Make Our Food Safe

Are we all crash test dummies for the food industry?

Daily Kos | Sarah Klein

"People often ask me how I manage to eat, given what I do for a living.  It’s true—by all rights, I should be starving.  As the lead author of the new report just released from Center for Science in the Public Interest, The Ten Riskiest Foods Regulated by the U.S. Food and Drug Administration, today is another day when I’ll have a tough time putting anything in my mouth.

We've been hearing the incessant drumbeat of foodborne illness for years.  For this new report, CSPI analyzed foodborne-illness outbreak data compiled since 1990, and finds that these ten foods—some of America's favorites, mind you—account for almost 40 percent of all the outbreaks linked to FDA-regulated foods.  To put that in context, picture your local grocery store.  Remove the fresh butcher case, the packaged meats, and the poultry, and nearly everything left in that store is regulated by FDA.  Want to avoid the riskiest foods left in the store?  Take out leafy greens, eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts, and berries: the culprits in 40 percent of foodborne illness outbreaks from FDA-regulated products.  If you had eggs for breakfast and salad for lunch, you've already had numbers 2 and 1 respectively..."

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