SAN DIEGO - The Center for Science in the Public Interest has released a list of the top ten riskiest foods regulated by the Food and Drug Administration.
The report ranked the foods by the number of foodborne outbreaks between 1990 and 2006. On the list: leafy greens, eggs, tuna, oysters potatoes, cheese, ice cream tomatoes, sprouts and berries.
“You can almost feel how fast it comes on and you just know you’re going to be really sick,” says San Diego resident Chuck Dunning. Dunning had a bad experience with Oysters. While his illness only lasted 24 hours, he says it was an experience that stays with him. “I think it’s like so many things you do when you’re out and around, if you knew the truth you probably wouldn’t want to do it."
“Generally for most of the illnesses discussed in this study you end up with what we call, NVD, which stands for nausea, vomiting and diarrhea,” says local Epidemiologist Frank Myers. “But you get a patient that has a depleted immune system or a pregnant woman and a case of salmonella can result in death,” says Myers.
Wendy Jo Peterson, a local dietitian, says the biggest cause of food borne illnesses is unwashed hands and unwashed food. “When it comes to leafy greens don’t be fooled by the packaging. Even if it says it’s been washed 6 times, 8 times, you have to wash you greens.” Overall, Peterson believes we’re getting better at identifying certain food bacterias, but we still have a long way to go.
