Poultry: The #1 Culprit in Foodborne Illness
Raw and undercooked poultry remains the leading source of food poisoning cases worldwide, with the U.S. Centers for Disease Control and Prevention (CDC) reporting that poultry was linked to 23% of all foodborne illness outbreaks in 2024. Salmonella and Campylobacter are the two primary pathogens found in chicken and turkey, causing symptoms like stomach cramps, fever, and vomiting. In June 2024, a multistate outbreak of Salmonella Infantis tied to frozen chicken products sickened over 170 people across 18 states. Improper handling in kitchens—such as washing raw chicken, which splatters bacteria—further increases risk. Even pre-cooked or frozen breaded chicken products have triggered recalls after being linked to illness, as improper reheating can leave bacteria alive. According to a 2025 survey by Food Safety News, over 34% of consumers admitted they sometimes undercook poultry. The CDC has repeatedly emphasized the importance of cooking poultry to an internal temperature of 165°F (74°C) to eliminate pathogens.
Leafy Greens: Outbreaks in the Salad Bowl
Leafy greens—like romaine, spinach, and kale—have been the source of several major E. coli and norovirus outbreaks in the past year. In early 2025, the U.S. Food and Drug Administration (FDA) traced a multistate E. coli outbreak to bagged romaine lettuce, resulting in over 60 hospitalizations and two deaths. Contamination often occurs in the field, through contact with animal feces or contaminated irrigation water. According to the CDC’s 2024 annual summary, leafy greens accounted for 16% of all foodborne illness outbreaks resulting in hospitalization. Pre-washed and packaged salad mixes are especially risky, as bacteria can survive the washing process and multiply in sealed bags. A 2024 study from the University of Minnesota found that 12% of pre-washed salads contained traces of Salmonella or Listeria. Recent recalls by major grocers have highlighted the persistent risks associated with these otherwise healthy foods.
Raw and Undercooked Eggs: Salmonella’s Favorite Hideout
Eggs, especially when raw or undercooked, remain a major food poisoning risk in 2024 and 2025, primarily due to Salmonella enteritidis. In February 2025, a recall by a large Midwest egg producer followed a Salmonella outbreak that infected at least 40 people, mostly children and seniors. The CDC estimates that about one in every 20,000 eggs may be contaminated with Salmonella, making even a single uncooked or lightly cooked egg a potential hazard. Foods like homemade mayonnaise, hollandaise sauce, and desserts such as tiramisu often use raw eggs and are frequently implicated in outbreaks. Pasteurized eggs are now widely recommended for recipes that call for raw or lightly cooked eggs. The FDA’s Egg Safety Rule continues to require producers to refrigerate eggs during storage and shipping, but recent enforcement actions show lapses can and do still occur.
Seafood: Vibrio and Norovirus on the Rise
Seafood, especially raw oysters, clams, and sushi, is increasingly linked to foodborne illnesses. In 2024, the CDC reported a 13% increase in Vibrio infections, with most cases linked to the consumption of raw shellfish from the Gulf of Mexico and the Pacific Northwest. Norovirus outbreaks have also been tied to imported frozen shrimp, with a 2025 incident leading to the recall of over 80,000 pounds of shrimp from a major U.S. retailer. Vibrio bacteria thrive in warmer waters, and climate change has contributed to higher contamination rates, as noted in a March 2025 report from the National Oceanic and Atmospheric Administration (NOAA). Sushi-grade fish is not immune—Listeria outbreaks traced to smoked salmon products were reported in Canada and the U.S. in late 2024. The FDA now recommends that seafood be cooked to at least 145°F (63°C), and consumers are urged to avoid raw shellfish, especially those with compromised immune systems.
Deli Meats and Cold Cuts: Listeria’s Stealthy Threat
Deli meats—including ham, turkey, roast beef, and pre-packaged cold cuts—continue to be a significant source of Listeria monocytogenes infections, especially for pregnant women and the elderly. The CDC’s 2024 Foodborne Outbreak Report highlighted a large Listeria outbreak linked to pre-sliced deli turkey, resulting in 27 hospitalizations and five deaths. Listeria can thrive at refrigerator temperatures, making it especially difficult to control once it contaminates ready-to-eat foods. In April 2025, a nationwide recall affected over 2 million pounds of deli meats after samples tested positive for Listeria during routine inspections. The FDA recommends consuming deli meats within three days of opening and reheating them to steaming hot (165°F/74°C) before eating, especially for those at higher risk. Despite these warnings, a 2024 consumer survey found that only 18% of respondents regularly reheat deli meats before eating.
Unpasteurized Dairy Products: A Dangerous Trend
Unpasteurized (raw) milk and cheeses are resurging in popularity among health enthusiasts, but they remain one of the most dangerous foods for foodborne illness. According to the CDC, raw milk is 150 times more likely to cause foodborne illness than pasteurized milk. In September 2024, a Listeria outbreak in California was traced back to raw goat cheese sold at farmers’ markets, leading to three deaths and over a dozen hospitalizations. The FDA’s most recent report, released in January 2025, found that nearly 5% of raw milk samples tested positive for dangerous pathogens like E. coli, Salmonella, or Campylobacter. Popular raw milk cheeses such as Queso Fresco or Brie are regularly recalled due to contamination. Despite the risks, a 2025 Pew Research Center survey found that 11% of U.S. adults had consumed raw dairy in the last year, often unaware of the dangers.
Ground Beef: E. coli and Salmonella Still Lurking
Ground beef is consistently linked to major foodborne illness outbreaks, especially E. coli O157:H7 and Salmonella. In October 2024, a recall of over 120,000 pounds of ground beef followed an E. coli outbreak that hospitalized 34 people across five states. Grinding meat increases the risk because bacteria present on the surface can be mixed throughout the product. The CDC’s 2025 FoodNet report noted that ground beef was the suspected vehicle in 21% of all E. coli O157 outbreaks in the previous year. Undercooked burgers at restaurants and home grills remain a key risk, as a 2024 University of Arizona study found that 26% of home cooks failed to use a meat thermometer when preparing ground beef. The USDA recommends cooking ground beef to an internal temperature of 160°F (71°C) to eliminate pathogens. Lean and organic ground beef are not exempt, as recent outbreaks have involved both conventional and specialty products.
Sprouts: Small but Potent Risk
Raw sprouts, including alfalfa, bean, and radish, are a surprisingly potent source of foodborne illness. In 2024, the CDC tracked a Salmonella outbreak to a nationwide sandwich chain’s alfalfa sprouts, sickening 89 people in 13 states. The warm, humid conditions required to grow sprouts are perfect for bacteria like E. coli, Salmonella, and Listeria to multiply. A 2025 report from the FDA revealed that 7% of sampled sprouts from grocery stores tested positive for pathogenic bacteria. Even organic or “locally grown” sprouts can carry risks, as contamination usually occurs at the seed level before sprouting even begins. In response, the FDA issued a new advisory in March 2025 urging consumers with compromised immune systems, pregnant women, and young children to avoid raw sprouts altogether. Cooking sprouts can reduce risk, but they are commonly consumed raw in salads and sandwiches.
Fresh Berries: Norovirus and Cyclospora Concerns
Fresh berries—especially strawberries, raspberries, and blueberries—have been implicated in several high-profile outbreaks in 2024 and 2025. In June 2024, the FDA announced a recall of imported strawberries after a hepatitis A outbreak sickened more than 40 people across the U.S. and Canada. Cyclospora, a parasite often linked to raspberries and blackberries, caused a wave of illness in the summer of 2024, with over 400 confirmed cases linked to imported berries in the Midwest. Washing berries can reduce but not eliminate the risk, as pathogens may adhere tightly to the fruit’s surface or hide in crevices. A 2025 CDC report noted that 9% of all norovirus outbreaks traced to produce were linked to fresh berries. Freezing does not reliably kill viruses or parasites, and imported berries are especially vulnerable due to varying global safety standards.
Rice and Cooked Grains: Bacillus cereus’s Hidden Danger
Cooked rice, quinoa, and other grains are increasingly recognized as sources of Bacillus cereus, a toxin-producing bacterium that thrives in cooked foods left at room temperature. In January 2025, a food poisoning outbreak at a university cafeteria in Texas sickened 54 students after improperly cooled fried rice was served. The FDA’s 2024 food safety bulletin warned that Bacillus cereus spores can survive cooking and multiply rapidly if rice or grains are left in the “danger zone” (40°F to 140°F/4°C to 60°C) for over two hours. A recent study by the University of Cambridge found that 17% of home-cooked rice samples left at room temperature for more than four hours contained detectable levels of toxin. Symptoms of Bacillus cereus intoxication, including nausea and vomiting, typically appear within 1–5 hours and can be severe. Prompt refrigeration of cooked grains is essential to prevent outbreaks.
Melons: Listeria and Salmonella Inside the Rind
Melons—cantaloupe, watermelon, and honeydew—are frequently linked to Listeria and Salmonella outbreaks, as bacteria can adhere to and migrate through their rough rinds. In July 2024, a multistate Salmonella outbreak associated with pre-cut cantaloupe sickened 98 people and led to 22 hospitalizations. The CDC’s 2024 annual report highlighted that Listeria outbreaks traced to cantaloupe were among the deadliest, with a 2023–2024 cluster resulting in 13 deaths nationwide. Cutting through contaminated rinds can transfer bacteria to the edible fruit inside, even after washing. A 2025 FDA alert warned consumers to scrub melons under running water before slicing and to refrigerate cut pieces immediately. Pre-cut fruit sold in supermarkets and delis has been repeatedly recalled over the past year after positive tests for Salmonella and Listeria. Vulnerable populations, including the elderly and pregnant women, are at particular risk for severe illness from contaminated melons.
