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Foods which can support the growth of pathogenic microorangisms are considered high risk. That includes all the meats, seafood, poultry, dairy products, eggs and processed fruits and vegetables.

Low risk foods would be items that haven't normally been associated with foodborne illness. That would include most dry goods, like crackers, flour, sugar, grains, breads, candy, dry beans and dried fruit. Fresh unprocessed fruits and vegetables are generally considered low risk.

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16y ago

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