Salad Greens, Eggs, and Tuna Top List of Make-You-Sick Foods

“Our food supply is safe,” stresses Hedberg. “There is roughly one illness for every three to four thousand meals served." Still, he adds, “raw food items like eggs may have contamination and need to be handled properly.”

For example, “lettuce or tomatoes may be contaminated, but once they enter a household, you can make sure that you don’t allow the bacteria to grow and multiply,” he says. To prevent the spread of bacteria, wash hands for 20 seconds with warm water and soap before and after preparing fresh produce; wash fruits and vegetables under running water just before eating, cutting, or cooking (even if you plan to peel them before eating); and keep fruits and vegetables that will be eaten raw separate from other foods.

“If you suspect you have developed a foodborne illness, make sure you stay hydrated,” says Hedberg. “If you have a fever or develop bloody diarrhea, see your physician. Beyond that, if it looks like an outbreak, contact your state or local health department so they can start the investigation process.”

CSPI keeps a running database of foodborne illness outbreaks. The group also looked for additional reports of food poisoning connected to FDA-regulated products between 1990 and 2006.