The Most Dangerous Foods in America

Is your fridge harboring a hidden health risk? A new report from Consumer Reports lists the top 10 foods most commonly linked to serious foodborne illness in the U.S.—and many of them are everyday staples.

The list is based on federal food safety data from last year, ranking foods not by their inherent danger but by how frequently they were involved in outbreaks that led to hospitalizations or deaths. The usual suspects behind these illnesses? Three familiar pathogens: salmonella, listeria, and E. coli.

Here’s what made the list:

1. Deli Meats – Topping the list, pre-sliced meats were linked to 87 hospitalizations and 10 deaths. Listeria is often the culprit, thriving in cold, ready-to-eat foods.
2. Cucumbers – Despite no recorded deaths, cucumbers caused a surprising 173 hospitalizations. They’ve been connected to major salmonella outbreaks in recent years. Including one that’s currently ongoing.
3. Raw Milk and Raw Milk Cheeses – These unpasteurized dairy products were responsible for 29 emergency room visits. Health officials continue to warn against their use due to frequent contamination.
4. Queso Fresco and Cotija Cheese – These popular Mexican cheeses caused two deaths and 23 hospitalizations. Listeria contamination is a known risk.
5. Eggs – Often a salmonella carrier, eggs landed 34 people in the hospital.
6. Onions – Linked to one death and 34 hospitalizations, onions have been involved in large-scale recalls due to E. coli and salmonella.
7. Leafy Greens – A healthy staple that can be dangerous if contaminated. Last year, they were tied to one death and 36 hospitalizations.
8. Organic Carrots – Often eaten raw, organic carrots were connected to one death and 20 hospitalizations.
9. Organic Basil – A newer entry on the list, this herb caused four hospitalizations, underscoring that even garnishes can pose a risk.
10. Pre-Cooked Meats – Including frozen burritos and deli salads, these items made the list due to frequent recalls—not necessarily due to confirmed illness, but because of their risk profile.

It’s important to note that none of these foods are “always” dangerous. But their history of contamination suggests they require more careful handling, preparation, and regulation. Washing produce, avoiding unpasteurized dairy, and keeping ready-to-eat meats properly stored can reduce your risk.

As food safety continues to be a concern, especially with rising numbers of antibiotic-resistant bacteria, knowing what to watch for is more important than ever.