The 10 Most Hazardous Foods to Consume, Based on Food Safety Data

It seems like nearly every week there is a news alert about a large-scale recall or disease outbreak linked to contaminated food. It might even feel as though these outbreaks are occurring more frequently now than in previous years. Your instincts are correct, as there was a 41 percent rise in food-related recalls involving Salmonella, Listeria, and E. coli compared to the prior year, according to the U.S. Public Interest Research Group Education Fund’s report, "Food for Thought 2025."

Hospitalization rates connected to these outbreaks doubled, increasing from 230 in 2023 to 487 in 2024. Even more concerning, the number of deaths also doubled—from eight in 2023 to 19 in 2024. This trend is alarming, especially considering that of the nearly 1,400 individuals who fell ill from contaminated food in 2024, 98 percent of those cases were linked to just 13 outbreaks.

"The federal government estimates that there are 48 million cases of foodborne illness each year (equivalent to one in six Americans)," explained Matthew Taylor, Senior Manager, Food Consulting, NSF. "Most major outbreaks were associated with higher-risk foods such as sprouts, leafy greens, deli meats, and cheese."

This raises the question: should consumers alter their shopping and eating habits in response to these outbreaks? Consumer Reports published a list of the 10 riskiest foods to eat based on 2024 outbreak and recall data. We consulted food science and safety experts to get their perspectives on these foods and recommendations for staying safe.

We often assemble a quick sandwich with deli meats like ham, roasted turkey, or chicken without much consideration. However, in 2024, deli meats were among the leading causes of foodborne illness outbreaks, primarily due to a deadly Boar’s Head recall. Deli meats are frequently recalled, so what makes them so prone to contamination?

"Deli meats are particularly susceptible to Listeria monocytogenes because the bacteria thrive in cool, moist environments—such as the interior of your refrigerator or deli display case," said Jessica Gavin, a certified food scientist and author. "Listeria is tricky because it can grow at temperatures as low as 31 degrees Fahrenheit. Although deli meats are cooked during processing, they can still become contaminated afterward from contact with tainted surfaces. This bacterium is difficult to eliminate, even with routine cleaning and sanitizing in food production or deli settings, which explains why these products are often involved in food safety recalls."

There were significant outbreaks of illnesses linked to cucumbers contaminated with Salmonella in 2024 and 2025. Over 150 people were hospitalized after consuming cucumbers grown by Florida’s Fresh Start Produce Sales, Inc. Subsequently, cucumbers grown in Mexico were also recalled due to Salmonella contamination.

To minimize the risk of ingesting harmful bacteria on fresh produce, Gavin advises practicing good kitchen hygiene. "Wash your hands with warm, soapy water for 20 seconds before handling food. Rinse all produce, including ready-to-eat items, under cool running water to remove dirt, bacteria, and pesticide residues, then dry with a clean towel to further reduce surface bacteria."

Most milk sold in the United States undergoes pasteurization, a heat process that eliminates disease-causing germs. However, some states permit the sale of raw milk and raw milk cheeses. "It is important to recognize that raw milk can be a source of foodborne illness," according to the Centers for Disease Control and Prevention (CDC). "While good farming practices can reduce contamination, they cannot guarantee safety from harmful pathogens." Therefore, raw milk and raw milk cheeses may contain Salmonella or E. coli.

There are also recent concerns that budget cuts, staff reductions, and shifting priorities have affected the federal government's milk quality testing for avian flu and other viruses. Nonetheless, research has shown that pasteurization effectively kills avian flu.

"Pasteurized milk provides the same nutritional benefits without the risks associated with raw milk consumption," stated the CDC. "Since the early 1900s, pasteurization has significantly decreased milk-borne illnesses."

Similar to deli meats, certain cheeses such as cotija and queso fresco are vulnerable to Listeria contamination due to their production methods and the conditions that allow pathogens to thrive, explained Taylor. "These cheeses are often made from raw ingredients that can harbor harmful bacteria if not handled properly or if processed on inadequately cleaned equipment. Additionally, their moisture content creates an environment conducive to bacterial growth, and some pathogens are known to be present in the environment, on surfaces, in drains, and on people handling the products."

Consequently, these cheeses carry a higher risk of Listeria contamination, and it is advised that pregnant women and individuals with weakened immune systems avoid them altogether.

"Listeria is particularly concerning because it can grow even at cold temperatures, including inside your refrigerator," Gavin noted. "Even if queso fresco is made with pasteurized milk, contamination can occur after processing if the environment is not clean. Cheeses made from unpasteurized milk pose an even greater risk since harmful bacteria are not eliminated."

Perhaps unsurprisingly, eggs are commonly linked to Salmonella risk. The bacteria can reside inside the egg itself, meaning there is a risk of cross-contamination if eggs are cracked on surfaces intended for ready-to-eat foods.

"You cannot determine if an egg contains Salmonella just by looking at it," Gavin said. "Contaminated eggs often appear and smell normal. That is why it is important to cook eggs thoroughly to kill any harmful bacteria. If the egg white appears pink or iridescent, it could be spoiled due to Pseudomonas bacteria, which can be harmful. Always trust your nose—if an egg smells off, discard it. Never purchase cracked eggs, as bacteria can enter through even small shell breaks."

Additionally, if a recipe calls for raw eggs or if you are pregnant or have a weakened immune system, consider using pasteurized eggs. "To reduce risk, consider buying pasteurized eggs, which are treated to eliminate harmful bacteria," Taylor advised. "Always check the expiration date on your eggs."

Raw onions were the source of one of the most notable recalls in 2024. McDonald’s removed onions sourced from Taylor Farms after an E. coli outbreak affected 104 people, including 34 hospitalizations and one death.

As with other fresh produce, it is important to rinse onions thoroughly if consuming them raw. Cooking onions will also destroy harmful bacteria. "Rinse fruits and vegetables under running water before eating or cooking," Taylor recommended. "Thorough rinsing is crucial, and using equipment to aid washing and rinsing can be effective."

Some of the most well-known recalls in recent years have involved leafy greens like romaine lettuce and spinach. The risk is not inherent in the vegetables themselves but stems from contaminated water runoff and the use of dirty water for washing ready-to-eat greens. As of February 2025, there were two active U.S. Food and Drug Administration (FDA) investigations, including one linked to romaine lettuce that caused 89 E. coli illnesses.

"While washing can lower the risk of harmful bacteria such as E. coli, there remains a chance that pathogens exist on produce that is not rinsed or has been washed in a chemical food-grade sanitizer solution," Taylor explained. Therefore, individuals in high-risk groups may want to avoid raw leafy greens and lettuce.

A common theme among many of these risky foods is contamination from water used to clean fresh produce or water used during cultivation. Carrots fall into this category as they grow in soil and are typically washed before packaging. In 2024, there was a nationwide recall of whole and baby carrots sold by Grimmway Farms due to E. coli contamination. One death was linked to this outbreak.

As with other fresh produce, the best approach is to wash carrots thoroughly and dry them with a clean towel. Cooking carrots will also help eliminate harmful bacteria.

Fresh basil sold by Infinite Herbs was recalled in spring 2024 due to Salmonella contamination. Although basil is an herb, it grows in fields or greenhouses like leafy greens. Therefore, it carries similar risks of harboring harmful bacteria linked to contaminated water.

Given this risk, it is advisable to wash fresh herbs properly before use. Begin by removing rubber bands or ties, discarding any spoiled leaves, and rinsing the herbs thoroughly. Using a small salad spinner to soak and gently dry the herbs is helpful. Be sure to dry herbs completely before storing.

The dangers of consuming raw meat, seafood, and shellfish are well known (just look at the warnings on restaurant menus), but even cooked meats can cause illness. This refers specifically to pre-cooked meat meals or kits purchased from grocery stores, not food cooked at home.

What is the issue if the meat is already cooked? Safe handling is critical. For example, nearly 73,000 pounds of ready-to-eat meat and poultry products from South Carolina-based Yu Shang Food, Inc. were recalled due to possible Listeria contamination. This outbreak resulted in two deaths.

If you belong to a high-risk group, it may be wise to cook any meat at home to ensure safety, although such outbreaks are less common.

It is understandable if this information causes concern. However, efforts to improve food safety are increasing.

Taylor explained, "The Food Safety Modernization Act (FSMA) 204’s Food Traceability Final Rule provides essential guidance for managing risks associated with more vulnerable foods, including leafy greens, certain cheeses, and shell eggs. Although the implementation of the rule has been delayed 30 months from its original January 2026 date, many food companies are already preparing by enhancing recall and traceability plans. This is positive news for consumers, as it promises to accelerate foodborne illness investigations through critical data."

Meanwhile, the best way to protect yourself is by regularly checking the FDA and U.S. Department of Agriculture (USDA) websites for the latest recall information.