Which foods are least likely to get you sick amid illness outbreaks

Key Points:

• The U.S. is currently facing multiple foodborne illness outbreaks, including Cyclospora, E. coli, and Listeria, causing widespread concern about the safety of produce and other foods.
• Cyclospora cases have surged since May, with 1,645 reported infections and 141 hospitalizations nationwide, primarily linked to lettuce in Michigan, though the source remains uncertain in other states.
• E. coli outbreaks have been traced to recalled GreenWise organic frozen blueberries, while Listeria infections have been linked to recalled soft cheeses from several brands, posing serious risks especially to vulnerable populations.
• Food safety experts recommend consuming heat-treated, shelf-stable, or low-moisture foods such as canned goods, dried fruits, and pasteurized dairy products, which are less likely to harbor pathogens.
• While Cyclospora contamination is not mitigated by freezing or acidity, cooking foods to 170°F or higher effectively kills Cyclospora, Listeria, and E. coli; experts advise cautious consumption of fresh produce but emphasize that most foods remain safe.