Introduction to Foodborne Illness
Even foods that most Americans consider “healthy” can pose a serious risk of foodborne illness, experts warn. Some say salads, sprouts, and deli meats are among the everyday items they personally refuse to eat.
The Risks of Common Foods
A Seattle lawyer who has spent decades litigating some of the country’s worst foodborne illness outbreaks told the Washington Post that his well-made burger and steak order caused chefs to come out and ask what was wrong with him. He said he no longer touches packaged salads, fruit cups or trays, deli meats, prepared meals, and raw sprouts – which are often served raw on sandwiches, salads, and wraps. He said the items have been repeatedly linked to cross-contamination and major outbreaks of listeria, E. coli, and salmonella.
The Changing Patterns of Outbreaks
The list of problematic items reflects how outbreak patterns have changed over time, according to Bryan Quoc Le, a food scientist. "The risks for ground meat have decreased due to testing and cooking requirements, while leafy greens have no ‘heat step’ and are known to be contaminated earlier in the supply chain where controls are more difficult to enforce," Le said. Leafy greens are also processed centrally, mixed in large quantities, and shipped across the country. That probably makes them the biggest risk right now, he noted.
The Danger of Leafy Greens
In the 1990s, hamburgers were considered the biggest threat to food safety, especially after an E. coli outbreak in 1993 hospitalized more than 170 people and killed four children. But after stricter regulations and significant safety improvements, burger-related illnesses plummeted. Today, the danger has turned. Lettuce and other leafy greens now cause far more outbreaks than hamburgers, largely because they are grown near livestock farms, can be contaminated by irrigation water, and are eaten raw without the need for cooking steps to kill pathogens.
Expert Opinions
Jason Reese, an Indiana-based food safety expert, notes that lettuce on burgers is now the cause of outbreaks. He said he never eats lettuce or packaged salad when he eats out. “Seeing the victims I represented develop kidney failure and require lifelong dialysis just from a restaurant salad is an eye-opening experience.” Annually, approximately 48 million Americans contract foodborne illnesses, resulting in 3,000 deaths.
Prevention of Foodborne Illness
Despite the dangers, experts emphasize that many foodborne illnesses are preventable. Proper handwashing and better glove training are essential because poor hygiene is one of the most common sources of contamination. Fully cooking meat, treating packaged salads as higher-risk foods, and cutting produce at home can significantly reduce the risk of illness. Experts advise that the risk to young children, pregnant women, the elderly, and immunocompromised people is “not worth the risk.”
