Food Contamination and How to Decrease Your Risk

Understanding and reducing your food contamination risk has never been more important. In light of the recent Cyclospora contamination from lettuce and berries, last year's E. coli outbreak, thought to be from raw onions, the recent recall of jalapeno pepper prepared products from Whole Foods, and the fresh eggs recalled from a Texas farm that were sent to multiple states, I am writing about ways to avoid food contamination.

E. coli outbreaks used to come from undercooked meat, but more recently have occurred from produce, as has Cyclospora. Unfortunately, it only takes a few bacteria or parasites to make you ill. An awareness of food contamination risk is an essential part of keeping your family safe.

Food-borne illnesses are nothing new. We used to think contamination only occurred from eating out, where other workers prepared our food, but such is not the case. It happens in our homes from store-bought foods that we prepare. Federal regulations and properly training restaurant workers on sanitation and proper cooking temperatures have greatly reduced the incidence of food poisoning.

We can contaminate food by:

• not adequately washing our hands (especially after toileting)

• not washing produce before preparing (even produce you peel)

• not properly cleaning work surfaces, cutting boards, and utensils.

These are easily remedied. 

Consider the distance your food travels - from harvest to store. The longer the journey, the more people have handled and processed it. This allows ample opportunity for food to be exposed to bacteria, during loading, unloading, washing, slicing, dicing, and packaging.

Some of the most common sources of contamination include fresh produce - fruits and vegetables. Precut, prewashed, and prepackaged items can be particularly risky.

Woman preparing a salad with prepackaged greens. These can be a source of contamination.

Some of the top offenders, according to food safety experts, include:

• Bean sprouts

• Bagged salad greens

• Cantaloupe

• Prepackaged spinach

• Precut or pre-sliced produce

• Fresh, raw, cut fruit that is sitting out for hours

• Undercooked meat, poultry, fish, and eggs

• Unpasteurized milk

Container with a variety of packaged sprouts. Due to growing technique, sprouts are one of the top foods that can be contaminated with bacteria.

Bags and containers with leafy greens seal in any bacteria, which can duplicate rapidly. 

Sprouts are produced by exposing seeds to warm temperatures in a humid environment. When the seeds sprout, they release nutrients into the water in which they grow, providing food for bacteria to multiply.

Cantaloupe, with its webbed rind, provides an environment where bacteria can easily grow.

Picture of a whole cantaloupe with its webbed rind. The rough rind can harbor bacteria and is difficult to adequately wash.

Washing produce lowers your risk factor. Using friction (washing vigorously) under plain running water is recommended, and drying with a clean paper towel. Wash the outside of any produce, regardless of whether the outer layer is removed, since that is where bacteria reside, which can be transferred to the fruit when cutting.

Use separate cutting boards for meat and produce to avoid cross-contamination. Clean thoroughly after each use

Children, pregnant women, the elderly, and anyone with a compromised immune system are at the highest risk of serious illness from food contamination. Stay informed and follow proper cleansing and hand washing. You cannot avoid all foods responsible for illness outbreaks, but you can reduce your risk of being a victim.