As cases of food contamination increase, here are some tips for you to stay safe.
In 2024, the United States experienced a significant surge in food contamination incidents, with hospitalizations and deaths from foodborne illnesses doubling compared to the previous year. The number of recalls due to pathogens like Salmonella, Listeria, and E. coli increased by 41%, accounting for 39% of all food recalls. Notably, 98% of all illnesses were linked to just 13 outbreaks, involving products ranging from cucumbers to deli meats. Pirg
One major outbreak involved Listeria-contaminated frozen supplemental shakes produced by Prairie Farms Dairy Inc., resulting in 38 infections and 12 deaths across 21 states. These products were primarily distributed to hospitals and long-term care facilities. Reuters
Another significant incident was a Salmonella outbreak in June 2024, traced to cucumbers, which led to 551 confirmed cases and 155 hospitalizations across 34 states. Government Accountability Office
For the average American, this rise in food contamination underscores the importance of stringent food safety practices. To protect oneself and reduce the risk of foodborne illnesses, consider the following guidelines:
- Clean: Wash your hands with soap and warm water for at least 20 seconds before and after handling food. Regularly clean utensils, cutting boards, and countertops with hot, soapy water to eliminate germs that can survive in the kitchen. Fruits and vegetables should be rinsed under cold water before consuming. For a more thorough rinse, the FDA recommends you use diluted vinegar to help wash away bacteria, fungi, viruses and pesticides.
- Separate: Avoid cross-contamination by keeping raw meat, poultry, seafood, and eggs separate from ready-to-eat foods like fruits and vegetables. Use different cutting boards and plates for raw and cooked foods. As well as different cutting boards for meats and produce.
- Cook: Ensure foods are cooked to the right temperatures to kill harmful bacteria. Use a food thermometer to verify that meats, poultry, and other dishes reach the recommended internal temperatures.
- Chill: Refrigerate perishable foods and leftovers promptly, within two hours. Keep your refrigerator at or below 40°F (4.4°C) and your freezer at or below 0°F (-18°C) to slow bacterial growth.
The Environmental Working Group is a non-profit that has constructed consumer guides to help you learn about the hidden health dangers in your food, water and everyday products to make better decisions. On their website, you can view their yearly updated “Dirty Dozen” and “Clean 15” lists including fruit and vegetable items containing the highest and lowest amounts of pesticide residues.
By adhering to these food safety practices, individuals can significantly reduce their risk of foodborne illnesses amid the increasing incidents of food contamination in the U.S.
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