Consumer Reports Reveals 10 Riskiest Foods

Do you regularly monitor the U.S. Food & Drug Administration’s (FDA) enforcement report for a list of products that have been recalled and pose a risk to public health? With the number of illnesses and deaths from contaminated food increasing, somebody needs to. 

That’s where Consumer Reports (CR) comes in. The independent nonprofit dedicated to “truth, transparency, and fairness in the marketplace” has released its latest analysis identifying the 10 foods most often linked to severe foodborne illness in the United States right now. 

While many recalls make headlines, there are smaller recalls that go unreported, says Brian Ronholm, CR’s director of food policy. This means you might not realize if something you eat has been recalled, even if you follow the news closely. “This report is an in-depth analysis of all the data related to recalls and outbreaks to try to identify the ones that end up being the riskiest per year,” he tells Food & Wine.

Based on its data analysis, CR has identified the 10 foods most often linked with foodborne illness in 2024, and we have tips on how you can enjoy safer alternatives. 

Deli meat

While freshly sliced ham or turkey from the deli counter may seem harmless, slicers, counters, and other processing equipment can harbor Listeria, which can grow even at cold temperatures. 

Deli meats are handled frequently, which increases the risk of cross-contamination. In 2024, deli meat consumption was linked to 10 deaths, 87 hospitalizations, and 165 illnesses, according to the CR report. 

To more safely enjoy deli meat, heat it until it reaches 165°F to kill harmful bacteria, or pick up pre-packed cold cuts that undergo less handling. However, even any pre-packaged meats should be consumed before their expiration date and stored properly in an airtight container at 40°F or below.

Cucumbers  

This crisp, water-rich household staple was linked to 173 hospitalizations and 664 illnesses from Salmonella contamination in 2024. These crunchy veggies can pick up bacteria from contaminated irrigation water or soil runoff from nearby livestock. 

“To enjoy safely, give them a good rinse under running water, scrub lightly to clean the skin, and slice with a clean cutting board and knife,” says Sharniquia White, RD, a chef and registered dietitian. 

While washing won’t remove all bacteria, it helps lower risk. CR advises choosing produce items without bruises or damaged skin, as bacteria can easily enter these openings. 

Raw milk and raw milk cheese

Milk and cheese that haven’t been pasteurized can carry pathogens from cows or processing. The pasteurization process heats the milk up to at least 161°F for 15 seconds (or 145°F for 30 minutes in some methods), which kills harmful bacteria like Salmonella and E. coli.

Last year, 29 hospitalizations and 182 illnesses were tied to raw milk and raw milk cheese consumption. 

When it comes to choosing milk, always select pasteurized products for the safest option. Pasteurized milk still contains all of the same nutrients as raw dairy, and it’s safer to drink. 

Cotija and queso fresco cheeses 

These soft, moist cheeses are an ideal environment for Listeria to thrive in, which can be especially dangerous for high-risk groups like pregnant people, young children, or older adults. Last year, cotija and queso fresco cheese consumption was linked to two deaths, 23 hospitalizations, and 26 illnesses.

The best way to protect yourself? Avoid soft cheese unless it’s cooked, such as in a baked brie, baked pasta, or casserole. If you’re not cooking your cheese, opt for hard cheeses like cheddar, Parmesan, and pecorino, which contain less moisture, making them less likely to harbor harmful bacteria. 

Eggs 

Eggs can be internally contaminated with Salmonella before their shell even forms. Last year, egg consumption was linked to 34 hospitalizations and 93 illnesses due to Salmonella. 

“To reduce risk, cook until yolks and whites are firm, or use pasteurized eggs if recipes call for raw or lightly cooked preparations,” says Leah Sarris, MBA, RD, a chef and registered dietitian.

Liquid eggs — which will be pasteurized — are another good option when a recipe calls for raw eggs, per CR. The organization advises avoiding eggs with cracked or broken shells and washing your hands after handling them.

Onions

Onions can absorb bacteria from contaminated soil or irrigation water, making them risky to eat raw. In 2024, an onion outbreak linked to fast-food burgers topped with raw onions resulted in one death, 34 hospitalizations, and 104 illnesses.

“If [eating onions] raw, peel away the outer layers to lower risk,” advises Sarris, as inner layers are less likely to be contaminated. “Cooking onions eliminates pathogens completely.” 

To lower your risk further, choose whole onions that are firm and free of bruises, and cut and cook them at home. 

Leafy greens

Leafy greens are often grown close to cattle feedlots, where irrigation water can become contaminated by runoff. This was the culprit behind several outbreaks last year, particularly those linked to fresh spinach, romaine, and iceberg lettuce mixes contaminated with E. coli. Leafy green consumption was ultimately associated with one death, 36 hospitalizations, and 117 illnesses last year.

When purchasing whole heads of lettuce, it’s best to remove and discard the outer leaves. “To prepare safely, rinse thoroughly under cold water to remove dirt and grit, spin or pat dry, and keep them chilled until ready to toss into salads, sautés, or smoothies,” says White.

Another safer choice is hydroponic lettuce, which is grown in greenhouses and therefore less likely to be exposed to animal waste.

Organic carrots 

Some organic bagged whole and baby carrots were contaminated with E. coli last year, which was likely introduced in the fields or at processing plants, and organic carrot consumption was linked to one death, 20 hospitalizations, and 48 illnesses.

Following steps to clean carrots before consumption is advised. “Rinse [carrots] under cold water and scrub or peel [them], always using a clean brush to avoid cross-contamination,” says Sarris. “For those who prefer extra assurance, cooking carrots not only eliminates pathogens but also boosts carotenoid absorption and brings out their natural sweetness.”

Organic basil

Fresh organic basil, often eaten raw, is susceptible to salmonella contamination from soil. In 2024, organic basil consumption was associated with four hospitalizations and 36 illnesses.

“Prep [basil] by rinsing leaves gently under cool water, patting dry, and chopping with a clean knife or tearing by hand for maximum aroma release,” recommends White.

The safest way to enjoy basil is to add it to dishes that will be cooked, such as sauces, soups, or atop pizza before it goes into the oven. 

Cooked poultry and meat 

Even when already cooked, poultry and meat can still carry foodborne pathogens. Premade foods go through multiple handling steps, which increases the risk of contamination. Last year, health officials found Listeria in ready-to-eat poultry and prepared foods like frozen foods and salads, resulting in recalls for both.

To lower your risk of infection, thoroughly reheat frozen or premade foods before eating them. When purchasing prepared items like salads or sandwiches with cooked meat, ensure they are properly refrigerated and kept cold until consumption. You should always check the expiration date and make sure to eat these items before they spoil.

Feeling stressed about food safety? You can stay ahead of future pathogen outbreaks and recalls by signing up for CR’s text alerts or visiting the organization’s news page online for the most up-to-date food recall information.