A major cause of food contamination is bacteria, which can multiply quite quickly given the right conditions.
Certain types of food allow quick growth of bacteria because they are generally moist and high in nutrients. These are called high-risk foods.
Foods that are less able to support bacterial growth are called low-risk foods. Low-risk foods do not need to go in the fridge and are typically dry foods.
High-risk foods in which bacteria grow quickly include:
Eggs, especially raw and lightly cooked eggs have been associated with a large number of food poisoning outbreaks as bacteria can be found on the shell or inside an egg, especially if it is cracked or dirty. Foods that contain raw or just cooked eggs are at higher risk of food contamination and food poisoning.
Menu items commonly associated with food poisoning are sauces such as mayonnaise, aioli and hollandaise; spreads, such as 'egg butter'; desserts, such as mousse and tiramisu; and drinks, such as eggnog and high-protein smoothies.
To handle eggs safely:
Low-risk foods in which bacteria do not grow quickly include:
Low-risk foods do not support the growth of bacteria because they are dry and have often been processed in a way, like being dried, salted or acidified, which lowers or eliminates microorganisms in the food. They may also have had chemicals added to them or been packaged to minimise microorganisms.
