WSU CAHNRS

Washington State University

Food Safety Extension & Research

Special Precautions for High-Risk Groups

Take special precautions if you are preparing food for people who are:

  • Elderly
  • Very young
  • Pregnant (because of risk to the fetus)
  • Already seriously ill with diseases such as AIDS, cancer, or diabetes, or if your immune system is weakened by other medical conditions such as organ transplants.

Foodborne illness may be life threatening to the above-listed people. If you are particularly vulnerable to infection, you are especially advised not to eat:

  • Raw or unpasteurized milk or cheese
  • Raw or undercooked meat or poultry
  • Soft cheeses such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese (hard cheeses, processed cheese, cream cheese, cottage cheese and yogurt need not be avoided)
  • Raw fish or shellfish, including oysters, clams, mussels, and scallops
  • Raw or undercooked eggs, or foods containing raw or lightly cooked eggs, including some salad dressings, cookie and cake batters, homemade ice cream, sauces, and beverages such as unpasteurized eggnog (foods made with commercially pasteurized eggs are safe to eat)
  • Raw sprouts such as alfalfa, clover, and radish (cooked sprouts are okay to eat)
  • Unpasteurized fruit or vegetable juices.
Food Safety Extension & Research, 106 FSHN Bldg Pullman, WA 99164-6376, 509-335-2845, Contact Us
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