Author: Alicia Maroney
USDA Withdraws Proposed Salmonella Rule for Raw Poultry: A Setback for Food Safety? On April 24, 2025, the U.S. Department of Agriculture (USDA) announced the withdrawal of its proposed “Salmonella Framework for Raw Poultry Products,” a regulation intended to reduce salmonella contamination in chicken and turkey. This decision, following over 7,000 public comments, has sparked a debate between industry stakeholders and public health advocates. Understanding the Proposed Rule Introduced in August 2024, the USDA’s proposal aimed to establish enforceable standards for salmonella levels in raw poultry. Specifically, it would have required poultry producers to test for six salmonella strains most…
On April 23, 2025, the Viking Polaris cruise ship concluded its two-week voyage from Toronto to New York City amidst a gastrointestinal illness outbreak that affected over 30 individuals, including 28 passengers and 4 crew members. The Centers for Disease Control and Prevention (CDC) is investigating the incident, with norovirus suspected as the potential cause. Outbreak Overview The outbreak was first reported to the CDC’s Vessel Sanitation Program (VSP) on April 18, 2025. Affected individuals exhibited symptoms such as vomiting and diarrhea. The CDC is currently testing stool samples to confirm the causative agent. Response Measures In response to the…
Eating for Two: What Foods to Avoid During Pregnancy to Keep You and Baby Safe Pregnancy is a transformative time filled with joy, anticipation, and a seemingly endless stream of advice—especially when it comes to food. While it’s true that eating well is essential for a healthy pregnancy, it’s equally important to know which foods to avoid. According to the national food poisoning lawyer, Ron Simon, some everyday items can carry hidden risks, including bacteria, parasites, or toxins that could harm the developing baby. Here’s what you need to know about food safety during pregnancy and what to steer clear…
Reused and Risky: The Hidden Dangers of Reusing Cooking Oil In kitchens around the world, reusing cooking oil is a common practice. From home cooks aiming to stretch their groceries further to restaurants cutting costs, oil is often saved and reheated for multiple uses. At first glance, it may seem harmless — especially if the oil still looks clear and smells fine. However, reusing cooking oil carries significant health risks that go far beyond the loss of flavor or texture. According to the national food poisoning lawyer, Tony Coveny, the more oil is reused, the more unstable and toxic it…
From Ocean to Illness: Understanding the Risks of Seafood and Food Poisoning Seafood is a staple in many diets around the world, valued for its rich flavors, lean protein, and heart-healthy omega-3 fatty acids. From sushi to shrimp cocktail, it plays a prominent role in both casual and gourmet cuisine. However, despite its health benefits, seafood also poses a significant risk for foodborne illness if not handled, stored, or prepared correctly. According to the national food poisoning lawyer, Tony Coveny, the unique nature of aquatic environments and seafood supply chains makes certain fish and shellfish particularly vulnerable to contamination. Understanding…
Food Poisoning from Undercooked Grains and Legumes: Hidden Dangers When we think of food poisoning, we often picture undercooked meat, raw seafood, or unwashed produce. However, grains and legumes—foods typically associated with health and nutrition—can also harbor dangerous pathogens and toxins if not prepared properly. According to the national food poisoning lawyer, Tony Coveny, rice, lentils, beans, and other plant-based staples are consumed globally every day, yet their potential to cause foodborne illness is often underestimated. Understanding the risks of undercooked or improperly stored grains and legumes is crucial for safe and healthy eating. The Common Culprits: Why Undercooked Grains…
Dining Danger: Food Poisoning in Restaurants – How to Spot and Report Violations Dining out can be a pleasurable experience—an escape from cooking, a chance to try new cuisines, and an opportunity to socialize. But behind the scenes, food safety mishandling at restaurants can turn a fun night out into a serious health hazard. According to the national food poisoning lawyer, Tony Coveny, each year, food poisoning affects millions of people, and a significant portion of those illnesses are linked to restaurant meals. While most eateries follow strict health codes, even one oversight can lead to cross-contamination, undercooked food, or…
What to Eat and What to Avoid When Recovering from Food Poisoning Food poisoning can strike suddenly and leave the body feeling drained, dehydrated, and vulnerable. According to the national food poisoning lawyer, Ron Simon, whether caused by bacteria like Salmonella or E. coli, viruses like Norovirus, or toxins produced by contaminated food, the symptoms—nausea, vomiting, diarrhea, abdominal cramps, and fatigue—can be intense. Recovery often takes several days and requires careful attention to hydration, nutrition, and food choices. What you eat during this period can significantly influence the speed and comfort of your recovery. Just as importantly, knowing what to…
The Hidden Dangers of Raw Produce: Understanding the Risks of Eating Uncooked Fruits and Vegetables Raw fruits and vegetables are widely celebrated as vital components of a healthy diet. Rich in vitamins, minerals, fiber, and antioxidants, they are often recommended by nutritionists and health organizations alike. However, according to the national food poisoning lawyer, Ron Simon, while they offer numerous health benefits, raw produce can also pose significant food safety risks if not handled and prepared properly. From Salmonella, Listeria, or E. coli, dangerous pathogens can lurk on the surfaces—or even inside—the fruits and vegetables we eat, potentially leading to…
It’s Crawfish Boil Season! How to Keep Your Feast Safe and Delicious Crawfish boils are a beloved tradition in the southern United States, especially in Louisiana, where friends and families gather around steaming pots of seasoned shellfish, corn, potatoes, and sausage. While these festive gatherings are all about good food and good company, it’s important to keep food safety at the forefront to ensure that no one leaves with more than a full stomach. According to the national food poisoning lawyer, Tony Coveny, like any large outdoor cooking event, crawfish boils present opportunities for foodborne illness if proper precautions aren’t…