Author: Alicia Maroney

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,…

In an increasingly complex global food supply chain, food recalls play a vital role in protecting public health. When a food product is found to be unsafe due to contamination, mislabeling, or other hazards, regulatory agencies such as the U.S. Food and Drug Administration (FDA) or the U.S. Department of Agriculture (USDA) take action. One of the most important distinctions in food recall procedures is whether a recall is voluntary or mandatory. While both types aim to remove dangerous products from the market, they differ significantly in terms of initiation, legal authority, and public perception. What Is a Voluntary Food…

In early June 2025, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a public health alert concerning potential E. coli contamination in ground beef products sold at Whole Foods Market stores nationwide. The alert pertains to 1-pound vacuum-packed packages of “Organic Rancher Organic Ground Beef 85% LEAN 15% FAT,” produced on May 22 and 23, 2025, bearing the establishment number “EST. 4027” inside the USDA mark of inspection. These products have “Use or Freeze By” dates of June 19 and 20, 2025. Distribution and Discovery The affected ground beef was processed by NPC Processing Inc., based in…

In May 2025, a multistate outbreak of Salmonella infections was linked to whole cucumbers grown by Bedner Growers Inc. in Florida and distributed by Fresh Start Produce Sales Inc. As of May 30, 2025, 45 people across 18 U.S. states have been infected, with 16 requiring hospitalization. The contaminated cucumbers were distributed between April 29 and May 19, 2025, reaching various outlets, including major retailers, restaurants, hospitals, and cruise ships. Scope of the Outbreak The outbreak has affected consumers in 18 states, with cases reported from April 2 to May 10, 2025. Notably, eight individuals reported illness after taking cruises departing…

Clostridioides difficile, commonly known as C. diff, is a bacterium that has long been associated with healthcare settings, particularly among hospitalized patients and those taking antibiotics. However, in recent years, researchers have begun to examine whether C. diff could also be a foodborne pathogen, raising important questions about how we understand its transmission and prevention. What Is C. diff? C. diff is a spore-forming bacterium that can cause serious intestinal conditions, most notably Clostridioides difficile infection (CDI). This infection leads to symptoms such as severe diarrhea, abdominal pain, fever, and in extreme cases, colitis, sepsis, or even death. The National Institutes of Health (NIH) estimates that nearly…

Grocery shopping is a routine task that most people approach without a second thought. However, each trip to the store presents numerous opportunities for cross-contamination, improper food handling, and exposure to pathogens that can cause foodborne illness. With millions of foodborne illness cases occurring annually in the United States alone, adopting safe grocery shopping habits can significantly reduce personal risk. Here’s a comprehensive guide to grocery shopping with food safety in mind. 1. Plan Ahead with Food Safety in Mind Safe grocery shopping begins before you enter the store. Organizing your shopping list by department can minimize the time perishable…

When we dine out, we often trust that the food served is not only delicious but also safe to eat. While most restaurants strive to meet food safety standards, there are still critical areas that can be overlooked, even in highly rated establishments. These hidden gaps in food safety practices can lead to foodborne illnesses, customer complaints, and even lawsuits. 1. Inadequate Handwashing Handwashing is the single most important step in preventing the spread of foodborne pathogens, yet it remains one of the most neglected. According to the Centers for Disease Control and Prevention (CDC), improper handwashing is responsible for nearly…

In today’s fast-paced world, meal prepping has become a staple for busy professionals, students, and families looking to save time and eat healthier. The benefits of preparing meals in advance are undeniable: it helps control portion sizes, reduces food waste, and makes it easier to stick to dietary goals. But one critical component that often gets overlooked is food safety. Improper batch cooking and storage can increase the risk of foodborne illnesses, turning a well-intentioned habit into a health hazard. Here’s how to safely prep meals without compromising your well-being. Understanding the Risks When large quantities of food are cooked…