Which food item is considered a high-risk food for safety concerns?

Unpasteurized eggs are considered a high-risk food primarily because they can harbor harmful bacteria, particularly Salmonella. This bacteria can lead to foodborne illness if the eggs are consumed raw or lightly cooked. The risk associated with unpasteurized eggs arises from the fact that they are not treated to kill pathogens, making them a potential source of infection, especially in vulnerable populations such as the elderly, pregnant women, and individuals with weakened immune systems.

In contrast, potato chips, canned soup, and dry pasta are generally seen as low-risk foods. Potato chips are typically processed and have a low moisture content, making it difficult for bacteria to thrive. Canned soup, when sealed and stored properly, has undergone a process that kills bacteria and extends its shelf life. Dry pasta, being shelf-stable and containing very little moisture, also poses minimal risk of bacterial growth. Thus, unpasteurized eggs stand out as the most concerning option in terms of food safety.