Which item is likely to have a high risk of pathogen growth?

Raw eggs are likely to have a high risk of pathogen growth due to the potential presence of Salmonella bacteria. When eggs are raw or undercooked, they can harbor these pathogens, which can multiply quickly if the eggs are not stored properly or handled in an unhygienic manner. Unlike cooked foods, which have been subjected to high temperatures that kill pathogens, raw foods require careful temperature control to prevent bacterial growth.

Cooked pasta, frozen vegetables, and dried fruits are less risky when it comes to pathogen growth. Cooked pasta is already prepared and typically safe to eat if stored and reheated properly. Frozen vegetables are stored at low temperatures that inhibit the growth of microorganisms, making them safe until thawed and cooked. Dried fruits also have a long shelf life because the drying process removes moisture, creating an environment less conducive to bacterial growth.

Understanding the differences in how these items need to be stored and handled is crucial in food safety, especially regarding the risk factors associated with raw products.