The Top 3 Packaged Foods Most Likely To Be Contaminated, According to Food Safety Experts
In the United States, we have a variety of food safety laws. Restaurants are required to pass inspections at least once a year, prominently showing whatever grade they were given for diners to see. The Food and Drug Administration (FDA) inspects every brand with products lining grocery store shelves. The United States Department of Agriculture is responsible for ensuring meat, dairy and egg products are safe to eat.
Still, contamination happens. Every once in a while, a massive food recall will make headlines, which occurs after a manufacturer is made aware of a breach in safety protocol or a product defect. Also, if food isn’t stored properly, it can become unsafe to eat. Sometimes, it’s the food you least expect that can make you sick. While you may already steer clear of buffets or bar nuts in the name of food safety, packaged foods can get contaminated too. In fact, there are three packaged foods in particular that food safety inspectors say are most likely to cause foodborne illness.
Related: Food Poisoning vs. Stomach Flu—What's the Difference? Here's Everything You Need to Know
What Is Food Contamination Exactly and How Common Is It?
First, it’s important to know what food safety experts mean when they refer to food as contaminated. “Contaminated food is generally defined as a food that is tainted by physical, chemical or biological components that make the food unfit for human consumption,” says Dr. Nicole Arnold, Ph.D., a food safety field specialist and assistant professor in the Department of Food Science and Technology at Ohio State University.
Dr. Arnold says that some examples of contaminated food include finding something like human hair, rocks or shavings from processing equipment in your food. It could involve a chemical, such as a cleaning agent, or an environmental toxin like heavy metals in soil or water. Or, it could be bacterial contamination. “Food is considered contaminated when anything inedible is mixed with foods that will be consumed,” sums up Dr. Kimberly Baker, Ph.D., the food systems and safety program team director at Clemson University’s College of Agriculture, Forestry and Life Sciences.
Here’s the good news: Dr. Lakshmikantha Channaiah, Ph.D., an assistant professor in food science at the University of Missouri’s College of Agriculture, Food and Natural Resources, says that it’s rare for packaged foods to get contaminated. “In general, packaged finished food products that are properly processed, packaged and handled are regarded as safe,” he says. However, he adds that contamination can happen. “The package integrity can be compromised due to time-temperature abuse and due to improper handling of the package during storage and transportation,” he explains.
With that in mind, there are three packaged foods that food safety experts say are most likely to be contaminated that everyone should be aware of.
Related: Wondering Why Your Stomach Hurts After You Eat? Here Are 9 Possible Reasons
The 3 Packaged Foods Most Likely To Be Contaminated
1. Raw meat
At the grocery store, you’ve likely seen raw meat packaged with a film wrapped over it. Grocery stores are required to monitor the temperature of raw meat cases to ensure they stay cold enough to prevent harmful bacteria from forming. Still, food experts say that contamination can happen. “Raw meats such as packaged raw poultry may contain harmful bacteria,” Dr. Arnold says. “Livestock can naturally have pathogens [harmful bacteria] within their gastrointestinal tract. This is why consumers are encouraged to cook raw meats to safe internal temperatures to ensure safety.”
2. Packaged Veggies
All three experts say that packaged vegetables (like pre-washed salads or sprouts) are more likely than other packaged foods to be contaminated due to the moisture they often have. Dr. Channaiah explains that high-moisture foods can be a breeding ground for harmful bacteria that can cause food-borne illnesses. Additionally, he adds that the more people involved in handling a food product (like prewashed salad), the higher the risk is for there to have been a breach in safety protocol (such as improper handling), which can also lead to harmful bacteria getting in the food.
3. Cold-prepared salad
Dr. Baker says to watch out for cold-prepared packaged salads, like macaroni salad or potato salad. Often, these salads are packaged in plastic containers and located in the deli section. Just like with raw meat, grocery stores are required to monitor the temperatures of the cases cold-prepared salads are in. But Dr. Baker says there is still a risk for Listeria Monocytogenes, a bacterial contamination that could have been found in the processing environment, originating from food workers, air and dust particles, raw materials, or food contact surfaces. Dr. Baker also points out that cold-prepared salads don’t get cooked, so the bacteria could stick around. “Unlike other common bacteria found in food, Listeria Monocytogenes can also survive at refrigerator temperatures,” she adds.
How To Tell if a Food Has Been Contaminated
Officially grossed out? It bears repeating that the odds of food being contaminated are low due to the strict food policies that are in place. Still, it helps to keep some safety practices in mind when shopping, preparing and eating food to keep yourself and others safe. First, Dr. Baker says to pay attention to how food is handled or stored. If the macaroni salad you’re eying at the grocery store doesn’t feel cold, it might not be being stored properly. If the wrap covering raw meat is torn, don’t get it.
“Foods that are sold refrigerated or frozen should remain refrigerated or frozen until it is prepared and served,” Dr. Baker adds. She explains that it’s important to store and prepare raw meat, poultry and fish away from ready-to-eat foods that will not be cooked before eating. “Store raw meats on the bottom shelf of the refrigerator so juices are not accidentally spilled onto ready-to-eat food,” she instructs.
Next, Dr. Channaiah says to consider how your food looks and smells. If something looks or smells off, it’s a bad sign. This food check works in any situation, whether you’re at the grocery store or at home, checking out something that’s been in the fridge for a while. “Never taste a food product to see if it is safe or not, it can be a risky action,” Dr. Channaiah adds.
All three food safety experts say that another important part of food safety is ensuring that you’re cooking foods to the appropriate temperatures to kill any pathogens that may be present. “Poultry should be cooked at 165°F, ground meat at 155°F, and steaks, chops, and fish at 145°F,” Dr. Baker says.
Last, Dr. Arnold says to stay up-to-date on food recalls and outbreaks in your region. “You can do this by signing up to receive recall, outbreak and emergency notices from government agencies involved in protecting the food supply and public health like the FDA, USDA and CDC,” she says.
By keeping these precautions in mind, your risk of foodborne illness is low. Do your part to stay safe and then don’t let your fear stop you from enjoying your food.
Next up, find out what the biggest source of germs in the kitchen is.
Sources
Dr. Nicole Arnold, Ph.D., food safety field specialist and assistant professor in the Department of Food Science and Technology at Ohio State University
Dr. Kimberly Baker, Ph.D., food systems and safety program team director at Clemson University’s College of Agriculture, Forestry, and Life Sciences
Dr. Lakshmikantha Channaiah, Ph.D., assistant professor in food science at the University of Missouri’s College of Agriculture, Food and Natural Resources
