Certain Foods Prone to Pathogens

Posted 04/22/2015 | By HealthCorps

A new study suggests that nearly 80% of cases of E.coli food-borne illness were linked to either beef or to vegetables that were grown in rows. Salmonella was linked to a wider variety of foods including tomatoes, sprouts, chicken, beef, and pork.

The report, produced by the Interagency Food Safety Analytics Collaboration, was the first time the U.S. Department of Agriculture, the FDA, and the CDC partnered together and used a single method to estimate sources of foodborne illness. The report used data from nearly 1,000 reported cases of foodborne illness between 1999 and 2012. It looked at E.coli, Listeria, Campylobacter and Salmonella.

Obviously home preparation and storage methods can also raise the risk of foodborne illness. Always make sure to keep foods at proper temperatures.  Use separate cutting boards for different foods and always wash them thoroughly in hot, soapy water, scrubbing well. Toss any wood or plastic cutting boards with cracks.  Throw away any perishable foods that sit out for long periods of time, especially creamy foods, dairy foods and deli meats. Pay attention to expiration dates on food packages

Source: Stone Hearth News

-Amy Hendel, PA/HealthCoach

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