Food poisoning is an unpleasant experience and it can lead to serious health issues. It occurs when we consume contaminated food or beverages, leading to symptoms like nausea, vomiting, diarrhea, and abdominal cramps.
Understanding which foods are more likely to cause food poisoning can help you avoid the risk and keep yourself and your loved ones safe.
Before we talk about the foods that can cause food poisoning, let’s talk about the symptoms and ways to prevent food poisoning.
Symptoms of Food Poisoning
You can get sick with food poisoning after swallowing certain germs, like Salmonella or E. coli. Some of these germs can make you sick within a few hours after you swallow them; others may take a few days to make you sick.
Depending on the germ you swallowed, your symptoms may vary. Symptoms can range from mild to serious and can last for a few hours or several days.
The most common symptoms of food poisoning are:
- Diarrhea
- Nausea
- Vomiting
- Fever
- Stomach pain or cramps
As advised by the CDC, if you have diarrhea or vomiting, be sure to drink plenty of fluids to prevent dehydration (not having enough water in your body).
9 Foods That Can Cause Food Poisoning
Below, we’ll discuss nine common foods that can lead to foodborne illnesses and explain why they can be dangerous, as explained by the Centers for Disease Control and Prevention (CDC).
1. Chicken
Chicken is one of the most common sources of food poisoning, primarily because it can carry bacteria like Salmonella, Clostridium perfringens, and Campylobacter.
These bacteria can be present on raw chicken, and if the chicken is not cooked properly, they can survive and cause illness.
Tips to Avoid Food Poisoning from Chicken
As advised by the CDC, take these steps to prevent getting food poisoning from chicken:
- Always cook chicken to an internal temperature of at least 165°F (75°C).
- Avoid washing raw chicken, as this can spread bacteria to other surfaces.
- Use separate cutting boards, knives, and other utensils for raw chicken and other foods to prevent cross-contamination.
- Keep raw chicken and its juices away from ready-to-eat foods, like salads or food that is already cooked.
- Keep your chicken stored on the bottom shelf of the refrigerator in a sealed container or wrapped securely so the juice doesn’t leak onto other foods.
2. Raw Flour and Dough
Raw flour may seem harmless, but it can contain harmful bacteria such as E. coli. This is because flour is made from grains that can be contaminated in the field or during processing.
While you may think processes like grinding the grain and bleaching the flour would’ve killed the harmful germs, they don’t.
Germs are killed only when flour is baked or cooked.
So if you consume raw dough (like cookie dough), you are at risk of ingesting these bacteria.
Follow these tips by the CDC to prevent food poisoning from raw flour and dough:
- Avoid tasting raw dough or batter, especially in recipes that contain raw flour.
- Do not let children play with or eat dough made with raw flour, including dough for crafts.
- Bake raw dough (such as cookie dough) and batter (such as cake mix) before eating.
- Keep flour separate from ready-to-eat foods. Note that due to it being powder, flour can spread easily.
3. Eggs
Everybody likes eggs. Eggs are a nutritious food, but they can also be a source of Salmonella. This bacteria can be found both on the shell and inside the egg.
According to the CDC, consuming raw or undercooked eggs can lead to food poisoning, which is why the USDA discourages washing eggs before cooking them.
Follow these tips by the FDA to prevent food poisoning from eggs:
- Cook eggs until both the yolk and white are firm.
- Use pasteurized eggs for recipes that call for raw or lightly cooked eggs, such as homemade mayonnaise.
- Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
- Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
- Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
4. Raw Milk
Raw milk, or milk that has not been pasteurized, can harbor harmful bacteria such as Brucella, Listeria, E. coli, and Salmonella.
Pasteurization is a heat treatment process used to kill harmful bacteria and pathogens in food and beverages, particularly liquids like milk.
Unpasteurized milk hasn’t gone through this process and can harbor these harmful bacteria.
Some groups, such as children under 5, adults over 65, pregnant people, and people with weakened immune systems, are at a higher risk of serious illness from these germs.
Follow these tips provided by the CDC:
- Always choose pasteurized milk and dairy products to reduce the risk of foodborne illnesses.
- Be cautious with products made from raw milk, such as certain cheeses.
- Refrigerate perishable foods at 40°F or colder to slow bacterial growth. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F.
- Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F, like in a hot car or at a picnic).
5. Fresh Fruits
While fruits are generally healthy, they can sometimes be contaminated with harmful bacteria, particularly if they are washed improperly or if they come into contact with contaminated water.
Fruits like melons, sprouts and berries have been linked to outbreaks of foodborne illnesses.
Sprouts grow in warm, humid conditions, which are ideal conditions for Listeria to grow.
Listeria also can grow in melons, which are low in acid and often refrigerated for a long time.
Follow these tips to prevent getting food poisoning from fresh fruits:
- Wash fruits thoroughly under running water before eating or cooking.
- Peel fruits when possible, especially if you are unsure of their cleanliness.
- Germs can grow on the inside and outside of sprouts, so washing them does not remove all germs.
6. Soft Cheeses
Per the CDC, soft cheeses are more likely than hard cheeses to be contaminated with Listeria because of their high moisture, low salt content, and low acidity, conditions that support the growth of Listeria.
Soft cheeses made with raw (unpasteurized) milk or made in facilities with unclean conditions are even more likely to be contaminated.
Although pasteurizing milk kills germs, cheese made with pasteurized milk can still get contaminated during cheese-making.
Pregnant women and individuals with weakened immune systems should be especially cautious.
Soft cheeses include queso fresco, queso blanco, queso panela, Brie, Camembert, and blue-veined.
To avoid food poisoning from soft cheeses:
- Choose soft cheeses made from pasteurized milk.
- Check labels carefully and avoid unpasteurized varieties.
- Choose hard cheeses like Asiago, Cheddar, Emmental, Gruyere, Parmesan, and Swiss.
7. Deli Meats
Deli meats, such as ham, salami, and turkey, can be contaminated with Listeria, especially if they are not heated properly. Listeria spreads easily among deli equipment, surfaces, hands, and food.
Note that although deli products are kept refrigerated, refrigeration does not kill Listeria; only heat does and the heat too has to reach a certain temperature to be effective.
To keep deli meats safe from food poisoning:
- Heat the meats to steaming hot before consuming them.
- Store deli meats in the refrigerator and consume them before their expiration date.
- Don’t eat them straight out of the fridge, ALWAYS reheat them before you do. Reheating before eating will kill any germs that may be on these meats.
8. Recalled Foods
Sometimes, even foods that seem safe can be dangerous to consume after being recalled due to contamination.
Food recalls happen when a product is found to be unsafe for consumption.
Regularly visit the Food Recalls page on this website to learn about foods being recalled.
Also stay informed about food recalls by checking websites such as the U.S. Food and Drug Administration (FDA) or the U.S. Department of Agriculture (USDA).
If you have a recalled product at home, follow the disposal or return instructions provided.
9. Foods Not Cooked to Safe Internal Temperature
Many types of foods, including meats, poultry, and seafood, need to be cooked to a safe internal temperature to kill harmful bacteria.
Undercooked or raw meats can carry pathogens that lead to food poisoning.
Use a food thermometer to check the internal temperature of cooked foods.
Follow guidelines for safe cooking temperatures:
- Poultry: 165°F (75°C)
- Ground meats: 160°F (71°C)
- Fish: 145°F (63°C)
Conclusion
Being aware of the foods that can cause food poisoning is essential for maintaining a healthy diet.
By following safe food handling practices and cooking foods to the right temperatures, you can significantly reduce your risk of foodborne illnesses.
Always remember that prevention is key to enjoying your meals safely.
Remember, chicken, turkey, meats sold at delis, sprouts, melons, unpasteurized milk, and soft cheese are some of the foods that are more likely to cause food poisoning.