As summer barbeques heat up, many families pay close attention to what is being served at the picnic table. Special considerations are always given when passing by the hamburgers, pasta/potato salad or chicken- but is that really where we should considering when thinking about food illnesses?
According to a report published in Emerging Infectious Diseases (Vol 19, No 3) from the Centers for Disease Control and Prevention, Leafy vegetables such as lettuce and spinach were the main source of foodborne illnesses in 1998-2008. More than 13,000 foodborne disease outbreaks were reported during that time, with 271,974 illnesses occurring.
Nearly 46% of the illnesses were tied to produce- with leafy greens topping the list. Most of the foodborne deaths were linked to poultry (19%), dairy (10%) and vine-stalk vegetables such as peppers (7%). Researchers suggest efforts are needed to prevent contamination of these foods.
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