5 Foods That Have A High Risk Of Containing E. Coli

  1. Coli is a nasty infection to have. Not only can it cause serious medical complications like kidney failure, but in extreme cases, it can cause death. Raw vegetables have long been a known source for E. Coli infection because it can be difficult to wash all of the bacteria away before preparing and consuming. Just this year there was a pretty sizeable E. Coli outbreak in the U.S. thanks to contaminated Romaine lettuce from Arizona. However, raw vegetables aren’t the only source of E. Coli. Here’s a list of 5 other foods that have a high risk of containing E. Coli.


Raw sprouts have a high risk of containing bacteria like E. Coli. That’s because they’re usually grown in very hot and humid conditions—a perfect combination for the growth of bacteria. E. Coli isn’t the only threat present in sprouts. They also run a high risk for containing salmonella and listeria. Cooking sprouts can reduce the threat considerably, so if you don’t mind one way or the other, always opt for cooked sprouts as opposed to raw.


Water is one of the oldest sources of E. Coli infection. You should obviously avoid drinking from lakes and streams without first treating the water. However, if you get your drinking water from a well or spring source you should also have your water tested frequently for contaminants. When in doubt, boil your water prior to consuming!


  1. Coli contamination in beef usually originates in the digestive system of cows and the resulting meat is infected when the animal is slaughtered. To avoid illness, many medical professionals recommend cooking all beef until it’s well-done, much to the chagrin of rare-steak lovers everywhere.


If you consume a lot of unpasteurized juice like orange juice and apple juice, you could be at risk for E. Coli infection. Fresh produce may taste great, but it’s also at high risk for bacteria contamination.

Deli Meat

Deli meats aren’t as much at risk of E. Coli as raw vegetables or meats, but there’s still a chance of getting infected. That’s because, in most cases, the slicer used to cut the meats aren’t cleaned and sterilized after each use. That means that if one source of meat is contaminated, it can easily spread to every other slice on the counter.