Author: Kit Redwine
The Food Safety Authority of Ireland (FSAI) is recalling O’Hanlon Herbs potted coriander and Tom & Ollie traditional hummus due to possible Listeria monocytogenes (Listeria). Listeria is a bacterium that can cause serious and sometimes fatal infections, particularly in vulnerable populations such as young children, pregnant women, the elderly, and individuals with compromised immune systems. Background How the potential presence of Listeria was found was not announced in either recall. FSAI said that it currently believes that both recalls are unrelated to a current outbreak of Listeria connected to ready-to-eat meals or recalled spinach and mix leaves products. Distribution A list of retailers…
A recall first announced on July 22, 2025 by Give and Go Prepared Foods Corp, based in Etobicoke, Ontario, Canada, for Favorite Day Bakery Frosted Sugar Cookies due to possible contamination with wood remains ongoing. Food contaminated with foreign objects, such as wood, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background The recall notice did not specify how the contamination with wood was discovered. Distribution The affected product was sent to distribution centers in Connecticut, Maryland, and Ohio and then sold through retail stores in Connecticut, Washington DC,…
The parasite Toxoplasma gondii infects nearly one-third of people worldwide, often without causing noticeable symptoms. For pregnant women, however, this common pathogen transforms into a serious threat capable of crossing the placenta and harming the developing fetus. Food serves as a primary transmission route, making kitchen awareness a critical defense during these nine vulnerable months. How Toxoplasma Reaches Our Food This microscopic parasite follows two main paths to our plates. The most common route involves undercooked meat, particularly pork, lamb, and venison. Tissue cysts embedded in the muscle tissue of infected animals remain viable unless exposed to sufficient heat. Cooking meat to…
As classrooms reopen, safeguarding children’s health extends beyond vaccines and hand sanitizer. The contents of their lunch boxes demand careful awareness. Foodborne pathogens don’t take sick days, and simple missteps in lunch preparation can lead to serious illness. Implementing science-backed food safety practices ensures midday meals fuel learning without risk. Foundation of Safety: Hygiene and Temperature Control Every safe lunch begins with clean hands. Washing with soap and warm water for a full 20 seconds eliminates bacteria that could transfer to sandwiches, fruits, and snacks. This step is non-negotiable before handling any food items. Equally critical is sanitizing countertops, knives,…
The global market for plant-based meat and dairy alternatives is projected to reach $162 billion by 2030, driven by sustainability and health concerns. However, these products introduce unique food safety risks distinct from their animal-derived counterparts, requiring vigilant handling and regulatory attention. Allergens and Cross-Contamination Plant-based products commonly rely on soy, wheat, pea, and lupin proteins, all recognized allergens. Pea protein, for instance, may trigger cross-reactions in individuals with peanut allergies due to structural similarities. Facilities processing both animal and plant-based ingredients face heightened risks of cross-contamination. Traces of milk, eggs, or other animal allergens can inadvertently enter vegan products, posing…
A recall first announced on July 17, 2025 by Louisa Food Products, Inc., based in Saint Louis, Missouri, for breaded jalapeno mac & cheese bites due to possible Listeria monocytogenes (Listeria) contamination remains ongoing. Listeria is a bacterium that can cause serious and sometimes fatal infections, particularly in vulnerable populations such as young children, pregnant women, the elderly, and individuals with compromised immune systems. Background The affected item was recalled because one of the ingredients from a supplier was recalled for potential Listeria contamination. How the potential presence of Listeria was found in the ingredient was not announced in this recall.…
The parasite Toxoplasma gondii infects nearly one-third of people worldwide, often without causing noticeable symptoms. For pregnant women, however, this common pathogen transforms into a serious threat capable of crossing the placenta and harming the developing fetus. Food serves as a primary transmission route, making kitchen awareness a critical defense during these nine vulnerable months. How Toxoplasma Reaches Our Food This microscopic parasite follows two main paths to our plates. The most common route involves undercooked meat, particularly pork, lamb, and venison. Tissue cysts embedded in the muscle tissue of infected animals remain viable unless exposed to sufficient heat. Cooking meat to…
As classrooms reopen, safeguarding children’s health extends beyond vaccines and hand sanitizer. The contents of their lunch boxes demand careful awareness. Foodborne pathogens don’t take sick days, and simple missteps in lunch preparation can lead to serious illness. Implementing science-backed food safety practices ensures midday meals fuel learning without risk. Foundation of Safety: Hygiene and Temperature Control Every safe lunch begins with clean hands. Washing with soap and warm water for a full 20 seconds eliminates bacteria that could transfer to sandwiches, fruits, and snacks. This step is non-negotiable before handling any food items. Equally critical is sanitizing countertops, knives,…
Overview The FDA’s CORE Response Teams manage multiple outbreak and adverse event investigations at various stages of completion. These investigations range from those with limited initial information to cases nearing resolution. Healthcare providers and public health officials encourage individuals experiencing potential foodborne illness symptoms to report details about food consumption prior to becoming ill, as this information assists in resolving active and emerging outbreaks. The FDA issues public health advisories when investigations produce specific actions consumers can take for protection. These advisories contain the most current investigation details and consumer safety information. Some investigations may not identify a definitive source or contributing…
Foodborne illness remains a significant public health challenge in the United States, with an estimated 48 million illnesses and 3,000 deaths occurring annually. Understanding the primary sources of contamination is critical for prevention efforts. Recent epidemiological data reveals consistent patterns in pathogens, food categories, and contributing factors responsible for most infections. Leading Pathogens and Their Impacts Norovirus is the predominant cause of foodborne illness, responsible for approximately 5.5 million domestically acquired illnesses annually. It accounts for nearly half of all foodborne infections and causes an estimated 22,400 hospitalizations yearly. Transmission occurs primarily through infected food handlers contaminating ready-to-eat foods like salads,…