We talked to experts about the foods that can pose the greatest danger to health. First, it’s important to understand your level of risk. “The truth is, all food can potentially cause food poisoning,” said Dr.
Daniel Atkinson , clinical lead at Treated.com, an online health care service company. “Food that’s been left out too long, has been kept in the fridge past its use-by date or leftovers that aren’t reheated properly can all be contaminated with harmful bacteria.
” Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you’re looking for the most likely culprits, “Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,” said Matt Taylor , senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation.
His view was echoed by consulting food scientist Bryan Quoc Le , who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what’s called “ready to eat” meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D’Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts.
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