Which foods can become contaminated?

Foods particularly susceptible to contamination if not handled, stored or cooked properly include: raw meat and poultry, raw eggs, raw shellfish, unpasteurised milk, and “ready-to-eat” foods such as cooked sliced meats, pâté, soft cheeses and pre-packed sandwiches.

Source: Food poisoning @ NHS Choices

image: Eggs by Sarah Braun under Creative Commons license