| Don't Eat These Foods | Why | What to Do |
|---|---|---|
| Soft CHEESES made from unpasteurized milk, including Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco | May contain E. coli or Listeria. | Eat hard cheeses, such as cheddar or Swiss. Or, check the label and make sure that the cheese is made from pasteurized milk. |
| Raw COOKIE DOUGH or CAKE BATTER | May contain Salmonella. | Bake the cookies or cake. Don’t lick the spoon! |
| Certain kinds of FISH, such as shark, swordfish, king mackerel, orange roughy, ahi tuna, bigeye tuna, marlin and tilefish from the Gulf of Mexico (golden or white snapper) | Contains high levels of mercury. | Each week eat at least 8 to 12 ounces fish and shellfish that are lower in mercury, such as shrimp, salmon, pollock, and catfish. Limit consumption of albacore (white) tuna to 6 ounces per week. |
| Raw or undercooked FISH (sushi) | May contain parasites or bacteria. | Cook fish to 145° F. |
| Unpasteurized JUICE or cider (including fresh squeezed) | May contain E. coli. | Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking. |
| Unpasteurized MILK | May contain bacteria such as Campylobacter, E. coli, Listeria, or Salmonella. | Drink pasteurized milk. |
| SALADS made in a store, such as ham salad, chicken salad, and seafood salad. | May contain Listeria. | Make salads at home, following the food safety basics: clean, separate, cook, and chill. |
| Raw SHELLFISH, such as oysters and clams | May contain Vibrio bacteria. | Cook shellfish to 145° F. |
| Raw or undercooked SPROUTS, such as alfalfa, clover, mung bean, and radish | May contain E. coli or Salmonella. | Cook sprouts thoroughly. |
| Be Careful with These Foods | Why | What to Do |
|---|---|---|
| Hot dogs, luncheon meats, cold cuts, fermented or dry sausage, hummus, and other deli-style meat and poultry | May contain Listeria. | Even if the label says that the meat is precooked, reheat these meats to steaming hot or 165° F before eating. |
| Eggs and pasteurized egg products | Undercooked eggs may contain Salmonella. | Cook eggs until yolks are firm. Cook casseroles and other dishes containing eggs or egg products to 160° F. |
| Eggnog | Homemade eggnog may contain uncooked eggs, which may contain Salmonella. | Make eggnog with a pasteurized egg product or buy pasteurized eggnog. When you make eggnog or other egg- beverages, cook to 160°F |
| Fish | May contain parasites or bacteria. | Cook fish to 145° F. |
| Ice cream | Homemade ice cream may contain uncooked eggs, which may contain Salmonella. | Make ice cream with a pasteurized egg product. |
| Meat: Beef, veal, lamb, and pork (including ground meat) | Undercooked meat may contain E. coli. | Cook beef, veal, and lamb steaks and roasts to 145° F. Cook pork to 160° F. Cook all ground meats to 160° F. |
| Meat spread or pâté | Unpasteurized pâté or meat spreads may contain Listeria. | Eat canned versions, which are safe. |
| Poultry and stuffing (including ground poultry) | Undercooked meat may contain bacteria such as Campylobacter or Salmonella. | Cook poultry to 165° F. If the poultry is stuffed, cook the stuffing to 165° F. Better yet, cook the stuffing separately. |
| Smoked seafood | Refrigerated versions are not safe, unless cooked to 165° F. | Eat canned versions, which are safe, or cook to 165° F. |