High-risk foods that are easily contaminated are?

Question: High-risk foods that are easily contaminated are?

High-risk foods are those that are easily contaminated and can quickly cause foodborne illness if not handled or prepared properly. Some examples of high-risk foods include:

Raw meat and poultry: Raw meat and poultry can contain harmful bacteria, such as Salmonella and Escherichia coli (E. coli), that can cause foodborne illness.

Seafood: Raw or undercooked seafood, such as sushi, oysters, and clams, can contain harmful parasites, such as Vibrio, or bacteria, such as Salmonella and Listeria.

Dairy products: Raw or undercooked dairy products, such as raw milk, soft cheeses, and ice cream, can contain harmful bacteria, such as Listeria and Salmonella.

Eggs: Raw or undercooked eggs, such as poached or sunny-side-up eggs, can contain Salmonella bacteria.

Leafy greens: Leafy greens, such as lettuce and spinach, can become contaminated with harmful bacteria, such as E. coli, if they are grown in fields that have been contaminated with animal waste.

Sprouts: Sprouts, such as alfalfa and mung bean sprouts, can become contaminated with harmful bacteria, such as E. coli and Salmonella, during the sprouting process.

Ready-to-eat foods: Ready-to-eat foods, such as deli meats and pre-packaged sandwiches, can quickly become contaminated if not stored at the correct temperature or if not handled properly.

To prevent foodborne illness, it is important to handle and prepare high-risk foods correctly, such as cooking them to the correct temperature and storing them at the correct temperature. Additionally, it is important to wash hands and food thoroughly, and to follow proper food safety practices.

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