Which of the following foods is at the highest risk for foodborne illness?

Raw seafood is at the highest risk for foodborne illness due to several factors. This type of food can harbor a variety of pathogens, including bacteria, viruses, and parasites, which can cause significant health issues if consumed. The conditions under which seafood is harvested and stored can greatly affect its safety. For example, seafood may carry Vibrio spp., which thrive in warm, coastal waters, as well as Norovirus, which can be transmitted through contaminated water or handling.

In contrast, dry grains have a low moisture content and are less hospitable to bacterial growth. Canned vegetables are processed in a way that kills most pathogens, making them much safer for consumption when stored properly. Non-fat yogurt, while it can spoil if improperly handled, generally contains probiotics that can help inhibit the growth of harmful bacteria. Therefore, compared to these other options, raw seafood presents a significantly higher risk for foodborne illness due to the potential presence of a wide range of harmful microorganisms.