Which of the following foods is most susceptible to contamination?

Ready-to-eat foods are considered the most susceptible to contamination because they are already prepared for consumption and typically do not undergo any further cooking processes that would kill pathogens. These foods often provide a direct pathway for harmful bacteria or viruses to enter the human body. Since they are meant for immediate eating, any contamination—whether from improper handling, cross-contamination, or inadequate storage—can lead to foodborne illnesses.

In contrast, frozen meats can still be cooked thoroughly, which helps eliminate potential contaminants. Raw vegetables, while they can carry bacteria, generally undergo washing and cooking processes before consumption, reducing the risk when properly handled. Canned goods are sealed and generally have a long shelf life, with the high heat used during the canning process effectively killing harmful microbes. These attributes make ready-to-eat foods inherently more vulnerable to contamination and thus a higher food safety concern.