Author: Alicia Maroney

Mechanisms of Produce Contamination: A Comprehensive Review Fresh produce contamination represents a significant public health challenge due to the frequent consumption of raw fruits and vegetables and the absence of a cooking step to eliminate pathogens. Despite public perceptions of produce as inherently healthy food, produce has been implicated in numerous foodborne illness outbreaks worldwide. This article reviews scientific understanding of the routes through which produce becomes contaminated, drawing upon research from agricultural sciences, food microbiology, and food safety regulatory guidance. The mechanisms assessed include preharvest agricultural practices, environmental sources, postharvest handling, processing infrastructure, distribution systems, and consumer-level factors. Identification…

State Fair Was Source of Arizona E. coli Outbreak In late 2025, families across Arizona were shaken by a state-level Escherichia coli outbreak linked to one of the most beloved fall traditions: the Arizona State Fair. By November, health officials were investigating dozens of E. coli infections, many involving children who had visited the fair’s petting zoo and animal exhibits. The outbreak not only sickened attendees, it highlighted critical gaps in fair safety protocols, public awareness, and infection prevention at large public events. What Happened: An Outbreak Linked to the Arizona State Fair The Arizona State Fair, held from September…

Do You Meal Prep on the Weekends for the Week Ahead? Safety Tips to Avoid Food Poisoning During Batch Meal Preparation Meal prepping on the weekends, cooking large batches of food to eat throughout the workweek, has become a hallmark of time-saving, budget-friendly, and healthy living routines. While it offers convenience and can help you stick to dietary goals, improper meal prep practices can greatly increase your risk of food poisoning. Harmful bacteria don’t take weekends off, and without proper handling, storage, and reheating, your weekday meals could become breeding grounds for germs that cause illness. What Is Food Poisoning…

Antibiotic-Resistant Foodborne Infections: A Growing Threat at the Dinner Table As we begin a new year, food safety remains one of the most crucial yet often overlooked public health issues. Among the spectrum of food-related risks, antibiotic-resistant foodborne infections are emerging as a particularly dangerous challenge, one that threatens not just individual health, but the effectiveness of modern medicine itself. Every year millions of people around the world suffer from foodborne illness. In the United States alone, millions of cases of food poisoning occur annually from pathogens like Salmonella, Campylobacter, and Escherichia coli. Historically, antibiotic treatment has been a reliable…

Article 342: The Risks of Baking Sourdough Bread From a Starter and How to Avoid Mistakes The Risks of Baking Sourdough Bread From a Starter and How to Avoid Mistakes Sourdough bread baking has seen a resurgence in recent years. What began as a pandemic pastime has turned into a passion for many home bakers. While creating and maintaining a sourdough starter, a symbiotic culture of wild yeast and lactic acid bacteria, can be deeply satisfying, it also brings real risks if mishandled, from contamination and mold to food safety hazards. Sourdough Starters 101: What They Are and Why They…

Winter Food Recalls: Patterns, Drivers, and What They Mean for Consumers Food recalls never stop. But data and recall histories show that certain types of foods tend to be recalled more frequently in the winter months than others, typically between November and March. This seasonal pattern isn’t random. It reflects how food production changes in colder weather, variations in consumer buying habits, microbial and allergen risks, and the complex logistics of getting foods from colder climates to market. Across the U.S., regulators like the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service…

Start the Year Safe: Understanding the Causes and Dangers of Listeria, Salmonella, and E. coli Each new year brings resolutions, fitness goals, financial resets, and hopefully, renewed attention to everyday health risks that are easy to overlook. Foodborne illness is one of those risks: common, preventable, and sometimes severe. In the United States alone an estimated 48 million people get sick from contaminated food every year, resulting in 128,000 hospitalizations and 3,000 deaths (fda.gov). Among the many pathogens that can contaminate our food, three stand out for frequency, severity, and public health impact: Listeria monocytogenes, Salmonella spp., and pathogenic strains…

The Most Common Food Recalls in the United States Food recalls are a regular part of the American food safety landscape. Every year, hundreds of products are voluntarily or mandatorily removed from the market because they present a health risk, whether due to contamination with harmful pathogens, undeclared allergens, foreign objects, or labeling errors. Understanding the most common recall reasons gives consumers, manufacturers, retailers, and regulators insight into where the food system is most vulnerable and how to strengthen it. What the Data Say: Recall Causes and Trends Analysis of recall data over decades shows that recalls are overwhelmingly driven…

Don’t Let Food Poisoning Crash Your Holiday Potluck Holiday potlucks bring out the best in community spirit, cherished recipes, good company, and shared feasts. They also bring a higher risk of foodborne illness because multiple people prepare dishes in different kitchens at different times, then set them out together where they may sit at unsafe temperatures for hours or be mishandled without standardized food-safety training. Whether you’re hosting, bringing a dish, or helping with cleanup, understanding the risks and best practices for potluck food safety can keep your celebration merry and healthy. Each year, tens of millions of Americans become…

Produce Safety in Vertical Farming and Hydroponics Vertical farms, hydroponic racks, and other forms of controlled environment agriculture (CEA) promise fresher greens grown nearer to cities, less pesticide use, and more predictable yields. That technology shift is reshaping produce supply chains. The food safety story is not a simple “safer vs. riskier” trade. Controlled environments cut some traditional hazards, soil contact, wildlife intrusion, and field runoff, while introducing or concentrating others: contaminated water and nutrient solutions, persistent facility niches that harbor Listeria and other bacteria, and complex human and equipment interactions in dense indoor facilities.  How Vertical Farming and Hydroponics…