Every year, one in 6 Americans gets sick from contaminated food — but the most common culprits may surprise you. Raw meat and shellfish are obvious risks, but fresh vegetables and fruits can pose problems of their own.
Spinach — can make you sick when contaminated and eaten raw
Nearly half of all foodborne illnesses the CDC recorded in its report were caused by produce. Of those illnesses, the vast majority (22%) were linked to leafy vegetables like spinach, making leafy greens the most dangerous commodity of all of the food categories the CDC explored.
Since fruits and veggies are frequently consumed raw, any harmful bacteria introduced to the produce at any time during production could make you sick. Contaminated spinach typically harbors norovirus — the common stomach bug linked with vomiting and diarrhea — and sometimes carries E. coli as well.
Rinsing or washing your produce is a healthy protective step, but this merely decreases the possibility of contamination — it's not a fail-safe, according to the CDC.
Chicken and poultry — problems in production have been linked to serious infections
More deaths documented in the CDC's report were attributed to chicken and turkey than to any other food.
Part of the reason poultry got such a bad rap has to do with three large listeriosis outbreaks traced to turkey deli meat that occurred between 1998 and 2002. Listeriosis is a serious infection caused by Listeriabacteria; its symptoms can range from fever and diarrhea to stiff neck, headache, and confusion. Pregnant women, children, and the elderly are the most at risk.
Still, it's important to recognize that, just as it did with unpasteurized juices following several illness outbreaks, the FDA issued new regulatory standards aimed at increasing the safety of deli meat in the years following the listeriosis outbreaks.
Sprouts — the moist environment they're grown in can breed bacteria
The moist conditions in which sprouts are grown are also the perfect environment for bacteria — especially Salmonella, which can cause diarrhea, fever, and painful stomach cramps. Of particular concern are contaminated seeds.
The issue with unpasteurized juices is that any bacteria present on the fruit — which can range from Salmonella to E. Coliand Cryptosporidium — can be easily transferred to the finished product.
Shellfish — bottom feeders concentrate bacteria
As bottom feeders, shellfish gradually strain microbes from the sea over many months — building up any marine toxins present in the seawater.
Oysters, for example, can concentrate Vibrio bacteria that are naturally present in sea water, or other microbes such as norovirus that are present in human sewage dumped into the sea.
Dairy and eggs
Ground beef and roast chicken
As in dairy products, the main problem with ground beef and roast chicken is that they mingle the products of many individual animals.
"A single hamburger may contain meat from hundreds of animals. A broiler chicken carcass can be exposed to the drippings and juices of many thousands of other birds that went through the same cold water tank after slaughter," the CDC notes.