We were scared of romaine, terrified of ground beef. The CDC's 2018 report card for foodborne illness explains why.
Lisa Dennis selects lettuce from the vegetable shelves, where the romaine lettuce had been removed, at the East End Food Co-op Federal Credit Union in Pittsburgh on Nov. 20.
Foodborne illness results in $3 billion in health-care costs. Nearly half of the illnesses come from produce, according to the CDC. Then, in descending order, it is meat and poultry; dairy and eggs; and fish and shellfish. “These infections live in food animals and their environment, and the farmer or rancher is not aware that they have a problem. A contamination can go to produce, and the microbes are invisible,” he said.
Erik Olson, senior director of health and food at the Natural Resources Defense Council, said diagnostic tools may play a role in the uptick but lack of appropriate legislation may contribute to ongoing foodborne illness problems such as the deadly E. coli outbreak in romaine from Yuma, Ariz., that sickened 210 people and killed five. The largest outbreak in 10 years, reported in 36 states, was linked to tainted water in an irrigation canal from a nearby cattle ranch.
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