’t fully cooked (like homemade mayo or hollandaise), opt for pasteurized eggs.

3. Deli Meats

Cold cuts, hot dogs, and other processed meats can harbor Listeria, a bacteria that can grow even in the fridge. If you’re in a high-risk group (pregnant, older, immune-compromised), heat deli meats until steaming before eating.

4. Unpasteurized Dairy

Soft cheeses and raw milk products can carry Listeria. Stick to pasteurized versions to minimize risk.

5. Seafood and Shellfish

Raw or undercooked fish and shellfish can contain bacteria, viruses, and parasites. Enjoy sushi from reputable sources and cook shellfish thoroughly.

6. Rice

Cooked rice left sitting at room temperature can develop Bacillus cereus, a bacteria that produces toxins resistant to reheating. Cool leftovers quickly and store them in the fridge.

7. Sprouts

The warm, humid conditions that help sprouts grow are also perfect for bacteria like E. coli and Salmonella. Consider cooking sprouts to reduce risk.

8. Leafy Greens

Spinach, lettuce, and other leafy greens are often linked to E. coli outbreaks. Wash thoroughly, even pre-washed greens, and store separately from raw meats.

9. Fresh Produce

Fruits like melons and berries can also carry bacteria from soil, water, or handling. Wash produce well before eating, including the rind of melons.

How to Stay Safe:

• Wash hands, utensils, and surfaces frequently

• Cook animal products thoroughly

• Store perishables below 40°F

• Refrigerate leftovers promptly

• Wash produce under running water—even if it looks clean

• Reheat leftovers and deli meats thoroughly

The Bottom Line

These foods are part of many healthy diets—but a little extra care goes a long way. By storing, cooking, and handling them safely, you can reduce your risk of foodborne illness and enjoy your meals with peace of mind.

Want more practical nutrition tips? Read these Clean Plates favorites next:

• Fiber-Rich Foods a Dietitian Eats to Get Over 30 Grams Daily
• 9 Anti-Inflammatory Foods to Add to Your Diet
• 5 Foods That Cause High Blood Pressure

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