Oregon Is America's Food Poisoning Capital — Here's How Every State Ranks
With the World Cup bringing millions of international visitors to the US this summer on top of already-record domestic travel numbers, the odds of eating something that disagrees with you are higher than usual. And where you're traveling matters more than you might think.
A new analysis using CDC outbreak data, public food safety reports, social media complaints, and traveler surveys ranked all 50 states by food poisoning risk — and Oregon came out on top for all the wrong reasons.
The farm-to-table, foodie-culture, craft brewery state reported roughly one food-related illness for every 63 residents — more than 67,000 total food poisoning incidents. That's the worst rate in the country by a significant margin.
Delaware came in second despite being one of the smallest states in the union, recording more than 11,500 food poisoning reports — one incident for every 88 residents, plus more than 350 social media complaints and 5% of surveyed travelers reporting a food-related illness during their visit.
Pennsylvania rounded out the top three with one case per 93 residents. The Keystone State actually holds the record for highest total recorded illnesses over the past 50 years of any state — more than 120,000. So maybe think twice before that Philly cheesesteak from a street cart.
Colorado and Nevada round out the top five at one incident per 98 and 117 residents respectively.
The Safest States
If avoiding a vacation spent near a bathroom is a priority, Alaska is your best bet. The northernmost state recorded just one food-related illness for every 3,234 residents — by far the lowest rate in the country. The next safest destinations are Indiana, Utah, Missouri, and Ohio.
Missouri sitting near the bottom of the food poisoning risk list is genuinely good news for local readers — it's one of the safer states in the country on this metric.
Your Actual Odds This Summer
Across all the data, travelers have roughly a 1 in 319 chance of getting food poisoning on any given trip. That's not nothing — especially with 61.4 million Americans hitting the road by car alone over the holiday weekend. Scale that to the full summer travel season and the numbers add up fast.
What Actually Causes Food Poisoning — and How to Avoid It
The most common culprits behind food poisoning are bacteria like Salmonella, E. coli, Listeria, and norovirus — typically spread through undercooked meat, contaminated produce, cross-contamination in kitchens, or food that's been sitting at the wrong temperature too long.
The CDC's prevention guidance is straightforward but worth repeating heading into peak summer travel. Wash your hands before eating and before handling food. Avoid lukewarm food — anything that should be hot needs to be genuinely hot, and anything cold needs to stay cold. Perishable food left out for more than two hours in temperatures above 40 degrees is already in the danger zone.
If you're cooking, internal temperature matters more than color. Raw beef, pork, and lamb should reach 160 degrees. Chicken needs to hit 165. A meat thermometer is cheaper than a day of food poisoning symptoms.
When eating out — especially at food festivals, street vendors, or buffets where food sits out — trust your instincts. If something looks like it's been sitting for a while or the serving temperature seems off, skip it. The most common food poisoning scenarios involve food that was safe when prepared and became dangerous during handling or holding.
And if you're at a World Cup event or any large outdoor gathering this summer, the same rules apply with extra urgency — high heat, large crowds, and high food volume are the conditions where temperature control breaks down most often.
Oregon's farm-to-table reputation remains intact. Just maybe check the temperature of whatever they're serving you.
Curious for more stories that keep you informed and entertained? From the latest headlines to everyday insights, YourLifeBuzz has more to explore. Dive into what’s next.