Here’s the bad news
In the US confirmed cases of foodborne illness increased 20 percent in 2024 with 476 related hospitalizations and 16 deaths, double from 2023. Food recalls were up 41 percent due to unsafe foods contaminated with bacteria like salmonella, e coli, and listeria. The Centers for Disease Control and Prevention (CDC) estimates that 1 in every 6 Americans becomes ill every year from contaminated food or beverages.
And worse news?
It is anticipated that recent budget cuts to US food safety agencies are likely to make these numbers climb higher as regulators and inspection staff struggle to provide oversight to keep US food safe with staff and budgetary cuts.
Is there any good news?
Knowing the risks of certain foods and food preparations can help keep you safer. As Director of Food Policy, Brian Ranholm at Consumer Report (CR) advises with such budget cuts “…it’s even more important for consumers to know how to reduce the risk themselves.”
One of the best ways to know your risk is to be familiar with what foods cause the most illness due to bacterial contamination. Fortunately, CR recently published their annual ranking of unsafe foods: “10 Really Risky Foods Right Now” (May/June issue, available at the Huntley Library.) Every year CR ranks the 10 foods that caused the largest recalls, serious illness outbreaks, hospitalizations, and deaths. Knowing what to watch out for helps and recognizing which consumers may be at increased risk due to age (under 5 and over 65), pregnancy and a weakened immune system also helps as those folks may want to avoid or at least take extra precautions with certain foods.
What is the worst culprit?
Deli meat came out Number 1 for foodborne illness, causing the most deaths and the recall of 7 million pounds of Boars Head cold cuts. What makes this contender especially hazardous is the fact that although the deli meat is initially cooked, once it cools listeria can contaminate. Listeria can thrive in cold temperatures and can easily contaminate, lingering on slicers or spreading through frequent handling which often occurs in supermarkets is or sandwich shops. Buying prepackaged cold cuts can lessen the risk, and of course buying cold cuts or sandwiches in reliably clean stores/restaurants makes sense, but the only way to get rid of any harmful bacteria is to heat and eat the meat when piping hot.
Surprisingly, Number 2 this year was cucumbers, with one outbreak from whole cucumbers sold at supermarkets and another due to sliced cucumbers sold in prepared foods. These seemingly innocent veggies are the victim of bacterial water contamination from animal waste, often from nearby livestock. Random episodes of such runoffs are hard for the consumer to identify which argues for paying attention to recalls and supporting more regulatory inspection and oversight so contamination can be quickly recognized. Still consumers needn’t give up on cucumbers since they are a healthy food. Washing and peeling can reduce bacteria. Choosing cucumbers and all fruits and vegetables that are free from bruises or damaged skin helps because bacteria can more easily enter those areas.
Number 3 was raw milk and cheese. Although pasteurization has long been recognized as a preventative strategy, some individuals choose raw milk. In this case believing the experts and following the science effectively minimizes the risk.
Coming in at 4th for most risky food was Cotija and Queso fresco cheese. These and other soft cheeses have high water content and low acidity allowing listeria bacteria to thrive. Consumers can cut their risk by avoiding soft cheeses unless they’ve been cooked as part of a recipe and by sticking with hard cheeses.
The 5th most risky food identified in CR’s ranking was eggs due to salmonella bacteria. Both the inside of the egg and the shell can be contaminated as the egg develops and as it is laid. There are many steps egg lovers can take to minimize risk: Discard eggs with broken shells; Wash your hands after handling eggs, but don’t wash the eggs, since that can spread bacteria from the shell to the inside of the egg; cook eggs so both white and yolk are firm.
Next month’s health report will finish with the final five foods most likely to cause foodborne illness; using the best method to wash produce; and knowing what to do if you develop symptoms of food poisoning.
