According to an estimate from the CDC, produce causes nearly half of all food-borne illnesses, while dairy and eggs cause 20 percent, meat and poultry are the culprits in only 22 percent of cases, and fish and shellfish just 6 percent.
A new CDC report from the Interagency Food Safety Analytics Collaboration looked at data on US outbreaks between 2008 and 2012. In order to really home in on what contributes to food poisoning, the researchers looked at outbreaks that were caused by one of four of the most common pathogens — E. coli, Campylobacter, salmonella, and listeria — and that could be attributed to a single food category.
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