Harmful bacteria are the most familiar bases of food-borne illnesses, with symptoms ranging from shock stomach to fever and ruthless sickness. Food could become contaminated at any chapter of the production and preparation means, from the raise to slaughterhouse to the grocery stow or in the restaurant or home. This week, the New York Times reporter Michael Moss tracked the journey of contaminated beef during an E. Coli outbreak and found that “intake ground beef is still a chance.”

Beef and capon are the most vacation sources of food-borne illness, but several other foods also pose a hazard. Now, the Center for Science in the Public Interest, a consumer advocacy group that tracks food security issues, has compiled a slant of 10 mutual foods responsible for many of outbreaks of food-borne illnesses. The top 10 foods account for 1,500 discreet outbreaks accounting for about 50,000 bags of food poisoning, some of which wrecked in long-name disability and death. The listing comes from the group’s record of outbreaks, compiled from utter and federal government gossip, scientific articles and newscast reports. The listing only focuses on foods overseen by the Food and Drug Administration, so it doesn’t enter meats, which are regulated by the U.S. Department of Agriculture.

“A globalized food logic, archaic food safety laws, and the bank of large-size production and processing have mutual to conceive a complete storm of unsafe food,’’ the C.S.P.I. writes. “Unfortunately, the hazards now come from all areas of the food fund: not only high-danger crop, like meat and dairy, but also the must-eat components of a healthy diet, like fruits and vegetables.’’

Here are the top three riskiest foods on the C.S.P.I. roll:

Leafy greens (363 outbreaks; 13,568 suitcases): Responsible for 24 percent of the non-meat outbreaks listed, salads and other greens become contaminated by friend with animals, contaminated water, needy usage practices and even contaminated washing tackle.

Eggs (352 outbreaks; 11,164 luggage): Most egg outbreaks are because of salmonella poisoning. Although outside contamination of the egg can strike from lowly usage practices, more regularly the contamination happens inside the hen, before the casing is even bent. Half of all suitcases of egg-related illness are in restaurants. Catering events and prisons also reported large outbreaks.

Tuna (268 outbreaks; 2,341 bags): Fresh fish can decay shortly after being caught, the C.S.P.I. reports, primary to scombroid poisoning caused by a poison called scombrotoxin. Symptoms compose skin flushing, headaches, cramps, diarrhea and death of foresight.

The residual foods on the C.S.P.I. list are:

4. Oysters: 132 outbreaks; 3,409 suitcases.
5. Potatoes: 108 outbreaks; 3,659 suitcases.
6. Cheese: 83 outbreaks; 2,761 suitcases.
7. Ice cream: 74 outbreaks; 2,594 cases.
8. Tomatoes: 31 outbreaks; 3,292 cases.
9. Sprouts: 31 outbreaks; 2,022 cases.
10. Berries: 25 outbreaks; 3,397 cases.

For more information, visit the Make Our Food Safe struggle, a Web locate shaped by a coalition of consumer groups.

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