Author: Alicia Maroney

As fall approaches and students prepare to move into dormitories across the country, many are excited to experience independence for the first time. Dorm life offers convenience, camaraderie, and a chance to learn new responsibilities. One area where students often lack experience, however, is food safety. With limited storage, cooking space, and often minimal oversight, dorm rooms can quickly become hotspots for foodborne illness if proper precautions are not taken. Why Food Safety Matters in Dorms College students are typically healthy young adults, but this does not make them immune to foodborne illnesses. In fact, many students engage in risky…

As the temperature rises, so does the risk of foodborne illness. Summer is the peak season for food poisoning outbreaks, with more cases reported between June and September than at any other time of year. Warm weather creates ideal conditions for harmful bacteria and other pathogens to multiply, increasing the chances that a simple picnic or backyard barbecue could turn into a serious health hazard. Why Summer Creates the Perfect Storm Bacteria such as Salmonella, E. coli, Listeria, and Campylobacter thrive in warm, moist environments. In temperatures above 40°F, many of these pathogens can double every 20 minutes. The summer heat accelerates this process, making…

In a digital world where computer use is nearly constant, few people consider the hygiene of their devices. One of the most frequently touched, and least cleaned, surfaces in any environment is the computer keyboard. While this may seem trivial, the reality is that keyboards can harbor a variety of pathogens, including those responsible for foodborne illnesses. For people who eat at their desks or share workstations, the risk of contamination becomes even more serious. How Do Keyboards Become Contaminated? Keyboards are touched by fingers all day long, often without being disinfected. Each keystroke can deposit skin cells, oil, food…

Listeria, Escherichia coli (E. coli), and Salmonella are among the most well-known pathogens responsible for foodborne illness. Each has a long and fascinating history of discovery that laid the foundation for modern microbiology and food safety. The identification of these microbes, their links to human disease, and the ongoing scientific exploration of their behavior have shaped public health policies and food handling protocols around the world. Listeria monocytogenes: A Quiet but Deadly Pathogen Listeria monocytogenes, the bacterium responsible for listeriosis, was first discovered in 1926 by E.G.D. Murray and his colleagues. At the time, they were studying infections in rabbits and observed a previously…

Foodborne illness outbreaks can disrupt supply chains, damage public trust, and pose serious health risks. E. coli outbreaks in particular can result in severe illness and even fatalities, especially among vulnerable populations. Traditional methods of detecting foodborne outbreaks rely on reports from healthcare providers and lab testing, which can take days or even weeks to piece together. With the rise of artificial intelligence, there is hope that outbreaks can be spotted earlier, contained faster, and even prevented altogether. Understanding the Challenge E. coli outbreaks often begin with a few isolated cases that seem unrelated. People in different states might fall ill…

The food industry is constantly seeking ways to reduce waste, enhance safety, and extend shelf life. Among the most promising advancements are edible coatings and antimicrobial packaging. These technologies are gaining attention for their ability to protect food from spoilage and contamination while minimizing the need for synthetic preservatives and excessive plastic use. As consumer demand for safer and more sustainable food grows, these innovations are proving both timely and effective. What Are Edible Coatings? Edible coatings are thin layers of edible materials applied to the surface of food products. These coatings can be made from natural substances such as…

Food safety is a pressing concern for consumers, regulators, and producers alike. With the global rise in foodborne illnesses and product recalls, rapid pathogen testing kits are becoming vital tools in identifying contamination before products reach the public. These kits offer quicker, more accurate results compared to traditional testing methods, helping to prevent outbreaks, protect brands, and improve public health. As technology continues to evolve, the role of these tools in food safety is expanding. What Are Rapid Pathogen Testing Kits? Rapid pathogen testing kits are portable diagnostic tools used to detect harmful microorganisms in food, water, or surfaces. These kits…

In modern food production, robotics and automation are transforming the way food is processed, packaged, and delivered. These technologies are not only boosting efficiency but also improving food safety and consistency. Automation in food processing refers to the use of machines and software systems to perform repetitive or complex tasks with minimal human intervention. Robotics refers to the use of programmable machines that can carry out a range of activities with high precision. Together, these innovations are addressing long-standing challenges in the food industry and reshaping its future. Reducing Human Contact to Improve Safety One of the most significant advantages…

In an era when food safety is under increasing scrutiny, innovative sanitation technologies are stepping in to do what traditional methods sometimes cannot: eliminate harmful pathogens without chemical residue, protect vulnerable foods, and improve the shelf life of products. Among the most promising tools are cold plasma treatment, ultraviolet (UV-C) light, electrolyzed water, and ozone-based sanitation. These methods are finding increasing application in food processing, retail environments, and even home kitchens. Cold Plasma Treatment: Killing Pathogens with Ionized Air Cold plasma is an advanced technology that uses a gas, often air or nitrogen, energized into a partially ionized state. This…

Foodborne illness affects people of all ages, but its symptoms, severity, and complications can vary widely between children and adults. While adults may experience mild discomfort and recover quickly, children, especially infants and toddlers, are often at greater risk of severe illness, dehydration, and hospitalization. Understanding the differences in how foodborne illness presents in these two groups is crucial for timely treatment and prevention. Why Children Are More Vulnerable Children’s immune systems are not fully developed. Their bodies are still learning how to fight off pathogens such as bacteria, viruses, and parasites. As a result, they have a harder time…