Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Monday, May 23, 2022

High risk food for foodborne illness

In United States, Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year.

Some foods are more associated with foodborne illnesses and food poisoning than others. They can carry harmful germs that can make you very sick if the food is contaminated.

High risk food that isn’t handled and used properly is the main reason for food poisoning. Examples of high-risk foods include:
*Raw or undercooked meat, poultry or its products
*Raw fish
*Raw shellfish
*Raw Milk, Raw Milk Soft Cheeses, and Other Raw Milk Products
*Eggs – especially foods made with raw egg, such as mousse and mayonnaise
*Unwashed fresh vegetables (including lettuce and salads)
*Unpasteurized fruit or vegetable juices
*Hot dogs, luncheon meats (cold cuts), fermented and dry sausage
*Meat gravies, sauces, pâté and meat pies
*Raw sprouts (alfalfa, bean, or any other sprout)

Cooked meat and poultry that is raw or undercooked have a higher risk of causing food poisoning. Salmonella and Campylobacter are two of the most common contaminates.
High risk food for foodborne illness

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