What foods are most likely to cause food poisoning and how to avoid it

Warm weather is coming, and with it... food poisoning. Consumer Reports (CR) identified the 9 foods most commonly associated with food poisoning between 2017 and 2022.

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The report notes that approximately 48 million people become infected with Salmonella, Listeria, E. coli or other foodborne bacteria and viruses each year, resulting in almost 130 hospitalizations and 000 deaths.

Researchers do not urge people to completely avoid foods that often cause poisoning. Instead, consumers should know how to properly store these products, as well as keep an eye out for reviews.

Top XNUMX foods that cause food poisoning

1. In first place - leafy greens, including packaged salads: 11 deaths, 614 illnesses and 50 recalls between 2017 and 2022.

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E. coli and listeria are to blame. Most likely, the bacteria infect plants through water containing animal droppings that is used to irrigate crops. Most lettuce in the United States is produced in just two states—California and Arizona. Therefore, even one infected plant can lead to diseases in many regions.

The situation is also aggravated by the fact that leafy greens are eaten raw. Heating kills bacteria, but in the case of greens, it is not used.

Experts recommend buying whole heads of lettuce instead of bags or boxes of greens and removing the outer leaves, which often harbor bacteria. In addition, lettuce grown in a greenhouse has less contact with manure.

2-3. High chance of getting poisoned deli meats and cheeses. Cold cuts, deli meats, or soft cheeses can cause listeriosis, a serious (and sometimes fatal) infection. The report found seven deaths, more than 400 illnesses and 122 recalls over a five-year period.

4. Packed Ground beef also unsafe - there have been 22 outbreaks associated with E. coli and salmonella contamination due to minced meat. In particular, deadly strains of bacteria can be transferred from the intestines of the cow to the meat.

5. Bow was a "big surprise" for CR experts. But in 2020 and 2021, batches of red, white and yellow onions were recalled due to salmonella.

Cooking onions kills any bacteria, and choosing undamaged vegetables and keeping them out of sunlight is a way to avoid foodborne illness.

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6-7. Turkey and chicken often contaminated with salmonella. Most often, bird carcasses become infected with these bacteria during the removal of plumage, which occurs in rather dirty conditions.

CR recommends cooking chicken and turkey at high temperatures and not washing poultry to reduce the risk of spreading salmonella throughout the kitchen.

8. Pre-cut fruits (papayas, peaches and melons) also carry a risk of salmonellosis. Here - as with salad - the problem is that the fruit is eaten raw.

"When you cut a product, you increase the risk of transferring bacteria that may be on its surface into its flesh," said Dr. James E. Rogers, CR's director of food safety research and testing.

“In commercial plants where fruits and vegetables are processed in the same area, this can create opportunities for cross-contamination,” he added.

More than 700 illnesses and 22 recalls have been reported due to papayas, melons and peaches.

9. raw flour. Don't eat raw dough—although tasty, it can be contaminated with bacteria. Cooking at high temperatures is the only way to kill them and ensure the food is safe to eat. Experts recommend thoroughly washing surfaces, utensils and hands when they come into contact with raw flour.

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To protect yourself from foodborne illness, follow the reviews and practice proper food preparation practices, including thorough washing of countertops and anything that comes into contact with raw meat, and thorough cooking.

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