A new report by the Center for Disease Control and Prevention found that produce accounts for nearly half of all food-borne illness, while poultry comes in as the food source with the most fatal infections.
Of the nearly 50 million Americans who contract a food-borne illness, 128,000 people visit the hospital and 3,000 die each year. The CDC decided to examine findings over a 10-year period to determine which foods are most likely to get someone sick.
“There is food-borne illness caused by a wide variety of foods,” says John Painter, a researcher and epidemiologist at the CDC. “The foods most often involved in outbreaks are often the foods we eat frequently and are part of a healthy diet.
The report found that produce accounted for nearly half of all illnesses, but Painter says the numbers aren’t intended to scare people away from healthy food choices.
“The report does not mean people should avoid any foods, especially healthy choices such as produce.”
Instead of avoiding produce, researcher recommend taking steps to disinfect foods and surfaces before eating, and to wash your hands regularly.
The CDC examined food-borne illnesses in 17 different food categories. Some findings from the report include:
- The most common produce for food-borne illnesses are fruits, nuts, leafy greens and other vegetables. Norovirus is commonly contracted through produce.
- Of the produce foods, leafy greens were most often involved in food-borne diseases.
- Dairy products were the second most common food source for illnesses.
- Contaminated poultry accounted for the most deaths. Poultry was involved in 19% of fatal cases, with salmonella and listeria listed as the most common culprit.
- Meat and poultry accounted for 22% of illnesses and 29% of deaths.
- Eggs and dairy products were involved in 20% of illnesses and 15 % of deaths.
- Fish and shellfish accounted for 6.1% of illnesses and 6.4% of deaths.
- Food handlers are often to blame for norovirus outbreaks, as the virus can be passes when food handlers don’t wash their hands.
Keeping Yourself Safe
There are plenty of simple steps you can take to lower your risk of contracting a food-borne illness. Wiping down counters and washing cutting boards between foods is a good start.
“Being careful of cross-contamination in the kitchen is one of the most important elements,” Painter says.
Washing your hands and the foods you’re preparing is another smart step to take.
“If you are buying your own produce, such as head lettuce, you want to wash it properly in your kitchen,” said Dr. Don Schaffner, who studies food microbiology at Rutgers University.
Other steps to consider include:
- Don’t allow people who are recovering from an illness to prepare your food
- Use hand sanitizer regularly.
- Wash plates and utensils before eating.
- Keep prep areas clean, including the sink, microwave and countertops.
- Cook foods to safe temperatures.
Dr. Silverman Comments
Most of us have had food poisoning at least once. What’s strange is that despite eating several things, most people know what item did them in. You know it because it just didn’t taste just right going down.
Another way to prevent illnesses is to trust your instincts. If something doesn’t taste right, listen to that inner voice that says stop after the first bite, not the hungry tummy.
The basics of health begin with cleanliness. This includes washing your hands, foods, plates, cutting boards, etc. Keeping kitchen countertops and cutting surfaces clean can drastically reduce cross-contamination. Just because something looks clean doesn’t mean it’s disinfected.
When it doubt, wash it out.