Final answer:
The two types of foods most associated with foodborne illness are raw produce and undercooked meats. Outbreaks have been linked to bacteria like Salmonella in peanut butter and eggs, and E. coli in vegetable sprouts. Proper food handling and cooking can prevent many foodborne illnesses.
Step-by-step explanation:
The two types of foods most associated with foodborne illness are raw produce and undercooked meats. Bacteria like Salmonella, E. coli, and Listeria are often responsible for outbreaks. While many might associate foodborne illnesses with animal-based foods, the majority of cases are now linked to plant-based foods, particularly contaminated produce such as raw spinach and vegetable sprouts.
Outbreaks of Salmonella may occur in diverse foods, including peanut butter and eggs. For instance, contaminated alfalfa sprouts have been linked to this bacterium. Moreover, an example of a serious E. coli outbreak associated with plant-based foods is the one from Germany in 2010, caused by contamination of vegetable sprouts.
Food safety involves proper handling, cooking, and storage to mitigate the risks of illness. Foodborne illnesses can often be prevented by washing hands, using clean utensils, and ensuring that foods, especially meats and produce, are thoroughly cooked and properly refrigerated.