Which food is at highest risk for foodborne illness if not cooked properly?

Raw poultry is considered to be at the highest risk for foodborne illness if not cooked properly due to the potential presence of harmful bacteria such as Salmonella and Campylobacter. These pathogens are commonly found in raw chicken and other poultry products and can lead to severe illness if the contaminated meat is consumed without sufficient cooking. Cooking poultry to the appropriate internal temperature ensures that these bacteria are killed, significantly reducing the risk of foodborne illnesses.

In contrast, while fruits and vegetables can pose some risk, particularly if they are contaminated with bacteria or pesticides, they typically do not carry the same level of risk as raw poultry. Processed and packaged foods often undergo methods like cooking, canning, or pasteurization that reduce the risk of illness. Baked goods generally carry a lower risk as well, especially when they contain cooked ingredients. Proper food handling and cooking practices are essential for ensuring food safety, particularly for raw poultry.