Which food is considered high-risk due to its potential for foodborne illness?

Cooked rice or pasta is considered high-risk due to its potential for foodborne illness primarily because it is a moist, carbohydrate-rich food that can promote the growth of harmful bacteria when not stored properly. After cooking, if rice or pasta is left at room temperature for too long, bacteria such as Bacillus cereus can multiply and produce toxins that can lead to food poisoning.

In contrast, raw fruits typically have a natural protective skin and are less likely to support bacterial growth if washed properly. Frozen vegetables are usually blanched before freezing, further reducing the risk of pathogens. Dried legumes have a long shelf life and do not provide the moisture necessary for bacteria to thrive until they are cooked, making them a much lower risk for foodborne illnesses.

Understanding the factors that contribute to foodborne illness, such as moisture content and proper storage, is crucial for maintaining food safety and minimizing risk in food preparation and consumption.