What type of food is considered a high-risk for foodborne illnesses?

Raw meat and poultry are considered high-risk foods for foodborne illnesses due to several factors. These types of food can harbor harmful bacteria such as Salmonella, E. coli, and Campylobacter, which can cause serious health issues when ingested. The nature of raw meat and poultry provides an environment where these pathogens can thrive, especially if not stored or cooked properly.

High-risk foods often contain high moisture content and nutrients that facilitate bacterial growth, making raw meat and poultry prime candidates for contamination. Additionally, these foods are frequently handled without adequate cooking, leaving potential contaminants viable and capable of causing illness upon consumption.

In contrast, canned vegetables, dried fruits, and packaged crackers generally have lower moisture content and a longer shelf life, making them less prone to bacterial growth and foodborne illnesses. These factors contribute to the classification of raw meat and poultry as high-risk foods in the context of food safety training.