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Fresh fruits and vegetables cause food poisoning more often than meat products
Medical expert of the article
Last reviewed: 01.07.2025
Every person who leads a healthy lifestyle and watches their diet is looking forward to summer. And it is not surprising, the abundance of fresh vegetables, fruits, berries is one of the main advantages of the warm season. American scientists reported that about 50% of food poisoning is caused by fresh fruits, seasonal vegetables and greens. This news was unexpected for specialists from the USA, since seasonal fruits and vegetables have always been considered the most useful products.
Experts have established that the most dangerous to human health are greens and leafy vegetables, which are most often not subjected to heat treatment. Thus, spinach, leafy green salad, white cabbage, contrary to the opinion of many nutritionists, can be dangerous to health. Experts believe that most food poisoning is caused by green leafy vegetables and greens, since they are usually eaten raw.
Potentially dangerous bacteria that are on the surface of fresh vegetables and fruits can cause harm to humans, causing food poisoning. If you compare, poisoning caused by meat products makes up only 23% of the total. Poisoning by vegetables or fruits makes up about 50% of the total. Doctors believe that this is due to the fact that meat most often undergoes long-term heat treatment before consumption.
The data available to the American Centers for Disease Control and Prevention for the Digestive System is terrifying: about 9 million people suffer from food poisoning every day. Most often, poisoning is caused by poor-quality products and, as it turns out, fresh fruits, vegetables and greens. Not all cases are dangerous; people often get away with mild stomach pain, diarrhea or abdominal cramps. Unfortunately, according to experts, poisoning from green leafy vegetables can lead to serious diseases of the digestive system or even kidney failure.
The study's leaders believe that the most dangerous vegetable is green lettuce. Because bacteria harmful to human health are found not only on the surface of the plant, but also in the tissues of the leaves, they remain even after washing the lettuce. Most often, lettuce leaves contain E. coli and salmonella, which cause gastrointestinal upset. Food poisoning can only be avoided by eating fresh fruits and vegetables from a trusted manufacturer. Villagers often disinfect the produce they grow, which significantly reduces the likelihood of subsequent infection. The primary reservoirs of bacteria dangerous to the gastrointestinal tract are domestic animals, especially beef and dairy cattle. Virulent strains can cause not only stomach upset, but also genitourinary diseases and even meningitis in young children. Some strains may contain toxins that are fatal.
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