Accidental food contamination causes significant numbers of illnesses and deaths each year.
In one of the worst contamination events in recent history, in 2011, Listeria-contaminated cantaloupe was linked to 30 deaths and hundreds of illnesses in the United States, according to Aon Risk Solutions’ “2014 Emerging Trends and Key Issues Report.” In the last 10 years in the United States, large food contamination events have included Salmonella in chocolate, peanuts, eggs and ground turkey, E. coli in ground beef and fresh spinach, cereal with uncharacteristic smell and flavor and many others. Food contamination comes in many forms. It can be bacteria, such as E. coli, Listeria or Salmonella. Food contamination can also stem from an environmental cause, such as food that is exposed to methane or carbon dioxide gases. It can result from including foreign material or the wrong ingredients in food, such as pieces of a glass container breaking off into the food, or adding peanuts to a product that is not labeled as containing peanuts.
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