Author: Alicia Maroney

Ground beef is a staple in many households, forming the base of burgers, tacos, meatballs, and countless other dishes. However, it also ranks among the most hazardous meats when it comes to foodborne illness. The very way ground beef is produced and prepared creates perfect conditions for harmful bacteria to thrive and spread. Understanding these risks is the first step toward making safer food choices in your kitchen. How Contamination Happens Unlike a solid steak, which is seared on the outside and can remain rare inside, ground beef involves combining muscle from various animals and parts. This blending process increases…

When it comes to food safety, many people assume that the riskiest items are undercooked meat or raw seafood. While these are indeed high-risk foods, there are several surprising items in our kitchens and on our plates that pose just as much, if not more, of a threat when it comes to foodborne illnesses. Understanding these hidden dangers can help consumers make smarter choices and take simple precautions to reduce risk. Leafy Greens and Salad Mixes Leafy greens like romaine lettuce, spinach, and prepackaged salad mixes have been linked to numerous outbreaks of E. coli and Salmonella. These vegetables are often…

In mid‑July 2025, multiple grocery chains across seven U.S. states issued a voluntary recall of various tuna salad products produced by Reser’s Fine Foods. The recall was prompted by concerns over Listeria monocytogenes contamination in breadcrumbs used as an ingredient. The affected products were sold as ready‑to‑eat sandwiches, snack trays, and deli‑case salads at Jewel‑Osco, Albertsons, Randalls, and Tom Thumb stores. Scope of the Recall The recall was announced on July 21, 2025, covering items with sell‑thru dates from July 16 to July 19, 2025. Popular products included: The recall affected stores in: StoreStatesJewel‑OscoIllinois, Indiana, IowaAlbertsons/Randalls/Tom ThumbArkansas, Louisiana, Oklahoma, Texas…

When diners walk into a restaurant, most don’t think twice about whether the food is safe. That confidence is largely thanks to the work of local, state, and federal health departments, which play a crucial role in preventing foodborne illness, especially in restaurants, where a single misstep can sicken dozens or even hundreds of people. Behind every restaurant health inspection, food safety regulation, and outbreak investigation is a network of trained professionals whose mission is to protect public health. Their efforts, while quite essential, are largely invisible to the public. The Foundation: Regular Inspections One of the most visible roles…

In an age where food recalls and contamination outbreaks seem to dominate the headlines, the need for more transparent, efficient, and responsive food safety systems has never been more pressing. Enter smart labels and QR codes, technologies that are quietly revolutionizing how we track food from farm to fork. These tools are not just for scanning prices or finding recipes. They hold the potential to transform public health by helping consumers, producers, and regulators respond faster to foodborne illness threats. What Are Smart Labels? Smart labels are enhanced product tags that go beyond traditional printed barcodes. They may include radio-frequency identification…

Summer is the perfect season to embrace heart-healthy eating. With an abundance of fresh produce, longer days, and outdoor activities, it’s easier than ever to swap processed snacks for foods that support cardiovascular wellness. Whether you’re lounging by the pool, heading to a picnic, or looking for something light to beat the heat, heart-healthy snacks can keep your energy up without putting your health at risk. Here are the best summer snacks that are tasty, satisfying, and great for your heart. 1. Fresh Berries with Greek Yogurt Berries, like strawberries, blueberries, raspberries, and blackberries, are summer superstars. Packed with antioxidants,…

Air fryers have taken modern kitchens by storm. With promises of crispy fries, juicy chicken, and golden veggies using little to no oil, it’s easy to understand the appeal. As with any cooking appliance, safe use is key, not only to prevent burns or kitchen fires, but also to reduce the risk of foodborne illnesses. An air fryer doesn’t eliminate all the dangers of undercooked or mishandled food. If you’re among the millions who use an air fryer weekly, here’s how to do it safely and smartly. Basic Safety Tips for Using Your Air Fryer 1. Read the Manual (Yes,…

In mid-July 2025, the U.S. CDC’s Vessel Sanitation Program (VSP) confirmed an acute gastrointestinal (GI) illness outbreak aboard Royal Caribbean’s Navigator of the Seas during its voyage from July 4–11, 2025. While the causative agent remains undetermined, the event provides valuable lessons about infection risks and prevention aboard cruise ships. Outbreak by the Numbers Symptoms developed during the cruise, prompting authorities to investigate and intervene mid-voyage. What Was the Pathogen? Although norovirus frequently causes such outbreaks on cruise ships, in this case, samples were collected and lab testing was pending as of the report, leaving the causative agent unknown. Commonly, GI outbreaks on vessels are…

When you sit down at a restaurant table, whether it’s a casual diner or a trendy brunch spot, there’s a good chance you’ll find a caddy of condiments: ketchup, mustard, salt, pepper, maybe even hot sauce or a squeeze bottle of mayo. These familiar tabletop staples may seem harmless, but research and restaurant hygiene experts suggest they can be one of the dirtiest surfaces in any eatery. From sticky fingers to infrequent cleaning, condiment bottles can quietly harbor bacteria, viruses, and even food residue, making them a potential risk for foodborne illness. While we often worry about undercooked food or…

When you sit down at a restaurant table, whether it’s a casual diner or a trendy brunch spot, there’s a good chance you’ll find a caddy of condiments: ketchup, mustard, salt, pepper, maybe even hot sauce or a squeeze bottle of mayo. These familiar tabletop staples may seem harmless, but research and restaurant hygiene experts suggest they can be one of the dirtiest surfaces in any eatery. From sticky fingers to infrequent cleaning, condiment bottles can quietly harbor bacteria, viruses, and even food residue, making them a potential risk for foodborne illness. While we often worry about undercooked food or…