Author: Alicia Maroney

Are Your Reusable Straws a Breeding Ground for Germs? In the growing push for eco-friendly alternatives to single-use plastics, reusable straws have emerged as a popular choice among sustainability-conscious consumers. Whether made from stainless steel, silicone, glass, or bamboo, these durable sippers are marketed as environmentally responsible. But beneath the surface of this green trend lurks a less-talked-about concern: are your reusable straws harboring harmful bacteria and potentially making you sick? The Hygiene Challenge of Reusable Straws Reusable straws, like any utensil that comes into contact with your mouth, require thorough and regular cleaning. But unlike flatware or cups, their…

Living with roommates or renting space in a shared home comes with many advantages: lower costs, shared responsibilities, and a sense of community. But one area where convenience can turn into a health hazard is the shared kitchen. When multiple people prepare food in the same space, the risk of cross-contamination and improper food handling increases significantly. Without clear communication and hygiene protocols, shared kitchens can become hotspots for foodborne illness. Whether you’re a college student, a tenant in a communal house, or someone sharing a rental with others, food safety must remain a top priority. Here’s what every renter…

When it comes to food safety, few images are as universally recognized as the food service worker wearing gloves. Whether at a deli counter, in a commercial kitchen, or serving food at a catered event, gloves are often perceived as a simple and effective way to prevent foodborne illness. But do they actually work? And more importantly, are they always necessary? While gloves have their place, experts caution that they can create a false sense of security if not used properly. In some cases, bare-hand contact, when paired with excellent hygiene practices, may be just as safe, or even safer.…

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…