The 10 riskiest foods

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The Center for Science in the Public Interest has released their report on the 10 riskiest food regulated by the U.S. Food and Drug Administration.

Leafy greens earned the top ranking for riskiest foods regulated by the FDA, a report compiled by the Center for Science in the Public Interest (CSPI). Greens, in all forms from spinach to iceberg lettuce, have been responsible for 363 outbreaks leading to 13,568 illnesses since 1990. Norovirus, salmonella and E. coli were common pathogens. Everything from infected manure to improper handling can lead to contamination. Take note that "pre-washed" lettuce can still be unsafe to eat.

Eggs also ranked high on the riskiest food list, being responsible for 352 outbreaks resulting in 11,163 illnesses since 1990. While many believe washing the shell will rid the egg of bacteria, the most common form of salmonella actually contaminates the egg before the shell is formed. The good news is that proper cooking can destroy most of the pathogens.

Tuna also ranked high on the riskiest foods list, accounting for 268 outbreaks resulting in 2,341 illnesses since 1990. While the mercury level in fish is often discussed, in tuna the toxin scombroid is the cause of most illnesses. The toxin begins to release when tuna is kept above 60 degrees Fahrenheit and cannot be destroyed.

Potatoes have been linked to 108 outbreaks of illness with more than 3,600 consumers sickened since 1990. Since potatoes are always cooked before eating, potato-related foodborne illnesses usually involve multiple ingredients that are friendly to pathogens, such as the ingredients commonly found in potato salad.

Cheese also made the CSPI's 10 riskiest foods list, having been linked to 83 outbreaks that have sickened thousands of consumers since 1990. Cheese can be contaminated at various stages, including the initial production phase. Listeria is primarily found in soft cheeses, which can be dangerous for pregnant women and the elderly.

Ice cream has caused nearly 75 outbreaks of illness, primarily salmonella, since 1990. While most commercially-produced ice cream is pasteurized, undercooked eggs in homemade ice cream was a major source for the salmonella contamination.

Tomatoes have been at the center of several large outbreaks of foodborne illness and ultimately responsible for at least 31 outbreaks since 1990. Salmonella was the most common culprit, which can invade the tomato in various ways. According to the CSPI study, restaurants were found to be responsible for 70 percent of the foodborne illnesses involving tomatoes.

Sprouts, a common salad bar item, have caused at least 31 outbreaks of foodborne illness since 1990. Part of the issue is the warm temperatures required to grow the sprouts, as they allow bacteria to grow rapidly. Salmonella is the main culprit when it comes to sprouts.

According to the CSPI report, berries have been responsible for 25 outbreaks of foodborne illness resulting in at least 3,300 deaths since 1990. Cyclospora was the main culprit. Unlike many foodborne illnesses which clear up on their own, this parasitic illness of the intestines requires antibiotics in order to recover.

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Leafy greens earned the top ranking for riskiest foods regulated by the FDA, a report compiled by the Center for Science in the Public Interest (CSPI). Greens, in all forms from spinach to iceberg lettuce, have been responsible for 363 outbreaks leading to 13,568 illnesses since 1990. Norovirus, salmonella and E. coli were common pathogens. Everything from infected manure to improper handling can lead to contamination. Take note that "pre-washed" lettuce can still be unsafe to eat.

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