Author: Alicia Maroney
Dining out is a staple of modern life, whether it’s grabbing a quick bite on the go or sitting down for a special meal. However, behind the scenes of even the most well-kept restaurants lurks a risk that many diners don’t think about: bacterial outbreaks. Each year, thousands of people in the U.S. fall ill from foodborne pathogens linked to restaurants, and a few dangerous bacteria are the usual suspects. From undercooked chicken to contaminated produce, restaurants can inadvertently become hotspots for foodborne illness. Here are the most common bacterial culprits, how they make people sick, and what food businesses,…
In early July 2025, Hopkins County Health Department investigators flagged a cluster of Giardia infections, intestinal illnesses caused by a microscopic parasite, linked to El Tapatio, a restaurant in Madisonville, Kentucky. At least 24 confirmed cases have been identified, with symptoms including prolonged diarrhea, abdominal cramps, bloating, and fatigue. What Is Giardia and How Is It Transmitted? Giardia lamblia (also called Giardia intestinalis) is a protozoan parasite transmitted via the fecal–oral route. Infection typically occurs through ingestion of contaminated food or water, but can also spread through person-to-person contact or infected food handlers. After exposure, symptoms may take 1–2 weeks to appear, and…
When most people think of Salmonella, they imagine a miserable, but temporary, bout of food poisoning. Diarrhea, cramps, fever, and nausea usually resolve within a few days, and life goes on. However, while many recover fully, for some, a Salmonella infection can lead to serious and lasting health problems. These long-term effects are often overlooked but can be debilitating, life-altering, and in rare cases, even fatal. As foodborne illness continues to affect millions each year, it’s critical to understand not just the short-term misery but also the long-term complications that Salmonella can cause. What Is Salmonella? Salmonella is a genus of bacteria responsible for one of…
Eggs are a staple in kitchens around the world – scrambled, poached, boiled, baked into cakes, or served sunny-side up. Despite their versatility and nutritional value, eggs come with a hidden risk: Salmonella, one of the leading causes of foodborne illness globally. For decades, public health officials have worked to reduce Salmonella contamination in eggs, yet outbreaks and recalls still occur. Understanding the connection between eggs and Salmonella is key to keeping our food safe. What Is Salmonella? Salmonella is a genus of bacteria that causes salmonellosis, a foodborne illness characterized by diarrhea, stomach cramps, fever, and sometimes vomiting. Most people recover without medical treatment in…
Despite decades of food safety education, improved regulation, and technological advances, Salmonella continues to be one of the most common causes of foodborne illness worldwide. In the United States alone, the Centers for Disease Control and Prevention (CDC) estimates that Salmonella causes about 1.35 million infections, 26,500 hospitalizations, and 420 deaths each year. Its persistence in the food supply and its ability to evade detection make Salmonella a formidable and ongoing public health threat. But why exactly is Salmonella so widespread, and why haven’t we been able to beat it? What Is Salmonella? Salmonella is a genus of bacteria that includes more than 2,500 serotypes, with Salmonella Enteritidis and Salmonella Typhimurium being the most…
The U.S. Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC), in partnership with state and local health agencies, have officially closed their investigation into a multistate outbreak of Salmonella Enteritidis infections linked to brown cage-free and certified organic eggs produced by August Egg Company, based in Hilmar, California. The outbreak, which led to 134 confirmed illnesses, 38 hospitalizations, and one death, has raised new questions about the safety of shell eggs, even those labeled as cage-free or organic. As the public health investigation closes, legal action has begun. Ron Simon & Associates, a nationally recognized food safety law…
Whether you’re a dedicated farmers market regular or just trying to get more produce into your diet, knowing how to properly store fruits and vegetables can make a huge difference in both food safety and shelf life. Improper storage not only leads to spoilage and waste, it can also create environments where harmful bacteria thrive. Here’s a breakdown of how to store common fruits and vegetables for maximum freshness, minimal waste, and optimal safety. Cold Storage: What Belongs in the Fridge The refrigerator is your best friend when it comes to slowing the growth of bacteria and preserving moisture in…
In the fight against foodborne illness and infectious disease, time is everything. The faster public health officials can identify the source of an outbreak, the more lives can be saved. Thanks to advances in technology, especially genomic surveillance, that window of detection is shrinking, and with it, our ability to respond swiftly and effectively is growing. Once confined to research labs, genomic sequencing is now at the heart of real-world outbreak detection. From contaminated lettuce to Listeria-laced ice cream, health authorities are turning to genome-based tools to identify pathogens, trace their origins, and prevent wider spread. But what exactly is genomic…
For generations, home cooks have relied on their noses to judge whether food is still safe to eat. A quick sniff test, if it smells “off,” throw it out; if it smells okay, it must be fine. But here’s the hard truth: you cannot smell most foodborne pathogens. The idea that “if it smells fine, it’s safe” is not just misleading, it can be dangerous. Food safety experts warn that relying on smell, taste, or appearance alone won’t protect you from many of the bacteria, viruses, and toxins that cause food poisoning. Here’s why your nose isn’t enough, and what…
In the ever-evolving world of food production, the use of robots in food processing has surged in recent years. From slicing vegetables to packaging meat, robots are now performing tasks once done solely by humans. These machines promise speed, consistency, and hygiene, but are they actually safer than human hands when it comes to preventing foodborne illness? Rise of the Machines in Food Production The use of automation in food processing isn’t new, but recent advancements in robotics, sensors, and artificial intelligence (AI) have made it possible for robots to handle delicate tasks once thought to require the human touch. Today’s…