Food safety is a growing concern in the United States, with millions of Americans affected by foodborne illnesses each year. In 2024, recalls and outbreaks due to contamination with bacteria like salmonella, E. coli, and listeria surged by 41%, according to the U.S. Public Interest Research Group Education Fund. This alarming trend highlights the importance of being aware of the riskiest foods on the market—common staples that, if mishandled or contaminated, can cause serious illness or even death[1][3][6]. Here’s an in-depth look at the top 10 riskiest foods in the US, why they pose a threat, and how you can protect yourself and your family.
## 1. Deli Meats
**Why It’s Risky:**
Deli meats consistently top the list of riskiest foods due to their vulnerability to contamination, especially by listeria. This bacteria thrives in cold environments and can survive on slicers and other equipment in deli counters. Even after cooking, frequent handling increases the risk of cross-contamination. In 2024, a major outbreak linked to liverwurst from a Boar’s Head plant led to the recall of 7 million pounds of cold cuts and resulted in over 60 cases and 10 deaths across 19 states[1][3][6].
**Who’s at Risk:**
Pregnant women, seniors, and those with weakened immune systems are particularly vulnerable to listeria. Symptoms can range from mild gastrointestinal distress to severe, life-threatening infections.
**How to Stay Safe:**
If you’re in a high-risk group, avoid deli meats or reheat them to an internal temperature of at least 165°F before eating[3][4].
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## 2. Cucumbers
**Why It’s Risky:**
Cucumbers have been linked to multiple outbreaks of salmonella, with 664 illnesses reported in recent recalls. Contamination often occurs during growing, harvesting, or processing, and the rough surface of cucumbers can harbor bacteria[1][6].
**Who’s at Risk:**
Anyone can be affected, but young children, the elderly, and those with compromised immune systems are at higher risk of severe illness.
**How to Stay Safe:**
Wash cucumbers thoroughly under running water before eating or slicing. Consider peeling them to reduce risk.
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## 3. Raw Milk and Raw Milk Cheese
**Why It’s Risky:**
Unpasteurized (raw) milk and cheeses made from raw milk can harbor dangerous bacteria like listeria, salmonella, and E. coli. Pasteurization kills these pathogens, but raw products bypass this safety step[1][2][4].
**Who’s at Risk:**
Children, pregnant women, the elderly, and immunocompromised individuals are especially vulnerable.
**How to Stay Safe:**
Choose pasteurized milk and cheese. Avoid products labeled “raw” unless you are certain of their safety.
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## 4. Eggs
**Why It’s Risky:**
Eggs are a common source of salmonella, which can contaminate both the shell and the inside of the egg. Improper storage or undercooking increases the risk of illness[2][5][6].
**Who’s at Risk:**
Everyone is at risk, but young children, the elderly, and those with weakened immune systems may experience more severe symptoms.
**How to Stay Safe:**
Cook eggs until both the yolk and white are firm. Avoid eating raw or undercooked eggs in dishes like homemade mayonnaise or Caesar dressing[4].
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## 5. Leafy Greens
**Why It’s Risky:**
Leafy greens, including lettuce, spinach, and salad mixes, are the number one source of foodborne illness outbreaks regulated by the FDA, accounting for 363 outbreaks and over 13,500 illnesses since 1990. Contamination often occurs from contaminated irrigation water, soil, or during processing[5].
**Who’s at Risk:**
All consumers are at risk, but those with weakened immune systems are more likely to experience severe illness.
**How to Stay Safe:**
Wash greens thoroughly, even if they are labeled “pre-washed.” Consider cooking leafy greens to reduce risk.
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## 6. Sprouts
**Why It’s Risky:**
Sprouts (such as alfalfa and bean sprouts) are grown in warm, humid conditions—ideal for bacterial growth. The seeds themselves can be contaminated with bacteria from the soil, and the sprouting process does not eliminate pathogens[1][4].
**Who’s at Risk:**
Everyone is at risk, but the elderly, young children, and immunocompromised individuals are more likely to develop severe illness.
**How to Stay Safe:**
Avoid eating raw sprouts. Cook them thoroughly before consumption.
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## 7. Raw Shellfish (Oysters, Clams)
**Why It’s Risky:**
Shellfish can be contaminated with naturally occurring bacteria like vibrio or viruses such as norovirus, often from untreated sewage in coastal waters. Raw shellfish are particularly risky because cooking kills most pathogens[1][4][5].
**Who’s at Risk:**
All consumers are at risk, but those with liver disease or weakened immune systems are at higher risk of severe infection.
**How to Stay Safe:**
Cook shellfish to an internal temperature of 145°F. Discard any shellfish that do not open during cooking.
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## 8. Ground Meat and Poultry
**Why It’s Risky:**
Grinding meat mixes surface bacteria throughout the product, increasing the risk of contamination. Undercooked ground meat is a common source of E. coli and salmonella[1][2][4].
**Who’s at Risk:**
Everyone is at risk, but children, the elderly, and those with weakened immune systems are more likely to develop severe illness.
**How to Stay Safe:**
Cook ground meat to at least 160°F and ground poultry to 165°F. Avoid cross-contamination by keeping raw meat separate from other foods.
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## 9. Unpasteurized Juice and Cider
**Why It’s Risky:**
Unpasteurized juices and ciders can harbor harmful bacteria from contaminated fruit or vegetables. Pasteurization kills these pathogens, but some juice bars and farmers markets sell unpasteurized products[1][4].
**Who’s at Risk:**
Children, the elderly, pregnant women, and those with weakened immune systems are at higher risk.
**How to Stay Safe:**
Choose pasteurized juices and ciders. Avoid unpasteurized products unless you are certain of their safety.
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## 10. Uncooked Flour
**Why It’s Risky:**
Raw flour can be contaminated with bacteria from animal droppings or from being grown near livestock. Milling does not kill these pathogens, and eating raw dough or batter can lead to illness[1][4].
**Who’s at Risk:**
Everyone is at risk, but children are more likely to consume raw dough or batter.
**How to Stay Safe:**
Do not eat raw dough or batter. Cook foods containing flour thoroughly.
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## Understanding Foodborne Illness
Foodborne illness, or food poisoning, occurs when people consume food contaminated with harmful bacteria, viruses, parasites, or toxins. Symptoms commonly include stomach cramps, diarrhea, vomiting, nausea, and loss of appetite. While most people recover without long-term effects, foodborne illness can be severe or even fatal for certain groups, including pregnant women, young children, the elderly, and those with chronic illnesses or weakened immune systems[2][3][4].
The Centers for Disease Control and Prevention (CDC) estimates that tens of millions of Americans are sickened each year by foodborne bacteria, with approximately 3,000 deaths annually. The economic impact is also significant, with foodborne illness costing the US an estimated $75 billion in medical care, lost productivity, and premature deaths each year[3].
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## Safe Food Handling Tips
To reduce your risk of foodborne illness, follow these key food safety practices:
– **Clean:** Wash hands, utensils, and surfaces often.
– **Separate:** Keep raw meat, poultry, seafood, and eggs separate from other foods to avoid cross-contamination.
– **Cook:** Cook foods to the recommended internal temperature.
– **Chill:** Refrigerate perishable foods promptly and keep your refrigerator at 40°F or below[4].
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## Comparison Table: Top 10 Riskiest Foods and Key Risks
| Food | Key Bacteria/Viruses | Common Sources of Contamination | At-Risk Groups | Safety Tips |
|——————————|————————–|———————————-|——————————-|———————————————–|
| Deli meats | Listeria, Salmonella | Processing equipment, handling | Pregnant, elderly, immunocompromised | Reheat to 165°F, avoid if high-risk |
| Cucumbers | Salmonella | Soil, water, processing | Everyone, esp. high-risk | Wash/peel before eating |
| Raw milk/cheese | Listeria, E. coli, Salmonella | Unpasteurized products | Children, pregnant, elderly | Choose pasteurized products |
| Eggs | Salmonella | Shell, inside egg | Everyone, esp. high-risk | Cook thoroughly, avoid raw/undercooked |
| Leafy greens | E. coli, Salmonella | Soil, water, processing | Everyone, esp. high-risk | Wash thoroughly, consider cooking |
| Sprouts | E. coli, Salmonella | Seeds, sprouting conditions | Everyone, esp. high-risk | Avoid raw, cook thoroughly |
| Raw shellfish | Vibrio, Norovirus | Coastal waters, sewage | Everyone, esp. liver disease | Cook to 145°F, discard unopened shells |
| Ground meat/poultry | E. coli, Salmonella | Grinding process, surface bacteria| Everyone, esp. high-risk | Cook to 160°F (meat), 165°F (poultry) |
| Unpasteurized juice/cider | E. coli, Salmonella | Contaminated fruit/vegetables | Children, pregnant, elderly | Choose pasteurized products |
| Uncooked flour | E. coli, Salmonella | Animal droppings, field | Everyone, esp. children | Do not eat raw, cook thoroughly |
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## Conclusion
While many of the foods listed here are staples in the American diet, they also carry significant risks if not handled, stored, or cooked properly. By understanding the dangers and following recommended safety practices, you can significantly reduce your risk of foodborne illness. Stay informed about recalls and outbreaks, and always prioritize food safety in your kitchen[1][3][4].
Citations:
[1] 10 Really Risky Foods Right Now – Consumer Reports https://www.consumerreports.org/health/food-safety/really-risky-foods-right-now-a7840705850/
[2] Top 9 Foods Most Likely to Cause Food Poisoning – Healthline https://www.healthline.com/nutrition/foods-that-cause-food-poisoning
[3] Here are the 10 riskiest foods to eat in the US right now https://www.independent.co.uk/news/health/risky-foods-to-eat-right-now-illness-meats-b2760396.html
[4] Foodborne Illness and High-Risk Foods https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/foodborne-illness-and-high-risk-foods
[5] [PDF] the ten riskiest foods regulated by the us food and drug administration https://www.cspinet.org/sites/default/files/attachment/cspi_top_10_fda.pdf
[6] Deli meat, cucumbers top list of ‘really risky foods’ you … – Fox News https://www.foxnews.com/food-drink/deli-meat-cucumbers-top-list-risky-foods-you-might-have-fridge
[7] The 10 Riskiest Foods to Eat Right Now, According to Food Safety … https://www.allrecipes.com/the-ten-riskiest-foods-to-eat-according-to-recall-data-2025-11731640
[8] The Ten Riskiest Foods Regulated by the FDA https://www.cspinet.org/resource/ten-riskiest-foods-regulated-fda
[9] 10 Banned Foods Americans Should Stop Eating https://www.holisticcenteratbristolsquare.com/wellness-articles/10-banned-foods-americans-should-stop-eating1/
[10] Processed foods make us sick. It’s time for government action. https://harvardpublichealth.org/policy-practice/processed-foods-make-us-sick-its-time-for-government-action/