This changed the way I think about vegetables

From MinuteFood.

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Different foods have different likelihoods of harboring germs and getting you sick – so what’s the riskiest food out there?

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-DeWaal CS, Glassman M (2013). Outbreak alert! 2001–2010: a review of foodborne illness in America. Center for Science in the Public Interest, Washington, DC. https://www.cspinet.org/sites/default/files/attachment/outbreak_alert_2013_final.pdf
-Fischer N, Bourne A, Plunkett D (2015). Outbreak alert! A review of foodborne illness in the US from 200-2013. Center for Science in the Public Interest, Washington, DC. https://www.cspinet.org/sites/default/files/attachment/outbreak-alert-2015.pdf
-Interagency Food Safety Analytics Collaboration (2015). Foodborne illness source attribution estimates for Salmonella, Escherichia coli O157 (E. coli O157), Listeria monocytogenes (Lm), and Campylobacter using outbreak surveillance data. https://www.cdc.gov/foodsafety/pdfs/ifsac-project-report-508c.pdf
-Interagency Food Safety Analytics Collaboration (2022). Foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using multi-year outbreak surveillance data, United States. GA and D.C.: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, Food and Drug Administration, U.S. Department of Agriculture’s Food Safety and Inspection Service. https://www.cdc.gov/foodsafety/ifsac/pdf/P19-2020-report-TriAgency-508.pdf
-Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S., Shapiro, C….Tauxe, R. V. (1999). Food-Related Illness and Death in the United States. Emerging Infectious Diseases, 5(5), 607-625. https://doi.org/10.3201/eid0505.990502.
-Mughini-Gras, L.; Kooh, P.; Augustin, J.C.; David, J.; Fravalo, P.; Guillier, L.; Jourdan-Da-Silva, N.; Thébault, A.; Sanaa, M.; Watier, L.; et al (2018). Source attribution of foodborne diseases: Potentialities, hurdles, and future expectations. Front. Microbiol. 9. https://doi.org/10.3389/fmicb.2018.01983
-Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, Griffin PM (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerg Infect Dis. 19(3):407-15. https://doi.org/10.3201/eid1903.111866
-Richardson LC, Bazaco MC, Parker CC, Dewey-Mattia D, Golden N, Jones K, Klontz K, Travis C, Zablotsky Kufel J, Cole D (2017). An updated scheme for categorizing foods implicated in foodborne disease outbreaks: a tri-agency collaboration. Foodborne Pathog Dis. 14(12):701–710. https://doi.org/10.1089/fpd.2017.2324
-Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M., Roy, S. L….Griffin, P. M. (2011). Foodborne Illness Acquired in the United States—Major Pathogens. Emerging Infectious Diseases, 17(1), 7-15. https://doi.org/10.3201/eid1701.p11101.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://www.cdc.gov/foodsafety/cdc-and-food-safety.html
-https://tools.cdc.gov/medialibrary/index.aspx#/media/id/304694
-https://www.consumerreports.org/health/food-recalls/risky-recalled-foods-you-should-know-about-a4109713872/
https://www.smithsonianmag.com/science-nature/which-foods-are-most-likely-make-you-sick-180967241/
-https://www.cspinet.org/sites/default/files/media/documents/resource/RiskyMeat_CSPI_2013.pdf
-https://www.vox.com/2015/3/6/8158289/food-poisoning
-https://wwwn.cdc.gov/norsdashboard/
-https://www.popsci.com/salmonella-food-poisoning-greens/

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Alejandro Castillo, Associate Professor of Food Science & Technology at Texas A&M University
-Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University
-Brian Ronholm, Director of Food Policy at Consumer Reports
-Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University
-Dr. Abby Snyder, Associate Professor of Food Science at Cornell University

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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This changed the way I think about vegetables

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