Mounting concerns over foodborne illnesses linked to Listeria, E. coli, and the parasite Cyclospora have consumers questioning the safety of their grocery choices. However, food safety experts emphasize that many everyday foods remain highly unlikely to cause illness.
The U.S. is experiencing multiple foodborne illness outbreaks, with Cyclospora cases surging nationwide. As of May 1, the Centers for Disease Control and Prevention (CDC) reported 1,645 U.S. cases and 141 hospitalizations. Michigan has been particularly affected, and while officials are investigating a potential link to lettuce in that state, the source remains unknown in others, casting scrutiny on various produce items. Taylor Farms, an American-based fruit and vegetable producer, is also under investigation after a retracted positive test result.
Beyond Cyclospora, multistate outbreaks of E. coli and Listeria are also being investigated by the Food and Drug Administration (FDA) and CDC. The E. coli outbreak has been associated with recalled GreenWise organic frozen blueberries sold at Publix supermarkets. Symptoms typically include severe stomach cramps, bloody diarrhea, and vomiting, with some cases leading to kidney complications. The Listeria outbreak has been linked to recalled soft cheeses from La Ceiba Foods Latin Market, Nelson & Isa Lacteos, and all Clover Hill Dairy cheese products. This outbreak poses a significant risk to pregnant individuals, those over 65, and immunocompromised people, as Listeria can become life-threatening. As of June 26, the CDC reported 12 illnesses, 10 hospitalizations, and one death related to Listeria.
Experts suggest that foods which are heat-treated, shelf-stable, or naturally resistant to germs generally have the best food safety records. According to Bryan Quoc Le, a food scientist and founder of Mendocino Food Consulting, these environments are less conducive to pathogen survival. Foods with low pH and low water activity are also naturally resistant to bacterial contamination. Frozen and canned produce are typically considered safer than fresh options.
Donald Schaffner, Department Chair of Food Science at Rutgers University, noted that properly canned foods are among the safest choices available because the canning process effectively destroys most microorganisms. Foods with strong safety records, despite common perception, include candies, salted snacks, cereals, dried fruit, dried meat, and canned goods. Other items cited as likely safe include dry pasta, oats, breakfast cereal, crackers, pretzels, bread, sugar, salt, honey, cooking oils, vinegar, shelf-stable canned soups, beans, vegetables, tuna, salmon, chicken, and pasteurized dairy products.
Parasites and viruses like Cyclospora behave differently than bacteria. They do not multiply in food, meaning factors such as acidity or moisture content are less relevant once contamination occurs. Instead, contamination often happens through unwashed hands or infected waste, frequently via irrigation or wash water that can then transfer to produce. Cooking foods to 170 degrees Fahrenheit or higher is effective in killing Cyclospora, Listeria, and E. coli. While concerns about fresh produce are valid, experts like Schaffner caution against completely avoiding it, noting that the vast majority of food available at any given time is not contaminated with harmful microorganisms. He continues to eat fresh salads regularly despite ongoing investigations.