These Foods Are Most Susceptible to Foodborne Pathogens
Last week, the USDA, the US Food and Drug Administration and the US Centers for Disease Control and Prevention released a report highlighting the foods most likely to cause disease due to bacterial infection. Here are the most common suspects in your kitchen.
The report is a collaborative effort of the Inter-Agency Collaboration on Food Safety Analysis and contains data for approximately 1,000 different outbreaks between 1998 and 2012. The goal was to find out which foods are most responsible for diseases such as Salmonella, E.coli, Listeria, etc. and Campylobacter. Here are the statistics for the actual outbreaks:
- Campylobacter : Dairy 66% or chicken 8%.
- E. coli : beef 46% or row vegetables 36%.
- Listeria : Fruit 50% or dairy 31%.
- Salmonella : Vegetables grown from seed 18%, eggs 12%, fruits 12%, chicken 10%, sprouts 8%, beef 9% and pork 8% of the time.
Keep in mind that these numbers do not mean that these pathogens are constantly present. Dairy products are not contaminated with Campylobacter in 66% of cases, just 66% of Campylobacter outbreaks reported between 1998 and 2012 may be associated with dairy products. What can we learn from all this? First, when it comes to foodborne illness, nothing is really safe. In general, fruits and vegetables can be just as dangerous as meat and dairy products. Always follow FDA reviews , make sure you always store and prepare food properly , and wash your hands to reduce the risk of foodborne contamination.
US Government Report Highlights Foods Most Affected by Pathogens | Reuters