Author: Alicia Maroney

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…

Treatments for Chickens Carrying Salmonella Salmonella remains one of the most significant foodborne pathogens linked to poultry production worldwide. Chickens can carry the bacteria in their intestines without appearing sick, allowing it to spread silently through flocks, processing facilities, and ultimately to humans. Controlling Salmonella in poultry requires a multi-layered approach that combines farm-level biosecurity, vaccines, probiotics, improved feed strategies, and strict monitoring. While no single measure can eliminate the bacteria entirely, coordinated treatments and management practices can dramatically reduce risk. Why Salmonella Persists in Poultry Chickens often acquire Salmonella from contaminated feed, water, or the environment. Once inside the…

Salmonella and Eggs: Understanding the Hidden Risk in a Breakfast Staple Eggs are among the most versatile and nutritious foods in the world. They are a staple of breakfast tables, used in baking, and serve as a protein-rich ingredient in countless recipes. Despite their popularity, eggs carry a unique food safety risk that has persisted for decades: Salmonella contamination. Salmonella is one of the leading causes of foodborne illness globally, and eggs have played a significant role in many outbreaks. Understanding how Salmonella contaminates eggs, the risks it poses, and the steps that can be taken to reduce those risks…

The Role of Food Inspectors: How Often Restaurants Really Get Checked Dining out is one of the great pleasures of modern life, yet few people stop to think about what keeps their meals safe behind the scenes. Food inspectors play a critical role in ensuring restaurants follow proper hygiene and safety standards. Their inspections are intended to prevent foodborne illness, reassure the public, and hold establishments accountable. Still, many diners wonder how often these checks really happen and whether the system is as protective as it seems. What Food Inspectors Do Food inspectors are responsible for evaluating whether restaurants comply…

Salmonella Outbreak Hits La Manga Hotel: Over 100 Tourists Sickened In late August 2025, a suspected Salmonella outbreak at the four-star Hotel Izán Cavanna in La Manga, Murcia, Spain sickened over 100 guests, including a 15-month-old baby and several children. The outbreak, reported on August 24, rapidly escalated, from an initial 28 cases to more than 100, marking it as a serious foodborne illness incident. Illness and Immediate Response Following lunch on Saturday, August 23, more than 100 individuals began experiencing symptoms mirroring food poisoning symptoms, vomiting, diarrhea, fever, and abdominal pain. The timing suggests a common lunch meal as…

It’s Tailgate Season: Food Safety Without Refrigeration As football season kicks off and the smell of grilled burgers fills parking lots across the country, tailgating is as much a tradition as the game itself. Friends gather, food is shared, and coolers overflow with snacks, drinks, and barbecue favorites. Amid the celebration lies an often-overlooked risk: foodborne illness. Without reliable refrigeration, popular tailgate foods can quickly enter the “danger zone” where bacteria multiply. Understanding how to keep food safe in these settings is critical for avoiding a game day ruined by food poisoning. Why Food Safety Is a Bigger Challenge Outdoors…