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The Most Common Sources of Food Poisoning - The Atlantic


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These were the most common foods responsible for transmitting each of the pathogens:

E. Coli

  • Beef: 46 percent
  • Vegetable row crops: 36 percent

Salmonella

  • Seeded vegetables: 18 percent
  • Fruit: 12 percent
  • Eggs: 12 percent
  • Chicken: 10 percent
  • Beef: 9 percent
  • Pork: 8 percent
  • Sprouts: 8 percent

Campylobacter

  • Dairy: 66 percent
  • Chicken: 8 percent

Listeria

  • Fruit: 50 percent
  • Dairy: 31 percent

Okay but is there anything actionable other than wash and cook everything thoroughly?

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