Author: Alicia Maroney

The 10 Most Common Unhygienic Kitchen Mistakes Everyone Makes The kitchen is the heart of the home, a place where families gather, meals are prepared, and traditions are shared. While it should be the cleanest area of a household, kitchens often harbor bacteria, viruses, and other pathogens that increase the risk of foodborne illness. Many people unknowingly make small mistakes in daily food preparation that compromise hygiene. Recognizing and correcting these errors can significantly reduce the risk of contamination. 1. Neglecting Handwashing The most basic yet most overlooked mistake is failing to wash hands properly. Rinsing briefly under water is…

The Pros and Cons of Home Delivery Ready to Eat Meals The food landscape has shifted dramatically in the past decade, and one of the fastest growing segments is home delivery ready to eat meals. These prepared options are designed for convenience, allowing customers to enjoy balanced, portioned, and often gourmet meals without the hassle of grocery shopping or cooking. Companies ranging from large national brands to boutique services have entered the market. The rise of these services speaks to changing consumer priorities, but it also raises important questions about nutrition, cost, and safety. The Advantages of Ready to Eat…

The Overlooked Dangers of Home Vacuum Sealers for Leftovers Vacuum sealing has become a popular method for preserving food at home. Many people use countertop sealers to extend the life of leftovers, reduce food waste, and store bulk purchases. The process seems simple: remove air, seal tightly, and refrigerate or freeze. While this method can reduce exposure to oxygen and slow down spoilage, it is not a guarantee of food safety. Vacuum sealing leftovers carries risks that are often overlooked, particularly when it comes to bacterial growth and improper storage. Why Vacuum Sealing Appeals to Home Cooks One reason vacuum…

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,…