Top 10 Foods Most Likely to Cause Food Poisoning

Following a recent Cyclospora parasite outbreak in the United States, food safety has become a major concern for many. The exact source is still under investigation, though packaged salad is believed to be the likely culprit.

Since the beginning of May, thousands of people across at least 34 states have contracted the illness. While no fatalities have been reported, approximately 100 individuals have been hospitalized due to cyclosporiasis.

While hundreds of different foodborne illnesses exist, the Centers for Disease Control and Prevention identifies the following as the most common:

Norovirus. The primary cause of food poisoning, norovirus is frequently found on raw produce or shellfish and can be spread by infected food handlers. Symptoms include nausea, vomiting, and diarrhea.
Salmonella. A leading cause of hospitalization for food poisoning, salmonella is most often found in undercooked poultry and eggs, as well as raw fruits and vegetables.
Campylobacter. This bacterium, commonly present in raw or undercooked poultry and unpasteurized milk, can cause severe diarrhea and abdominal pain.
E. coli. Frequently linked to undercooked ground beef and leafy greens.
Listeria. This pathogen poses a serious threat to pregnant women, the elderly, and individuals with compromised immune systems. It is often found in deli meats and unpasteurized cheeses.

Symptoms of food poisoning can appear anywhere from 30 minutes to two weeks after consuming contaminated food. Food safety experts advise that washing fruits and vegetables under cold running water can remove some germs, but this method is not always sufficient. Thorough cooking remains the most effective way to eliminate many harmful pathogens.

Here are ten foods most frequently responsible for food poisoning outbreaks:

Leafy Greens. Bagged lettuce is considered one of the riskiest items in a grocery store. It has been linked to outbreaks of norovirus, salmonella, listeria, E. coli, and cyclospora. Purchasing whole heads of lettuce, discarding the outer leaves, and washing them thoroughly can help reduce this risk.
Poultry. Raw or undercooked poultry accounts for approximately 19% of all food poisoning deaths. To kill salmonella and campylobacter bacteria, cook all poultry to an internal temperature of 165°F (74°C).
Ground Beef. Because bacteria can be distributed throughout the meat during processing, ground beef is a common source of E. coli. Cook it to a minimum internal temperature of 160°F (71°C).
Eggs. According to the FDA, even fresh eggs with clean, intact shells can harbor salmonella. Eggs should be cooked until both the yolk and white are firm, and scrambled eggs should not be runny. Egg-based dishes like casseroles should be cooked to 160°F (71°C). Eggs should be stored immediately in their original carton in the refrigerator at 40°F (4°C) or colder.
Sprouts. The warm, humid conditions required for growing sprouts create an ideal environment for bacterial proliferation. If you grow sprouts at home, wash them thoroughly before consumption.
Tomatoes and Peppers. These vegetables, especially when eaten raw, can carry salmonella. Wash them thoroughly before adding them to salads or other dishes.
Melons. Bacteria on the rind can transfer to the flesh when cut. Avoid purchasing pre-cut melons when possible and wash the rind before cutting.
Berries. As recent outbreaks have shown, even organic berries can contain dangerous pathogens like E. coli, and freezing them does not kill the bacteria. According to the National Institutes of Health, both fresh and frozen berries can also transmit the hepatitis A virus. The only way to eliminate this virus is through cooking.
Unpasteurized Milk and Cheeses. Raw dairy products can contain listeria, salmonella, E. coli, and campylobacter. Pasteurization eliminates these harmful bacteria by heating dairy products to a high temperature. While raw milk is banned in many countries, it remains legal in some states.
Leftovers. Following the “2-hour rule” and the “3-4 day rule” can reduce your risk of food poisoning. Perishable foods should be refrigerated within two hours of cooking, and leftovers should be eaten or frozen within three to four days. Waiting longer allows harmful bacteria to multiply.

Food safety experts recommend following four basic steps to reduce the risk of food poisoning: wash, separate, cook, and chill.

Wash your hands with soap and water for at least 20 seconds before, during, and after food preparation. Also, clean cutting boards, utensils, and countertops after each use.
To prevent cross-contamination, keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods in your grocery cart, refrigerator, and kitchen. Use separate cutting boards and plates for raw animal products and fresh produce, and never place cooked food back on a plate that previously held raw meat or poultry.
Cook food to the proper internal temperature using a food thermometer, rather than relying on color or texture. The internal temperature of poultry should reach 165°F (74°C), ground meat should reach 160°F (71°C), and fish and whole cuts of beef, pork, lamb, and veal should reach 145°F (62°C).
Finally, perishable foods should be refrigerated promptly. Keep your refrigerator at 40°F (4°C) or below, and store leftovers within two hours of cooking or purchasing—or within one hour if the outside temperature is above 90°F (32°C). Frozen foods should be thawed safely in the refrigerator, under cold running water, or in the microwave, never on the kitchen counter.