Author: Alicia Maroney

The U.S. Department of Health and Human Services (HHS) plays a central role in protecting and promoting the health and well-being of all Americans. As the federal government’s primary agency for health-related services, HHS oversees a vast array of programs that affect nearly every citizen—from healthcare access and disease prevention to food safety and public health emergencies. Founded in 1953, the department’s influence extends across clinical research, Medicare and Medicaid administration, public health preparedness, and more. Mission and Vision HHS’s mission is “to enhance the health and well-being of all Americans by providing for effective health and human services and…

Thawing frozen meat might seem like a simple task, but doing it the wrong way can lead to dangerous foodborne illnesses. Whether you’re defrosting chicken for a family dinner or a steak for the grill, it’s crucial to follow safe thawing methods to prevent bacteria like Salmonella or E. coli from multiplying. The U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) both emphasize that improper thawing is one of the leading contributors to foodborne illness outbreaks. Here’s what you need to know. Why Safe Thawing Matters When meat is left at unsafe temperatures (between…

Non-perishable foods are a pantry staple, especially in emergency preparedness, long-term storage, and day-to-day convenience. But “non-perishable” doesn’t mean “lasts forever.” These items do have a shelf life, and knowing how long they truly last can help reduce waste, prevent foodborne illness, and save money. What Is a Non-Perishable Food? Non-perishable foods are items that don’t spoil quickly and can be stored at room temperature for extended periods. Unlike perishable items like fresh fruits, vegetables, dairy, and meat, non-perishables typically include canned goods, dried foods, grains, and shelf-stable products. Shelf Life of Common Non-Perishable Foods 1. Canned Goods According to…

Butter is a staple in many households, used to spread on toast, bake pastries, and enrich sauces. But there’s one question that continues to spark debate in kitchens everywhere: Should butter be stored on the counter or in the refrigerator? While both storage methods have their pros and cons, the answer ultimately comes down to a balance between food safety, texture preferences, and usage habits. What Is Butter, Really? Butter is made by churning cream until the fat separates from the buttermilk. The resulting product is about 80% fat, with the remainder being water and milk solids. Its high fat…

Memorial Day weekend marks the unofficial start of summer in the United States—a time for outdoor celebrations, backyard barbecues, picnics, and gatherings with family and friends. While enjoying burgers on the grill or potato salad under the sun, it’s easy to overlook one critical detail: food safety. Warm weather and outdoor food prep can increase the risk of foodborne illnesses, which can quickly turn a festive holiday into a miserable memory. Fortunately, with proper precautions, you can keep your celebration both fun and safe from food poisoning like salmonella or E. coli. Why Food Safety Matters According to the Centers…

Widespread Tomato Recall Issued Across 14 States Due to Salmonella Risk In early May 2025, the U.S. Food and Drug Administration (FDA) announced two significant tomato recalls affecting consumers in 14 states, stemming from potential Salmonella contamination linked to a Florida-based supplier. Companies Involved in the Recall Ray & Mascari Inc. initiated a voluntary recall of their 4-count Vine Ripe Tomatoes packaged in 20-ounce plastic clamshell containers. These products were distributed through Gordon Food Service Stores across 11 states: Illinois, Indiana, Kentucky, Michigan, Missouri, Mississippi, New York, Ohio, Pennsylvania, Tennessee, and Wisconsin. The affected tomatoes bear the UPC code 7…

Unwrapping the Truth: The Hidden Dangers of Packaged Energy Bars Packaged energy bars are often marketed as a quick fix for hunger, a nutritious snack, or even a meal replacement for people on the go. With sleek packaging, promises of high protein content, and health claims such as “gluten-free,” “organic,” or “low sugar,” it’s easy to believe these bars are a safe and healthy choice. However, beneath the appealing exterior, many energy bars come with hidden dangers that could impact your health more than you realize. Understanding what’s inside these products—and how they can affect your body—is key to making…

The Role of Hand Hygiene in Preventing Foodborne Illness Foodborne illnesses are a significant global public health concern, affecting millions each year and leading to severe health consequences, especially among children, the elderly, and immunocompromised individuals. One of the simplest yet most effective ways to prevent the spread of these illnesses is through proper hand hygiene. Despite being a basic practice, hand hygiene remains underutilized in both domestic and commercial food settings. The failure to wash hands thoroughly before handling food contributes to a substantial portion of foodborne disease outbreaks. Understanding the science, benefits, and best practices of hand hygiene…

Maintaining high standards of cleanliness in restaurants is not just a matter of aesthetics or customer satisfaction—it is a fundamental public health necessity. Every year, foodborne illnesses affect millions of people globally, with a significant number of cases linked to restaurant dining. To minimize these risks, restaurants are governed by a framework of cleanliness standards and health regulations that ensure food is prepared, stored, and served in a safe and sanitary environment. These standards not only protect the health of patrons but also preserve the integrity and reputation of food establishments. Public Health and Safety The most compelling reason for…

The Riskiest Foods to Order at a Restaurant: What to Know Before You Dine Out Dining out offers convenience and enjoyment, but certain menu items carry a higher risk of foodborne illness due to factors like contamination, improper handling, or undercooking. Being informed about these risks can help you make safer choices when eating at restaurants. 1. Raw Oysters and Shellfish Raw oysters and other shellfish are often consumed without cooking, which means any pathogens present are not eliminated. These shellfish can harbor bacteria such as Vibrio and viruses like norovirus, especially if harvested from contaminated waters. Improper storage and…