Risky Foods ranking 6-10 (continued from the 8/14 edition)
Last month’s health new report focused on the recently published Consumer Report (CR) article “10 Really Risky Foods Right Now,” focusing on the top five foods that can cause food poisoning. This month the remaining five offenders will be reviewed with tips on how you can protect yourself and what to expect should you eat one of these ten risky foods and become sick.
Number 6 in the CR ranking is onions. What? Onions are a known health food, so how did they end up on the risky list? Just like cucumbers mentioned in last month’s health report, they are contaminated with bacteria from animal waste in the soil or in water runoff, often from nearby livestock. It’s difficult to know when buying onions in the grocery store if suppliers aren’t compliant or careful to avoid such situations, but consumers can protect themselves by buying onions from known sources (farmer’s markets) or growing your own, or simply eating onions cooked.
Number 7, leafy greens, are also known to be healthy, but they too can be contaminated in this case by irrigation tainted runoff from nearby cattle feed lots. Bagged fresh spinach caused one death and 36 hospitalizations. Does that mean consumers should forget Popeye and stop eating spinach? Of course not, since spinach, like all leafy greens are one of the most nutrient-dense foods in our grocery stores. While leafy greens from local farmers’ markets or even growing your own eliminates risk, that approach may not be practical. Staying attuned to recalls and carefully washing all produce helps reduce risk. Eating lettuce grown in greenhouses or eating microgreens is another option especially for consumers with severely compromised immune systems, although this is not necessary for most.
Number 8 is organic carrots. Organic foods may not contain pesticides, but they can still be unsafe due to contaminated soil or processing. Cooking is the safest bet for those with compromised immune systems, but those who love their carrots raw can minimize risk again by careful washing and peeling which helps but doesn’t remove all bacteria.
Number 9, organic basil, earned its risky ranking due to contaminated soil. Best risk reduction strategies include rinsing well before using and cooking the herbs in the dish being prepared, rather than serving raw.
The final entry, Number 10, with a risky food rating is cooked poultry and meat. These foods, even if cooked when purchased can become contaminated later during the many steps of processing they go through. Consumers can protect themselves by thoroughly heating frozen products, being sure any frozen poultry or meat is refrigerated when purchased and stays cold until you’re ready to heat and eat.
So now, being aware of the risks, how can smart eaters avoid the nasty consequences of food contamination?
Protecting yourself involves first carefully choosing your food and the stores/eateries you frequent. Avoiding bruised or broken skins on fruits and veggies where bacteria can enter. Washing produce well in clean running water, using your hands and to brisky remove dirt and surface microorganisms and using a brush to scrub hard rinds or firm skin. Other steps include washing hands and utensils before and after using; cleaning and disinfecting all surfaces that food will touch – cutting boards, countertops and plates; and keeping raw meat and eggs away from produce minimizes cross contamination. For further steps in washing produce, search for the Colorado State University Estension’s article “Guide to Washing Fresh Produce” on the internet.
The good news – the body’s ability to bounce back after foodborne illness
If, despite all the above cautionary measures above, an unwary eater eats a bacterially-contaminated food, the body is pretty effective in eliminating toxins by limiting damage through vomiting and diarrhea within 2 to 6 hours. This can also cause fever and stomach pain lasting 12 to 48 hours. Most people recover in a few days and complications are rare, but they can be severe and sometimes even fatal, with dehydration the most common complication. Drinking lots of fluids at the first inklings of illness is important and consulting a healthcare provider if a high fever or bloody vomiting or diarrhea develops.
One final way consumers can minimize risk for foodborne illness
Finally, Americans can minimize personal and community risk by being aware of recalls and regulations involving food safety. One regulation that was scheduled to go into effect Jan 1, 2026, the Food Traceability Rule was heralded as a positive step with the stated goal of to enhancing “the ability to rapidly identify and remove potentially contaminated food from the market, minimizing the impact of foodborne illness outbreaks.”
Unfortunately, due to a broader push to reduce government regulations, on March 20, the U.S. Food and Drug Administration (FDA) announced its intention to extend the compliance date for the Food Traceability Rule by 30 months or later. This estimated 2 and a half years delay highlights the need for consumers to continue being even more diligent to avoid contaminated foods in the coming months fortifying their own personal efforts to minimize the dangers of risky foods.
