Foodborne illness, more commonly known as food poisoning, is a major public health concern affecting millions of people worldwide each year. According to the CDC, 31 known pathogens (bacteria, viruses, parasites, and toxins) are responsible for causing food poisoning. While any food can get contaminated and make you sick, some types of foods are more frequently linked to foodborne disease outbreaks than others.
In this article, we will look at the top 5 riskiest foods that cause the most food poisoning illnesses globally.
Leafy greens like lettuce, spinach, kale, arugula, etc. top the list when it comes to foods most likely to cause food poisoning. As per the CDC, leafy vegetables were responsible for 22% of foodborne illnesses during 1998-2008.
What makes leafy greens so risky?
Firstly, leafy greens are mostly eaten raw without being cooked. Cooking can kill many pathogens present. Secondly, greens grow close to the ground, where they are more susceptible to contamination from irrigation water, runoff water, and animal intrusions in the field. Thirdly, greens have bumpy surfaces, which allow pathogens like Salmonella and E. coli O157 to easily stick and thrive.
The usual suspects contaminating greens are Salmonella, E. coli, Listeria monocytogenes, and Cyclospora. There have been many multistate outbreaks of E. coli O157 and Salmonella linked to lettuce and spinach. A notable one is the 2018-2019 E.coli O157 outbreak linked to romaine lettuce, which caused 238 illnesses and 5 deaths.
To stay safe, be sure to wash greens very well under running water before eating. Keep greens separated from raw meat products in grocery bags and refrigerators. Discard any greens that are slimy or smell bad.
Eggs are another significant source of food poisoning sicknesses, accounting for approximately 11% of cases as per CDC data. Both the egg shell and internal contents can become contaminated with Salmonella Enteritidis bacteria in poultry farms or during processing/handling. If the eggs are then inadequately cooked, the bacteria can survive and lead to foodborne infection.
While any recipe containing raw or undercooked eggs can potentially cause Salmonellosis, raw cookie dough is particularly worrisome. Consuming raw dough or batter containing eggs is not worth the risk.
In 2010, a Salmonella outbreak affecting thousands was linked to shell eggs from Iowa egg farms. Always cook eggs thoroughly until whites and yolks are firm. Refrigerate eggs promptly below 40°F and use within 3 to 5 weeks.
Beef is one food category capable of spreading various dangerous pathogens if not handled properly. Eating undercooked or raw beef can lead to E. coli O157:H7, Salmonella, Campylobacter, and Listeria monocytogenes infections.
Ground beef is especially high-risk as pathogens from multiple cows can get mixed in. The CDC reveals that raw non-intact beef (e.g. ground beef) was linked to 22% of foodborne illnesses during 1998-2015. In1994, an undercooked hamburger from Jack in the Box caused a major E. coli O157 outbreak affecting 732 people and killing 4 children.
Always cook beef to the right internal temperature measured with a food thermometer. Ground beef should reach at least 160°F, while steaks and roasts should hit 145°F. Don’t consume raw/undercooked hamburger meat. Prevent cross-contamination in the kitchen through proper handwashing and separating raw beef from other foods.
Chicken, turkey, and other poultry items are attributable to around 11% of food poisoning sicknesses. Salmonella bacteria are most frequently associated with raw poultry. In fact, USDA research shows that around 25% of fresh chicken sold in stores is contaminated with Salmonella bacteria.
Undercooked poultry and unsafe handling leads to pathogens spreading from the meat to hands, kitchen surfaces, and ready-to-eat foods. Raw poultry juices often contaminate vegetables, fruits, spices, and other ingredients during meal prep.
Always cook poultry including chicken breasts, whole birds, wings, turkey patties, etc. to 165°F minimum. Use a food thermometer to verify temperature. Prevent cross-contamination by thoroughly washing hands, utensils, and surfaces after handling raw poultry. Keep raw poultry separate from produce and ready-to-eat items.
Seafood, both fish and shellfish varieties, ranks #5 in terms of leading foods causing foodborne illness as per CDC data. Around 9% of food poisoning outbreaks stem from contaminated seafood.
Raw oysters, sushi, and other shellfish are risky due to potential contamination with Vibrio bacteria, norovirus, Salmonella, and so on. Cooking mollusks like mussels, clams, and oysters thoroughly kills pathogens. Fish like tuna, mackerel, and mahi mahi may also contain elevated mercury levels if sourced improperly.
When buying seafood, look for freshness. Store promptly below 40°F and eat within 1-2 days. Cook fish to 145°F. Avoid raw/undercooked shellfish. If consuming sushi or sashimi, only pick reputable restaurants using safe fish sourcing and handling practices. Persons with weak immune systems should avoid raw seafood altogether due to infection risk.
Foodborne illness is a serious public health issue that can cause significant harm. Around the world, certain foods are responsible for the bulk of food poisoning outbreaks year after year. As we have seen in this article, leafy greens, eggs, beef, poultry, and seafood are the top 5 riskiest foods most frequently connected to foodborne disease.
The good news is that food poisoning is largely preventable through proper handling and cooking. Now that you know which food categories require extra care, you can take proactive steps to protect yourself and your loved ones. Always adhere to recommended storage temperatures and expiration dates. Cook foods to safe internal temperatures and use a food thermometer to verify doneness. Exercise diligent hygiene and avoid cross-contamination between raw and ready-to-eat items. Take special care when preparing high-risk foods to minimize the likelihood of foodborne pathogens surviving and spreading.
