What type of food is most commonly associated with foodborne illness?

Undercooked meats and eggs are the type of food most commonly associated with foodborne illness due to the presence of harmful bacteria such as Salmonella, E. coli, and Listeria. These pathogens can be found in raw or undercooked animal products and can lead to serious illnesses if ingested.

Cooking meat and eggs to the appropriate internal temperatures kills these harmful microorganisms, significantly reducing the risk of foodborne illness. The importance of proper cooking is particularly emphasized in food safety practices, as undercooked poultry and eggs are notorious for their role in outbreaks of food poisoning.

While raw vegetables, dairy products, and processed snacks can also contribute to foodborne illness, they are less frequently associated with severe outbreaks. Raw vegetables can carry pathogens if contaminated, but thorough washing can minimize this risk. Dairy products can pose a danger if they are unpasteurized, but pasteurized options are generally safe. Processed snacks often undergo cooking or processing methods that reduce the risk of contamination. Thus, undercooked meats and eggs remain a primary concern in food safety protocols.