Foodborne illness outbreaks are not random events. Rather, they are often linked to specific foods that have common contamination risks due to how they are produced, processed, stored, or prepared. While nearly any food can potentially carry pathogens, certain categories consistently top the list in food safety reports. Understanding which foods are most frequently implicated in outbreaks, and the reasons why, can help consumers make informed decisions and practice safer food handling habits.

1. Leafy Greens and Raw Produce

Leafy greens like romaine lettuce, spinach, and kale are frequently associated with outbreaks , especially those involving E. coli and Salmonella . The main reason for this is that these vegetables are often consumed raw, meaning there’s no heat step to kill pathogens

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