Author: Alicia Maroney

In early August 2025, Canadian authorities issued a serious recall affecting certain Andalos brand pastries due to possible Salmonella contamination. The move came amid a broader outbreak linked to pistachios and pistachio-containing products, which have been tied to dozens of illnesses across the country. The Recall at a Glance On August 7, 2025, Boulangerie Andalos Inc., the manufacturer of Andalos pastries, initiated a recall after the Public Health Agency of Canada traced a spate of Salmonella cases to pistachio-based baked goods. The Canadian Food Inspection Agency (CFIA) subsequently issued an official recall notice targeting multiple Andalos-branded products, as well as similar…

For most healthy people, a mild case of foodborne illness can mean a few uncomfortable days of stomach upset. But for individuals with weakened immune systems, the consequences can be far more serious, sometimes even life-threatening. Immunocompromised individuals must take extra precautions with the food they consume because their bodies are less able to fight off infections caused by bacteria, viruses, or parasites in contaminated food. Whether the weakened immunity is due to a medical condition, medication, or age, understanding the unique food safety risks and implementing stronger protective measures is critical to staying healthy. Why Immunocompromised Individuals Are at…

Food safety is a critical public health issue, yet people’s fears about which foods pose the greatest risks often don’t match the reality. Certain foods get a bad reputation, while others fly under the radar despite being more commonly linked to foodborne illnesses. Understanding the difference between risk perception and actual risk is key to making safer food choices and reducing the chance of getting sick. The Gap Between Perception and Reality Foodborne illness affects millions annually worldwide, and the media, social narratives, and personal experiences shape public attitudes about food safety risks. However, what people fear and what actually…

Frozen foods have become a cornerstone of modern kitchens worldwide, prized for their convenience, extended shelf life, and ability to preserve taste and nutrition. However, despite their popularity, there remain some persistent misconceptions about the safety of frozen foods. One of the most critical misunderstandings is the belief that freezing food kills harmful pathogens. This misconception can lead to unsafe food handling practices and increase the risk of foodborne illness. In this article, we will explore why freezing is not a kill step for pathogens and discuss the implications for food safety. Understanding Freezing and Its Effects on Microorganisms Freezing…

When people think of foodborne illness, names like Salmonella, E. coli O157:H7, and Listeria monocytogenes often come to mind. These pathogens have been the focus of public health campaigns, industry safety measures, and media headlines for decades. However, a quieter shift is taking place in the world of food safety, one that involves lesser-known bacteria, viruses, and parasites emerging as significant contributors to outbreaks and recalls. Why Novel Pathogens Are Gaining Attention Advances in genomic sequencing, epidemiology, and food testing technology have dramatically improved our ability to detect pathogens. As a result, foodborne illness outbreaks once attributed to “unknown causes”…

Fresh fruits and vegetables are central to a healthy diet, but their journey from farm to table is far from risk-free. One growing concern for farmers, food safety experts, and public health officials is the impact of urban wildlife on produce safety. As cities expand and green spaces shrink, interactions between wildlife and cultivated crops are becoming more frequent, raising the risk of foodborne pathogen contamination before produce ever reaches consumers. Urban Expansion Meets Wild Habitats Urban development often pushes human activity deeper into natural habitats. Conversely, some wildlife species, like raccoons, opossums, squirrels, deer, feral cats, and certain bird populations,…

The Boar’s Head deli meat plant in Jarratt, Virginia, shuttered for nearly a year after being linked to a deadly Listeria monocytogenes outbreak, has officially been cleared to resume operations. The outbreak, which unfolded in 2024, claimed 10 lives and sickened dozens more across multiple states, prompting one of the most high-profile food safety investigations in recent memory. While the reopening signals that regulators believe the plant now meets safety standards, recent findings from inspections at other Boar’s Head facilities have reignited concerns about whether systemic sanitation issues remain unaddressed within the company’s operations. Background: A Tragic Foodborne Outbreak The 2024…

In early August 2025, the U.S. Food and Drug Administration (FDA) issued a Class I recall, its highest level of safety alert, for more than 32,000 pounds of pecans produced by Navarro Pecan Company due to potential Salmonella contamination. The recall affects multiple U.S. states, including Texas and Minnesota, as well as international markets in Italy and the United Arab Emirates. While no illnesses have been reported to date, health authorities are urging immediate action from consumers and retailers to prevent possible infections. Understanding the Recall and Its Seriousness A Class I recall is the FDA’s most urgent category, reserved for…

Food safety audits are systematic evaluations conducted to verify compliance with established food safety standards and regulations. Unlike regulatory inspections, which are often unannounced and carried out by government agencies like the FDA or USDA, audits are typically scheduled assessments performed by internal teams or third-party organizations. These evaluations focus on reviewing documentation, physical conditions, and operational practices to ensure food products are handled safely from production to distribution. The Process The audit process begins with an opening meeting where the auditor outlines the scope, objectives, and timeline. Key personnel are introduced, and the auditor requests access to essential documents such as HACCP…

Farmers markets continue to thrive as vital sources of fresh, local food across the United States. For vendors, adhering to food safety practices is essential to maintaining consumer trust and regulatory compliance. Perishable items like raw meats, dairy, and soft cheeses require strict temperature control; vendors must display these products on ice, in coolers, or in refrigeration to keep them below 40°F. This prevents bacterial growth, which accelerates rapidly in warm weather, especially above 90°F, where food can become unsafe in just one hour. The Food Safety Modernization Act (FSMA) establishes science-based standards for produce safety, though exemptions exist for smaller…