Food poisoning is more common than you think, and sometimes, it could be more serious than you think it is. The Centers for Disease Control and Prevention (CDC) estimates that approximately 1 in 6 Americans falls ill from contaminated food each year. While it’s easy to shift the blame to undercooked meat, you might be surprised that some of the everyday foods you consume can have the same harmful bacteria. With that, here are the 11 foods that can be culprits of foodborne illnesses.
11. Raw Flour and Dough
While your parents may have warned you of raw cookie dough, it’s something you must keep in mind. More than the eggs, undercooked flour may also contribute to E. coli and Salmonella contamination. It can happen where wheat is grown or during processing, and these germs are only killed when the flour is cooked. Resist the temptation to lick the spoon.
10. Melons
Juicy melons, such as cantaloupe, watermelon, and honeydew, can surprisingly pose a risk for Listeria. The bacteria are grown on the rind, which spreads to the flesh, where the melon is cut. With that, the rough and netted skin of the cantaloupe gets bacteria, which makes it hard to wash off. If you look at the records, melons are linked to 34 food poisoning outbreaks from 1973 to 2011. It caused 3,600 illnesses, 322 hospitalizations, and 46 deaths. Wash the rind thoroughly to reduce the risk.
9. Sprouts
Yup, those crunchy salad sprouts are notorious when it comes to food poisoning. Warm and moist conditions are needed for these sprouts, like alfalfa, mung bean, and clover, which is why they’re a breeding ground for Salmonella, E. coli, and Listeria. Don’t worry, cooking sprouts properly can help kill harmful bacteria that linger.
8. Organic Carrots
While we assume that organic means safer, it’s not always the case with carrots. Back in 2024, organic carrots were linked to an E. coli outbreak, which resulted in 48 illnesses, 20 hospitalizations, and 1 death. The contamination likely occurred either in the fields or processing plants. To avoid this, wash and peel your carrots before eating them to minimize the risk.
7. Onions
Surprisingly, kitchen onions can absorb bacteria like Salmonella and E. coli from contaminated soil or irrigation water. Since they’re eaten raw in salads and sandwiches, the risk of food poisoning increases. A 2024 E. coli outbreak was linked to raw onions on a fast food burger, which caused 104 illnesses, 34 hospitalizations, and 1 death. Make sure you cook onions well when serving them to avoid this.
6. Soft Cheeses
Soft and moist cheeses like cotija and queso fresco are where Listeria thrives. It’s concerning since these cheeses are crumbled on top of dishes without being cooked. In 2024 alone, this led to 26 illnesses, 23 hospitalizations, and 2 deaths. With that, they’re particularly dangerous for pregnant women, the elderly, and young children. Try to opt for hard cheeses or ensure that soft cheeses are cooked until they’re bubbling hot.
5. Eggs
It’s no surprise that eggs are a source of Salmonella bacteria lingering both on the shell and inside. The FDA estimates that Salmonella-filled eggs cause 79,000 cases of food poisoning with 30 deaths in the U.S. each year. To reduce the risk, always cook your eggs thoroughly until the yolks and whites are firm. Use pasteurized eggs for recipes that require raw or lightly cooked eggs.
4. Rice
Uncooked rice may contain Bacillus cereus, which is a bacterium that survives the cooking process. With that, cooked rice left at room temperature can grow bacteria that multiply and produce toxins. The longer the rice sits, the more dangerous it can be. To avoid this, serve the rice as soon as it’s cooked and refrigerate leftovers immediately. When you reheat it, make sure it’s steaming hot.
3. Deli Meat
Yup, we’re talking about ham, turkey, and salami that are a major source of Listeria and Staphylococcus aureus. They can be contaminated during processing and slicing, with Listeria continuing to grow at refrigerator temperature. In 2024, a major Listeria outbreak was linked to Boar’s Head deli meat, which caused 165 illnesses, 87 hospitalizations, and 10 deaths. Also, 83% of Listeria deaths caused by deli meats are traced to meats sliced through deli counters. Consider heating deli meats until they’re steaming hot.
2. Leafy Greens
As scary as it is, your innocent salad can be a source of E.coli. Yup, they’re those leafy greens of lettuce, spinach, and romaine that are runoff from nearby cattle feedlots. In 2024, leafy greens caused 117 illnesses, 36 hospitalizations, and 1 death. From 1973 to 2012, 85% of leafy green outbreaks were traced to restaurants. To avoid this, wash your greens properly.
1. Poultry
Poultry like chicken, turkey, and duck are one of the biggest culprits of food poisoning. They’re commonly contaminated with Campylobacter and Salmonella. Shockingly, 41-84% of raw chicken in supermarkets is filled with Campylobacter, with 4-5% belonging to Salmonella. The CDC even stated that chicken causes more foodborne illnesses compared to any other food.
