Shocking Food Safety Crisis: How Contaminated Food Sickens Millions Annually

ST. MARTINVILLE, La. — Annette Martin thought she was making a healthy choice by preparing a salad with Romaine lettuce. Unfortunately, that lettuce was contaminated with E. coli, and within days, she fell seriously ill.

In 2018, the Arizona-grown lettuce sickened about 210 people, leading nearly 100 of them, including Martin, to hospitalizations. Tragically, six people died because of this outbreak.

Every year, foodborne illnesses affect around 50 million Americans and result in an estimated 3,000 deaths. Clearly, this is a significant public health concern.

The Government Accountability Office has urged multiple administrations to improve food safety systems. Despite these calls, not much has changed. According to Steve Morris, director of food and agriculture at the GAO, one of the simplest recommendations—studying the possibility of a single food safety authority—has not been acted upon.

Today, the food safety system in the U.S. is a complex network involving 15 federal agencies and over 30 laws. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have the most significant roles, but many advocates argue their oversight is fragmented. For example, pizza made in the same factory can be regulated differently based on its ingredients—vegetable and cheese pizzas fall under the FDA, while those with meat fall under the USDA.

The inconsistency doesn’t stop there. A meat sandwich with one slice of bread is FDA-managed, while if two slices are used, the USDA takes over. This patchwork of regulations can leave consumers exposed. Notably, USDA inspectors are on-site daily at the facilities they oversee, while FDA-regulated establishments, numbering around 200,000, may go years without inspections.

Two years after Martin’s near-death experience, the complexities of the food safety system were further highlighted by deaths from contaminated infant formula in 2022. Investigations revealed that discrepancies in state reporting of foodborne illnesses may hinder effective tracking and response.

Food safety advocates stress the importance of consumer awareness. Not every food is equally risky, but some products, like imported seafood, may have more antibiotic residue than wild-caught alternatives. Professor Claire Panosian Dunavan from UCLA emphasizes that leafy greens are particularly high-risk. They can become contaminated through irrigation using tainted water, especially from nearby farms.

Martin’s personal journey changed dramatically after her illness. After recovering, she became wary of the produce she previously enjoyed. “I stopped eating salads, medium-rare steaks, and raw oysters,” she said. She now grows her own vegetables and thoroughly washes all her food, ensuring she cooks items to safe temperatures. Her experience was a wake-up call about the importance of food safety.

With her faith as a guiding light, Martin now approaches food choices with caution and awareness. She reminds others that staying informed about food safety can be just as important as the food itself.