The 10 Most Dangerous Foods, According to Food Safety Data

Raw Shellfish: Raw oysters, clams, and mussels can carry harmful bacteria and viruses, posing a risk of foodborne illnesses.

Raw Eggs: Consuming raw or undercooked eggs can expose you to Salmonella bacteria, causing severe infections.

Unpasteurized Milk: Unpasteurized milk may contain harmful pathogens like E. coli and Listeria, leading to food poisoning.

Sprouts: Sprouts, such as alfalfa and bean sprouts, are prone to bacterial contamination during production, making them risky to consume.

Raw Meat: Eating raw or undercooked meat increases the chance of contracting foodborne pathogens like E. coli and Campylobacter.

Soft Cheeses: Soft cheeses made from unpasteurized milk, like brie and camembert, can harbor Listeria bacteria.

Leafy Greens: Salad greens and lettuce can be contaminated with E. coli and other harmful bacteria if not properly washed.

Canned Foods: Damaged or expired canned foods may harbor harmful bacteria, leading to food poisoning.

Processed Meats: High consumption of processed meats like sausages and deli meats is associated with increased health risks, including cancer and heart disease.

Poultry: Improperly cooked or contaminated poultry can carry Salmonella and Campylobacter, leading to serious illnesses.

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