Most people rarely 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. Harmful bacteria, viruses, and parasites can contaminate food at any stage: during storage, preparation, or cooking. Certain groups are especially vulnerable, including pregnant women, young children under five, adults over sixty, and anyone with a weakened immune system. And despite popular belief, food poisoning doesn’t only come from questionable street food. It can just as easily begin in your own kitchen, from everyday ingredients you trust.

Unwashed produce

Fruits and vegetables are widely praised for their health benefits, yet eating them raw without washing can pose risks. Leafy greens and fresh produce can become contaminated with pathogens such as E. coli, salmonella, or listeria at various points along the supply chain—through irrigation water, soil, harvesting equipment, or handling. In the United States, outbreaks have been linked to lettuce, spinach, kale, cabbage, tomatoes, and celery. To reduce the risk, rinse all produce thoroughly under running water before eating, especially if it will be consumed raw. Avoid packaged salads that contain wilted or spoiled leaves.

Raw sprouts

Sprouts—including alfalfa, bean, and clover varieties—are grown in warm, humid conditions that are ideal not only for sprouting seeds but also for bacterial growth. Organisms like salmonella, listeria, and E. coli can thrive in this environment. Because contamination may occur inside the seed before it even sprouts, washing them does not eliminate the danger. Health authorities advise pregnant women and other high-risk individuals to avoid eating raw sprouts. Cooking them thoroughly can significantly lower the risk.

Raw or undercooked eggs