How safe is the food we eat?
Is the food we eat and serve our families safe?
An April 2018 warning to avoid eating romaine lettuce potentially contaminated with E. coli is just the latest in a string of foodborne illnesses that affect millions of Americans every year.
According to an April 18, 2018,
press release, the Centers for Disease Control and Prevention (CDC) had reported 53 cases of E. coli linked to the recalled romaine lettuce. The agency noted the cases span 16 U.S. states, but it urged everyone in the United States to toss their romaine to help minimize the risk of infection.
Shiga toxin–producing E. coli (STEC) is the strain of bacteria affecting the recalled romaine, and symptoms of infection include severe stomach cramps, bloody diarrhea, and less commonly a fever of less than 101 degrees F. Most people recover within seven days, the CDC says, but in serious cases, infection may lead to kidney failure or death.
Practicing good hygiene by sanitizing kitchen counter tops, cutting boards, and refrigerator space, as well as washing hands with warm water and soap for 20 seconds before and after handling food, can further reduce your risk of becoming ill from E. coli infection.
"Consumers need to know about the risks, but they also need to know we have the safest food supply in the world," says Joan Salge Blake, RDN, a clinical associate professor at Boston University.
According to the Center for Science in the Public Interest,
some of the most common culprits of foodborne illness in general include raw fruits and vegetables that are washed or irrigated with contaminated water, or those that aren't washed thoroughly before eating. While the Food and Drug Administration (FDA) regulates those foods, the U.S. Department of Agriculture (USDA) regulates animal products — such as eggs, cheese, and raw meat — that can carry other other foodborne illnesses.
Overall, the most common foodborne diseases in the U.S. that cause illness and death are salmonella, norovirus, campylobacter, E. coli, and listeria, according to FoodSafety.gov, a clearinghouse for food safety information compiled by the FDA, the CDC, and other government agencies.
Salmonella contamination in food is responsible for about 1.2 million foodborne illnesses each year, sending an estimated 23,000 people to the hospital and causing hundreds of deaths, according to the CDC. This infection is often associated with poultry and eggs, but contamination can turn up in a variety of foods, including fruit, vegetables, beef, pork, and seafood.
Meanwhile, E. coli, the bacteria involved in the romaine lettuce recall, can affect not only fruits and veggies that are eaten raw, but also soft cheeses made from raw milk, water, and undercooked ground beef, according to FoodSafety.gov.
Protecting yourself and your family from contaminated-food diseases is particularly important if pregnant women, young children, adults older than 65, or people with a compromised immune system live in your home.
These facts may be alarming for some people to hear, but don't panic about every food you eat: The food system in the U.S. is relatively safe, thanks to the Food Safety Initiative, which began in 1997, Blake points out. “This program coordinates the research, inspection, outbreak response, and educational activities of the various government agencies to safeguard our foods,” she continues. And it helps alert the public if an outbreak should arise, reducing the number of people who get sick.
Still, because it’s impossible to keep track of every alert that dances across your phone or desktop, your best bet is to stay on top of expiration dates and learn how to prepare and store food safely. To do so, you can take the following steps every time you cook:
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