Top 3 Foods Most Linked to Outbreaks

Certain food categories consistently appear in foodborne illness outbreak investigations due to their preparation, handling, or inherent contamination risks.

The top 3

  1. Leafy Greens: Frequent Culprits in Contamination: Leafy greens, including lettuce and spinach, are frequently implicated in outbreaks, accounting for nearly half of all foodborne illnesses, often due to norovirus contamination from agricultural water or animal waste.
  2. Poultry: High Risk for Salmonella and Campylobacter: Raw or undercooked poultry is a primary source of Salmonella and Campylobacter infections, with chicken being a frequent cause of outbreaks, emphasizing the need for thorough cooking and proper handling.
  3. Deli Meats: A Source of Listeria Concerns: Ready-to-eat deli meats pose a significant risk for Listeria monocytogenes, a bacterium that can cause severe illness and is a common source of fatal foodborne infections, especially in vulnerable populations.

Sources

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