What Food Safety Experts Steer Clear of to Avoid E. coli

E. coli Outbreak Linked to Onions Served at McDonald’s

Amid the E. coli outbreak believed to be linked to onions served at McDonald’s, food safety experts say some types of fresh produce carry extra risk.

Foods to Avoid

• Many avoid eating alfalfa or bean sprouts, as well as packaged salad greens and cantaloupe.
• Precut and prewashed produce can be especially risky, they said.

An E. coli outbreak that has sickened at least 75, killing one, is a reminder of the contamination risk that can plague certain types of fresh produce, according to food safety experts.

Foods with Enhanced Risk

The four professors said they routinely avoid particular raw fruits and vegetables, such as sprouts, bagged salad greens, and cantaloupe. Don Schaffner, a professor of food science at Rutgers University, explained that the more food is handled and processed on its journey from the farm to a restaurant or grocery store, the more opportunities there are to introduce or spread bacteria.

Bacterial Growth

“The more manipulation you do, certainly the more places there are for things to go wrong,” Schaffner said. By nature, when fruits and vegetables are served uncooked, there’s no opportunity to heat away bacteria.

E. coli Outbreaks

By the time produce reaches the consumer, it may already be contaminated, which is why Schaffner emphasizes the importance of proper handling and storage. “The key is running water and using a clean paper towel to dry it,” he said. “The bacteria are kind of sticky, and friction is what gets them off.”

Raw Fruits and Vegetables

The experts also recommend avoiding certain raw fruits and vegetables, such as sprouts, bagged salad greens, and cantaloupe. Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at the George Washington University Milken Institute School of Public Health, advises against eating bagged greens, sprouts, and cantaloupe.

Avoiding Contamination

Kowalcyk said she makes an effort to avoid eating bagged greens, sprouts, and cantaloupe, as well as precut and prewashed produce. “If I go into a restaurant that I’m not familiar with, one of the first things I do is I go to the restroom, because if the restroom looks horrible — like no one’s cleaned it in a long time — I don’t even want to know what the kitchen looks like,” Detwiler said.

Conclusion

E. coli spreads in the environment through animal or human feces and from there can contaminate food and water. While significant improvements in agriculture have minimized the spread of pathogens on fields where produce is grown, experts said it’s still important for consumers to consider the risk of E. coli — particularly for young children, individuals over 65, and anyone with a compromised immune system.

Frequently Asked Questions

* What should I avoid eating to prevent E. coli? Foods to avoid include: alfalfa or bean sprouts, packaged salad greens, and cantaloupe.
* How can I reduce my risk of E. coli contamination? Wash your hands often, cook your food thoroughly, and avoid cross-contamination.
* Can I get E. coli from eating at restaurants? Yes, but it’s less likely. Regular restaurants with proper food handling and cooking practices are generally safe.
* How can I reduce my risk of E. coli when eating out? Look for restaurants with good food safety practices, such as proper handwashing, cooking, and storage.