It’s not always the suspicious-looking leftovers that pose the greatest risk. According to recent food safety reports, many of the most dangerous foods are everyday favorites.
From salad greens to deli meat, here are 10 common foods linked to the highest number of foodborne illness outbreaks.
Deli Meats
Cold cuts like ham, turkey, and roast beef might seem harmless, but they’re frequently recalled due to Listeria contamination. This bacteria can thrive in cold environments — even inside your fridge — and survive cleaning. That’s why pre-sliced meats from delis are especially risky.
Cucumbers
In a recent outbreak, cucumbers were linked to hundreds of illnesses caused by Salmonella. Even though they’re often eaten raw, they still need to be thoroughly washed and dried before use — especially those grown outside the U.S.
Raw Milk and Unpasteurized Cheese
Some still swear by raw milk’s flavor or supposed health benefits, but the risk is real. Unpasteurized dairy can carry E. coli, Salmonella, and Listeria. Even on clean farms, there’s no guarantee it’s safe — pasteurization remains the best protection.
Queso Fresco and Cotija
These popular cheeses are moist, often made from raw ingredients, and highly prone to contamination. Even if made from pasteurized milk, they can be contaminated after production. Pregnant people and those with weakened immune systems should avoid them altogether.
Eggs
Salmonella can lurk inside an egg, invisible and odorless. Cracked shells are a red flag, but even intact eggs should be fully cooked. Raw egg recipes? Use pasteurized eggs — especially for kids, pregnant women, or anyone immunocompromised.
Raw Onions
You probably don’t think twice about tossing some raw onion in your salad, but they’ve been the source of serious E. coli outbreaks. If you’re not cooking them, rinse them well and peel off the outer layers before use.
Leafy Greens
Spinach and romaine are often behind large-scale recalls. The culprit? Contaminated water used in irrigation or washing. Even pre-washed greens carry risk. If you’re in a vulnerable group, consider cooking leafy greens or skipping them raw.
Carrots
They might seem like a safe bet, but even whole carrots have caused nationwide recalls. Soil contamination and poor washing methods can lead to E. coli outbreaks. Scrub them thoroughly and cook them if you’re unsure.
Basil
Fresh basil has also been linked to Salmonella — especially when grown in large-scale greenhouses or outdoor farms. Wash it like you would a salad green, remove damaged leaves, and dry it before storing.
Precooked Meats
Ready-to-eat meals with pre-cooked chicken or beef might seem safe, but if production hygiene is poor, they can still carry Listeria. A recent outbreak linked to packaged meat led to two deaths. Reheating these products thoroughly is a smart move.
Article based on information from Allrecipes