10 Really Risky Foods Right Now.

Eggs, deli meat, and onions are among the essential foods causing illness for millions. Here's how to safely enjoy these everyday items again.

If you notice frequent news reports about food recalls and illness outbreaks, you're not alone. The U.S. Public Interest Research Group Education Fund reported a 41% increase in food recalls due to contamination with bacteria like salmonella, E. coli, and listeria in 2024 compared to the previous year. These recalls affected popular brands such as Boar’s Head and McDonald’s, as well as everyday items like carrots and cucumbers.

Confirmed cases of foodborne illness rose by 20%, with hospitalizations and deaths more than doubling. The Centers for Disease Control and Prevention estimates that tens of millions of Americans are impacted by foodborne bacteria each year.

Recent budget cuts at food safety agencies have hindered regulators' ability to conduct inspections and oversight, according to Brian Ronholm, director of food policy at Consumer Reports (CR). This makes it crucial for consumers to understand how to minimize their own risks.

Each year, CR ranks the top 10 foods most linked to significant recalls and serious illness outbreaks caused by bacterial contamination. These rankings consider the number of illnesses and deaths, the extent of outbreaks, the number of recalls, and the total amount of food recalled.

While there are risks associated with the foods on this list, James E. Rogers, PhD, director of product and food safety testing at CR, emphasizes that many of these foods are vital for a healthy diet. The ranking aims to help consumers handle these foods safely and know when to avoid certain items to stay safe. Below, you'll find a list of risky foods, information on harmful bacteria, how outbreaks occur, and tips to reduce the risk of food poisoning.

The Most Common Causes of Food Poisoning

Food-borne illnesses are caused by various bacteria, each with distinct characteristics. Here are the three most common culprits:

• Salmonella: This bacteria infects about 1.35 million people annually. It damages the cells lining the intestines, leading to symptoms like stomach cramps, nausea, vomiting, and diarrhea, which can start 6 hours to 6 days after exposure. In severe cases, the infection may enter the bloodstream, requiring hospitalization and antibiotics.
  

• E. coli: Responsible for around 265,000 illnesses each year, the most dangerous type is Shiga toxin-producing E. coli (STEC), including the O157:H7 strain. Symptoms include watery, sometimes bloody diarrhea, stomach cramps, and low-grade fever, starting 3 to 5 days after exposure. While symptoms may improve in about a week, some individuals can develop severe kidney damage. Staying hydrated is crucial, as antibiotics can worsen kidney issues.
  

• Listeria monocytogenes: This bacteria causes about 1,600 illnesses yearly, primarily affecting those with weakened immune systems, the elderly, and young children. Symptoms can appear within two weeks and may include fever, vomiting, diarrhea, and muscle aches, potentially leading to severe complications affecting the brain and spinal cord. Listeria can also result in miscarriage or serious illness in newborns. Serious cases require antibiotics, particularly for pregnant individuals.

  
  

Most food-borne illnesses resolve without medical intervention. However, see a doctor if you have a fever above 101°F or are unable to keep fluids down for two or three days, as this could lead to dehydration.

By understanding these risks and how to handle food safely, consumers can better protect themselves from foodborne illnesses.

Content Credit: Lisa L. Gill