Which food item is considered high risk for foodborne illness if not handled properly?

The food items classified as high risk for foodborne illness typically include those that are rich in moisture and nutrients, which provides an ideal environment for pathogens to grow. Dairy products and meats fit this description perfectly. If not kept at appropriate temperatures or handled with adequate hygiene, these foods can harbor harmful bacteria such as Salmonella, E. coli, or Listeria, leading to foodborne illnesses.

Dairy products, like milk and cheese, require refrigeration to prevent spoilage and bacterial growth. Similarly, meats, especially raw or undercooked varieties, pose significant risks if they are not stored, prepared, or cooked properly. The danger increases when these items are left at room temperature for extended periods, which can promote bacterial proliferation.

While fresh produce can also pose a risk if contaminated, the risk does not compare to that of improperly handled dairy and meats, whose handling requires stricter temperature control and hygiene practices. Canned goods are generally safe unless the can is damaged or improperly sealed. Baked goods are also at a lower risk because they are less conducive to bacterial growth, especially once baked. Therefore, in the context of food safety, dairy products and meats are indeed recognized as high-risk foods when not handled properly.