Low-risk Foods

Low-Risk Foods

These foods are rarely implicated in food poisoning and may be stored, suitably packaged, at ambient temperatures. They do not support the multiplication of food poisoning bacteria. Examples include:

  • Preserved food such as jam
  • Dried foods or food with little available moisture, such as flour, rice, bread and biscuts. On adding liquid to powdered food, such as milk or ice-cream mixes, the food becomes high-risk
  • Acid food, such as vinegar or products stored in vinegar
  • Fermented products, such as salami
  • Foods with high fat/sugar content, such as chocolate (chocolate is occasionally responsible for salmonella outbreaks)
  • Canned foods, whilst unopened.