Are the most commonly consumed foods related to the foods implicated in U.S. Outbreaks?

A study (Richardson et al., J Food Prot (2021) 84 (5): 869–875) explores the relationship between foodborne disease outbreaks and food consumption by the U.S. population. The study identified single-ingredient foods in the aquatic animal (fish, mollusks, and other aquatic animals), land animal (beef, chicken, eggs, pork, and turkey), and plant (herbs, seeded vegetables, and sprouts) categories that were implicated in outbreaks significantly more often than expected based on the frequency of their consumption. In contrast, pasteurized dairy, fruits, grains and beans, oils and sugars, and underground vegetables were less frequently implicated in outbreaks. It is the first study in which a broad range of foods consumed by the U.S. population was compared with food categories frequently implicated in foodborne illness outbreaks. It provides a better understanding of which foods are over-and underrepresented in outbreaks relative to their consumption frequency. These findings could assist with setting priorities for focused interventions used to reduce outbreaks of foodborne illnesses. @

Foods Implicated in U.S. Outbreaks Differ from the Types Most Commonly Consumed | Journal of Food Protection
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