High Risk Foods

The Center For Science in the Public Interest (CSPI) has issued a new PDF report of the 10 riskiest foods regulated by the FDA. Note that this list is only for the foods that are regulated by the FDA ( produce, seafood, dairy, and shell eggs) and since the FDA doesn't regulate meat (that's the USDA) ground beef isn't included and it is surely the riskiest of foods. Note also that this is ranked by frequency of food borne illness and since more leafy greens are consumed more often, it heads the list. Actually, on an odds basis you are probably taking a greater risk eating a raw oyster than a salad.

Here's the list:

1. Leafy greens
2. Eggs
3. Tuna
4. Oysters
5. Potatoes
6. Cheese
7. Ice cream
8. Tomatoes
9. Sprouts
10. Berries

Many of these foods are delicate, hard to wash, and often consumed raw (sprouts, berries, tomatoes and leafy greens).

Some interesting facts: More than half the egg incidents occurred in restaurants "and other food establishments" and in prisons!

More than 70% of tomato outbreaks were linked to restaurants, as were 40% of potato outbreaks (often to potato salad).

How can you reduce your risk? You can never eliminate all the risk but you can pay attention. Try and buy locally produced food or grow your own. Don't buy prewashed and bagged greens. Don't eat eggs or products with mayonnaise in restaurants (tuna, chicken, potato or egg salad come to mind). Try cooking more at home where you can control the food and if you must eat out avoid raw stuff(salads). As I said above ground beef is not on the list since it is not regulated by the FDA but you should avoid it like the plague. IF you do use it then cook it well done. The best practice is to grind your own.

H/T Jill at La Vida Locavore