Which of the following is considered a high-risk food for foodborne illness?

Dairy products are considered high-risk foods for foodborne illness primarily due to their potential to support the growth of pathogenic microorganisms. These products, such as milk, cheese, and yogurt, are rich in moisture and nutrients, creating an ideal environment for bacteria to flourish, particularly if they are not stored, handled, or processed correctly.

Pathogens like Listeria monocytogenes, Salmonella, and Escherichia coli can often be found in dairy if it is unpasteurized or has been improperly handled after pasteurization. The handling and storage temperatures of dairy products are crucial; they must be kept within specific temperature ranges to inhibit bacterial growth. When dairy products are left out at unsafe temperatures or past their expiration dates, they can become vehicles for foodborne illnesses.

By contrast, while pasta, cooked rice, and bread can also pose risks under certain circumstances, dairy products' unique conditions make them a more significant concern when it comes to food safety.