When it comes to food safety, some foods are more prone to contamination than others. Knowing which foods are considered high-risk can help you make informed decisions about what to eat. This article will discuss which foods are considered high-risk and how to identify them.
High-Risk Foods
High-risk foods are those that are more likely to cause foodborne illnesses due to their content, type, or the way they are prepared. Common high-risk foods include raw or undercooked meat, poultry, fish, and eggs; unpasteurized dairy products; raw fruits and vegetables; and ready-to-eat foods that have been kept at unsafe temperatures.
Identifying Risky Foods
When it comes to identifying high-risk foods, it is important to pay attention to the way it is stored and prepared. Raw or undercooked meats, poultry, fish, and eggs should be cooked to an internal temperature of at least 165°F (74°C). Unpasteurized dairy products should be avoided, as should raw fruits and vegetables that have not been washed or peeled.
When it comes to ready-to-eat foods, it is important to ensure that they are kept at safe temperatures. Perishable foods should be refrigerated at 40°F (4°C) or below, and frozen foods should be stored at 0°F (-18°C) or below.
By taking the time to identify which foods are high-risk, you can make informed decisions about what to eat and reduce your risk of foodborne illness. To ensure food safety, it is important to pay attention to the way foods are stored, prepared, and cooked.
