What is an example of a high-risk food?

Dairy products are considered high-risk foods because they provide an ideal environment for the growth of harmful bacteria if not handled, stored, or cooked properly. These foods are rich in moisture and nutrients, which can facilitate the rapid multiplication of pathogens like Salmonella, Listeria, and E. coli, especially when they are stored at improper temperatures.

High-risk foods typically have a high water activity level, which is crucial for microbial growth, and dairy products fall into this category. When left out of refrigeration, such as milk or cheese, they can spoil quickly and become a potential source of foodborne illnesses.

In contrast, items like canned vegetables have been preserved in a way that significantly reduces the risk of microbial growth. Dry grains are low in moisture and thus do not promote pathogenic bacterial growth, while ripe fruits, though they can spoil, do not typically fall into the high-risk category as clearly as dairy does. The proper handling, storage, and cooking methods are essential for ensuring the safety of dairy products to mitigate risk.