3. Sprouts
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Meat may get most of the attention, but produce is the leading cause of foodborne illnesses. Among vegetables, sprouts tend to be the most problematic because the ideal environment for a sprouting seed is also great for growing bacteria. If a sprout seed is contaminated by even a low number of organisms, the bacteria can cling to the roots and growing to large numbers by the time the sprout is ready for harvest. Sprouts have such a serious potential for carrying pathogens that McLandsborough doesn't eat them and people at high risk for Listeria infections – like pregnant women – are advised against consuming them raw.