Author: Kit Redwine

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,…

Pasteurization, the process of heating milk to destroy pathogens, has been recognized as a critical public health intervention since its widespread adoption in the early 20th century. Historical data reveal that before pasteurization became standard practice, approximately 25% of all food and waterborne disease outbreaks in the United States were linked to milk consumption. By the late 20th century, this figure had declined to less than 1% of reported outbreaks, demonstrating the effectiveness of pasteurization in reducing milkborne illnesses. The process specifically targets pathogenic microorganisms while preserving milk’s nutritional value, with modern techniques like High-Temperature Short-Time (HTST) pasteurization (72°C for 15 seconds)…

A recall first announced on July 16, 2025 by Queen Bee Gardens, based in Lovell, Wyoming, for two honey products due to contamination with pieces of metal remains ongoing. Food contaminated with foreign objects, such as pieces of metal, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background How the presence of metal in the recalled food was discovered has not been announced. This recall is classified as a class II recall, meaning that “exposure to a violative product may cause temporary or medically reversible adverse health consequences or where…

A recall first announced on June 24, 2025 by Moon N Sea GA LLC, based in Buford, Georgia, for various ready-to-eat fish products due to being manufactured under unsanitary conditions remains ongoing. Food products manufactured under unsanitary conditions could mean a facility was infested with rodents and/or insects, had build-up of raw or moldy material, or the building was in poor repair, all conditions which could contribute to product contamination and foodborne illness. Background According to the recall notice, the company was “notified by the Georgia Department of Agriculture that the products were manufactured under unsanitary conditions.” Distribution The products…

Recent months have seen multiple high-profile Salmonella outbreaks and recalls linked to nuts and nut-derived products, highlighting persistent food safety challenges in this category. These incidents exemplify the unique biological and supply chain factors that make nuts particularly vulnerable to contamination. Recent Outbreak Incidents World Market recalled Emek brand Pistachio Cacao Cream (Batch 250401) and bulk tubs (5kg) after Salmonella detection. The product, manufactured in Turkey and distributed across U.S. food service channels, prompted nationwide disposal advisories. No illnesses were reported, but the recall required rigorous sanitization of surfaces and containers that contacted the product. Navarro Pecan Holdings recalled 32,670…

Paralytic shellfish poisoning (PSP) is a severe foodborne illness caused by consuming shellfish contaminated with neurotoxins known as paralytic shellfish toxins (PSTs). These toxins originate from certain species of microscopic algae, particularly dinoflagellates in the genera Alexandrium, Gymnodinium, and Pyrodinium. During algal blooms, periods of rapid population growth often called “harmful algal blooms” or “red tides”, filter-feeding shellfish accumulate these toxins in their tissues. The primary toxin responsible is saxitoxin, a compound approximately 1,000 times more toxic than cyanide, though over 50 structurally related analogues contribute to PSP toxicity profiles. Transmission and High-Risk Shellfish Shellfish become contaminated through normal feeding…