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You probably remember the salmonella outbreak that was caused by tomatoes.
Right?
When the FDA and CDC sent out the warning, tomatoes immediately disappeared from stores and salads across the country.
BLTs went tomato-less for quite some time, just because of the risk of a foodborne illness.
Foodborne Illness Is Most Likely With…
Some foods are more susceptible to giving you food poisoning than others.
A lot has to do with how certain foods are handled — both at their point of origin and at their final destination: the dinner table.
How you clean and cook foods is just as important.
Of the top 10 riskiest foods, many will be no surprise. They include:
- Eggs
- Leafy greens
- Tomatoes
- Sprouts
Others that you may not be aware of are:
- Tuna
- Oysters
- Potatoes
- Cheese
- Ice cream
- Strawberries
Food poisoning can be a mild inconvenience, or it can be life-threatening. By understanding food poisoning symptoms and treatment, you will be able to recognize if and when the situation becomes serious.
Prevention is the best cure to food poisoning. If you know how to keep food safe, then you’ll be on the right path to preventing a foodborne illness from occurring in your own home.
One of my all-time favorite "hobbies" is cooking at home! I especially enjoy experimenting with new ingredients …and different types of cookware. My specialties are foods that are diabetic-friendly, keto-friendly, and low-carb. I share my favorite recipes and cooking tips here at The Fun Times Guide to Food.
Really no mention of chicken……really! Not in my opinion. And I did stay at a Holiday Inn Express this week, but I also conducted 4 third party food safety audits. That goes with the 15 years of food safety experience. I would fear that under cooked chicken or duck before tomatoes, leafy greens and most others listed. Camplobacter is the most common food borne illness in the US. I am not saying the items in this arrival can’t get you sick. The chances are just lower.
The issue here is that the FDA does not regulate meat and poultry so instead of one agency with a clear message we get a list of the “FDA regulated 10 most dangerous”. This sends mixed messages to consumers who may now think, wrongly, “don’t worry about hamburger meat, chicken duck ect.”
Come on USDA and FDA one message, one set of cooking guidelines, one set of labeling requirements. This is ecactly why the USDA-FSIS and FDA should be put in the scrap bin and a new agency formed the USDFS (US Dept. of Food Safety)!