Consumer Reports’ 2024 food safety analysis reveals that common foods in your refrigerator might be putting your health at risk, with leafy greens and deli meats topping the list of potentially dangerous items.
At a Glance
- Leafy greens are the deadliest foods in the analysis, linked to 11 deaths and 614 illnesses, often due to contaminated irrigation water
- Deli meats and cheeses caused 7 deaths and 409 illnesses, primarily from listeria and salmonella contamination
- Onions surprisingly made the list due to two large recalls that sickened over 2,100 people in 2020-2021
- Ground beef, poultry products, certain fruits, and even flour pose significant foodborne illness risks
- Proper food handling and cooking techniques are essential to reducing your risk of foodborne illness
Leafy Greens and Deli Products Lead in Food Safety Concerns
Consumer Reports analyzed data from the CDC, FDA, and USDA on foodborne disease outbreaks from 2017 to 2022, identifying foods that consistently pose the greatest risks to consumers. The findings present a concerning picture for health-conscious consumers, particularly those over 40 who may be more vulnerable to severe foodborne illness complications. Leafy greens topped the list as the deadliest food category, linked to 11 deaths, 614 illnesses, and 50 recalls or outbreaks during the study period. The primary culprit appears to be contaminated irrigation water in California and Arizona growing regions.
Deli meats and cheeses followed closely behind, associated with 7 deaths, 409 illnesses, and 122 recalls or outbreaks. These products are particularly dangerous for older adults, pregnant women, and immunocompromised individuals due to their susceptibility to listeria bacteria. A recent major outbreak was linked to Boar’s Head products, resulting in 165 illnesses and 87 hospitalizations. The third most dangerous food identified was ground beef, linked to E. coli and salmonella, with 2 deaths, 643 illnesses, and 22 recalls or outbreaks during the study period.
Surprising Additions to the Risk List
Perhaps the most unexpected entry on Consumer Reports’ list was onions, which caused 2,167 illnesses and 13 recalls or outbreaks. The high ranking was primarily due to two massive salmonella outbreaks in 2020 and 2021 that hospitalized 427 people. Poultry products also featured prominently, with turkey linked to 1 death and 398 illnesses, while chicken caused 2 deaths and 190 illnesses. Both meats are frequently contaminated with salmonella during processing, particularly during the defeathering process, which can spread bacteria from intestines to meat.
Fresh fruits also present significant risks. Papayas, especially those imported from Mexico, were linked to 2 deaths and 332 illnesses. Peaches caused 101 illnesses, often contaminated by salmonella from nearby feedlots. Melons, particularly when pre-cut, resulted in 302 illnesses across 4 outbreaks. Even flour made the list, associated with 44 illnesses and 22 recalls or outbreaks, primarily due to raw flour contamination with E. coli or salmonella. This is particularly concerning for anyone who eats raw cookie dough or other uncooked flour-based products.
Balancing Safety with Nutrition
Despite these alarming statistics, health experts stress the importance of not abandoning nutritious foods entirely. Many of the items on the list are crucial components of a healthy diet, especially for adults over 40 who need nutrient-dense foods to support overall health. The key is understanding how to properly handle, prepare, and store these foods to minimize risks. Simple practices like thorough washing of produce, keeping raw and cooked foods separate, and cooking foods to proper temperatures can significantly reduce the chances of foodborne illness.
The 2024 Consumer Reports analysis also noted a disturbing 41% increase in food recalls overall, highlighting the need for increased vigilance in food safety practices at home. For adults over 40, who may face more serious complications from foodborne illnesses, this information serves as a crucial reminder to practice proper food safety. Understanding which foods pose the highest risks allows consumers to make informed decisions about their diets while still enjoying nutritionally beneficial foods. The goal isn’t to create fear but to empower consumers with knowledge that helps them protect their health while maintaining a balanced diet.
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