"Discover the 3 Most Contaminated Foods"

Most Contaminated Packaged Foods — _{Image Credit: iStock}

In the United States, various food safety laws ensure the inspection and regulation of restaurants, grocery products, and more. While measures are in place to prevent contamination, occasional recalls and outbreaks still occur due to breaches in safety protocols. Packaged foods, which are generally considered safe if properly processed and handled, can still be prone to contamination. Food safety experts highlight three packaged foods that are most likely to cause foodborne illness.

Raw Meat: Packaged raw meats, especially poultry, may contain harmful bacteria. Livestock can naturally carry pathogens, making it essential to cook raw meats to safe internal temperatures.

Packaged Veggies: Pre-washed salads or sprouts, due to their high moisture content, are susceptible to harmful bacteria. Handling by multiple individuals and inadequate safety measures increase the risk of contamination.

Cold-Prepared Salad: Pre-packaged cold-prepared salads, such as macaroni or potato salads, pose a risk of Listeria Monocytogenes contamination. This bacterial threat can survive in cold temperatures and isn’t eliminated through cooking.

Food contamination refers to the presence of physical, chemical, or biological substances that render food unsafe for consumption. It can range from foreign objects like hair or rocks to bacterial contamination. While contamination in packaged foods is rare, mishandling during storage and transportation can compromise package integrity. To minimize risks, experts offer advice:

1. Ensure refrigerated or frozen foods remain in their designated temperature ranges.
2. Store and prepare raw meat away from ready-to-eat foods.
3. Examine food for unusual appearance or odor; if unsure, don’t taste.
4. Cook poultry at 165°F, ground meat at 155°F, and steaks, chops, and fish at 145°F to eliminate pathogens.
5. Stay informed about food recalls and outbreaks through government agency notifications.
Re-reported from the article originally published in Parade