Author: Alicia Maroney

The Risk of Leftover Rice and Pasta in Dorm Rooms College life often comes with late-night study sessions, tight budgets, and plenty of leftover food. For many students, rice and pasta are go-to staples because they are affordable, filling, and easy to prepare in bulk. However, what many do not realize is that these leftovers can become dangerous if not stored and handled properly. Dorm rooms, with their limited refrigeration options and sometimes relaxed food safety practices, create an environment where foodborne illness can thrive. Why Rice and Pasta Pose a Unique Risk Unlike some foods that simply dry out…

Elderberry Syrup and Homemade Remedies: Hidden Risks in Natural Wellness Products Elderberry syrup has become a staple in the natural wellness community, often touted as a go-to remedy for colds, flu, and immune support. Beyond elderberry, a wide range of homemade wellness products, such as herbal teas, tinctures, infused oils, and fermented tonics, are gaining popularity among people seeking natural alternatives to conventional medicine. While many individuals view these remedies as safe because they come from plants, the reality is that natural does not always mean harmless. Elderberry syrup and other homemade wellness products carry risks when prepared, stored, or…

Powdered Infant Formula and Cronobacter: An Ongoing Risk for Babies Powdered infant formula is a lifeline for many families, providing essential nutrition for babies who are not breastfed or require supplementation. While it is a safe and regulated product when handled correctly, powdered formula is not sterile. This distinction is critical because it leaves room for a dangerous bacteria called Cronobacter sakazakii to contaminate the product. For infants, particularly newborns and those born prematurely, infection with Cronobacter can be life-threatening. Despite improvements in manufacturing and heightened awareness after high-profile recalls, this risk remains ongoing. What is Cronobacter? Cronobacter is a…

Foodborne Risks in Plant-Based Dairy Alternatives Plant-based dairy alternatives such as almond milk, oat milk, soy milk, and cashew yogurt have exploded in popularity. These products appeal to consumers seeking vegan diets, lactose-free options, or more sustainable choices. While often marketed as healthier or cleaner than traditional dairy, they are not immune to food safety concerns. In fact, the very qualities that make these products popular can also make them vulnerable to contamination. Foodborne risks in plant-based dairy alternatives are real, and understanding them is key for both consumers and producers. Growing Popularity and Expanding Market The global market for…

Mushroom Poisoning vs. Bacterial Contamination: Understanding the Risks Mushrooms are enjoyed worldwide for their rich flavor, versatility, and nutritional value. They are a staple in soups, salads, stir-fries, and gourmet dishes. However, mushrooms also come with unique food safety concerns that can sometimes confuse consumers. While mushroom poisoning and bacterial contamination both pose health risks, they are fundamentally different issues. Understanding the distinction is essential for avoiding illness and making safer choices at the table. What Is Mushroom Poisoning? Mushroom poisoning occurs when someone consumes a wild mushroom that contains naturally occurring toxins. There are thousands of mushroom species, but…

Goot Essa Recalls Der Mutterschaf Cheese Because of Possible Listeria Contamination A popular Pennsylvania cheesemaker has issued a voluntary recall of one of its specialty cheeses after routine testing identified potential contamination. Goot Essa, known for its artisan, European-style cheeses, announced the recall of its Der Mutterschaf Cheese due to the possibility of contamination with Listeria monocytogenes, a bacterium that can cause serious illness in vulnerable populations. Recall Details The recall affects packages of Der Mutterschaf, a sheep’s milk cheese distributed in small batches through specialty retailers, farm markets, and direct online orders. According to the company’s announcement, no confirmed…

CDC Listeria Outbreak Investigation Still Uncertain of “Precise” Source, though Hospital Settings are Implicated and One Company has been Named as a Possible Source In 2024, the Centers for Disease Control and Prevention (CDC) launched an investigation into a Listeria monocytogenes outbreak that left patients across several states seriously ill. Early findings showed a troubling pattern. Many of those who fell sick had been in healthcare settings such as hospitals prior to becoming ill, pointing toward food served in those environments as the likely source of exposure. Despite this strong clue, investigators were unable to determine exactly which food item…

Rice and Bacillus cereus: The Forgotten Cause of “Fried Rice Syndrome” Rice is a staple food for more than half of the world’s population. It is versatile, affordable, and often prepared in large batches for households, restaurants, and catered events. Yet rice also carries a hidden risk when it is not handled properly. The bacterium Bacillus cereus is a common culprit behind foodborne illness, particularly in rice dishes. In fact, the condition is so well known in food safety circles that it has earned the nickname “fried rice syndrome.” Despite its global prevalence, many people remain unaware of this hazard…

Foodborne Illness Trends Over the Last Five Years Foodborne illness continues to be a significant public health challenge, affecting millions of people each year across the globe. Although the causes of outbreaks remain consistent in many ways, the last five years have revealed notable shifts in patterns, pathogens, and contributing factors. Advances in surveillance technology, changing consumer habits, and climate influences have all played a role in shaping the landscape of foodborne illness. Examining these trends helps highlight where progress has been made and where vulnerabilities persist. Persistent Pathogens Continue to Dominate Despite increased awareness and food safety efforts, pathogens…

Hospitals and the Hidden Dangers of Ready-to-Eat Foods Hospitals are places where people go to heal, yet the food served within them can sometimes pose unexpected risks. Ready-to-eat (RTE) foods such as sandwiches, salads, fruit cups, and pre-packaged meals have become a staple in healthcare settings because they are convenient, cost-effective, and quick to distribute. These meals are designed to reduce the burden on hospital kitchens and provide patients, staff, and visitors with accessible nourishment. However, the very qualities that make ready-to-eat foods appealing also make them uniquely vulnerable to contamination and outbreaks of foodborne illness. For hospitals, where patients…