3 ms·

You're missing the point. You cook meat the vast majority of the time. This massively reduces the risk of foodborne illness. Lettuce on the other hand, is eat

You're missing the point. You cook meat the vast majority of the time. This massively reduces the risk of foodborne illness. Lettuce on the other hand, is eaten raw. As a sibling comment mentioned, at best lettuce gets a rinse, if that. So while the source isn't actually the lettuce itself, lettuce is the perfect carrier. This is why produce is the source of half of US food poisonings, while meat and poultry only cause 22[0]. You can get pedantic about the original source, but from the end consumer's perspective this does not matter one iota. It doesn't really matter much whether or not the ecoli on your lettuce grew there, or was deposited by cow feces, it matters that there's ecoli on your freaking lettuce. 0. https://www.vox.com/2015/3/6/8158289/food-poisoning https://www.vox.com/2015/3/6/8158289/food-poisoning

windexh8er 8y ago
I'm not missing the point at all because it's highly unlikely that home food prep adequately cooks food. It's a well known fact more people take on risk of eating undercooked meat and shellfish by choice. And this is part of my original point. You're conflating things that aren't true because of a failure to understand the root cause. Maybe this can help you educate yourself: http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/preventing-e-coli-from-garden-to-plate-9-369/ http://extension.colostate.edu/topic-areas/nutrition-food-sa... Ecoli doesn't "grow" on food as you claim. I think you're missing substantial understanding of the subject matter. And your source? Far taken out of context. Try recent findings from historical data compilation by the CDC in 2018: https://www.cdc.gov/mmwr/volumes/67/ss/ss6710a1.htm https://www.cdc.gov/mmwr/volumes/67/ss/ss6710a1.htm So, your statistic is wrong as of latest compilation of CDC data. "Amongst 1,281 outbreaks in which the food reported could be classified into a single food category, fish were the most commonly implicated category (222 outbreaks [17%]), followed by dairy (136 [11%]) and chicken (123 [10%]). The food categories responsible for the most outbreak-associated illnesses were chicken (3,114 illnesses [12%]), pork (2,670 [10%]), and seeded vegetables (2,572 [10%]). Multistate outbreaks comprised only 3% of all outbreaks reported but accounted for 11% of illnesses, 34% of hospitalizations, and 54% of deaths." Again - what you cited is not true. And a quick overview of common contaminants linked to foods - you'll find meats most prevalent and cross contamination by meats to other foods as the highest risk: https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230 https://www.mayoclinic.org/diseases-conditions/food-poisonin...
- deleted 8y ago
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- b_tterc_p 8y ago
  That may be true, but people also know there’s generally a risk to eating undercooked meat. Restaurants and food products tell you, if you undercook this, you might get sick. People don’t assume there’s a risk to eating lettuce.

windexh8er 8y ago

I'm not missing the point at all because it's highly unlikely that home food prep adequately cooks food. It's a well known fact more people take on risk of eating undercooked meat and shellfish by choice. And this is part of my original point. You're conflating things that aren't true because of a failure to understand the root cause. Maybe this can help you educate yourself: http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/preventing-e-coli-from-garden-to-plate-9-369/ http://extension.colostate.edu/topic-areas/nutrition-food-sa... Ecoli doesn't "grow" on food as you claim. I think you're missing substantial understanding of the subject matter. And your source? Far taken out of context. Try recent findings from historical data compilation by the CDC in 2018: https://www.cdc.gov/mmwr/volumes/67/ss/ss6710a1.htm https://www.cdc.gov/mmwr/volumes/67/ss/ss6710a1.htm So, your statistic is wrong as of latest compilation of CDC data. "Amongst 1,281 outbreaks in which the food reported could be classified into a single food category, fish were the most commonly implicated category (222 outbreaks [17%]), followed by dairy (136 [11%]) and chicken (123 [10%]). The food categories responsible for the most outbreak-associated illnesses were chicken (3,114 illnesses [12%]), pork (2,670 [10%]), and seeded vegetables (2,572 [10%]). Multistate outbreaks comprised only 3% of all outbreaks reported but accounted for 11% of illnesses, 34% of hospitalizations, and 54% of deaths." Again - what you cited is not true. And a quick overview of common contaminants linked to foods - you'll find meats most prevalent and cross contamination by meats to other foods as the highest risk: https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230 https://www.mayoclinic.org/diseases-conditions/food-poisonin...

deleted 8y ago
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b_tterc_p 8y ago
That may be true, but people also know there’s generally a risk to eating undercooked meat. Restaurants and food products tell you, if you undercook this, you might get sick. People don’t assume there’s a risk to eating lettuce.