Did you hear about the famous Italian chef who got food poisoning?

He pasta-way last night.
1.  Poultry:
Poultry is very high-risk for food poisoning especially when undercooked.  Campylobacter and salmonella are the two most common sources of contamination affecting poultry.
2.  Eggs:
Eggs are high risk because of salmonella.  When an egg is affected, it won’t look, smell, or taste any different.
3.  Leafy greens and vegetables:
E. coli can live in the soil where greens are grown and infect them.  Washing your lettuce and vegetables reduces the risk.
4.  Raw milk:
Unpasteurized milk can carry E. coli, salmonella, and listeria.
5.  Cheese:
Cheese can carry staphylococcus aureus and other bacteria.  Cooking does not kill staph as it is heat-resistant.
6.  Sprouts:
Sprouts are often eaten raw, and can carry salmonella and E. coli.

7.  Seafood:

Seafood can be contaminated with toxins, bacteria, and parasites.  One example is Ciguatera poisoning, a toxin that is not destroyed by cooking seafood.  Shellfish can be contaminated  by algae, building up toxins to dangerous levels. Again, cooking will not eliminate this risk.

8.  Rice:

Rice can carry bacillus cereus, which infects and lives in uncooked rice.  Cooking actually activates the spores and increases the risk of infection.

9.  Deli meats:

Ham, hot dogs, salami, and other deli meats can be affected by listeria and other bacteria.  Its important to cook hot dogs and back for at least 3 minutes before eating.

10.  Fruit:

Listeria can grow on the skins of grit and vegetables, and salmonella outbreaks have been traced to berries, peppers, and tomatoes.

Undercooked chicken:

chicken

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