You might think that undercooked meat, poultry, or seafood is the main cause of food poisoning. However, surprisingly, one of the healthiest food groups actually tops the list for foodborne illnesses. Let’s take a closer look at the foods most likely to make you sick — and it’s probably not what you think.
Surprise Culprit
Leafy greens, often considered a health food staple, were found to be the leading cause of food poisoning in the U.S. between 2017 and 2022. According to Consumer Reports, vegetables like lettuce, spinach, and kale were linked to 614 illnesses and 50 recalls during this time. The main culprits behind these outbreaks are contaminants such as E. coli and Listeria, which typically originate from polluted irrigation water or improper handling during processing.
Although washing greens is crucial, it doesn’t always eliminate the risk. When irrigation water is contaminated, particularly from nearby cattle feedlots, bacteria like E. coli can proliferate. Additionally, pre-packaged salads can become contaminated during processing, resulting in widespread outbreaks.
Why Leafy Greens?
It may seem surprising that a food group known for its health benefits could pose such risks. Leafy greens, however, are particularly susceptible to contamination because of the methods used in their cultivation and processing. As they are often consumed raw, harmful bacteria such as Salmonella and Listeria can easily enter the food supply, bypassing the protective effect of cooking. This makes leafy greens more prone to causing foodborne illness than many other foods.
In spite of their numerous health benefits, leafy greens have been linked to the highest number of food poisoning-related deaths, with 11 fatalities reported over the past five years.
Another Surprising Offender
Another surprising food group that could pose a danger is fruit, particularly melons and pre-packaged fruit salads. For example, cantaloupe and watermelon are at a high risk of contamination from bacteria like Listeria, which can thrive on their rough skins and cause food poisoning. From 1973 to 2011, there were 34 reported outbreaks of melon-related illnesses in the U.S., resulting in 46 deaths. The rough texture of cantaloupe skins makes it easy for bacteria to hide, which makes them challenging to clean thoroughly.
Frozen and fresh berries, especially those in pre-packaged salads, are also potential hazards. These berries have been associated with outbreaks of hepatitis A and other viruses, mainly due to unsanitary conditions during harvesting and processing.
A Starch with Hidden Risks
Rice can also be an unexpected cause of food poisoning. Uncooked rice may contain Bacillus cereus, a bacterium that produces toxins that can withstand the cooking process. If cooked rice is left at room temperature, these spores can multiply and lead to foodborne illnesses. Therefore, it is essential to refrigerate rice immediately after cooking and ensure it is thoroughly reheated before eating.
