About one in six Americans deals with a foodborne illness every year, which amounts to 48 million cases. And according to personal injury law firm Wagner Reese, there are certain foods that could be in your fridge right now that are more likely to cause food poisoning than others.
Using Google search volume and TikTok trend growth, Wagner Reese assigned each food a weighted score based on a concern level of high, medium or mild. With this data, the firm found that the following 15 foods are the most dangerous for causing foodborne illness. We also included the US Department of Agriculture recommendations for food storage via its FoodKeeper app.
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1. Unpasteurized apple cider
Unpasteurized apple cider hasn’t been treated to kill harmful bacteria and could cause foodborne illness.
Level of consumer concern: High
Reality: In a post on juice safety, the US Food and Drug Administration reports that unpasteurized juice that hasn’t been treated to kill harmful bacteria could be contaminated and cause foodborne illness.
Pasteurized fresh apple cider lasts two to three days at room temperature, but if kept in the fridge, it can stay good for two to three weeks.
2. Rotisserie chicken
Level of consumer concern: High
Reality: If refrigerated from the date of purchase, rotisserie chicken should be consumed within three to four days.
As for undercooked or raw chicken, the US Centers for Disease Control and Prevention reports that it can cause foodborne illness.
3. Cooked rice
Level of consumer concern: Medium
Reality: Leftover cooked rice can cause foodborne illness or “fried rice syndrome.” To prevent this, cooked rice should be consumed within four to six days.
4. Unpasteurized milk
Raw or unpasteurized milk can cause foodborne illness because pasteurization kills germs that cause this illness.
Level of consumer concern: Medium
Reality: According to the CDC, unpasteurized or raw milk can cause foodborne illness because pasteurization kills germs that cause this illness. Last year, raw milk was also recalled after testing positive for bird flu.
For milk that’s pasteurized, follow the use-by date on the packaging.
5. Sliced ham and turkey
Level of consumer concern: Medium
Reality: Sliced ham should be consumed within two weeks if refrigerated and within three to five days if refrigerated after opening. The same goes for sliced turkey.
The CDC reports that products sold at deli counters can be contaminated with listeria, which isn’t killed by refrigeration. This happened in September 2024, causing a recall of Boar’s Head deli meat.
6. Peeled hard-boiled eggs
Level of consumer concern: Mild
Reality: After being refrigerated, hard-boiled eggs should be consumed within one week. The American Egg Board notes that hard-boiled eggs can spoil faster than raw eggs.
7. Cooked pasta
If refrigerated, cooked pasta should be consumed within 3 to 5 days.
Level of consumer concern: Mild
Reality: If refrigerated, cooked pasta should be consumed within three to five days. Similar to leftover cooked rice, it can also cause foodborne illness if not stored properly.
8. Cooked potatoes
Level of consumer concern: Mild
Reality: Cooked potatoes should be consumed within three to five days if refrigerated.
Michigan State University’s Extension Safe Food and Water program warns that baked potatoes wrapped in foil can cause botulism and have been linked to foodborne illness outbreaks, so it’s essential to remove the foil before refrigerating.
9. Cream cheese and feta
Level of consumer concern: Mild
Reality: If refrigerated from the date of purchase, cream cheese should be eaten within two weeks. Soft cheese, like feta, should be consumed within one to two weeks.
The CDC reports that soft cheeses are more likely to be contaminated with listeria than hard cheeses due to their high moisture content. This is especially the case if they’re made with raw, unpasteurized milk.
10. Homemade ice cream
Homemade ice cream can cause salmonella due to raw or undercooked eggs.
Level of consumer concern: Mild
Reality: The FDA reports that every year, homemade ice cream causes several outbreaks of salmonella infection, affecting several hundred people, due to raw or undercooked eggs. To combat this, the FDA recommends replacing the raw eggs in your recipe with pasteurized egg products, egg substitutes or pasteurized shell eggs. You can also use a cooked egg base or make the recipe without eggs. Even when using pasteurized products, it’s advised that you start with a cooked base. For all other dairy ingredients used in your homemade ice cream, make sure they’re pasteurized.
If frozen from the date of purchase, ice cream should be consumed within six months. The FoodKeeper app doesn’t mention homemade ice cream, but based on several recipes, it should be good for up to one month, if stored properly.
11. Hummus
Level of consumer concern: Mild
Reality: Commercial hummus that’s pasteurized and made with preservatives is good for up to three months if refrigerated. Once opened and refrigerated, it’s good for seven days. As for hummus made at home that is unpasteurized and doesn’t contain preservatives, it’s good for seven days in the refrigerator.
12. Undercooked kidney beans
Level of consumer concern: Mild
Reality: The FDA reports that if kidney beans aren’t cooked properly, they can cause illness. As a result, it’s recommended that raw kidney beans be soaked for at least five hours before being boiled in water for at least 30 minutes.
Dried beans should be consumed within one to two years if stored in the pantry. If refrigerated, cooked beans should be eaten within three to five days.
13. Packaged salads
Consume bagged greens within three to five days if refrigerated.
Level of consumer concern: Mild
Reality: Ohio State University’s College of Food, Agricultural and Environmental Sciences states that though packaged salads may contain harmful microorganisms, it doesn’t mean every package is contaminated.
Follow the use-by date included on packaged salads. For bagged greens specifically, if refrigerated after purchase, consume them within three to five days. If opened and refrigerated, consume them within two days.
14. Alfalfa sprouts
Level of consumer concern: Mild
Reality: According to the University of Connecticut’s Food Safety program, sprouts can be risky because the bacteria that cause foodborne illness can grow quickly when the plants are sprouting in warm, humid environments. If eaten raw or undercooked, this increases the risk of illness.
If refrigerated, bean sprouts should be consumed within five to 10 days.
15. Raw cookie dough
Level of consumer concern: Mild
Reality: For refrigerated cookie dough, follow the use-by date on the package. According to the CDC, raw cookie dough can be risky because it contains untreated flour that may harbor harmful bacteria. Dough with raw eggs carries the same concern. That’s why you should always bake non-edible cookie dough according to package instructions before eating it.
How to store food to prevent food poisoning
The US Department of Health and Human Services advises refrigerating perishable food within two hours, dividing it into small portions and storing it in shallow containers after cooking. If the food is in an environment where the temperature is above 90 degrees Fahrenheit, refrigerate it within one hour. The USDA’s Food Safety and Inspection Service states that hot food can be placed directly in the fridge or chilled in a cold water bath before refrigeration.
Your refrigerator should be 40 degrees Fahrenheit at most, while your freezer should be 0 degrees Fahrenheit at most.
To prevent cross-contamination, store meat, seafood and poultry in separate containers. Eggs should be kept in their original carton inside the refrigerator and not in its door.
Once your food is properly stored in the refrigerator, know when it’s time to throw it out. The handy FoodKeeper app, developed by the USDA’s Food Safety and Inspection Service, Cornell University and the Food Marketing Institute, can help you determine storage time for food and beverages. Don’t solely rely on how the food looks, smells or tastes.
When reheating leftovers, the USDA’s Food Safety and Inspection Service recommends using a food thermometer to ensure they reach 165 degrees Fahrenheit. Frozen leftovers can be thawed in the refrigerator, cold water or microwave, or reheated entirely in a saucepan, microwave or oven.
