Food poisoning is often associated with obviously risky foods like raw meat or shellfish, but many everyday items you might consider safe can actually pose a threat if not handled properly. According to the national food poisoning lawyer, Ron Simon, from leafy greens to flour, even the healthiest or most innocent-looking foods can become vehicles for harmful bacteria, viruses, or parasites. Here are ten surprising foods that can cause food poisoning, along with tips on how to keep your meals both tasty and safe.
- Leafy Greens
Spinach, kale, romaine lettuce, and other salad greens are frequently linked to foodborne illness outbreaks. These vegetables can be contaminated with Salmonella, Listeria, or E. coli through soil, water, or animal contact. Because leafy greens are often consumed raw, any harmful pathogens present are not killed by heat. To reduce the risk, always wash greens under running water—even pre-washed ones—and keep them refrigerated.
- Eggs
Eggs are a staple in many diets, but they can sometimes harbor Salmonella, especially when raw or undercooked. This makes common foods like homemade mayonnaise, hollandaise sauce, or raw cookie dough potentially risky. To avoid illness, cook eggs until both the whites and yolks are firm, and consider using pasteurized eggs for recipes that require them to be raw or lightly cooked.
- Raw Flour
It’s tempting to sneak a bite of cookie dough, but raw flour has been linked to outbreaks of E. coli. The flour becomes contaminated in the field or during processing and isn’t treated to kill bacteria. Cooking or baking thoroughly kills harmful organisms, but eating uncooked dough or batter can result in illness. Wash hands and surfaces after working with flour, and never taste raw mixtures.
- Cantaloupe and Other Melons
Fruits with rough rinds like cantaloupe can trap bacteria such as Listeria on their surfaces. When you cut through the rind, those bacteria can be transferred to the flesh. Unlike many fruits, cut melons can’t be left out at room temperature for long without becoming a breeding ground for bacteria. Always wash melons before slicing and refrigerate them promptly after cutting.
- Raw Sprouts
Sprouts like alfalfa, mung bean, and radish are grown in warm, moist environments—ideal for growing bacteria too. Salmonella, E. coli, and Listeria outbreaks have all been linked to sprouts. Since it’s difficult to remove bacteria from sprouts completely, those with weakened immune systems, pregnant women, and young children should avoid eating them raw. Cooking them can reduce the risk.
- Deli Meats and Cold Cuts
Cold cuts and deli meats may seem safe since they’re often cooked during processing, but they can become contaminated with Listeria afterward. This bacteria can survive and grow even in the refrigerator. Pregnant women, the elderly, and people with weakened immune systems are especially at risk. Reheating deli meats to steaming hot can help kill any lingering bacteria.
- Tuna and Other Raw Fish
Raw fish, especially tuna used in sushi or sashimi, can carry parasites and bacteria. Additionally, tuna can cause scombroid poisoning, a type of foodborne illness triggered by histamine that builds up when fish isn’t kept cold enough. Symptoms mimic an allergic reaction and can occur quickly. To stay safe, only eat raw fish from reputable sources and ensure it’s properly stored and handled.
- Unpasteurized Dairy Products
Raw milk, cheeses, and other unpasteurized dairy products can carry harmful bacteria like Listeria, Salmonella, and Campylobacter. Although advocates of raw dairy tout its taste and potential health benefits, the risks are well-documented, especially for pregnant women, young children, and older adults. Pasteurization effectively kills harmful pathogens without significantly changing flavor or nutrition.
- Rice
Cooked rice that’s left out at room temperature can harbor Bacillus cereus, a bacteria that produces toxins causing vomiting and diarrhea. This bacterium can survive the cooking process and multiply rapidly if rice is left unrefrigerated. To avoid illness, refrigerate rice within two hours of cooking and reheat it thoroughly before eating.
- Peanut Butter
Though shelf-stable and low in moisture, peanut butter has been linked to several major Salmonella outbreaks. Contamination typically happens during manufacturing, and because peanut butter is often eaten without heating, bacteria can persist. Stick to reputable brands, store it in a cool, dry place, and pay attention to recalls.
Staying Safe While Enjoying Your Favorite Foods
The key to preventing food poisoning isn’t avoiding these foods entirely, but handling them safely. Washing produce, cooking foods to proper temperatures, refrigerating leftovers promptly, and avoiding cross-contamination during preparation can drastically reduce your risk.
Food safety starts in your kitchen. Being aware of the surprising sources of foodborne illness can help you and your family stay healthy—while still enjoying a wide variety of delicious, nutritious meals.
