Author: Alicia Maroney

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…

For many people, licking the spoon after mixing cookie dough is a cherished childhood memory. The creamy texture, sugary sweetness, and anticipation of warm cookies from the oven make raw cookie dough an irresistible temptation. However, food safety experts have long warned against eating raw dough. The risk isn’t just about raw eggs. Uncooked flour plays a dangerous role too. Understanding why both flour and eggs pose health hazards can help consumers make safer choices without sacrificing their love of baking. The Allure of Raw Dough Raw cookie dough is not just popular among children. Many adults admit to sneaking…

Deli meats, also known as lunch meats or cold cuts, are a convenient and tasty option for sandwiches, salads, and snacks. However, for pregnant women, these ready-to-eat meats carry a hidden danger: the risk of Listeria monocytogenes infection. Listeria may not be as well-known as some other foodborne pathogens, but it poses a serious threat during pregnancy, potentially leading to miscarriage, stillbirth, premature delivery, or life-threatening illness in newborns. Understanding why deli meats are considered high risk during pregnancy requires looking at how listeria behaves, how cold cuts are processed, and what steps can be taken to reduce exposure. What Is Listeria?…

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…