Top Foods High in Pathogens: What to Avoid and How to Stay Safe

 Here are some foods that are commonly associated with high levels of pathogens, which can cause foodborne illnesses if not handled or cooked properly:

1. **Raw Poultry**:

   - **Pathogens**: Campylobacter, Salmonella¹.

   - **Comments**: High microbial load; proper cooking is essential to reduce risk.

2. **Raw Meat**:

   - **Pathogens**: Salmonella, Pathogenic E. coli, Clostridium botulinum¹.

   - **Comments**: High initial microbial load; chilling and proper cooking are crucial.

3. **Raw Fish and Shellfish**:

   - **Pathogens**: Salmonella, Vibrio parahaemolyticus, Listeria monocytogenes¹.

   - **Comments**: Risk of bacterial and chemical poisoning; proper storage and cooking are important.

4. **Dairy Products**:

   - **Pathogens**: Salmonella, Listeria monocytogenes¹.

   - **Comments**: Risk increases with unpasteurized products; refrigeration is key.

5. **Raw Vegetables and Salad**:

   - **Pathogens**: Salmonella, Listeria monocytogenes, Pathogenic E. coli¹.

   - **Comments**: Washing can reduce but not eliminate risk; proper handling is necessary.

6. **Bakery Products**:

   - **Pathogens**: Bacillus cereus, Staphylococcus aureus¹.

   - **Comments**: Baking reduces but does not eliminate all microbes; proper storage is important.

7. **Fruit and Fruit Juices**:

   - **Pathogens**: Salmonella, Listeria monocytogenes, Pathogenic E. coli¹.

   - **Comments**: Low pH generally prevents growth, but unpasteurized products can be risky.

To minimize the risk of foodborne illness, always practice good hygiene, proper storage, and thorough cooking of these foods.

If you have any more questions or need further details, feel free to ask!

Source: Conversation with Copilot, 22/09/2024

(1) A table of food types and microorganisms of concern to food safety.. https://myhaccp.food.gov.uk/sites/default/files/resources/a_table_of_food_types_and_microorganisms_of_concern_to_food_safety.pdf.

(2) 20 Probiotic-Rich Foods to Feed Good Gut Bacteria - Verywell Health. https://www.verywellhealth.com/probiotic-foods-7970825.

(3) High and low risk foods - The University of Warwick. https://warwick.ac.uk/services/healthsafetywellbeing/guidance/foodhygieneandsafety/highandlowriskfoods/.

(4) Food safety – CCEA Conditions needed for bacterial growth - BBC. https://www.bbc.co.uk/bitesize/guides/z77v3k7/revision/1.

(5) Foodborne pathogens - Food Standards Agency. https://www.food.gov.uk/research/foodborne-pathogens.

(6) What is a High Risk Food? | Prevention, types & bacteria. https://cpdonline.co.uk/knowledge-base/food-hygiene/high-risk-food/.

(7) What Are High-Risk Foods? - Food Safety. https://blog.foodsafety.ca/what-are-high-risk-foods.

(8) Foodborne Illness and High-Risk Foods - Academy of Nutrition and Dietetics. https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/foodborne-illness-and-high-risk-foods.