Risky Food Business

A new report from the nonprofit watchdog group, Center for Science in the Public Interest (CSPI), identifies leafy greens as the riskiest food regulated by the Food and Drug Administration (FDA), followed by eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts, and berries. The list does not include meat or poultry, which pose an even greater risk of foodborne illness such as food poisoning, but are regulated by the U.S. Department of Agriculture, not the FDA. The FDA oversees produce (e.g., vegetables, fruits), eggs, dairy products (e.g., milk, milk products), seafood, and most packaged foods.

Between 1990 and 2006, the “FDA Top Ten” foods accounted for nearly 1,500 food poisoning outbreaks across the United States, involving almost 50,000 reported cases of illness – about 40% of all foodborne outbreaks linked to FDA-regulated foods. You may be surprised to know that Salmonella and E.coli, which caused many of these outbreaks, are not just a problem in burgers and chicken. Leafy greens accounted for 24% of the outbreaks (363 outbreaks and 13,568 illnesses), while berries, at the bottom of the list, sickened 4,000 people. And these numbers are “ only the tip of the iceberg,” as many more cases of foodborne illness go unreported.

What to do: Don’t give up these healthy foods, but do take care when handling, preparing, and storing them. Wash all produce well – leafy greens, in particular, including bagged spinach and salad mixes (not such a “convenience” anymore); cook foods, including seafood and eggs (as well as meat and poultry, of course) to proper temperature or otherwise done. Pregnant women, young children, the elderly, and people with compromised immunity or in frail health should especially avoid raw milk products, raw seafood (including raw oysters), raw sprouts, and runny eggs. While the real fix must come from government and industry, the responsibility for food safety still ultimately rests with consumers.

Source: Healthcommunities