What Are The Top 10 Riskiest Foods Released By FDA For Food Borne Illness

This report identifies the top ten riskiest foods regulated by the Food and Drug Administration (FDA) (the “FDA Top Ten”)U.S. FOOD AND DRUG ADMINISTRATION.

Food Borne Illness from The 10 most riskiest foods that can make you sick. Leafy greens, eggs, and tuna are on the top of the list.

Many of the FDA TOP TEN are, unfortunately, some of the most healthy and popular foods consumed in the U.S. and while some are already considered “HIGH-RISK” foods, the others 7 may surprise you. The FDA TOP TEN RISKIEST FOODS regulated by the FDA are:
  • LEAFY GREENS: 363 outbreaks involving 13,568 reported cases of illness
  • EGGS: 352 outbreaks involving 11,163 reported cases of illness
  • TUNA: 268 outbreaks involving 2341 reported cases of illness
  • OYSTERS: 132 outbreaks involving 3409 reported cases of illness
  • POTATOES: 108 outbreaks involving 3659 reported cases of illness
  • CHEESE: 83 outbreaks involving 2761 reported cases of illness
  • ICE CREAM: 74 outbreaks involving 2594 reported cases of illness
  • TOMATOES: 31 outbreaks involving 3292 reported cases of illness
  • SPROUTS: 31 outbreaks involving 2022 reported cases of illness
  • BERRIES: 25 outbreaks involving 3397 reported cases of illness

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ELIZABETH COHEN, CNN SENIOR MEDICAL CORRESPONDENT: They started off with the top three riskiest foods in terms of number of illnesses that these foods have caused since 1990. Leafy greens topped the list. This group says that leafy greens have caused more than 13,000 cases of food poisoning. Eggs are next at more than 11,000 cases, and then potatoes at 3,600 cases. Rounding out that top ten list are oysters, berries, tomatoes, cheese, ice cream, tuna and sprouts. Now, to put this sort of in a national context, there are 76 million cases of food-borne illness every year in the United States. And those cause 325,000 hospitalizations and 5,000 deaths.


Numerous parasites can be transmitted by food including protozoa and helminths. In the United States, the most common foodborne parasites are protozoa such as Cryptosporidium spp., Giardia intestinalis, Cyclospora cayetanensis, Toxoplasma gondii, and Entamoeba histolytica; roundworms such as Trichinella spiralis and Anisakis spp., and tapeworms such as Diphylobothrium spp. and Taenia spp.

These organisms can also be transmitted by water, soil, or person-to-person contact. Occasionally in the U.S., but often in developing countries, a wide variety of helminthic roundworms, tapeworms, and flukes are transmitted in foods.

Symptoms Of Food borne Illness

Foodborne Illness is referred to as food poisoning

Symptoms of foodborne parasitic infections vary greatly depending on the type of parasite. Protozoa most commonly cause diarrhea and other gastrointestinal symptoms. Helminthic infections can cause abdominal pain, diarrhea, muscle pain, cough, skin lesions, malnutrition, weight loss, neurological and many other symptoms depending on the particular organism and burden of infection. Treatment is available for most of the foodborne parasitic organisms.

Centers For Disease Control And Prevention

Symptoms typically begin several hours to several days after consumption and depending on the agent involved, can include one or more of the following: nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache or fatigue.
In most cases the body is able to permanently recover after a short period of acute discomfort and illness. However, foodborne illness can result in permanent health problems or even death, especially for people at high risk, including babies, young children, pregnant women (and their fetuses), elderly people, sick people and others with weak immune systems.

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