Which type of food is most susceptible to foodborne illnesses?

Foods high in moisture and protein, such as dairy and meat, are the most susceptible to foodborne illnesses primarily due to their ability to support the growth of pathogenic microorganisms. Bacteria such as Salmonella, E. coli, and Listeria thrive in environments that are rich in moisture and protein. These types of foods often have a neutral to slightly acidic pH, which is conducive to bacterial growth.

Additionally, high-moisture foods provide an ideal environment for bacteria to multiply if they are not stored or cooked properly. For example, raw meats and unpasteurized dairy products can harbor harmful bacteria, and if these foods are mishandled, the risk of foodborne illness increases significantly.

In contrast, foods high in sugar do not provide the same conducive environment for bacteria because sugar acts as a preservative in many cases. Processed foods often undergo methods of preservation such as canning or cooking that eliminate pathogens. Lastly, canned goods are typically sealed to prevent contamination and are processed to eliminate harmful microbes, making them less prone to foodborne illness compared to high-moisture, high-protein foods.