High Risk Foods
High risk foods can be defined as those foods which support the growth of harmful microorganisms like bacteria and gems. They also have high protein content which enable faster bacterial growth. These are foods which are mostly ready-to eat not subjected to further heating or processing. If contaminated by bacteria, it can multiply rapidly and reach toxic levels before consumption as it is not subjected to further cooking or heat treatment.
Although, not high in protein, cooked rice, pasta and cereals are classed as high-risk foods as they can provide a moist environment (when cooked) where certain types of bacteria can multiply to dangerous levels at room temperature.
Some Examples are
- Shellfish (cooked and raw)
- Fish (cooked and raw)
- Cooked meat and meat products
- Cooked poultry or poultry products
- Eggs and products made from raw eggs
- Milk and dairy products
- Cooked Pasta and Rice
Extreme care should be ensured when dealing with high-risk food. Strict time and temperature controls must be adhered to because of the increased risk of food poisoning. Also, correct storage measures to avoid the risk of cross-contamination is essential.