Which types of foods are most commonly associated with foodborne illnesses?

Meat, poultry, seafood, eggs, and dairy products are known to be the types of foods most commonly associated with foodborne illnesses due to their perishable nature and the conditions under which they are often processed and handled. These foods can harbor a variety of pathogens such as bacteria (e.g., Salmonella, E. coli, Listeria), viruses (e.g., Norovirus), and parasites that thrive in protein-rich environments.

When these foods are not cooked to appropriate temperatures, held at safe temperatures, or stored properly, the risk of contamination increases significantly. For instance, poultry and eggs can carry Salmonella, while seafood can be a vehicle for Vibrio or parasites if not handled correctly. Additionally, dairy products can harbor Listeria if they are unpasteurized or improperly processed.

In contrast, while fruits and vegetables can also cause foodborne illness, it is generally less frequent than with animal products, particularly when these plant-based foods are washed properly. Canned goods are considered low risk when properly canned and handled, and grains and cereals are typically safe as they are low moisture products that do not support bacterial growth. This all emphasizes the heightened risk that animal products pose in foodborne illnesses.