8 common foods that can cause food poisoning 

Food poisoning is an illness caused by consuming contaminated food or beverages and can lead to symptoms like nausea, vomiting, diarrhea, and abdominal pain. Understanding the common foods that can cause food poisoning is essential for prevention. According to the Centers for Disease Control and Prevention (CDC), the following foods are often associated with foodborne illnesses.

1. Raw and Undercooked Poultry

Chicken, duck, and turkey can harbor harmful bacteria such as Salmonella and Campylobacter. Proper cooking is important to eliminate these pathogens.

2. Raw or Undercooked Meat

Consuming undercooked beef or pork can lead to infections from bacteria like E. coli and Salmonella. Ensuring meats are cooked to safe internal temperatures is vital.

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3. Raw or Lightly Cooked Eggs

Eggs can be contaminated with Salmonella. Dishes containing raw or lightly cooked eggs, such as homemade mayonnaise or certain desserts, pose a risk.

4. Unpasteurized Dairy Products

Milk, cheese, and other dairy products that haven’t undergone pasteurization can contain harmful bacteria like Listeria. Choosing pasteurized products reduces this risk.

5. Seafood

Raw or undercooked seafood, especially shellfish, can be contaminated with bacteria, viruses, or parasites. Proper cooking minimises these hazards.

6. Raw Flour and Dough

Consuming raw flour or dough can lead to food poisoning from bacteria such as E. coli. It’s important to cook or bake flour-based foods thoroughly.

7. Fresh Produce

Fruits and vegetables can become contaminated during cultivation, harvesting, processing, or distribution. Washing produce under running water before consumption is recommended.

8. Prepared Salads

Salads containing ingredients like eggs, tuna, or chicken can support bacterial growth if not stored correctly. Keeping these salads refrigerated is crucial.

By being aware of these common foods that can cause food poisoning and practicing safe food handling, cooking, and storage methods, you can significantly reduce the risk of foodborne illnesses.