Author: Kit Redwine

Rising temperatures and humidity are accelerating pathogen growth in street foods across global megacities, pushing vendors in Mumbai, Lagos, and Bangkok to deploy innovative solutions to protect public health. As climate change intensifies, these cities, where street food sustains millions daily, are becoming testing grounds for adaptive strategies against foodborne illnesses. Climate Pressures on Street Food City-Specific Innovations Mumbai, India Vendors are adopting centralized “clean food hubs” with regulated cold storage and UV-treated water for washing produce. Following climate-linked outbreaks during 2018 floods, the city piloted mobile apps providing vendors with real-time weather alerts and food safety reminders. Rice and dairy-based dishes,…

Public health officials and food safety experts highlight essential measures to prevent foodborne illness outbreaks at weddings, corporate gatherings, and other large catered events. Multiple incidents underscore the risks, including a cruise ship owner’s wedding where guests required medical treatment and a Missouri event that sickened approximately 300 attendees due to suspected food safety failures. Selecting and Vetting Caterers: The primary defense is choosing a reputable, licensed caterer. Event organizers should inquire about the caterer’s food safety practices. Key questions include: where food will be prepared (a licensed kitchen versus home kitchen), procedures for transporting food while maintaining safe temperatures (using insulated…

A voluntary recall by Doehler Dry Ingredient Solutions, LLC, based in Cartersville, Georgia, has been issued for Member’s Mark Freeze Dried Fruit Variety Pack 15 count boxes due to possible Listeria monocytogenes (Listeria) contamination. 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 potential presence of Listeria was found through internal company testing. Distribution The recalled items were distributed through Sam’s Club retail stores and sent to distribution centers in the following states: AL, AZ, CA, CO, CT,…

Health authorities in the United Kingdom have reported a significant increase in deadly E. coli infections, with cases rising 26% to 2,544 in 2024. The surge follows a major outbreak linked to contaminated salad leaves that resulted in two deaths and widespread illness across the UK, according to multiple media sources. Last Summer, Food Poisoning News reported on an outbreak of E. coli in the UK that, at the time, had affected over 100 people but no linked product had been found. The salad contamination outbreak generated 196 cases, with 11 individuals developing life-threatening complications and 126 requiring hospitalization. The incident prompted…

A voluntary recall has been issued by the Canadian Food Inspection Agency (CFIA) and The Butcher Shoppe, based in Ontario, Canada, for genoa salami and soppressata hot salami both sliced by the pound due to potential Salmonella contamination. Salmonella is a bacterium that can cause serious infections in animals and humans, especially those in vulnerable populations such as young children, the elderly, and individuals with compromised immune systems. Background How the presence of Salmonella in the impacted products was discovered was not announced. This recall is likely related to an outbreak of Salmonella in Canada connected to other salami products. Distribution The recalled product…

Hotel ice buckets and ice machines present significant foodborne illness risks to guests when sanitation protocols are inadequate, according to industry reports and scientific studies. These risks stem from multiple contamination points across ice handling and storage systems. Ice Bucket Hazards Hotel ice buckets frequently harbor biofilms, slimy microbial accumulations, due to improper cleaning between guests. Industry observations indicate that staff often rinse buckets with water alone rather than using sanitizing solutions or dishwashers. Compounding this issue, guests sometimes repurpose ice buckets for non-food uses including as vomit containers, trash bins, foot baths, or even makeshift toilets, introducing pathogens directly into containers…

Raw seafood bars offering oysters, sushi, sashimi, and ceviche continue to grow in popularity. However, consuming raw or undercooked seafood carries inherent risks of foodborne illness, which can be mitigated through informed choices and handling practices. Key pathogens include Vibrio vulnificus, Salmonella, norovirus, and parasites like Anisakis, which may cause symptoms ranging from gastrointestinal distress to severe infections. Key Safety Measures for Consumers Populations at Higher Risk Vulnerable groups should avoid raw seafood entirely, including: For these groups, thorough cooking to 145°F (until flesh is opaque or shells open) is critical. Refrigerated smoked seafood (e.g., “nova-style” salmon) should also be avoided…

The Canadian Food Inspection Agency (CFIA) and Al Mokhtar Food Centre, based in Ontario, Canada, have issued a voluntary recall for Al Mokhtar Food Centre-brand pistachio due to potential Salmonella contamination. Salmonella is a bacterium that can cause serious infections in animals and humans, especially those in vulnerable populations such as young children, the elderly, and individuals with compromised immune systems. Background How the presence of Salmonella in the recalled product was discovered was not announced. However, the recall was initiated as part of an investigation by the CFIA into an outbreak of foodborne illness. This recall has been categorized as a Class…

Ground beef remains a staple in many diets, but its production process creates unique vulnerabilities to dangerous pathogens like E. coli O157:H7. Unlike whole cuts where bacteria typically reside on the surface, grinding distributes pathogens from multiple sources throughout the meat. This integration means undercooked portions, even if the exterior appears browned, can retain live bacteria capable of causing severe illness. The Grinding Process: Amplifying Risk During slaughter and processing, E. coli from animal intestines can transfer to meat. Grinding combines meat from numerous animals, increasing the likelihood of contamination. Research indicates that a single contaminated source can taint an entire…

Selecting foods that minimize the risk of foodborne illness is crucial for maintaining health, especially for vulnerable populations like young children, pregnant individuals, older adults, and those with weakened immune systems. Evidence-based guidelines highlight several low-risk options that provide essential nutrients while prioritizing safety. Special Considerations for Vulnerable Groups: Handling Matters: Even low-risk foods require proper storage. Refrigerate perishables at ≤40°F (4°C), discard leftovers after 2 hours (1 hour if >90°F/32°C), and adhere to “clean, separate, cook, chill” principles. By combining these science-backed food choices with vigilant handling, consumers can significantly reduce exposure to foodborne pathogens while supporting a nutrient-dense…