Vulnerable foods

In addition to the precautions that are taken when purchasing any foods, some foods should always be treated with special care. The foods that are best able to support the growth of bacteria are those containing protein and water, and include the following -

• Meat - beef, pork, lamb
• Poultry
• Fish and shellfish
• Dairy
• Eggs
• Broth, stocks
• Gravies/sauces (meat, milk or egg based)
• Tofu and other soy foods
• Stuffings (when exposed to poultry cavity)

These foods are in the high-risk category for bacterial contamination. Proper refrigeration or freezing is a must. COmbination-type foods, such as pasta or tuna salads, Chinese dishes, and Mexican-style meals featuring refried beans, tacos, and enchiladas, are also frequently implicated in foodborne illnesses. Also vulnerable are products made with the high-risk foods and exposed to more handling, such as meatloaf, hamburger, salads using egg-containing mayonnaise (coleslaw, and chicken, egg, and tuna salads), some baked goods, and cream fillings. Egg dishes likely to become contaminated include baked or soft custard, French toast, quiches, Hollandaise sauce, meringues, eggnog, and mayonnaise. Damaged eggs are good vectors for organisms that cause foodborne illnesses and should be discarded. Food establishments have the safer option of using pasteurized eggs.

In recent years, foodborne illnesses have been associated with foods that do not fit into the high-protein/high-water risk category. Fresh fruits and vegetables, cooked rice, sliced fruits, sauteed onions, potatoes, garlic-in-oil combinations, and apple cider have all been implicated as well and care should also be taken.