10 Riskiest Foods To Eat Right Now, According To Food Safety Data

If it seems like new products are being recalled due to foodborne illnesses every week, you wouldn’t be too far off. In 2024, almost 40% of food recalls were due to Listeria, Salmonella or E. coli contamination. Plus, the number of hospitalizations and deaths that were associated with contaminated foods nearly doubled. What foods are most likely to be recalled, and how can you ensure they’re safe to eat? Keep reading to find out the top ten riskiest foods, according to a recent study by Consumer Reports.

Deli Meat

One of the biggest recalls last summer stemmed from contaminated deli meat. A staggering 7 million pounds of meat were recalled due to an outbreak of listeria, resulting in many illnesses and hospitalizations and even several deaths. Because bacteria spread easily in processing plants and on deli equipment, deli meat is a welcome environment for foodborne illness. Cooking your deli meat is the only guaranteed way to kill any bacteria that may be present (you can microwave it on high for at least 30 seconds before assembling your sandwich). Because of the high risk of contamination, those who are pregnant or immunocompromised, or under the age of 5 or over the age of 65 should consider taking that extra step or avoid eating deli meat altogether.

Cucumbers

Cucumbers are another common culprit, with the main cause of Salmonella contamination coming from animal waste in the soil or water. The best way to reduce your risk of ingesting bacteria from contaminated cucumbers is to wash your produce thoroughly before serving it. You’ll also want to make sure to select cucumbers that are free of bruised or damaged skin,

Raw Milk & Raw Milk Cheese

Raw milk and cheese are highly susceptible to salmonella and E. coli contamination, and more recently, the bird flu virus. The pasteurization process, which involves heating the products to at least 161 degrees, kills the bacteria, but raw products skip that step. It’s not recommended to consume raw milk, and cheeses are required to be aged for 60 days to reduce the harmful bacteria. This is still not a guarantee, so it’s recommended that you stick to pasteurized products to eliminate the risk of getting sick. The high risk makes these cheeses another category to be especially cautious of if you are pregnant or immunocompromised, or under the age of 5 or over the age of 65.

Cotija & Queso Fresco Cheese

Cotija and queso fresco are soft cheeses with high water content, which makes them a welcome environment for listeria. Several products were recalled last year due to the widespread listeria contamination of cotija cheese in 11 different states. To safely consume these and other soft cheeses, your best bet is to cook them thoroughly,

Eggs

It’s likely not a surprise to see eggs on this list, with the most common source of contamination being Salmonella. Earlier this year, multiple brands of eggs sold in Canada were contaminated with the bacteria, prompting an immediate recall. Unfortunately, there’s no way to tell if an egg is contaminated just by looking at it, so the best way to reduce your risk of illness is to practice good hygiene when using eggs. Wash your hands and workspace to minimize the spread of bacteria. You’ll also want to make sure to cook your eggs thoroughly and use pasteurized eggs for recipes requiring raw or undercooked eggs. 

Onions

Onions have been the source of several E. coli outbreaks in the past year, mostly stemming from contaminated soil or irrigation water. An E. coli outbreak last year, which impacted several people, was directly tied back to raw onions that were served at McDonald’s in 13 states across the U.S. Discarding the first few layers of onion when you’re preparing them is the best way to lower your risk of getting sick, as well as cooking them thoroughly.

Leafy Greens

Similar to onions, leafy greens have an increased risk of E. coli and listeria through contaminated soil and water, as seen in multiple outbreaks last year. Washing your produce well and removing the outer leaves can help reduce the risk of ingesting contaminated lettuce. You can also look for hydroponic lettuce, which is grown in greenhouses and is less likely to be exposed to contaminated soil.

Organic Carrots

An E. coli outbreak across 19 states was linked to organic carrots last year that were sold under several different brands. The contamination could’ve happened in the field or the processing plant. While washing and peeling can reduce your risk, cooking produce thoroughly is the best defense against getting sick. 

Basil

Like other veggies, herbs like basil are at risk of contamination from soil and irrigation water. Basil sold at Trader Joe’s was found to be contaminated with salmonella last year, resulting in a recall that spanned 30 states. The risk of illness is often higher since these herbs are often eaten raw. Make sure to thoroughly rinse fresh herbs and consider cooking them before eating. 

Cooked Poultry & Meat

Lastly, cooked chicken and meat can still carry foodborne illnesses, even though it’s already cooked. Almost 12 million pounds of ready-to-eat meats and poultry were recalled due to listeria contamination, including products like premade salads, frozen burritos and more. If you’re preparing cooked meat that was frozen, you’ll want to ensure you heat it thoroughly to kill any bacteria (an instant-read thermometer should reach 165°F when inserted in the thickest part). And premade salads with cooked chicken should be refrigerated until you’re ready to eat to prevent bacterial growth. 

The Bottom Line

Even though these foods are considered risky, there are still ways to enjoy them safely. As mentioned, making sure to wash and prepare your food correctly is key to preventing illness. And prioritizing high-quality ingredients in the kitchen means you’ll be less at risk as well. Finally, it’s always a smart idea to keep an eye on any updated recalls to make sure you’re informed about what’s safe to consume.