Foodborne pathogens grow exceptionally well in foods that are high in protein and moisture. These foods are referred to as hazardous foods. Some potentially hazardous foods include:

• Animal products, including meats, poultry, fish, shellfish

• Milk and milk products,

• Eggs

• Sprouts and sprout products (i.e. bean sprouts

• Tofu and other soy protein foods

• Moist foods with a PH above 4.5

• Cooked rice

• Other

Note: low-risk foods can be deemed potentially hazardous if they have minimum requirements and are contaminated by water, food handlers, equipment, or other more hazardous food items (i.e. cross-contamination). Therefore, it always a good idea to follow best practices when handling all food.