FDA list of top ten foods that can make you sick

October 9, 12:14 AMUS Headlines ExaminerCharisse Van Horn

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The Center for Science in the Public Interest released a study of the top ten riskiest foods that are regulated by the United States Food and Drug Administration. The foods on the top ten list comprise approximately 40% of all foodborne related illnesses and outbreaks according to the FDA’s records dating back to 1990.

The list was compiled using data from the Centers for Disease Control and Prevention and other government agencies that track food related outbreaks. According to the Center for Science in the Public Interest (CSPI) report, the following foods were linked to approximately 1500 outbreaks and 50,000 illnesses. Sicknesses associated with the report range in severity from stomach cramps to kidney failure and death.

The top ten riskiest foods are as follows:

1. Leafy Greens
2. Eggs
3. Tuna Fish
4. Oyster
5. Potatoes
6. Cheese
7. Ice Cream
8. Tomatoes
9. Sprouts

10. Berries

Though salads are touted for their nutritional benefits, leafy greens are highly susceptible to contamination through both production and processing to cross contamination. The CSPI states that when leafy greens are contaminated, washing them will not remove all bacteria or pathogens.

Eggs are highly associated with Salmonella and between the years of 1990 and 2006, approximately 11,000 became sick as a result of eating contaminated eggs. Thoroughly cooking eggs is recommended for destroying all pathogens. In most cases where illness was connected to eggs, the eggs were not cooked thoroughly.

Tuna is associated with bacteria called scombrotoxin that results in an illness called Scombroid. In addition to scombrotoxin, Tuna fish is also associated with the bacteria norovirus and salmonella. Unfortunately, due to the rapid rate at which fish decays, tuna fish can easily become contaminated.

Oysters are considered a delicacy, yet they are the culprit in approximately 2000 illnesses and have earned their spot at number 4 on the FDA’s list. Oysters are associated with two pathogens, Norovirus and Vibrio. Raw or undercooked oysters pose the greatest threat.

Potatoes are considered as one of nature’s most healthy vegetables; however, they are also linked to several different pathogens. Since potatoes are grown in the soil, they can become contaminated that way. The majority of outbreaks associated with potatoes are often a result from cross contamination or improper storage and handling of potato salad. Pathogens associated with potatoes include E.Coli, Shigella, Listeria, and Salmonella.

Cheese has been associated with Salmonella and can become contaminated during the processing state. The problem has become great in California and Californian authorities advise consumers not to eat Latin American cheese as it might be processed in unlicensed facilities. Soft cheese is associated with Listeria, a bacterium that can cause miscarriage. The FDA warns pregnant woman to use extreme caution regarding the consumption of soft cheeses during pregnancy.

Ice Cream has been connected with Salmonella and Listeriosis. Salmonella outbreaks have typically resulted from uncooked eggs or cross contamination. Homemade ice cream is extremely susceptible to contamination as the eggs used are often undercooked.

Tomatoes have been associated with both Salmonella and Norovirus. If tomatoes are contaminated through soil and eaten raw, sickness is likely to occur.

Raw and lightly cooked sprouts have been connected with both E-Coli and Salmonella. Seeds may be contaminated from soil, and the warm temperatures used to sprout seeds can cause bacteria to multiply rapidly.

Berries, including blackberries, strawberries, and raspberries, have been associated with the pathogen Cyclospora, a serious parasitic illness that requires the use of antibiotics as treatment.

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The Ten Riskiest Foods Regulated by the U.S. Food and Drug Administration