Which foods are most susceptible to foodborne pathogens?
Some of the most susceptible foods to foodborne pathogens include:
1. Raw or undercooked meats, poultry, and seafood
2. Raw fruits and vegetables, especially those that are not properly washed or handled
3. Unpasteurized dairy products such as milk, cheese, and yogurt
4. Eggs, especially when raw or undercooked
5. Ready-to-eat foods such as deli meats, salads, and pre-packaged goods
6. Foods that have been stored at improper temperatures, allowing for the growth of bacteria
7. Foods that have been cross-contaminated with raw meat or poultry juices.