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Does becoming vegan keep you safe from foodborne illnesses?

Date: Wed-Oct-30-2013-
Response
0
Unfortunately, that is incorrect and bad advice. Simply becoming vegan will not keep you safe from foodborne illnesses.

Yes, many pathogens originate in farm animals (and enter the environment through their feces), but that does not mean produce is safe from contamination. The pathogens can contaminate fruits and vegetables — through the soil, water, air, animal or human contact, packing materials, equipment, etc.

Fruits and vegetables are vulnerable to contamination by salmonella, Norovirus, Campylobacter, E. coli O157, Listeria, Shigella, and other pathogens.

Year after year, the first or second greatest number of foodborne illness outbreaks are associated with fresh produce. Leafy greens, tomatoes, and cantaloupe have been linked with the most illnesses.

Better advice would be to cook your poultry to 165°F… And of course, follow best practices to avoid foodborne illness:
http://www.foodsafety.gov/keep/basics/index.html
[d] By: justin_buger
Date: Wed-Oct-30-2013
Response
0
All food can be a carrier for pathogens. Just being vegan will not protect you. You must take precautions with every single thing you ingest. Wash and dry all fresh fruits and vegetables and use a veggie wash whenever possible. Here is a list from the CDC website of multi-state produce outbreaks from the past 7 years:

•Fresh Produce – Cyclospora (currently has affected over two hundred people in the Midwest)
•Pomegranate Seeds – Hepatitis A
•Cucumbers – Salmonella Saintpaul
•Spinach and Spring Mix - Escherichia coli O157:H7
•Mangoes – Salmonella Braenderup
•Cantaloupe – Salmonella Typhimurium and Newport, Salmonella Litchfield
•Raw Clover Sprouts at Jimmy John's Restaurants -Escherichia coli O26
•Romaine Lettuce - Escherichia coli O157:H7
•Jensen Farms Cantaloupes - Listeria monocytogenes
•Whole, Fresh Imported Papayas - Salmonella Agona
•Alfalfa and Spicy Sprouts – Salmonella Enteritidis, Salmonella I 4,[5],12:i:, Salmonella Newport, Salmonella Saintpaul
•Del Monte Cantaloupe - Salmonella Panama
•Frozen Mamey Fruit Pulp - Salmonella Typhi (Typhoid Fever)
•Shredded Romaine Lettuce from a Single Processing Facility - Escherichia coli O145
•Raw Produce - Salmonella Saintpaul
•Veggie Booty - Salmonella Wandsworth
•Tomatoes - Salmonella Typhimurium
•Fresh Spinach - Escherichia coli O157:H7

http://www.cdc.gov/outbreaknet/outbreaks.html
[d] By: peace_isgood
Date: Wed-Oct-30-2013
Response
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