During my adventurous six months in Thailand and Vietnam, I dove headfirst into the local cuisine. Every street corner and restaurant brought new flavors, and while I ate various vegan foods with no problem, my non-vegan friends weren’t so lucky.
It was never life-threatening, but some of my friends complained about having bouts of diarrhea, which got me thinking: “Is my vegan diet shielding me from these episodes?”
According to the WHO, food poisoning causes billions of diarrhea cases and millions of early deaths annually. Even in the U.S., millions fall sick from dodgy dishes every year, in fact, the CDC states that each year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.
But does this happen more often to people that consume animal foods, or do vegans run the same peril of getting food poisoning?
So, Are Vegans Less At Risk From Food Poisoning?
Seriously, I tried to find evidence pertaining to whether vegans are at less risk of food poisoning, and it wasn’t that easy, but I think I found some evidence, which comes directly from the CDC.
They have this interesting page on their website that speaks on the attribution of foodborne illness, where they compare the different sources of foodborne illness.
According to their findings, produce (which includes fruits, nuts, fungi vegetables, leafy vegetables, root vegetables, sprout vegetables, and vine-stalk vegetables) accounted for nearly half (46%) of foodborne illnesses.
Among these, leafy vegetables were responsible for the highest number of illnesses, with many of those illnesses (46%) being caused by norovirus.
Norovirus materializes in produce if they are (1) irrigated with tainted water, (2) handled with very poor hygiene, (3) or if there is contaminated farming equipment.
The CDC also has a page where they cover the common setting for a norovirus outbreak, and it seems to occur more often in healthcare facilities, restaurants, catered events, schools and childcare centers, and cruise ships.
With all that being said— the CDC says that produce is responsible for the highest number of foodborne illnesses, but that’s only because they divide animal foods into different categories.
Here’s a very important graph that they also share:
As you can see, they separate animal foods into meat and poultry, dairy and eggs, and fish and shellfish. Three separate groups.
So, if you sum all those up together, then the percentage of foodborne illnesses caused by animal foods is slightly higher (48.1%).
What’s more, the number of deaths associated with foodborne illnesses caused by produce is lower (23%) than the ones caused by animal foods (50.4%).
So, according to this data by the CDC, individuals who only consume produce seem to be slightly less at risk of getting foodborne illnesses (or food poisoning) than those who consume animal foods (which often also consume produce, of course).
The bottom line is… vegans appear to have a slightly lower risk of food poisoning compared to those who eat animal products. Moreover, the likelihood of fatal foodborne illnesses from produce is less than from animal-based foods.
That Does Not Mean Vegans Are Not At Risk
Maybe I don’t need to say this, but as you can see, if you’re vegan, you’re still at risk of getting food poisoning— since produce makes up almost 50% of all food illnesses.
You still want to be careful when eating produce, because whether or not it’s contaminated depends on different factors— and if you want to avoid getting food poisoning, you want to be aware of them.
Factors Influencing Food Poisoning
Essentially, food poisoning arises when contaminants, usually in the form of microbes or harmful chemicals, are ingested through our food.
Microbes can contaminate food during any stage – while being grown, harvested, processed, stored, shipped, or prepared.
Some of these harmful microbes naturally reside in certain foods people buy, like fresh produce, raw or undercooked meats, unpasteurized dairy products, and various ready-to-eat or improperly canned goods.
Bacteria
Bacteria can multiply quickly, especially when food is left between temperatures of 40 and 140 degrees. Refrigerating or freezing foods below 40 degrees can hinder their growth, while thorough cooking can destroy them.
Notable bacteria include various strains of Salmonella, Clostridium, Campylobacter, Staphylococcus aureus, E. coli, Vibrio, and Listeria.
Viruses
Viruses such as Norovirus or Hepatitis A are adept at spreading through the food we consume. Imagine enjoying a fresh salad; if it was prepared by someone with Norovirus who didn’t wash their hands, they could have easily transmitted the virus to you.
Parasites
Though rare in developed countries, certain parasites can still be a food safety concern. Toxoplasma Gondii, Giardia, and Cryptosporidium are examples that can contaminate food or water.
Toxic Substances in Foods or Chemicals
Certain foods might contain harmful substances, originating from natural sources like algae and bacteria, or introduced through external means.
For instance, (1) specific varieties of fish and shellfish can harbor dangerous toxins; (2) a selection of wild mushrooms may be poisonous; (3) fruits and veggies that haven’t been thoroughly cleaned can hold considerable amounts of chemical pesticide traces.
What Causes These Microbes To Get Into The Food Chain?
The vast scale and intricacy of today’s food processing and distribution systems present certain vulnerabilities that can lead to food safety concerns.
When we discuss mass food production, the emphasis on speed and efficiency sometimes comes at the expense of thorough safety protocols.
For instance, with canned foods, even a slight deviation from safety measures during the canning procedure might lead to serious issues, such as the emergence of botulism caused by Clostridium botulinum.
The genesis of many contamination risks lies at the farm level.
Livestock and poultry, integral links in today’s food chain, can be natural carriers of pathogens. Chickens, interestingly, can harbor Salmonella without displaying palpable signs of illness.
Farms that skimp on hygiene or overcrowd animals can inadvertently amplify the risk of pathogen spread. Moreover, the overuse of antibiotics in the agricultural sector paves the way for antibiotic-resistant bacterial strains, complicating the treatment of infections.
Post-harvest, the threats persist.
Something as mundane as a kitchen worker forgetting to maintain hand hygiene or using contaminated equipment can lead to cross-contamination. A simple mistake like using the same chopping board for raw meat and vegetables without adequate cleaning in between is a recipe for bacterial transfer.
Cooking and storage practices also play pivotal roles in ensuring food safety, for instance, inadequate cooking, especially of meats, might not eliminate harmful microorganisms.
Conversely, food storage errors, particularly foods left exposed in temperatures between 40°F and 140°F, can accelerate bacterial multiplication. An efficient refrigerator and freezer system is crucial in preventing bacteria’s adverse rampage.
The broader landscape of our food system carries its own set of challenges.
Essential raw inputs—be it vegetables, grains, or meats—should be sourced from uncontaminated environments. The risk of tainted water sources infiltrating our food supply, be it through crop irrigation or pollutant-ridden seafood, remains ever-present.
The global dimension of food distribution adds another layer of complexity.
With food items journeying across continents and encountering varying safety norms, the chances of mishaps increase.
The differing regulatory yardsticks and the relentless drive to cater to global demands can occasionally lead to critical safety protocols being sidestepped.
What CAN YOU DO To Minimize This Risk?
If you’re worried about minimizing the risk of food poisoning, particularly if you’re one to cook at home, there are a few things I’d recommend:
1. Know Your Source: First things first, know where your veggies, fruits, and grains come from. Choose trusted local farmers or organic sources whenever possible. If you’re picking stuff from a store, remember to check for certifications or labels that assure quality.
2. Wash, Wash, Wash: Just like you’d wash your hands before eating, give your veggies and fruits a good rinse. You can use plain water or a mix of water and vinegar for an extra thorough cleaning.
3. Keep Things Separate: Even in a vegan kitchen, cross-contamination can happen. So, if you’re chopping up both veggies and tofu, for example, use separate cutting boards or wash the board well between uses.
4. Cook Well: Sure, many vegan foods can be eaten raw, but if you’re cooking, make sure you do it thoroughly. It not only brings out flavors but also ensures any lurking germs are shown the exit door.
5. Store Smartly: Leftovers? Yum! But remember to store them correctly. Use air-tight containers and keep them in the fridge. And, if you’ve got a big pot of vegan chili or soup, let it cool down a bit before popping it into the fridge.
6. Be Temperature Wise: Speaking of fridges, ensure yours is cold enough. Keep it below 40°F (4°C). On hot days, don’t leave perishable foods like plant-based milks or vegan cheeses out for long. Germs love warmth, so don’t give them a cozy spot!
7. Read Labels: Whether it’s a vegan snack or a plant-based condiment, always read the labels. Check for expiry dates and storage instructions.
8. Stay Informed: With food recalls and safety news, it’s good to be in the know. Occasionally check for updates on vegan products or brands you often consume.
9. Mind Your Water: If you’re using tap water for cooking or drinking, make sure it’s clean. In some places, it might be wise to filter or boil tap water before using.
10. Travel Smart: Eating out or traveling? Choose places that are known for hygiene. Even if it’s a vegan eatery, cleanliness matters.
In a nutshell, if you’re cautious and aware, and handle your ingredients and kitchen tools, it’s halfway to preventing any kind of food contamination.
There are some factors outside of our control, but if you stick to the 10 practical tips above, you can definitely better protect yourself from food poisoning.
