Many of us have heard the popular warnings: don't eat raw cookie dough. Wash your hands after handling raw chicken. Rinse your veggies.
But few of us actually know the foods that are most commonly linked to food poisoning and recalls.
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As many as 48 million people get food poisoning every year due to raw, uncooked or contaminated food. Popular causes of food poisoning are common bacteria living on food, including salmonella, listeria, E. coli, and some viruses. There are up to 31 known pathogens that can cause foodborne illness, hospitalization, and sometimes even death.
"Most recover on their own after a few unpleasant days," Consumer Reports says of food poisoning. "But nearly 130,000 people are hospitalized and 3,000 die from foodborne illness annually. Children under the age of 5, older people, and those who are pregnant or have a weakened immune system are at greatest risk."
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Top 10 Foods Linked to Food Poisoning and Recalls
Consumer Reports compiled data based on contamination and public alerts between 2017-2022. The foods have been linked to "serious recalls and outbreaks" over the past 5 years, according to data from the CDC, the Food and Drug Administration, and the Department of Agriculture.
They are:
- Leafy greens
- Cheeses and deli meats
- Ground beef
- Onions
- Turkey
- Chicken
- Papayas
- Peaches
- Cantaloupe
- Flour
"We aren’t saying people need to avoid these foods entirely," CR director of food policy Brian Ronholm said. "After all, these foods are all usually safe, and many of them are in fact important parts of a healthy diet." Still, it's important to follow "best food safety practices with all of your foods, including knowing how to track, and respond, to food recalls when they happen."
It's important to note that just because your food is organic or has been packaged, doesn't mean it's automatically clean. Consumers should always follow best hygiene practices when handling and consuming these foods. The four best ways to prevent foodborne illness, according to the CDC, are:
Clean: Wash your hands and work surfaces before, during, and after preparing food. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
Separate: Separate raw meat, chicken and other poultry, seafood, and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.
Cook: Cook food to the safe internal temperature to kill harmful bacteria. Use a food thermometer.
Chill: Keep your refrigerator 40°F or below. Refrigerate leftovers within 2 hours of cooking (or within 1 hour if food is exposed to a temperature above 90°F, like in a hot car).
And if you're more at risk for food poisoning or are concerned, it's best to avoid things like raw or undercooked sprouts, raw (unpasteurized) dairy, undercooked meats and seafoods, and soft cheeses.
