We all want to feed our families fresh, healthy foods, but some items in your kitchen may be doing more harm than good.

The Centers for Disease Control and Prevention says tens of millions of Americans get sick from contaminated food every year, including food labeled organic. Last year alone, food recalls tied to E. coli, Salmonella, and Listeria jumped by 41%, while related hospitalizations and deaths more than doubled.

In its latest food safety report, Consumer Reports identified several common grocery items as top offenders for contamination:

• Leafy greens and deli meats
• Onions, cucumbers, organic carrots, and organic basil
• Eggs, raw milk and raw milk cheeses
• Soft cheeses like queso fresco

Experts say contamination can happen anywhere, from the farm to processing plants to your own kitchen.

To reduce your risk of foodborne illness, Consumer Reports recommends the following safety steps:

• Always cook meat to the correct internal temperature using a food thermometer
• Use separate cutting boards for raw meat and fresh produce
• Thoroughly clean countertops and surfaces
• Avoid rinsing raw meat, which can spread bacteria around your sink area
• Store meat on the lowest shelf in the fridge
• Don’t leave food sitting out for more than two hours, or just one hour if it’s hot outside

Other risky items include raw sprouts, shellfish like oysters, uncooked flour, and unpasteurized juices, all of which have been tied to recent outbreaks.

Experts say staying informed and using smart food safety practices can go a long way in keeping your kitchen safe and your family healthy.

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