What types of foods are most commonly linked to foodborne illness outbreaks?

The focus on raw or undercooked animal products as the most commonly linked source of foodborne illness outbreaks is supported by a substantial body of research on food safety. Foods such as raw or undercooked meat, poultry, seafood, and eggs are frequently associated with pathogens like Salmonella, E. coli, and Listeria, which can lead to serious illnesses. The reasons for this association include the fact that animal products can harbor harmful bacteria that are only eliminated through adequate cooking or processing.

In contrast, other food categories may present lower risks in terms of foodborne illnesses. Packaged snacks generally undergo processes that minimize pathogen presence, and high-sugar desserts do not typically harbor pathogens if they are made with safe ingredients and prepared properly. Canned goods also have a low risk of foodborne illness, primarily because the canning process uses heat to destroy harmful bacteria, thereby ensuring safety when they are stored correctly. This context solidifies the significance of addressing raw or undercooked animal products as a critical area in food safety and risk management.