Experts Identify Low-Risk Foods Amid Ongoing Foodborne Illness Outbreaks

The Centers for Disease Control and Prevention has recorded more than 1,600 cases of Cyclospora infection since early May, adding to concurrent multistate outbreaks of E. coli linked to frozen blueberries and Listeria linked to several soft-cheese brands. While investigators continue to trace the sources, officials advise shoppers to focus on foods that are least likely to support pathogen survival.

Food scientist Bryan Quoc Le, founder of Mendocino Food Consulting, said heat-treated, shelf-stable and low-pH products have the strongest safety records because "pathogens cannot live in these environments." Rutgers University food-science professor Donald Schaffner added that properly canned foods destroy virtually all microorganisms during processing.

Both experts listed items such as dry pasta, oats, breakfast cereals, baked flour, crackers, pretzels, bread, sugar, salt, honey, cooking oils, vinegar, canned soups, beans, vegetables, tuna, salmon, chicken, boxed milk and pasteurized dairy as low-risk options. Le also mentioned candies, salted snacks, dried fruit and dried meat as generally safe.

Regarding parasites, Schaffner explained that Cyclospora does not multiply in food, so factors like acidity or moisture have limited impact once contamination occurs. He noted that contamination typically arises from unwashed hands or contaminated water used during growing or processing.

Le recommended consumers avoid fresh, uncooked produce, especially imported iceberg lettuce, until the outbreak is resolved, and emphasized that cooking to at least 170°F (77°C) eliminates Cyclospora, Listeria and E. coli. Schaffner cautioned against discarding all fresh produce, stating, "I’ve been eating a fresh salad almost every night since we started learning about the problems in Michigan and Ohio. I think it is very important to realize that most foods right now, or at any point, are not contaminated with pathogenic microorganisms."