“…the CSPI (Center for Science in the Public Interest) found there are roughly two and half times more illnesses caused by foodborne illnesses picked up by dining at restaurants than by eating at home…restaurants were involved in 1,786 outbreaks during the decade, events associated with at least 32,919 illnesses. Private residences were involved in 922 outbreaks resulting in 12,666 illnesses…another 1,229 outbreaks occurred in multiple locations —schools, jobsites, catered events, etc.—and were responsible for at least 42,301 illnesses…”
Some of CSPI’s other findings include:
- Foods regulated by the U.S. Food and Drug Administration (FDA) were responsible for twice as many fully investigated outbreaks as those regulated by the U.S.Department of Agriculture.
- Dairy and produce outbreak levels remained relatively unchanged, while most of the declines came in seafood, beef, pork and poultry,
- Pound for pound, seafood remains the most risky food, followed by poultry, produce and dairy.
- The most common contaminant/vehicle pairing is Salmonella in poultry.