The US government estimates that there are 48 million cases of foodborne illness each year. That’s about one in six Americans dealing with symptoms such as upset stomach, nausea, vomiting and diarrhea. According to data collected from personal injury law firm Wagner Reese, certain foods in the fridge are more likely to cause foodborne illness than others.
As of April 2025, Wagner Reese analyzed Google search volume and TikTok trend growth for phrases like “can [food] make you sick” and “how long is [food] safe in the fridge.” Using both total searches and how fast concern is rising, the firm calculated a weighted score to assign each food a concern level: high, medium or mild.
According to Wagner Reese’s methodology, the following are the 15 refrigerated foods raising the most red flags regarding food safety concerns. We also included the US Department of Agriculture recommendations for food storage via its FoodKeeper app.
1. Unpasteurized apple cider
Raw or unpasteurized milk can cause foodborne illness because pasteurization kills germs that cause this illness.
Level of consumer concern: Medium
Reality: According to the CDC, unpasteurized or raw milk can cause foodborne illness because pasteurization kills germs that cause this illness. Last year, raw milk was also recalled after testing positive for bird flu.
For milk that’s pasteurized, follow the use-by date on the packaging.
5. Sliced ham and turkey
Level of consumer concern: Medium
Reality: Sliced ham should be consumed within two weeks if refrigerated and within three to five days if refrigerated after opening. The same goes for sliced turkey.
The CDC reports that products sold at deli counters can be contaminated with listeria, which isn’t killed by refrigeration. This happened in September 2024, causing a recall of Boar’s Head deli meat.
6. Peeled hard-boiled eggs
Level of consumer concern: Mild
Reality: After being refrigerated, hard-boiled eggs should be consumed within one week. The American Egg Board notes that hard-boiled eggs can spoil faster than raw eggs.
7. Cooked pasta
Homemade ice cream can cause salmonella due to raw or undercooked eggs.
Level of consumer concern: Mild
Reality: The FDA reports that every year, homemade ice cream causes several outbreaks of salmonella infection, affecting several hundred people, due to raw or undercooked eggs. To combat this, the FDA recommends replacing the raw eggs in your recipe with pasteurized egg products, egg substitutes or pasteurized shell eggs. You can also use a cooked egg base or make the recipe without eggs. Even when using pasteurized products, it’s advised that you start with a cooked base. For all other dairy ingredients used in your homemade ice cream, make sure they’re pasteurized.
If frozen from the date of purchase, ice cream should be consumed within six months. The FoodKeeper app doesn’t mention homemade ice cream, but based on several recipes, it should be good for up to one month, if stored properly.
11. Hummus
Level of consumer concern: Mild
Reality: Commercial hummus that’s pasteurized and made with preservatives is good for up to three months if refrigerated. Once opened and refrigerated, it’s good for seven days. As for hummus made at home that is unpasteurized and doesn’t contain preservatives, it’s good for seven days in the refrigerator.
12. Undercooked kidney beans
Level of consumer concern: Mild
Reality: The FDA reports that if kidney beans aren’t cooked properly, they can cause illness. As a result, it’s recommended that raw kidney beans be soaked for at least five hours before being boiled in water for at least 30 minutes.
Dried beans should be consumed within one to two years if stored in the pantry. If refrigerated, cooked beans should be eaten within three to five days.
