What is an example of a high-risk food for foodborne illness?

Cooked rice left at room temperature is considered a high-risk food for foodborne illness because it provides an ideal environment for bacteria, such as Bacillus cereus, to grow. When cooked rice is kept at temperatures between 40°F and 140°F, it falls into the temperature danger zone where bacteria can multiply rapidly. If rice is left at room temperature for extended periods, spores can germinate, and harmful bacteria can produce toxins that are not destroyed by reheating. This makes the cooked rice a prime candidate for causing foodborne illness if not handled and stored properly.

In contrast, raw vegetables, canned goods, and frozen meats generally pose a lower immediate risk for foodborne illness in their unaltered states. Raw vegetables can be washed and consumed without cooking. Canned goods are preserved and sterilized to eliminate pathogens, and frozen meats, when kept at the proper temperature, can inhibit bacterial growth. However, if any of these foods are mishandled or improperly stored after preparation or cooking, they can also become high-risk.