Leafy greens are one of the easiest ways to get food poisoning because they can be contaminated with germs such as noroviruses, Salmonella, and E. coli O157:H7. Leafy greens have accounted for 363 outbreaks of foodborne illness and have sickened 13,568 people since 1990, according to the consumer advocacy group.
Also on this list of hazardous groceries: eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts, and berries. The FDA is responsible for regulating produce, seafood, egg, and dairy products (but not meat), and these 10 foods account for close to 40% of all foodborne illness outbreaks associated with FDA-regulated foods. (You can view the list as a slideshow, the 10 Types of Food That Can Make You Sick).
If contaminated, the top 10 risky foods (as well as other types of food that didn’t make the list) can cause stomach cramps and diarrhea, or much more serious problems that can result in kidney failure and death. “Some of the most healthful and ubiquitous foods are falling in the top 10 riskiest foods,” says Sarah Klein, a staff attorney for the CSPI. “Consumers certainly shouldn’t avoid these foods, because they are everywhere and are part of a healthy diet,” she says.
Currently there is legislation in Congress that seeks to modernize the food safety program. “We need to bring food safety and the FDA into the 21st century,” she says.
