Food safety

Contamination of produce accounted for 46% of all foodborne illness in the U.S. between 1998-2008. Attribution to non-plant foods was as follows: meat and poultry 22%; dairy and eggs 20%; and fish and shellfish 6%.  Stats from CDC via George Mateljan’s  WH Foods Weekly Newsletter, March 16, 2015.

As a general rule, cooked foods are safer, however, salad bars continue to a problem—especially sprouts.