Author: Kit Redwine

More than 50 patients at Riverside Shore Memorial Hospital in Accomack County potentially contracted Salmonella from food consumed at a private event, according to a report from wtkr.com. The Accomack County Health Department is investigating the outbreak and believes improper food storage temperatures may have contributed to the contamination. Health department officials suspect patients became ill after attending a private gathering where food was not maintained at appropriate temperatures. The investigation focuses on determining the specific source and circumstances that led to the widespread illness. Most Salmonella infections result from consuming contaminated food. The bacteria typically thrives in warmer conditions, making summer months…

The South East Health Unit in Ontario, Canada, has launched an investigation into an elevated number of Salmonella infections potentially connected to a Perth, Ontario restaurant. Officials are seeking information from those who dined at Rocky River Café on Wilson Street on or around July 15, 2025, and subsequently developed gastrointestinal symptoms. The health unit has issued a closure order for Rocky River Café under Section 13 of the Health Protection and Promotion Act as part of the ongoing investigation. The restaurant will remain closed until a comprehensive inspection confirms the premises is safe for reopening. Salmonella represents a group of…

The United Kingdom Food Standards Agency and Waitrose have issued a voluntary recall for Waitrose and Partners egg and spinach protein pot 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 potential for contamination with Salmonella was discovered in the impacted product was not released. Distribution The recalled product was sold through Waitrose grocery store locations across England. Product Details ProductPack SizeUse by DatesWaitrose and Partners Egg and Spinach Protein Pot90 grams July 31,…

Ada Valley Meat Company, based in Ada, Michigan, has initiated a recall of approximately 1,065 pounds of fully cooked frozen ground beef products due to potential metal contamination. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the recall after the company received a consumer complaint about metal pieces found in the product. Product Details The recalled items consist of frozen ready-to-eat ground beef products packaged on May 28, 2025, and May 30, 2025. The affected products are sold in 20-pound cardboard boxes containing four 5-pound plastic bags labeled “Ada Valley FULLY COOKED GROUND BEEF.” Products with pack date…

Sous vide cooking, the method of vacuum-sealing foods and immersing them in precisely controlled water baths, has revolutionized culinary arts by promising restaurant-quality results at home. However, its low-temperature approach (typically 50°C–80°C) demands rigorous attention to pathogen inactivation to prevent foodborne illness. Unlike traditional high-heat methods, sous vide’s gentle cooking preserves texture and nutrients but requires exact time-temperature combinations to ensure safety. The Microbial Challenge in Low-Temperature Cooking Pathogens like Salmonella, Campylobacter, and Listeria monocytogenes thrive in the “danger zone” (5°C–52°C), where they multiply rapidly. While sous vide temperatures above 52°C inhibit bacterial growth, they do not guarantee instant pathogen destruction. For example, research…

Food safety in remote and underserved communities remains a pressing global public health concern. Geographic isolation, limited infrastructure, and socioeconomic barriers often hinder access to safe food, increasing risks of foodborne illnesses. Organizations like the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) identify these regions as high-priority areas for targeted interventions to reduce health disparities and improve food security. Key Challenges Remote communities, including rural villages, indigenous populations, and conflict-affected zones, frequently face systemic obstacles. Limited access to clean water complicates food preparation and sanitation, while unreliable electricity restricts refrigeration, accelerating food spoilage. In regions with scarce healthcare resources, outbreaks…

For decades, public health officials faced a critical bottleneck in outbreak detection: traditional culture-based methods requiring 2-7 days to identify pathogens. This diagnostic lag allowed foodborne illnesses and infectious diseases to spread unchecked. Today, a new generation of rapid detection technologies is compressing timelines from days to hours, or even minutes, transforming our capacity to intercept outbreaks at their source. Accelerating Diagnostics: Core Technologies Nucleic Acid Amplification: Polymerase chain reaction (PCR) remains foundational, with real-time quantitative PCR (qPCR) slashing detection windows for pathogens like Salmonella and E. coli O157:H7 to hours. Innovations like reverse-transcription PCR further enable RNA virus detection,…

Alberta Health Services in Alberta, Canada has confirmed a gastrointestinal outbreak at the Saskatoon Farms food facility, with health officials attributing the incident to E. coli and amoebiasis contamination. The outbreak has affected hundreds of individuals who visited the facility during a two-week period in July. Health authorities have documented 18 laboratory-confirmed cases of E. coli infection, with three of these cases also testing positive for amoebiasis. The total number of symptomatic individuals connected to the outbreak has reached 235, according to Alberta Health Services data. Two people required hospitalization due to their illness, though one patient has been released from medical care. The specific strain of…

Washing raw poultry before cooking remains a common practice in many households, driven by tradition or perceived cleanliness. However, food safety experts uniformly discourage this habit due to significant contamination risks. Research reveals that rinsing raw chicken or turkey does not eliminate pathogens like Salmonella, Campylobacter, or E. coli, instead, it increases the likelihood of spreading bacteria through water splatter. A U.S. Department of Agriculture (USDA) observational study demonstrated that rinsing poultry causes bacteria-laden droplets to contaminate sinks, countertops, and nearby foods, with droplets reaching surfaces up to 3 feet away. In the study, 60% of participants who washed poultry had bacteria in their sinks,…

August is around the corner, meaning a return to school is imminent for many kids and young adults. For college students living in dorms, limited cooking facilities and busy schedules heighten the risk of foodborne illness. Without full kitchens, students rely on microwaves, mini-fridges, and takeout, but simple strategies can prevent sickness. The Perils of Perishables Leaving pizza or takeout at room temperature for over two hours is a top cause of food poisoning in dorms. Bacteria multiply rapidly in the “Danger Zone” (40–140°F), doubling every 20 minutes. Even meatless pizza becomes unsafe, as pathogens like Salmonella or E. coli can contaminate any perishable…