Food safety is a growing concern as the number of food-related recalls and outbreaks continues to rise. According to a report by the U.S. Public Interest Research Group Education Fund, there was a 41 percent increase in food-related recalls from Salmonella, Listeria, and E. coli compared to the previous year. Hospitalizations related to these outbreaks doubled, and the number of deaths also doubled from the previous year.
One of the major culprits of foodborne illness outbreaks in 2024 was deli meat. Deli meats are especially vulnerable to Listeria monocytogenes because the bacteria thrives in cool, damp environments like refrigerators or deli cases. Even though deli meats are cooked during processing, they can still pick up bacteria afterward from contaminated surfaces. This makes deli meats a frequent target for food safety recalls.
Another risky food highlighted in the report is cucumbers. There was a significant outbreak of illness related to cucumbers contaminated with Salmonella. To reduce the risk of consuming harmful bacteria on fresh produce like cucumbers, it is important to practice good kitchen hygiene. This includes washing hands with warm, soapy water before handling food and rinsing all food under cool running water to remove dirt and bacteria.
Raw milk and raw cheeses are also on the list of risky foods to eat according to the report. While most milk sold in the U.S. has gone through pasteurization to remove disease-causing germs, some states allow for the sale of raw milk and raw milk cheeses. Raw milk can be a source of foodborne illness, as it may contain harmful germs like Salmonella or E. coli. Pasteurized milk offers the same nutritional benefits without the risks associated with consuming raw milk.
Certain cheeses, like cotija and queso fresco, are also highlighted as risky foods due to their susceptibility to Listeria contamination. These cheeses are often made from raw ingredients that can harbor harmful bacteria if not handled correctly. Pregnant women and those with weakened immune systems are advised to avoid these cheeses altogether.
In light of these findings, it is important for consumers to be mindful of the risks associated with certain foods and to take steps to reduce the risk of foodborne illness. Practicing good kitchen hygiene, including washing hands and rinsing produce, can help reduce the chances of consuming harmful bacteria. Additionally, choosing pasteurized milk and cheeses over raw varieties can help lower the risk of foodborne illness. By staying informed and taking precautions, consumers can help protect themselves and their families from foodborne illnesses. This article highlights the risks associated with consuming certain foods that may be contaminated with harmful bacteria. While queso fresco made with pasteurized milk can still be contaminated if the processing environment is not clean, cheeses made from unpasteurized milk pose an even higher risk due to the presence of harmful bacteria.
One food that is frequently associated with the risk of Salmonella is eggs. The bacteria can live inside the egg itself, making it important to cook eggs thoroughly to eliminate any harmful bacteria. Raw onions, leafy greens like romaine lettuce and spinach, carrots, basil, and even precooked meats can also pose risks of contamination if not properly washed or cooked.
For example, last year, McDonald’s had to remove onions sourced from Taylor Farms due to an E. Coli-related illness outbreak. Similarly, romaine lettuce caused 89 illnesses from E. coli due to contaminated water used to wash the greens. Carrots sold by Grimmway Farms were recalled nationwide in 2024 due to E. coli contamination, resulting in one death.
To reduce the risk of consuming contaminated foods, it is important to wash fresh produce thoroughly, cook foods properly, and consider switching to pasteurized eggs or cooking meats at home. Efforts are being made to make the food system safer, such as the Food Safety Modernization Act’s Food Traceability Final Rule providing guidance on managing risks associated with susceptible foods. By being aware of these risks and taking proper precautions, consumers can minimize the chances of falling ill from contaminated foods. The implementation of the new FDA rule, which was originally set for January 2026, has been delayed by 30 months. Despite this delay, food companies are not wasting any time in preparing for the new regulations. One key aspect of these preparations involves tightening up recall and traceability plans. This is crucial for ensuring that foodborne illnesses can be quickly investigated and contained using critical data.
By improving recall and traceability plans, food companies will be better equipped to track products throughout the supply chain and quickly identify any issues that may arise. This will not only benefit the companies themselves by reducing the impact of any potential recalls, but it will also greatly benefit consumers by ensuring that any contaminated products can be swiftly removed from the market.
Monitoring the FDA and USDA websites for up-to-date recall information is a recommended practice for consumers to stay informed and safe. By staying informed about any recalls or food safety alerts, consumers can take necessary precautions to protect themselves and their families from potential harm.
Overall, the efforts being made by food companies to enhance their recall and traceability plans are a positive step towards improving food safety and reducing the risk of foodborne illnesses. While the implementation of the new FDA rule may have been delayed, the proactive measures being taken by food companies are a promising sign for the future of food safety in the United States.
