The Center for Science in the Public Interest (CSPI), a food safety and nutrition advocacy organization, recently published a list of the most “dangerous” foods likely to be linked to a foodborne illness outbreak. Using the data shared by the FDA, the CSPI put together the list by compiling outbreaks and victims related to those outbreaks. The list is filled with foods that many consider to be health foods, which has elicited a strong reaction from the media. But it is important to remember that foodborne illness isn’t about the nutrition or vitamin content of a food. It’s not an issue of keeping yourself safe with healthy choices; it’s about relying of food growers and processors to keep food free from food pathogens.
Noticeably missing from the dangerous food list is beef or chicken. These foods are not directly monitored by the FDA, they are monitored by the Food Safety Inspection Service (FSIS) which keeps separate records. So while every newspaper and news site jumps all over the list, it isn’t really a list of the most “dangerous” foods as much as it is a list of most “dangerous” foods monitored directly by the FDA.
The list starts with a familiar culprit in the foodborne illness outbreak, leafy greens. The CSPI linked 363 separate outbreaks involving over 13,000 reported cases of illness. Pathogens responsible for the outbreaks include E.Coli, Norovirus, and Salmonella. Leafy greens can become contaminated on the farm through contact with animals, polluted water or poor handling practices during harvest and processing.
Number two on the list is the incredible edible egg. Salmonella is the pathogen most typically associated with the egg. Usually large outbreaks are linked to incorrectly prepared or pooled eggs where a single egg can contaminate large batches of prepared eggs. The FDA has announced new guidelines to hopefully reduce Salmonella poisoning from eggs. It will take time to see if the new guidelines are effective
Tuna and Oysters round out numbers three and four on the list with about 400 combined outbreaks related to these foods. Oysters were recently to blame for a very large Norovirus outbreak at a fine dining restaurant in England where almost 600 people contracted the foodborne illness.
Shigella and Listeria are the problems for number five on the list, potatoes. 108 outbreaks have been attributed to the food since 1990. But since potatoes are typically cooked before eating, potatoes may be unfairly blamed for a food poisoning when the potato is just a cross contamination victim.
Six on the list is cheese. Soft cheeses and cheeses made with unpasteurized milk can be a food pathogen source. Another milk product makes number seven on the list, ice cream. A 1994 Salmonella outbreak sickened victims in 41 states. It was eventually blamed on improperly pasteurized eggs used in the ice cream.
Tomatoes, sprouts and berries make up number eight, nine and ten on the list. The fact that each of these foods is often consumed raw makes it more difficult to control potential food pathogens. Sprouts are grown under ideal conditions for bacteria like Salmonella and E. coli to thrive and consuming sprouts raw is not recommended.
Some controversy has surrounded this food list. Milk producers have contested that many of the cheese outbreaks are related to raw milk use which isn’t recommended by the FDA or the standard for the cheese industry. Milk producers also believe it is unfair to target ice cream using an outbreak from over 15 years ago.
Some tuna proponents believe that tuna is unfairly singled out since it is often blamed as the food contamination source in cross contamination situations. Mixing foods with mayo means foods like tuna and potatoes get blamed when mayo is the likely pathogenic culprit.
Regardless of the motivations or accuracy of the list, it’s good to have attention drawn to food safety issues. Many of the foods on this list are common and essential for a well balanced diet. It is important that the safety of not just these foods but all foods be addressed with an evolving focus of always striving to make food safer.
