These are the 10 riskiest foods right now that can lead to health crisis
foodborne illnesses
, with a 41 percent increase in recalls compared to the previous year, according to the US Public Interest Research Group (US PIRG) Education Fund, a nonprofit organization that conducts research and public education on issues affecting consumer health, safety, and the environment.
Reports identified the following as the 10
riskiest foods
based on the number of illnesses, deaths, and recalls:
Deli Meats
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Deli meats like ham and turkey are prone to Listeria, a dangerous bacterium that can survive in cold storage. A deadly outbreak in 2024 linked to Boar's Head led to 10 deaths and millions of pounds in recalls. The issue lies in how these meats are processed and stored, making them vulnerable to contamination.
Cucumbers
Cucumbers were tied to a Salmonella outbreak that sickened over 100 people across 23 states. Because they're eaten raw and grown close to the ground, they can easily pick up bacteria from contaminated soil or water. Washing helps, but doesn't guarantee safety if the bacteria are internal.
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Raw Dairy
Raw (unpasteurized) milk and cream can carry harmful bacteria like Salmonella and Listeria. In 2024, raw milk from
Raw Farm
caused an outbreak that sickened 171 people. Pasteurization kills these germs, which is why raw dairy is illegal in some states and not recommended by health experts.
Cotija and Queso Fresco Cheeses
These soft cheeses, often made from raw milk, have been linked to long-running Listeria outbreaks. In one case, products from Rizo-López Foods caused illnesses and deaths over nearly a decade before a massive recall. Even when stored properly, they can harbor dangerous bacteria.
Eggs
Eggs can become contaminated with Salmonella, especially if the shells are cracked or improperly cleaned. Though outbreaks have decreased over the years, 2024 saw a spike tied to improperly handled eggs. Cooking eggs fully and storing them in the fridge helps reduce the risk.
Onions
Slivered onions used in McDonald's burgers were connected to an E. coli outbreak in 2024. Contamination can happen in the field through dirty irrigation water or animal waste. Because they're often eaten raw, they can pass harmful bacteria straight to consumers.
Leafy Greens
Spinach, lettuce, and other greens frequently show up in foodborne illness outbreaks, often involving E. coli. These crops are hard to wash thoroughly, and contamination from water or nearby livestock is common. Multiple outbreaks tied to salads occurred in 2024.
Organic Carrots
Organic baby carrots were involved in E. coli outbreaks, possibly due to fertilizer or runoff from livestock areas. While organic produce is often thought of as 'healthier,' it still carries the same contamination risks as conventional produce. Thorough washing is essential.
Organic Basil
Fresh herbs like basil are often hand-harvested and minimally processed, which can allow bacteria to stay on the leaves. In 2024, basil was recalled due to Salmonella concerns. Because it's added raw to dishes, any bacteria present go straight into your food.
Ready-to-Eat/Cooked Poultry and Meat
Pre-cooked meats like rotisserie chicken or frozen cooked patties can still carry Listeria if not handled or stored properly. A large 2024 recall involved millions of pounds of contaminated meat from BrucePac. These foods should always be reheated to a safe temperature before eating.
These foods were linked to outbreaks of Salmonella, Listeria, and E. coli. For instance, Boar's Head recalled over 7 million pounds of deli meats due to Listeria contamination, resulting in 10 deaths and 59 hospitalizations across 19 states.
Similarly, slivered onions served at McDonald's were associated with an E. coli outbreak that sickened 104 people in 14 states, leading to 34 hospitalizations and one death.
Experts emphasize that while these foods have been associated with outbreaks, they are not inherently dangerous if handled and prepared correctly.
How to stay safe?
Proper
food safety practices
, such as thoroughly washing produce, cooking meats to recommended temperatures, and avoiding cross-contamination, can significantly reduce risks.
Martin Bucknavage, a senior food safety extension associate at Penn State, noted that companies involved in outbreaks often implement stricter safety measures afterward, making their products safer than before.
Consumers are advised to stay informed about food recalls through FDA and USDA updates and to exercise caution, especially if they belong to high-risk groups.
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