Author: Kit Redwine

The Food and Drug Administration (FDA) has issued a consumer advisory regarding specific batches of frozen shrimp products sold at Walmart locations nationwide. The agency is directing consumers to avoid eating, selling, or serving certain lots of Great Value brand frozen raw shrimp that may contain radioactive material. The affected products are 2-pound packages of frozen raw White Vannamei shrimp with best-by dates of March 15, 2027. Consumers should check for lot codes 8005540-1, 8005538-1, and 8005539-1 on their packages. These items were distributed to Walmart stores across thirteen states, including Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Missouri, Mississippi, Ohio, Oklahoma, Pennsylvania,…

The Windsor-Essex County Health Unit (WECHU) has issued a public notice regarding a potential Hepatitis A exposure at Fratelli’s Pasta Grill, located at 13340 Lanoue Street in Tecumseh, Ontario, Canada. Customers who dined at the restaurant between August 1 and August 6, 2025, may have been exposed to the virus and are advised to verify their vaccination status. Unvaccinated patrons could be eligible for preventive treatment if sought promptly. Hepatitis A is a contagious liver infection caused by the Hepatitis A virus (HAV), primarily spread through ingestion of contaminated food or water or via close contact with an infected person. Symptoms typically appear 15…

School cafeterias face significant challenges in preventing pathogen contamination, with recent audits revealing consistent trouble spots. A study examining 143 food and environmental samples in an institutional cafeteria detected Escherichia coli exceeding safety limits in six food samples, while 16 samples showed elevated aerobic bacterial counts. Yeast and mold contamination appeared in 14 food samples, exceeding established thresholds. Perhaps more alarmingly, pathogens including coliform bacteria, Staphylococcus aureus, and mold were identified on food handlers’ hands and coats, as well as on work surfaces, machinery, and cutting boards. These findings highlight how environmental surfaces become reservoirs for microbes that can transfer to food during preparation. Multiple factors…

As cannabis legalization expands across the United States and many other countries, the popularity of cannabis-infused edibles has surged. From brownies and gummies to sodas and chocolates, these products offer a smoke-free and discreet way to consume cannabis. Despite their appeal, cannabis edibles present a unique and growing food safety concern. Improper production, packaging, storage, and handling can all introduce the risk of foodborne illness, posing risks not only to recreational users but also to medical patients with compromised immunity. The Intersection of Cannabis and Food Safety Cannabis edibles are, at their core, food products. Like any item made with…

Potlucks and community food fundraisers are beloved traditions. They bring people together to share recipes, enjoy homemade meals, and raise money for meaningful causes. Despite their wholesome image, these events can be a breeding ground for foodborne illnesses. Many of the same safety rules that restaurants must follow do not always get applied in informal community settings. When food is prepared in home kitchens or served without proper temperature control, harmful bacteria and viruses can easily spread. Why Potlucks and Fundraisers Pose Unique Risks One of the biggest challenges with potlucks and food fundraisers is the variety of food sources.…

Honey has a reputation for lasting far longer than most other foods, and in many cases, that reputation is well-earned. Archaeologists have discovered sealed jars of honey in ancient Egyptian tombs that were still safe to eat thousands of years later. This remarkable longevity makes honey not only a kitchen staple but also a fascinating example of how nature can preserve food without the need for artificial additives. Understanding why honey lasts so long, the factors that influence its shelf life, and how to store it properly can help you get the most out of every jar. Why Honey Rarely…

The food industry faces intensifying pressure to move beyond regulatory checklists toward a foundational food safety culture, a shared commitment where safety values drive daily decisions from executives to frontline staff. This cultural shift recognizes that technical compliance alone cannot prevent outbreaks, as human behavior remains the critical variable in risk mitigation. Organizations prioritizing this mindset demonstrate lower contamination incidents and stronger consumer trust. Leadership as the Cornerstone Executive engagement sets the cultural tone. Leaders who actively participate in safety audits, allocate resources for training, and transparently discuss near-misses signal that safety transcends profit. Companies with visible leadership engagement improve compliance. Crucially,…

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…