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

Cooked rice or pasta is considered a high-risk food for foodborne illnesses primarily because of the environment it creates that supports the growth of harmful bacteria once cooked and improperly stored. When rice or pasta is cooked, it provides moisture and nutrients that bacteria need to thrive. If these foods are left at room temperature for an extended period or not cooled and stored properly, bacteria such as Bacillus cereus, which can cause food poisoning, may proliferate.

On the other hand, raw vegetables often undergo washing and processing that can reduce risks, and canned goods are preserved and sealed, helping prevent bacterial growth. Packaged snacks, typically processed and stored in a way that limits moisture and does not provide a favorable environment for bacteria, are also lower in risk compared to cooked starches. Therefore, cooked rice or pasta represents a clear example of high-risk food that requires careful handling and storage to prevent foodborne illnesses.