Ice cream, cheese and berries may be among shoppers’ favorite foods, but FDA says they are also at the top of a much scarier list: the top-10 most contaminated foods. On its consumer Web site, Every Day Health, FDA offers a slide show of the top riskiest foods, that combined, sicken millions of Americans every year. FDA based its list on reported cases of foodborne illness from 1990 to 2006.
- Spinach. Foods that are often served raw and room temperature pose the greatest threats. Leafy green vegetables, associated with 363 outbreaks of foodborne illness during 1990 and 2006, are the biggest culprits, accounting for almost 30 percent of all foodborne illnesses in foods regulated by the FDA. Most shoppers will remember the 2006 E.coli outbreak from bagged spinach. FDA said it’s important to wash all kinds of spinach, even if the bag says it’s prewashed. It also advised against washing greens and meat in the same sink, or cutting them on the same counter.
- Eggs. FDA said the best way to not become one of the hundreds who are sickened by eggs (352 outbreaks) is to cook them so they are not runny. The danger here is mostly due to salmonella, which can infect the ovaries of hens that lay eggs. Salmonella usually causes mild cramps and diarrhea, but in severe cases, can cause kidney failure.
- Tuna. With 268 reported outbreaks of illness, FDA warned the big problem with tuna is a naturally occurring toxin called scombrotoxin, which can build up in its flesh if it is not kept cold. And, scombrotoxin cannot be cooked away. Symptoms of scombrotoxin poisoning include headache, nausea and palpitations.
- Oysters. Often enjoyed raw, oysters caused 132 outbreaks. The dangerous microbes, norovirus and vibrio, cause most of the foodborne illnesses from oysters, but FDA noted the vibrio organism is the more dangerous. Oysters usually become contaminated from the water they were grown in or by improper handling.
- Potatoes. Not often thought of as dangerous, potato salad puts these starchy vegetables on the list with 108 outbreaks. Salmonella is the again the main issue, and more than 40 percent of potato outbreaks can be traced back to restaurants and delis where cross contamination occurred.
- Cheese. FDA credits the unpasteurized varieties for putting cheese on the list with 83 outbreaks. Pregnant women should especially avoid soft cheeses, such as feta, Brie and Camembert, because they are more likely to be infected with the organism listeria. (Pregnant women are 20-times more likely than others to be infected by listeria). Although listeria infection may be mild in most people, it can cause a miscarriage in a pregnant woman.
- Ice Cream. We all scream for it, but 75 outbreaks puts ice cream at number 7 on the list. Salmonella and staphylococcus bacteria can cause food contamination in ice cream.
- Tomatoes. These red delights can become infected with salmonella through the soil by way of the plant's root system, or with bacteria or norovirus through cracks in the skin during handling or preparation. Thankfully, these contaminants can be cooked away.
- Sprouts. Again, the raw aspect of sprouts makes them more likely to carry toxins. Sprouts thrive in warm and moist environments—the same conditions favored by E. coli and salmonella thrive. Sprouts were linked to 31 outbreaks.
- Berries. Such a sweet summer-time treat can unfortunately, bring Cyclospora, a type of parasite, as well as hepatitis A, a virus that affects the liver. Berries are linked to 25 food contamination outbreaks since 1990.
In conclusion, the article recommends consumers follow the four C’s to avoid the big “C” (contamination): clean, cook, combat cross contamination and chill. Retailers need to also follow these so the store is not linked to any outbreaks. Store owners need to make sure their staff is diligent with cleanliness.
Additionally, retailers can help consumers stay safe by posting FDA’s food-handling recommendations close to where produce is sold. It could just save a life, or at least prevent an unpleasant evening.