mayo, scallions, and left overs.

Anything that hasn't been refrigerated correctly - especially meats and salads and dairy.

Any foods with salmonella or E.coli in them. JK Potato Salad has to be #1. Tainted ground beef would be up there too.

Seafood

Fermented beaver tail. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5032a2.htm +5

I stay away from oysters during the summer & mussels almost always.

Salmenella from anything my mother cooked! It's just bad!

Meat, poultry (such as chicken)

Those pickled eggs you see in big jars in pubs.

All beef must be cooked to 155 degrees and pork/ chicken to 165 degrees to be safe. Of course watch out for mayo, sourcream products (don't eat at a picnic or if not being kept cold somehow) they go bad fast, like don't make tuna fish sandwiches and go to the beach/pool without them being kept very cold. Don't eat leftovers if over a week old. Basically when in doubt, throw it out. I would rather do that then deal with food poisoning. As for oysters, it is safe to eat them in months with an "R" in them, if there isn't an "R" in the month ask where they come from and if they are from certain areas (farm raised usually) they are still okay to eat, I usually ask them to lightly steam them so there isn't a worry of bacteria, the quick steam will kill it. Seafood will smell like amonia if it is bad, you will know. If people have animals make sure they are not climbing all over the area or like dogs licking the area, think about it, they lick themselves and it is easy to get disease that way, people don't think about that. Beef can go as long as a week past the "sell by date" you will know by the smell if it is bad. Wash your vegetables well, some pickers do not wash their hands or do not have a bathroom while out there picking so just make sure to wash everything!!!!!