Which types of food are considered high-risk for foodborne illnesses?

Foods that are high in protein or moisture are considered high-risk for foodborne illnesses because these characteristics create an ideal environment for the growth of harmful bacteria. Protein-rich foods, such as meat, poultry, seafood, dairy products, and some cooked grains, provide the necessary nutrients that bacteria need to thrive. Similarly, foods with high moisture content, including soft cheeses and cooked vegetables, make it easier for microorganisms to proliferate.

High-risk foods can be a source of pathogens because they are also often associated with improper handling or inadequate cooking temperatures, which can lead to contamination. For example, when these foods are left in the temperature danger zone (between 4°C and 60°C or 40°F and 140°F) for prolonged periods, the risk of bacterial growth escalates significantly. This is why food safety regulations emphasize careful storage, cooking, and handling practices for such foods to minimize the risk of foodborne illness outbreaks.

In contrast, fruits and vegetables, while they can be contaminated, generally do not provide the same nurturing environment for bacteria as high-protein or high-moisture foods do. Dried goods and packaged snacks are less likely to be subjected to the same risks, as their low moisture content inhibits bacterial growth.