Author: Alicia Maroney

Wine is often associated with celebration, relaxation, and refined taste. With its natural alcohol content, many people assume it’s immune to the kinds of contamination that can cause foodborne illness. But while wine is far less likely than perishable foods to harbor harmful pathogens, under certain conditions, it can pose a health risk. Whether you’re sipping a glass from a local vineyard or opening an aged bottle from your cellar, it’s important to understand how wine can become unsafe and how to protect yourself from the rare but real risks. The Myth: Alcohol Kills Everything It’s true that wine contains…

Home gardening is not only a fulfilling hobby but also a powerful way to enhance your diet with fresh, nutrient-dense produce. With the right approach, you can grow fruits and vegetables that rival or even surpass the nutritional quality of store-bought varieties. But maximizing the nutrient content of your homegrown foods requires more than just planting seeds. It involves thoughtful soil preparation, plant selection, and harvesting strategies. Start with Healthy Soil The foundation of nutrient-rich produce lies in the health of your soil. Plants absorb minerals and nutrients directly from the ground, so depleted or imbalanced soil can result in nutrient-poor fruits and…

In June 2025, Bornstein Seafoods Inc., a seafood processor based in Bellingham, Washington, initiated a substantial voluntary recall of its Cooked & Peeled Ready‑To‑Eat Coldwater Shrimp Meat. This decisive move follows routine sampling that detected Listeria monocytogenes, a pathogen capable of causing serious and sometimes fatal foodborne illness, particularly in vulnerable groups. What Was Recalled? The recall impacts approximately 44,550 pounds of frozen, ready-to-eat shrimp, distributed in 1-pound and 5-pound plastic bags under Bornstein Seafoods branding. Lot codes include UPCs 614133200246 and 614133200239, with lot numbers such as A19008, A19009, P11710, among others. These products were primarily distributed to retailers, restaurants, and…

For millions of travelers each year, in-flight meals are part of the travel experience, whether a full tray service on a long-haul international flight or a pre-packaged snack box on a shorter domestic route. But when food is prepared, stored, and served thousands of feet in the air, unique safety concerns emerge. Airline food safety is regulated, but given the logistical complexity and the potential for lapses in temperature control, contamination, or hygiene, it’s worth exploring how safe the meals really are and what passengers should be aware of. How Airline Food Is Prepared Most airline meals are not prepared…

In June 2025, FreshRealm issued a voluntary recall of three refrigerated chicken fettuccine alfredo meals after federal investigations linked them to a nationwide Listeria monocytogenes outbreak. These ready-to-eat meals were sold under the Marketside (Walmart) and Home Chef (Kroger) brands and bear USDA establishment numbers EST. P‑50784, P‑47770, or P‑47718. The Outbreak Between August 2024 and May 2025, 17 individuals across 13 states became ill with listeriosis. The outbreak resulted in three deaths, one pregnancy loss, and 16 hospitalizations, thought to be linked to these meals. The CDC confirms this outbreak is ongoing and cautions that additional cases may surface. How the Contamination Was Uncovered…

In the food industry, few events are as damaging, or as instructive, as a foodborne illness outbreak. For restaurants, manufacturers, and distributors alike, an outbreak can lead to costly recalls, legal liability, reputational harm, and even the closure of the business. But every major outbreak also presents valuable lessons about food safety, communication, and crisis management. For food businesses determined to avoid becoming the next headline, studying past outbreaks is essential. The High Cost of Contamination Major food poisoning outbreaks often start with a single lapse, a missed step in sanitation, a faulty piece of equipment, a sick employee, or…

Foodborne illnesses affect millions of people worldwide each year, causing symptoms ranging from mild discomfort to life-threatening conditions. Traditional methods for detecting and investigating food poisoning outbreaks often rely on delayed reports, manual data collection, and lab confirmations, resulting in slow responses that allow contaminated food to remain in circulation. But artificial intelligence (AI) and machine learning (ML) are rapidly transforming how public health agencies identify and respond to food poisoning outbreaks, leading to faster interventions and safer food systems. The Challenge of Tracking Foodborne Illnesses Foodborne illnesses are notoriously difficult to detect early. They can stem from a wide variety of…

In the aftermath of conflict, natural disasters, or humanitarian crises, refugee camps and emergency relief zones become essential lifelines for millions of displaced individuals. These environments, though critical for survival, often operate under immense logistical pressure. Amid the urgent need for food, shelter, and medical care, food safety frequently becomes an overlooked issue, with potentially deadly consequences. From contamination during distribution to inadequate storage facilities, ensuring safe and nutritious food in these challenging conditions is both vital and complex. The Unique Challenges of Emergency Settings Refugee camps and disaster zones are rarely equipped with the infrastructure necessary to maintain the…

When a customer suffers food poisoning after dining out, the consequences extend far beyond the individual’s illness. For restaurants, such incidents can trigger legal challenges, costly recalls, and lasting reputational damage. In the food service industry, where trust and public perception are crucial, a single foodborne illness outbreak can spiral into a legal and financial crisis. Understanding the legal ramifications of food poisoning for restaurants is key to navigating liability, protecting the brand, and preventing future incidents. The Legal Exposure: Liability and Litigation Restaurants have a legal duty to serve food that is safe to consume. When they fail to…

For fans of Japanese cuisine, sushi and sashimi are two iconic dishes that have become staples in restaurants around the world. Both showcase raw fish, are beautifully presented, and offer a taste of tradition and elegance. But while they might seem similar, sushi and sashimi are distinctly different, and so are the risks associated with eating them. If you’re a seafood lover, it’s worth understanding not just what sets these dishes apart, but what potential food safety dangers they carry. What Is Sushi? Sushi is a dish made with vinegared rice (called shari or sumeshi) combined with a variety of ingredients, including raw…