May 2, 2024

Safer Food Choices

Learn which foods are more often associated with food poisoning and what are safer choices.

Why it's important

To prevent food poisoning, some foods are safer choices than others. That's because some foods—such as undercooked meat and eggs, unwashed fruits and vegetables, and unpasteurized milk—are more often associated with foodborne illnesses.

High risk groups

Some people are more likely to get sick and have a more serious illness from food poisoning. See specific recommendations if you are in one of these groups:

Safer food choices for general public

Use the table below as a guide to safer food choices.

Poultry and Meat

Riskier Choice

Safer Choice

Raw or undercooked poultry or meat

Poultry includes chicken and turkey
Meat includes beef, pork, lamb, and veal

Poultry and meat cooked to a safe internal temperature. Use a food thermometer to check.

All poultry, including ground chicken and ground turkey, cooked to 165°F
Whole cuts of beef, veal, lamb, and pork cooked to 145°F (then allow the meat to rest for 3 minutes before carving or eating)
Ground meat, including beef and pork, cooked to 160°F

Vegetables and Fruits

Riskier Choice

Safer Choice

Any raw or undercooked sprouts, such as alfalfa and bean
Unwashed fresh fruits and vegetables, including lettuce and other leafy greens
Cut melon left out for more than 2 hours (1 hour if it’s exposed to temperatures hotter than 90°F, such as a picnic or hot car)

Cooked sprouts (until steaming hot)
Washed vegetables and fruits (washed and then cooked are safest)
Freshly cut melon or cut melon kept refrigerated for 7 or fewer days

Juice

Riskier Choice

Safer Choice

Unpasteurized juice or cider

Pasteurized juice or cider
Unpasteurized juice or cider brought to a rolling boil for at least 1 minute before drinking

Milk

Riskier Choice

Safer Choice

Unpasteurized (raw) milk and dairy products made from raw milk

Pasteurized milk and dairy products made from pasteurized milk

Cheese

Riskier Choice

Safer Choice

Soft cheese made from unpasteurized (raw) milk — for example, queso fresco, brie, camembert, and blue-veined cheese

Hard cheese, such as cheddar and swiss
Cottage cheese, cream cheese, string cheese, and feta
Processed cheese, such as American cheese
Soft cheese that is clearly labeled “made from pasteurized milk”

Eggs

Riskier Choice

Safer Choice

Raw or undercooked (runny) eggs, and foods that contain raw or undercooked eggs, such as

Caesar salad dressing
Raw cookie dough
Homemade eggnog

Eggs cooked until the yolks and whites are firm
Egg dishes (frittata, quiche, casserole) cooked to an internal temperature of 165°F if they contain meat or poultry
Egg dishes cooked to an internal temperature of 160°F if they do not contain meat or poultry
Pasteurized eggs in foods that will not be cooked to a safe temperature, such as mousse and salad dressing

Seafood

Riskier Choice

Safer Choice

Raw or undercooked fish or shellfish, including sashimi, sushi, and ceviche

Fish cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork
Shellfish cooked until shells open during cooking or until flesh is pearly or white, and opaque

Flour

Riskier Choice

Safer Choice

Raw dough or raw batter made with raw (uncooked) flour