A new day brings new concerns about food safety.
E. coli and listeria have already raised alarms for shoppers, and now Cyclospora—a parasite known for causing severe diarrhea—is adding to the anxiety over produce safety.
If it feels like the food supply in America is under attack, well, you’re not alone in feeling that. This summer has seen numerous reports of food poisoning outbreaks, leading many to ponder, “What can I really eat?”
The good news? While health officials are busy figuring out the causes behind the recent outbreaks across several states, food safety experts reassure that many common foods are still quite safe to consume.
It’s no surprise that Cyclospora has surfaced as a major concern, with a significant increase in cases nationwide. Since May 1, the CDC has confirmed 1,645 cases and 141 hospitalizations. Michigan has been hit the hardest, although New York and other states are also feeling the effects.
Investigators are focusing on lettuce in Michigan, with the FDA looking into potential connections with Taylor Farms, a fruit and vegetable producer, although a previously positive test result was later found to be inaccurate. The source of contamination remains uncertain in other states, with various agriculture products under examination.
But Cyclospora isn’t the only pathogen causing issues. The FDA and CDC are also tracking E. coli and listeria outbreaks across several states.
Escherichia coli has been linked to the recall of GreenWise organic frozen blueberries sold at Publix. Infection with this bacteria can lead to severe abdominal pain, bloody diarrhea, and vomiting. In some unfortunate cases, it can trigger serious kidney issues requiring hospitalization.
Additionally, listeria has triggered recalls of soft cheeses produced by La Ceiba Foods Latin Market, Nelson & Isa Lacteos, and all Cloverhill Dairy cheese products. This outbreak has affected multiple states, posing a high risk particularly to pregnant individuals, seniors, and those with weakened immune systems. As of June 26, there were 12 reported illnesses, 10 hospitalizations, and one death.
With alarms ringing around vegetables, fruit, and cheese, some consumers are understandably hesitant to eat anything.
While experts suggest avoiding raw foods for the time being, you’ll still find options that carry minimal risk and are suitable for those with sensitive stomachs.
What’s safe to eat?
Foods that are heat-processed, shelf-stable, or possess natural antimicrobial properties tend to have the best safety records, according to food scientist Brian Kwok Le.
He points out that pathogens struggle to survive in these conditions.
Items with a low pH or low moisture levels are typically more resistant to bacterial contamination, making frozen and canned goods a safer choice compared to fresh options.
Donald Schaffner, chair of the School of Food Science at Rutgers University, emphasizes the safety of properly canned foods, as the canning process effectively eliminates most microorganisms.
When asked about the most reliable foods, Lee highlighted sugary treats, salty snacks, cereals, dried fruits and meats, and canned items as surprisingly safe choices.
- dried pasta
- oats
- breakfast cereals
- cooked flour (raw flour can harbor E. coli)
- crackers
- pretzels
- bread
- sugar
- salt
- honey
- cooking oil
- vinegar
- canned soups, beans, vegetables, tuna, salmon, and chicken
- boxed milk that doesn’t need refrigeration
- pasteurized dairy
Interestingly, Cyclospora behaves differently from bacteria.
Unlike bacteria, parasites and viruses do not multiply in food, meaning factors like acidity and whether food is frozen or canned have minimal impact once contamination occurs. Schaffner elaborates that these contaminants often enter food through unwashed hands or contaminated water used for irrigation or washing.
For those looking to minimize risks, it might be wise to steer clear of raw, uncooked produce, especially iceberg lettuce that comes from Mexico. Cooking at temperatures above 170 degrees Fahrenheit can eliminate Cyclospora, listeria, and E. coli.
However, Schaffner cautions against completely avoiding fresh produce. “Since I’ve been following the outbreaks in Michigan and Ohio, I’ve been enjoying salads almost nightly,” he shares. “It’s essential to remember that most food products are not contaminated with harmful microorganisms at any given time.”
