Which of the following is a food category commonly linked to food poisoning?

• A. Bread, rice, pasta
• B. Spices, herbs, salt
• C. Canned vegetables
• D. Seafood, eggs, produce, beef or poultry

Answer: (D)

The idea here is that certain foods are more likely to cause food poisoning because they often carry pathogens and are handled in ways that raise the chance of illness. Seafood, eggs, produce, and beef or poultry fit this pattern: seafood can harbor organisms like Vibrio and parasites and is sometimes eaten raw or lightly cooked; eggs can be contaminated with Salmonella inside the shell or on the surface; fresh produce can pick up bacteria from water, soil, or handling and is often eaten raw; beef and poultry can carry pathogens such as E. coli, Salmonella, and Campylobacter, especially if not cooked to safe internal temperatures or if there’s cross-contamination with raw meat.

To stay safe, cook foods to the advised temperatures, refrigerate promptly, wash hands and surfaces, keep raw meats separate from ready-to-eat foods, and handle produce carefully or use pasteurized products when appropriate.