The #1 food that causes food poisoning is raw and undercooked poultry like duck, turkey and chicken.
Raw and undercooked poultry is the #1 source of food poisoning due to bacteria like Salmonella and Campylobacter bacteria.
As long as the poultry is cooked fully then these bacteria are not of concern as the cooking of the poultry when cooked properly kills these bacteria.
41 percent to 48 percent of raw chicken in stores may be contaminated with Campylobacter bacteria and 4 to 5 percent with Salmonella.
Other high risk foods for food poisoning are leafy greens, ground meats and raw dairy which can be contaminated by fecal matter.
Leafy greens and produce are also frequently linked to outbreaks through contaminated irrigation water such as with spinach and romaine lettuce.
Undercooked ground beef and meat is also a significant source of E. coli, when undercooked or eaten raw.
Raw dairy and soft cheeses are also high risk for Listeria.
To kill these bacteria and prevent food poisoning, you should cook the meats until the meats reach at least 165 F and use separate cutting boards for cutting produce and meat.
Avoid washing poultry including chicken as it can spread bacteria around.
And thoroughly wash any fruits and vegetables and wash your hands after handling raw meats before you touch cooked meats or other foods to prevent spread of bacteria.
Raw seafood, sprouts and deli meats are also high risk foods that can lead to food poisoning.
If any raw meat has sat out longer than a few hours then it should be thrown out as it can grow bacteria rapidly.
Raw meat should be kept frozen until ready to use to prevent bacteria from growing.
If the raw meat smells bad or is slimy or has mold growth then it should be thrown out and never eaten.
Cooking spoiled meat does not kill off the bacteria that causes the spoilage and eating spoiled meat even if cooked properly can still cause food poisoning and even death.