These Are the Foods Most Prone to Foodborne Pathogens

Last week, theU.S.

Department of Agriculture,U.S.

Food and Drug Administration, and theU.S.

Here are the most common suspects in your kitchen.

Listeria:fruits 50% of the time, or dairy 31% of the time.

Keep in mind that these numbers do not mean that these pathogens are present all the time.

What can we gather from all of this?

For starters, nothing is truly safe when it comes to foodborne illnesses.

In general, fruits and vegetables can be just as big of a risk as meat and dairy.

U.S. Government Report Outlines Foods Most Prone to Pathogens| Reuters

Photo byNIAID.