Eggs

Even though eggs are extremely versatile and nutritious, they can also be a source of food poisoning when eaten undercooked or raw.

This is because this risky FDA-approved store food can carry Salmonella, which can contaminate the eggshell as well as the inside of the egg. In the 70s and 80s, contaminated eggs were a significant source of Salmonella poisoning in the United States.

But the good news is that since the 90s, improvements have been made in production and egg processing, which has led to fewer outbreaks.

Despite this, each year, Salmonella-contaminated eggs cause roughly 79,000 cases of food poisoning, 30 of which prove to be fatal, according to the US Food and Drug Administration. Don’t consume eggs with a cracked or dirty shell in order to reduce your risk.

When buying eggs, choose pasteurized eggs for recipes that call for lightly cooked or raw eggs where possible.