Which food is at a higher risk of causing foodborne illness?

Raw poultry is at a higher risk of causing foodborne illness due to its potential contamination with harmful bacteria such as Salmonella and Campylobacter. These pathogens are commonly found in raw poultry and can lead to serious gastrointestinal illnesses if the poultry is not handled, cooked, or stored properly.

The risk associated with raw poultry stems from several factors. First, the conditions in which poultry is processed and handled can introduce these bacteria into the meat. Additionally, if raw poultry comes into contact with other foods, surfaces, or utensils, it can contaminate those items as well, leading to cross-contamination.

Proper cooking of poultry to an internal temperature of 165°F (74°C) can effectively kill these bacteria, making thorough cooking an essential practice in food safety for preventing foodborne illnesses. In contrast, foods like packaged crackers, fresh fruits, and canned vegetables typically do not contain pathogens at levels that pose a significant risk when safely handled and prepared. Fresh fruits can also sometimes be a risk, but they are generally lower than raw poultry when it comes to severe illness outbreaks.