1. Meat needs to be cooked to 160 degrees throughout to kill bacteria that could cause E. coli or salmonella. So shy away from raw or rare meats.
2. Along the same lines a meat, raw eggs has high chances of containing Salmonella.
3. Thanks to warming waters, more foodborne illnesses are linked to shellfish in the past five years than in the two preceding decades.
4. Prewashed veggies are a convenience but as more people are handling and processing the food it leads to more chances for contamination.
5. Sprout outbreaks are surprisingly common, with more than 30 bacterial outbreaks — primarily salmonella and E. coli — in the past two decades.
6. A growing movement is encouraging people to drink "raw" milk and juices, arguing that pasteurization depletes nutritional value. But unpasteurized drinks increases risk of contamination by bacteria, viruses, and parasites.