Avoid Food Poisoning: High-Risk and Low-Risk Foods

About 48 million Americans get sick from foodborne illness each year. Most cases are mild, but some groups — pregnant women, young children, older adults and people with weakened immunity — are at risk of serious illness. Knowing which foods are risky and following four simple rules prevents most of it.

Higher-risk foods

Lower-risk foods

Well-cooked foods eaten right away, hard cheeses, pasteurized dairy, washed whole fruits and vegetables, bread, dried foods and canned foods from undamaged cans.

The four rules: clean, separate, cook, chill

1. Clean: wash hands for 20 seconds before cooking and after handling raw meat; wash surfaces and produce. Don't wash raw chicken — it spreads bacteria.
2. Separate: separate cutting boards and plates for raw meat and ready-to-eat foods.
3. Cook: use a food thermometer — poultry 165 °F (74 °C), ground meat 160 °F (71 °C), whole cuts of beef, pork and lamb 145 °F (63 °C) with a 3-minute rest, fish 145 °F.
4. Chill: keep the fridge at 40 °F (4 °C) or below; refrigerate leftovers within 2 hours (1 hour if it's above 90 °F outside); thaw in the fridge, not on the counter.

When to see a doctor

Bloody diarrhea, fever above 102 °F (38.9 °C), diarrhea lasting more than 3 days, frequent vomiting that prevents keeping fluids down, or signs of dehydration (little urine, dizziness). Pregnant women with fever after eating a risky food should call their doctor — Listeria can harm the baby.

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