Most people don’t think about food poisoning “until they’re the ones doubled over with stomach cramps.” The good news is that “many cases are preventable with proper food handling.” Germs can contaminate food during storage, preparation, or cooking. Pregnant women, young children, older adults, and people with weak immune systems face higher risks. And it doesn’t just come from street food—it can start in your own kitchen.

Unwashed produce and raw sprouts are common sources. Fresh fruits and vegetables may carry E. coli, salmonella, or listeria from soil or water. Always rinse produce under running water and avoid spoiled packaged salads. Sprouts are especially risky because they grow in warm, humid conditions ideal for bacteria. Since contamination can occur inside the seed, washing doesn’t remove the danger. High-risk individuals should avoid raw sprouts or cook them thoroughly.

Raw or undercooked eggs, poultry, beef, and seafood also pose threats. Eggs can carry salmonella, so discard cracked shells and use pasteurized eggs for raw recipes. Poultry often contains campylobacter and salmonella; cook it fully and avoid washing raw chicken, which spreads bacteria. Ground beef should be cooked thoroughly, as bacteria can mix throughout the meat. Fish may cause toxin-related illnesses that heat cannot destroy, and shellfish can contain harmful algae toxins. Buy seafood from trusted suppliers and keep it chilled.

Rice and unpasteurized milk carry hidden risks. Uncooked rice may contain Bacillus cereus spores that multiply if cooked rice sits at room temperature. Refrigerate promptly and reheat until steaming. Raw milk can contain dangerous pathogens; pasteurization exists to reduce these risks.

Deli meats can become contaminated during handling, especially at deli counters. Keep them refrigerated and heat hot dogs until steaming. Careful storage, clean surfaces, and thorough cooking greatly reduce the risk—because kitchen caution is always better than regret.