If you are a vegetarian, the thought of having a food-borne illness probably never crosses your mind. After all, everyone knows that E. coli makes its home in raw beef, and Salmonella breeds rapidly in undercooked chicken or pork.
Well, it’s time to rethink your past beliefs about food-borne illness, as fresh fruits, vegetables, eggs, lentils, and dairy products can also play host to a variety of deleterious bacteria, including E. coli and Salmonella. In fact, some of the most common carriers of food-borne germs include basil, cantaloupe, lettuce, potatoes, raspberries, scallions, strawberries, and tomatoes.
According to the Centers for Disease Control and Prevention (CDC), food-borne diseases cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in the United States each year. Not only are the symptoms uncomfortable; food-borne illnesses can lead to secondary long-term illnesses. For example, there are some strains of E. coli that can cause kidney failure in young children, while Salmonella can lead to reactive arthritis and serious infections. For pregnant women, the Listeria bacteria (commonly found in soft cheeses such as brie and feta) can cause meningitis and stillbirths.
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