Many people don’t worry about food poisoning—until they experience it themselves. Thankfully, following proper food safety practices can help avoid eating contaminated food. Harmful bacteria, viruses, or parasites can infect food at different stages, including storage, preparation, and cooking. Individuals who are pregnant, have weakened immune systems, are younger than five, or older than 60 face a greater risk of getting food poisoning. Despite what many think, it’s not just questionable street food that causes illness—you can also get food poisoning at home from everyday ingredients and meals.
The Hidden Dangers of Unwashed Fruits and Vegetables
Fruits and vegetables are widely known for their health benefits, but consuming them raw can sometimes cause food poisoning. Leafy greens and other vegetables are especially vulnerable to contamination by harmful bacteria like E. coli, salmonella, and listeria, which can occur at various stages of the supply chain—often due to dirty equipment or contaminated water. In the past, outbreaks in the U.S. have been linked to produce such as lettuce, spinach, cabbage, kale, tomatoes, and celery. That’s why it’s essential to thoroughly wash vegetables and greens, particularly if they’ll be eaten raw. Also, steer clear of salad bags containing wilted or spoiled leaves.
Hidden Hazards in Raw Sprouts
Sprouts come in many varieties, but all of them carry the risk of harboring harmful bacteria such as salmonella, listeria, and E. coli. Since sprouting requires warmth, moisture, and nutrients—conditions that also support bacterial growth—contamination is a common concern. Because of this, the FDA advises pregnant individuals and others at higher risk to steer clear of raw sprouts. The positive side is that cooking sprouts can eliminate these bacteria, making them much safer to eat.
Undercooked Eggs and the Risk of Salmonella
Eggs are packed with valuable nutrients, but they can also carry salmonella—both inside the egg and on the shell. While egg-related food poisoning was once more common, cases have declined over time. Still, infections do happen and can lead to serious health issues. To reduce the risk, discard any eggs with cracked or dirty shells. If a recipe calls for raw eggs, opt for pasteurized versions instead. Also, be mindful of dishes with runny eggs or homemade salad dressings, as they may pose a higher risk.
Seafood Safety: Raw Isn’t Always Safe
Fish that aren’t stored correctly are at high risk of developing histamine. Unlike many other bacteria, histamine-producing bacteria aren’t destroyed by normal cooking temperatures. Consuming affected fish can lead to scombroid poisoning, which may cause symptoms such as nausea, shortness of breath, and swelling of the face, among others.
Tropical fish can sometimes carry ciguatoxin, which causes ciguatera fish poisoning and cannot be eliminated by cooking, putting consumers at risk. Similarly, shellfish like oysters and scallops may accumulate toxins from harmful algae that can make people ill when eaten. For these reasons, it’s crucial to purchase seafood from trustworthy sources and keep it properly refrigerated until cooking or serving.
Avoiding Illness from Raw Poultry
Poultry such as chicken, turkey, and duck can lead to food poisoning if not cooked thoroughly. Bacteria like Campylobacter and salmonella commonly live on the feathers and in the intestines. During processing, these bacteria can spread to the rest of the meat, but proper cooking destroys them. However, handling raw poultry can transfer bacteria to surfaces like countertops, utensils, cutting boards, and other foods. For this reason, food safety experts advise against washing raw chicken, as it doesn’t eliminate germs and only raises the chance of cross-contamination.
Handling and Storing Rice Safely
Rice is a staple food for many globally, but uncooked rice may harbor toxic spores that cause food poisoning. These spores are unique because they can survive in dry conditions and even withstand cooking. If cooked rice is left at room temperature, the spores can grow into harmful bacteria that may cause illness. To prevent this, serve rice immediately after cooking or store it in the refrigerator. When reheating, make sure the rice is heated thoroughly to kill any bacteria.
Raw Milk: What You Should Know
“There’s a trend right now for all-natural raw milk products, but to me, that’s more of a risk than a benefit,” says Keith Schneider, Ph.D., a professor in Food Science and Human Nutrition at the University of Florida. He explains that the FDA’s pasteurized milk regulations exist for good reasons—to ensure safety. Raw milk comes directly from a cow’s udder, which is located near where the cow eliminates waste, making contamination very likely. Harmful bacteria such as E. coli, campylobacter, listeria, and salmonella can easily get into the milk. Schneider adds, “The idea that raw milk is healthier is, in my view, completely unfounded.”
The Truth About Rare and Undercooked Beef
Raw beef can carry harmful bacteria such as listeria and E. coli, which is why dishes like carpaccio and steak tartare carry risks. Even beef cooked rare—that is, undercooked—may contain bacteria like staphylococcus aureus, clostridium perfringens, and campylobacter, all of which can cause stomach illnesses. Steaks or burgers that have pink or reddish centers are often not cooked enough to kill these pathogens.
“I typically only eat ground beef that is cooked well done because ground meat or meat blends pose an even greater risk of containing harmful bacteria,” says Robert Gravani, Ph.D., professor emeritus of food science at Cornell University.
