Most people don’t think much about food poisoning until they experience it themselves. Yet many cases can be prevented with simple food-safety habits. Bacteria, viruses, and parasites can contaminate foods during storage, preparation, or cooking.

Some people face higher risk, including pregnant women, young children, older adults, and anyone with a weakened immune system. And foodborne illness doesn’t only come from restaurants or street vendors—it can start right in your own kitchen with everyday foods.

Here are nine common foods that deserve a little extra attention when it comes to safe handling.

1. Unwashed Produce

Fruits and vegetables are essential for a healthy diet, but eating them without washing can carry risk. Fresh produce can be exposed to germs through water, soil, or handling along the supply chain.

Rinse fruits and vegetables under running water before eating, even if you plan to peel them. Remove any wilted or damaged leaves from packaged greens.

2. Raw Sprouts

Sprouts like alfalfa, bean, and clover grow in warm, moist environments—conditions where bacteria can also grow. Because contamination can occur inside the seed, washing doesn’t always remove risk.

People in higher-risk groups may want to avoid raw sprouts. Cooking them reduces potential hazards.

3. Eggs

Eggs are nutritious but can sometimes carry salmonella. Cracked or dirty shells increase the chance of contamination.

Use pasteurized eggs for recipes that include raw or lightly cooked eggs. Cook eggs until whites and yolks are firm if food safety is a concern.

4. Raw Fish and Shellfish

Seafood must be kept properly chilled. Some fish can develop natural toxins if not stored correctly, and shellfish can collect harmful substances from their environment.

Buy seafood from trusted sellers and refrigerate it promptly.

5. Raw or Undercooked Poultry

Chicken, turkey, and duck can carry bacteria that cause illness if not fully cooked. Washing raw poultry is not recommended because it can spread germs around the sink and counter.

Cook poultry thoroughly and clean any surfaces it touches.

6. Cooked Rice Left Out Too Long

Uncooked rice can contain bacteria that survive cooking. When cooked rice sits at room temperature, those bacteria can multiply.

Serve rice soon after cooking or refrigerate it quickly. Reheat until steaming hot.

7. Unpasteurized Milk

Raw milk has become popular in some circles, but it can contain harmful bacteria. Pasteurization helps make milk safer by reducing these risks.

Health experts generally recommend pasteurized dairy products for safety.

8. Rare or Undercooked Beef

Beef can contain bacteria on its surface. When meat is ground, those bacteria can spread throughout.

Ground beef should be cooked thoroughly. Whole cuts should be handled and cooked carefully to reduce risk.

9. Deli and Ready-to-Eat Meats

Sliced meats like ham, turkey, and hot dogs can become contaminated during handling. Proper refrigeration is important.

People in higher-risk groups may prefer heating these foods until hot before eating.

Final Thought

Food poisoning can affect anyone, but safe food habits make a big difference. Washing produce, cooking foods to proper temperatures, and storing items correctly can greatly lower risk.

A little caution in the kitchen goes a long way toward keeping meals both enjoyable and safe.