A recent analysis from Consumer Reports reveals the top foods most often linked to recalls and disease outbreaks in the U.S.
Many of these are raw or minimally processed products that are especially prone to contamination — and the consequences can be serious for your health.
Ground beef
Ground beef is a major offender when it comes to foodborne illnesses.
It’s often contaminated with both salmonella and E. coli, and because it’s ground, bacteria can spread throughout the meat.
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Be sure to cook it thoroughly to at least 160°F (71°C).
Turkey
Turkey often comes from crowded farms, making it easier for bacteria to thrive.
Salmonella is the most common reason for recalls. Always cook turkey thoroughly and prevent cross-contamination with other foods, especially raw vegetables.
Chicken
Chicken has a long-standing reputation for carrying salmonella and campylobacter.
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The risk increases when meat isn’t handled or stored correctly. Use separate cutting boards, and wash hands and utensils after touching raw poultry.
Deli meats and cheeses
Listeria is a major concern with deli meats and soft cheeses. It can survive cold fridge temperatures and is hard to eliminate.
Pre-packaged products are safer than items bought from the deli counter, which may have higher cross-contamination risks.
Onions
While usually cooked, onions have been linked to several salmonella outbreaks — especially imported varieties.
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Wash them thoroughly and store in a dry, cool place. Discard any that are bruised or damaged.
Papayas
This tropical fruit has been tied to multiple salmonella outbreaks in the U.S. Since it’s often eaten raw, contamination can directly affect consumers.
Buy whole papayas, wash the skin thoroughly, and cut them at home to reduce risk.
Peaches
Peaches have also been recalled due to salmonella contamination. Small bruises or damage can make them more vulnerable to bacteria.
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Choose firm, intact fruits and always wash them before eating.
Cantaloupe
Cantaloupe melons are particularly risky because their rough rinds can harbor bacteria that transfer to the flesh when cut.
Salmonella and listeria are the main concerns. Scrub the outer skin well before slicing.
Flour
Flour may seem harmless, but it can carry E. coli and salmonella — especially if consumed raw in cookie dough or batter.
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Avoid tasting uncooked dough and make sure baked goods are thoroughly cooked.
Leafy greens
Lettuce, spinach, and other leafy greens are among the top culprits for E. coli and salmonella.
They’re often eaten raw and not cleaned well enough. Remove outer leaves, wash thoroughly, and consider buying whole heads instead of bagged salads.
This article is based on information from Health.com.