Author: Alicia Maroney

In an age where environmental consciousness is on the rise, reusable grocery bags have become a common accessory. From canvas totes to insulated carriers, these eco-friendly options reduce plastic waste and promote sustainability. But as helpful as they are for the planet, your reusable grocery bag could also be harboring invisible threats to your health, namely, bacteria that can cause foodborne illnesses. The very nature of how grocery bags are used, stored, and cleaned (or not cleaned) makes them a surprising source of contamination. Without proper care, they can turn into breeding grounds for pathogens such as Salmonella, E. coli, and Listeria, which may…

When we cook food, we often trust that heat will kill harmful bacteria and render our meals safe to eat. While this is true for most pathogens, some bacteria have evolved an impressive survival mechanism that can withstand high temperatures, dryness, and even disinfectants: spores. These microscopic structures allow certain bacteria to survive cooking, refrigeration, and other hostile conditions, leading to unexpected cases of foodborne illness even when food seems properly prepared. Understanding what spores are, how they work, and how to handle food safely despite their presence is essential to reducing foodborne risk. What Are Bacterial Spores? Bacterial spores,…

Most people associate food poisoning with short-term discomfort: nausea, vomiting, diarrhea, and fatigue that lasts a few days. For many, these symptoms fade with time and hydration. But in some cases, foodborne illnesses don’t end when the stomach settles. Certain infections can lead to serious, long-term health complications that affect organs, immunity, and overall quality of life. Understanding these risks is essential, not only for consumers but also for healthcare providers and food industry professionals. Acute Infection vs. Chronic Consequences Foodborne illnesses are caused by bacteria, viruses, parasites, or toxins present in contaminated food or water. Common pathogens include Salmonella, E. coli, Listeria, Campylobacter, and Norovirus.…

As temperatures climb during the summer months, staying hydrated becomes not just a matter of comfort, but one of health and safety. While drinking water is essential, many people overlook the role that food can play in maintaining proper hydration. A variety of fruits, vegetables, and other nutrient-rich foods contain high water content and essential electrolytes that help the body retain moisture and function optimally. Incorporating these hydrating foods into your daily summer diet is a delicious and effective way to beat the heat and support your overall well-being. Why Hydration Matters Dehydration can sneak up quickly during hot weather, especially…

Eggs Explained: The Pros and Cons of Pasture-Raised, Free-Range, Cage-Free, and Caged Eggs Eggs are a staple in diets around the world, prized for their versatility, affordability, and nutritional value. However, when it comes to choosing eggs at the grocery store, consumers are faced with a dizzying array of labels: pasture-raised, free-range, cage-free, organic, and conventional caged. These labels reflect different farming practices that can influence animal welfare, environmental impact, egg quality, and price. Importantly, some farming methods may also play a role in the prevention or increased risk of Salmonella contamination, making food safety another factor to consider. Understanding…

Cracked from the Start: How Eggs Become Contaminated with Salmonella Eggs are a staple in many diets, praised for their protein, versatility, and affordability. However, they are also one of the most well-known carriers of Salmonella bacteria, a leading cause of foodborne illness globally. Each year, tens of thousands of cases of Salmonella infection are linked to eggs and egg-based products. Understanding how eggs become contaminated helps consumers take proactive steps to protect their health. What is Salmonella? Salmonella is a genus of bacteria with many strains, but Salmonella Enteritidis is the type most often associated with eggs. It causes…

Salmonella Enteritidis Outbreak Linked to August Egg Company’s Cage-Free and Organic Eggs In a developing food safety investigation that has captured national attention, the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), along with multiple state and local public health partners, are actively investigating a multistate outbreak of Salmonella Enteritidis infections. The outbreak has been epidemiologically linked to brown cage-free eggs and brown certified organic eggs distributed by the August Egg Company based in Hilmar, California. As of early June 2025, 38 people across nine states have reported illness consistent with Salmonella Enteritidis…

A day at the beach is synonymous with sun, sand, surf, and snacks. Whether you’re lounging under an umbrella or building sandcastles with kids, having convenient, tasty, and safe food on hand can make or break your seaside experience. However, beaches present unique challenges when it comes to food hygiene. With limited access to clean water, hot temperatures, and the ever-present threat of sand and bacteria, it’s crucial to choose snacks that minimize the risk of foodborne illness. Why Beach Food Safety Matters Warm temperatures, direct sunlight, and sandy environments create a perfect storm for bacterial growth and food contamination. Foodborne…

When it comes to enjoying a crispy, salty snack like chips, most people don’t think twice about how they’re served. However, the difference between individual snack bags and communal bowls of chips can have significant implications, especially when it comes to hygiene and food safety. In environments like schools, workplaces, parties, and family gatherings, the way chips are served could determine whether you’re sharing a good time or spreading illness. The Hygiene Advantage of Individual Snack Bags Individual snack bags are often seen as more convenient, especially for lunches, travel, or portion control. But one of their most important benefits…

When people think of foodborne illness, they often picture bacteria like Salmonella or E. coli. But not all threats to human health come from bacteria, some come from parasites, and one of the most notorious of these in seafood is Anisakis. Anisakis is a genus of parasitic nematodes (roundworms) found in the flesh of fish and squid. These microscopic worms can cause a condition known as anisakiasis in humans, leading to gastrointestinal symptoms and allergic reactions. As raw and undercooked seafood continues to grow in popularity worldwide, awareness of Anisakis and its dangers is increasingly important. What Is Anisakis? Anisakis simplex, the most common species associated with human infections,…