Author: Alicia Maroney

Winter Food Recalls: Patterns, Drivers, and What They Mean for Consumers Food recalls never stop. But data and recall histories show that certain types of foods tend to be recalled more frequently in the winter months than others, typically between November and March. This seasonal pattern isn’t random. It reflects how food production changes in colder weather, variations in consumer buying habits, microbial and allergen risks, and the complex logistics of getting foods from colder climates to market. Across the U.S., regulators like the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service…

Start the Year Safe: Understanding the Causes and Dangers of Listeria, Salmonella, and E. coli Each new year brings resolutions, fitness goals, financial resets, and hopefully, renewed attention to everyday health risks that are easy to overlook. Foodborne illness is one of those risks: common, preventable, and sometimes severe. In the United States alone an estimated 48 million people get sick from contaminated food every year, resulting in 128,000 hospitalizations and 3,000 deaths (fda.gov). Among the many pathogens that can contaminate our food, three stand out for frequency, severity, and public health impact: Listeria monocytogenes, Salmonella spp., and pathogenic strains…

The Most Common Food Recalls in the United States Food recalls are a regular part of the American food safety landscape. Every year, hundreds of products are voluntarily or mandatorily removed from the market because they present a health risk, whether due to contamination with harmful pathogens, undeclared allergens, foreign objects, or labeling errors. Understanding the most common recall reasons gives consumers, manufacturers, retailers, and regulators insight into where the food system is most vulnerable and how to strengthen it. What the Data Say: Recall Causes and Trends Analysis of recall data over decades shows that recalls are overwhelmingly driven…

Don’t Let Food Poisoning Crash Your Holiday Potluck Holiday potlucks bring out the best in community spirit, cherished recipes, good company, and shared feasts. They also bring a higher risk of foodborne illness because multiple people prepare dishes in different kitchens at different times, then set them out together where they may sit at unsafe temperatures for hours or be mishandled without standardized food-safety training. Whether you’re hosting, bringing a dish, or helping with cleanup, understanding the risks and best practices for potluck food safety can keep your celebration merry and healthy. Each year, tens of millions of Americans become…

Produce Safety in Vertical Farming and Hydroponics Vertical farms, hydroponic racks, and other forms of controlled environment agriculture (CEA) promise fresher greens grown nearer to cities, less pesticide use, and more predictable yields. That technology shift is reshaping produce supply chains. The food safety story is not a simple “safer vs. riskier” trade. Controlled environments cut some traditional hazards, soil contact, wildlife intrusion, and field runoff, while introducing or concentrating others: contaminated water and nutrient solutions, persistent facility niches that harbor Listeria and other bacteria, and complex human and equipment interactions in dense indoor facilities.  How Vertical Farming and Hydroponics…

The Rise of Home Freeze-Drying: Safety Risks of DIY Candy, Eggs, and Camping Meals Home freeze-dryers are suddenly everywhere. Influencers post glossy reels of crunchy, shelf-stable strawberries and moon-cheese-style candy. Preppers extol multi-year storable breakfasts. Small bakers and cottage-food entrepreneurs advertise crunchy freeze-dried cookie dough and powdered cake mixes. The gadget’s appeal is obvious: it removes water while keeping shape and flavor, producing lightweight foods ideal for snacking, storage, or outdoor adventures. That appeal hides real safety caveats. Freeze-drying removes moisture but does not reliably kill bacteria, spores, or viruses. Low water activity preserves organisms in a dormant state, ready…

Salad Kits and Ready-to-Eat Vegetables: Why Listeria Is Increasing in Bagged Produce Bagged salad kits and ready-to-eat (RTE) leafy greens rewired how people eat produce. Convenience, long shelf life, and pre-washed “ready to toss” convenience helped these products become ubiquitous in grocery aisles. That same convenience creates unusual food-safety challenges. Listeria monocytogenes, a bacterium that can survive and even grow at refrigeration temperatures, has repeatedly turned up in RTE produce, triggered recalls and sickened vulnerable people. Recent outbreak investigations and recall actions show the problem is not random; the combination of postharvest handling, processing environments, and product format make bagged…

Food Fraud: Counterfeit Spices, Honey, and Olive Oil Carry More Than Economic Risks When shoppers think about food fraud, they usually imagine economic tricks: expensive olive oil labeled as “extra virgin” when it is not, honey diluted with sugar syrups, or saffron bulked out with cheaper threads. Those scams cost consumers and honest producers billions of dollars worldwide. The public-health danger is less obvious but just as real. Fraudulent or adulterated spices, honey, and olive oil have repeatedly carried biological and chemical contaminants, from Salmonella hiding in dried spices to lead and cadmium in cheap oils, that can make people…