What food groups are major sources of foodborne illness?

Here are the food groups most commonly associated with foodborne illnesses, along with examples of common culprits:

1. Poultry:

* Common culprits: Chicken, turkey, duck

* Why they're risky: Easily contaminated with Salmonella, Campylobacter, and other bacteria.

2. Eggs:

* Common culprits: Raw or undercooked eggs

* Why they're risky: Can carry Salmonella, especially the yolk.

3. Seafood:

* Common culprits: Raw or undercooked fish, shellfish

* Why they're risky: Can harbor Vibrio, norovirus, and other bacteria, viruses, and parasites.

4. Meat:

* Common culprits: Beef, pork, lamb

* Why they're risky: Susceptible to contamination with E. coli, Salmonella, and other bacteria.

5. Produce:

* Common culprits: Leafy greens, fruits (especially berries), sprouts

* Why they're risky: Can carry Salmonella, E. coli, Listeria, and other pathogens from contaminated water, soil, or handling.

6. Dairy:

* Common culprits: Unpasteurized milk, soft cheeses

* Why they're risky: Can harbor Listeria, Salmonella, and other bacteria.

7. Grains:

* Common culprits: Rice, pasta

* Why they're risky: Can be contaminated with Bacillus cereus, which can cause vomiting and diarrhea.

Important Note: While these food groups are generally considered higher-risk, *any food can be contaminated* with foodborne pathogens if proper food handling and safety practices are not followed.