- Raw or undercooked fish or shellfish (such as oysters and clams)
- Fish with high levels of mercury, including shark, swordfish, king mackerel, and tilefish (golden or white snapper)
- Refrigerated smoked or pickled fish that's unpasteurized, unless heated until steaming
- More than 6 ounces (1 serving) a week of canned "solid white" or albacore tuna
- Cook fish to 145° Fahrenheit or until opaque in the center.
- Eat up to 12 ounces (two servings) a week of low-mercury fish, such as salmon, shrimp, pollack, or trout.
Meat & poultry
- Raw or undercooked meat or poultry
- Refrigerated meat of any kind (ham, turkey, roast beef, hot dogs, bologna, prosciutto, pâté, etc.) unless heated until steaming (165° F)
- Dry, uncooked sausages, such as salami and pepperoni, unless heated until steaming hot
- Use a food thermometer. Cook beef, veal, and lamb to 145° F. Cook pork and all ground meats to 160° F. Cook poultry to 165° F.
- Runny or undercooked eggs
- Raw cookie dough or cake batter that contains raw eggs
- Homemade desserts or sauces that contain raw eggs (such as eggnog, ice cream, custard, chocolate mousse, hollandaise sauce, béarnaise sauce, mayonnaise, and Caesar salad dressing)
- Cook eggs until yolks are firm; cook other dishes containing eggs to 160° F.
- Use a pasteurized egg product when making food that calls for uncooked eggs.