Consumer Reports lists the foods associated with the most significant recalls and disease outbreaks in recent years. The analysis was done from the year 2017 to the year 2022. The researchers concentrated on popular foods that were recalled. They excluded any recalled food associated with allergens or extraneous substances. The report ranked recalls according to the number of fatalities or illnesses, the size of the outbreaks, and the frequency with which food was recalled.

Salmonella, listeria, E. coli, and other bacteria or viruses in food are believed to be the cause of 48 million illnesses annually, according to the Centers for Disease Control and Prevention. The most vulnerable groups include young children, the elderly, pregnant women, and people with compromised immune systems.

Food Link to major recalls and Illness:

• Leafy Greens
• Cheese and Deli Meat
• Ground Beef
• Onions
• Turkey
• Chicken
• Papayas
• Peaches
• Cantaloupe
• Flour

• Leafy Greens: Due to the presence of E. coli and Listeria, romaine lettuce and bagged salads have been recalled. Customers ought to think about purchasing whole heads of lettuce and removing the outer leaves.  Rinse fresh produce to get rid of dirt and debris.
• Cheese and Deli Meat: Sausage, salami, gammon, lunch meats, sliced cheeses, and soft cheeses have all been recalled. The recall was initiated due to the presence of Listeria. Purchase prepackaged deli meats and cheeses as they may reduce the risk of listeria infection-related illness. Cheeses sliced at the deli should be avoided by people who are at a high risk for foodborne illness.
• Ground Beef: Salmonella and E. coli are most frequently associated with ground beef. Ground beef should be cooked thoroughly and stored safely. To kill bacteria, cook whole cuts of beef and pork to 145°F and ground beef and pork to 160°F.
• Onions: More than 2,100 people became ill and over 400 more were hospitalised as a result of two very large recalls in 2020 and 2021 that connected onions to salmonella. The FDA concluded that the most likely cause of these outbreaks was contaminated irrigation water. Avoid onions if they are bruised because contaminated food is more likely to contain bacteria. Although refrigeration is not required, make sure to keep them out of the sun and in a well-ventilated space. Additionally, never wash onions in advance because the moisture can hasten their rot. Just before you’re going to use them, wash them.
• Chicken & Turkey: Salmonella is most frequently associated with ground poultry and in all types of raw chicken and turkey. Because poultry farmers sell their product even if they are aware that it might contain salmonella. Always handle and store chicken with care, and make sure it’s cooked through to at least 165°F. Chicken should never be washed in the washbasin before cooking because doing so only spreads bacteria and has a negative impact. 
• Papaya, Peaches and Melons: According to Consumer Reports, the most frequently recalled produce due to salmonella was precut cantaloupe, honeydew, watermelon, whole cantaloupes, papayas, and peaches. The contamination in peaches seems to come from animal feedlots. When cantaloupes and other melons are cut into cubes or balls before being sold, issues seem to arise more frequently. Produce is more likely to have bacteria on its surface when you cut into it, increasing the chance that the bacteria will get into the flesh.
• Flour: Salmonella and E. coli are the most common types of bacterial contamination in flour, and they are spread through animal waste in wheat fields. Both grinding the wheat into flour and cooking it above 145–165°F are necessary to eradicate the disease-causing pathogens.