The Worst 9 Foods



Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning.

This is mainly due to two types of bacteria, Campylobacter and Salmonella, which are commonly found in the guts and feathers of these birds.

These  bacteria often contaminate fresh poultry meat during the slaughtering  process, and they can survive up until cooking kills them.

In fact, research from the UK, US and Ireland found that 41–84% of raw chicken sold in supermarkets was contaminated with Campylobacter bacteria and 4–5% was contaminated with Salmonella/

The rates of Campylobacter  contamination were slightly lower in raw turkey meat, ranging from  14–56%, while the contamination rate for raw duck meat was 36%.

The good news is that although these harmful bacteria can live on raw poultry, they’re completely eliminated when meat is cooked thoroughly.

To  reduce your risk, ensure poultry meat is cooked through completely, do  not wash raw meat and ensure that raw meat does not come in contact with  utensils, kitchen surfaces, chopping boards and other foods, since this  can result in cross-contamination.

Vegetables, Leafy Greens, Fruit & Sprouts

Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw.

In fact, fruits and vegetables have caused a number food poisoning outbreaks, particularly lettuce, spinach, cabbage, celery and tomatoes.

Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria. This can occur across various stages of the supply chain.

Contamination  can occur from unclean water and dirty runoff, which can leach into the  soil that fruits and vegetables are grown in.

It  can also occur from dirty processing equipment and unhygienic food  preparation practices. Leafy greens are especially risky because they  are often consumed raw.

In  fact, between 1973 and 2012, 85% of the food poisoning outbreaks in the  US that were caused by leafy greens such as cabbage, kale, lettuce and  spinach were traced back to food prepared in a restaurant or catering  facility.

To  minimize your risk, always wash salad leaves thoroughly before eating.  Do not purchase bags of salad mix that contain spoiled, mushy leaves and  avoid pre-prepared salads that have been left to sit at room  temperature.

A number of fruit products including berries, melons and pre-prepared fruit salads have been linked to food poisoning outbreaks.

Fruits  grown on the ground such as cantaloupe (rockmelon), watermelon and  honeydew melon have a high risk of causing food poisoning due to Listeria bacteria, which can grow on the rind and spread to the flesh.

Between  1973 and 2011, there were 34 reported outbreaks of food poisoning  associated with melons in the US. This resulted in 3,602 reported cases  of illness, 322 hospitalizations and 46 deaths.

Cantaloupes accounted for 56% of the outbreaks, watermelons accounted for 38% and honeydew melons accounted for 6%.

Cantaloupe is a particularly high-risk fruit due to its rough, netted skin, which provides protection for Listeria and other bacteria. This makes it difficult to completely remove bacteria, even with cleaning.

Fresh and frozen berries including raspberries, blackberries, strawberries and blueberries are  also a common source of food poisoning due to harmful viruses and  bacteria, particularly the hepatitis A virus.

The main causes of  berry contamination include being grown in contaminated water, poor  hygiene practices of berry pickers and cross-contamination with infected  berries during processing.

Washing  fruit before you eat it can reduce the risks, as can cooking it. If  you’re eating melon, make sure to wash the rind. Eat fruit as soon as  it’s cut or place it in the fridge. Avoid pre-packaged fruit salads that  have not been chilled or stored in a fridge.

Raw sprouts of any kind, including alfalfa, sunflower, mung bean and clover  sprouts, are considered to have a high risk of causing food poisoning.

This is mainly due to the presence of bacteria including Salmonella, E. coli and Listeria.

Seeds require warm, moist and nutrient-rich conditions for the sprouts to  grow. These conditions are ideal for the rapid growth of bacteria.

From  1998 to 2010, 33 outbreaks from seed and bean sprouts were documented  in the US, and were reported to have affected 1,330 people.

In 2014, beansprouts contaminated with Salmonella bacteria caused food poisoning in 115 people, a quarter of whom were hospitalized.

The  FDA advises that pregnant women avoid consuming any type of raw  sprouts. This is because pregnant women are particularly vulnerable to  the effects of harmful bacteria.

Fortunately, cooking sprouts helps kill any harmful microorganisms and reduces the risk of food poisoning.

Fish and Shellfish

Fish and shellfish are a common source of food poisoning.

Fish  that has not been stored at the correct temperature has a high risk of  being contaminated with histamine, a toxin produced by bacteria in fish.

Histamine  is not destroyed by normal cooking temperatures and results in a type  of food poisoning known as scombroid poisoning. It causes a range of  symptoms including nausea, wheezing and swelling of the face and tongue.

Another  type of food poisoning caused by contaminated fish is ciguatera fish  poisoning (CFP). This occurs due to a toxin called ciguatoxin, which is  mostly found in warm, tropical waters.

At least 10,000–50,000  people who live in or visit tropical areas get CFP each year, according  to estimates. Like histamine, it is not destroyed by normal cooking  temperatures and therefore the harmful toxins are present after cooking.

Shellfish  such as clams, mussels, oysters and scallops also carry a risk of food  poisoning. Algae that are consumed by shellfish produce many toxins, and  these can build up in the flesh of shellfish, posing danger to humans  when they consume the shellfish.

Store-bought  shellfish are usually safe to eat. However, shellfish caught from  unmonitored areas may be unsafe due to contamination from sewage,  stormwater drains and septic tanks.

To reduce your risk, purchase store-bought seafood and ensure you keep it chilled and refrigerated before cooking. Make sure fish is cooked through, and cook clams, mussels and oysters till the shells open. Throw away the shells that don’t open.


Rice is one of the oldest cereal grains and a staple food for more  than half the world’s population. However, it is a high-risk food when  it comes to food poisoning.

Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning.

These  spores can live in dry conditions. For example, they can survive in a  package of uncooked rice in your pantry. They can also survive the  cooking process.

If  cooked rice is left standing at room temperature, these spores grow  into bacteria that thrive and multiply in the warm, moist environment.  The longer rice is left standing at room temperature, the more likely it  will be unsafe to eat.

To reduce your risk, serve rice  as soon as it has been cooked and refrigerate leftover rice as quickly  as possible after cooking. When reheating cooked rice, make sure it is  steaming hot all the way through.

Deli Meats

Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning.

They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing.

Contamination  can occur directly through contact with contaminated raw meat or by  poor hygiene by deli staff, poor cleaning practices and  cross-contamination from unclean equipment such as slicer blades (20, 21).

The reported rates of Listeria in sliced beef, turkey, chicken, ham and paté range from 0–6% (22, 23, 24, 25).

Of all the deaths caused by Listeria-contaminated  deli meats, 83% were caused by deli meat sliced and packaged at deli  counters, while 17% were caused by pre-packaged deli meat products (26).

It is important to note that all meat carries a risk of food poisoning if it is not cooked or stored properly.

Hotdogs,  minced meat, sausages and bacon should be cooked thoroughly and should  be consumed immediately after being cooked. Sliced lunch meats should be  stored in the refrigerator until they are ready to be eaten.

Unpasteurized Dairy & Eggs

Pasteurization is the process of heating a liquid or food to kill harmful microorganisms.

Food  manufacturers pasteurize dairy products including milk and cheese to  make them safe to consume. Pasteurization kills harmful bacteria and  parasites such as Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria and Salmonella.

In fact, sales of unpasteurized milk and milk products are illegal in 20 US states (27).

Between  1993 and 2006, there were more than 1,500 cases of food poisoning, 202  hospitalizations and two deaths in the US resulting from drinking milk  or eating cheese made with unpasteurized milk (28).

What’s  more, unpasteurized milk is at least 150 times more likely to cause  food poisoning and 13 times more likely to result in hospitalization  than pasteurized dairy products (29).

To  minimize your risk of food poisoning from unpasteurized dairy, purchase  pasteurized products only. Store all dairy at or under 40°F (5°C) and  throw out dairy that is past its use-by date.

While eggs are incredibly nutritious and versatile, they can also be a source of food poisoning when they’re consumed raw or undercooked.

This is because eggs can carry Salmonella bacteria, which can contaminate both the eggshell and the inside of the egg (32).

In the 1970s and 1980s, contaminated eggs were a major source of Salmonella  poisoning in the US. The good news is that since 1990, improvements  have been made in egg processing and production, which has led to fewer Salmonella outbreaks (33).

In spite of this, each year Salmonella-contaminated  eggs cause about 79,000 cases of food poisoning and 30 deaths,  according to the US Food and Drug Administration (FDA) (34).

To  reduce your risk, do not consume eggs with a cracked or dirty shell.  Where possible, choose pasteurized eggs in recipes that call for raw or  lightly cooked eggs.