Author: Alicia Maroney

Metabolic Meals Salmonella Outbreak: What You Need to Know A multistate Salmonella Enteritidis outbreak has recently been linked to ready-to-eat home delivery meals from Metabolic Meals. Sixteen people across ten states have become ill. Seven of those individuals required hospitalization. An investigation is underway to determine the source of contamination and protect public health. Scope of the Outbreak Cases have been reported in ten U.S. states: California, Missouri, Georgia, Minnesota, Arkansas, Connecticut, Illinois, Texas, Washington, and Wisconsin. Illness onset dates range from July 24 to August 15. The median age of those infected is approximately 56 years, with a range…

September is National Food Safety Education Month (FSEM)! Every September, National Food Safety Education Month (FSEM) brings attention to one of the most essential yet often overlooked aspects of public health. Food safety is a shared responsibility among farmers, processors, retailers, restaurants, and consumers. While agencies like the Centers for Disease Control and Prevention (CDC), the U.S. Department of Agriculture (USDA), and the Food and Drug Administration (FDA) play important roles in regulating and monitoring the food system, the everyday decisions made at home are equally critical. FSEM is designed to increase awareness of the risks and provide people with…

Endico Frozen Peas & Carrots and Mixed Vegetables Recall: What You Need to Know A brand-new recall of frozen vegetables has affected households across multiple states. Endico Potatoes Inc. has pulled two widely-distributed products, 2.5-pound bags of frozen peas and carrots and mixed vegetables. Sampling at a Pennsylvania distributor uncovered the presence of Listeria monocytogenes, prompting immediate action. Though no illnesses have been reported so far, health officials urge consumers to treat the situation seriously. What Was Recalled and Where The recall affects two specific products sold under the Endico label: Packaging features 2.5-pound clear plastic bags with green and…

E. coli O157 Outbreak in Flanders, Belgium: A Wake-Up Call for Nursing Homes An alarming outbreak of E. coli O157 has struck nursing homes in Belgium’s Flanders region. Since mid-August 2025, dozens of residents and one staff member have fallen ill. The outbreak resulted in eight deaths and prompted urgent investigations into the source and scope of the contamination. Scope of the Outbreak Health authorities confirmed 48 cases across eight nursing homes in Flanders, all linked to the same strain of Shiga-toxin producing E. coli O157. The peak occurred between August 20 and 22, with the first infections reported around…

The Hidden Dangers of Ice Cream and Frozen Desserts: Listeria, Salmonella, and More Ice cream and frozen desserts are often viewed as safe indulgences because the products are served cold and stored in freezers. The assumption is that low temperatures eliminate or prevent the growth of harmful bacteria. That belief is misleading. Pathogens such as Listeria monocytogenes and Salmonella can survive in frozen environments and have been linked to numerous recalls and outbreaks. Understanding the risks behind these sweet treats is an important step in protecting public health. Why Cold Does Not Mean Clean Freezing slows bacterial growth but does…

Raw Flour and Cake Mix: Why Baked Goods Aren’t the Only Risk Raw flour and boxed cake mix are staples in many kitchens, often associated with comfort baking and sweet memories. Many people assume these ingredients are safe because they are dry and shelf-stable. That assumption has led to widespread practices like sampling raw cookie dough or sneaking a spoonful of cake batter. Unfortunately, flour and mixes made with it can carry dangerous pathogens, making them a hidden food safety risk. Why Flour is Not Sterile Flour is produced by milling grains, usually wheat, that are harvested from open fields.…

The Science of “Danger Zone” Temperatures: Why 40°F to 140°F Matters Food safety guidelines often emphasize the importance of temperature control, especially when it comes to storing, cooking, and serving food. The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have long warned about a temperature range known as the “danger zone.” This range, between 40°F and 140°F, is where harmful bacteria multiply rapidly. Understanding the science behind this range helps explain why food must be kept either cold or hot to remain safe. Why Temperature Matters for Bacteria Microorganisms such as Salmonella, E. coli,…

Changes to the CDC Foodborne Illness Surveillance Program The Centers for Disease Control and Prevention has recently restructured its flagship foodborne illness surveillance system. A dramatic reduction in mandatory reporting now focuses on only two pathogens, Salmonella and Shiga toxin producing E. coli, down from eight. Health experts warn this decision may weaken outbreak detection and public health analysis. Understanding what has changed and how it could impact food safety becomes essential. What Is FoodNet and Why It Matters FoodNet, or the Foodborne Diseases Active Surveillance Network, has operated since 1995. It represents a partnership between the CDC, USDA, FDA,…

Bacteriophage Therapy in Poultry: Exploring a New Frontier for Salmonella Control Among foodborne pathogens, Salmonella remains a leading cause of illness and outbreaks connected to poultry products. Despite decades of interventions at the farm and processing levels, outbreaks linked to contaminated chicken and eggs continue to impact public health. As consumer demand for antibiotic-free poultry grows and regulators push for reduced reliance on traditional antimicrobial drugs, researchers and industry leaders are turning to innovative alternatives. One of the most promising avenues is bacteriophage therapy, an approach that harnesses naturally occurring viruses to target and destroy bacteria such as Salmonella. What…

The Rise of Plant-Based Meats: Are They Safer, or Just Different Risks? Plant-based meats have shifted from niche supermarket shelves into mainstream diets. Burgers made from pea protein, sausages shaped from soy, and chicken alternatives pressed from jackfruit or mycoprotein now appear in grocery chains and on fast food menus across the country. Consumers often turn to these alternatives for environmental, ethical, or health reasons. A key question arises as their popularity grows: do plant-based meats carry fewer food safety risks than traditional animal proteins, or do they present an entirely new set of challenges? Why Consumers Believe They Are…