Author: Kit Redwine

As the new year unfolds, gyms fill up, grocery carts overflow with fresh produce, and countless individuals embark on a shared mission: to eat better. This annual wave of nutritional resolve is driven by goals like cooking more meals at home, incorporating more whole foods, and exploring plant-based alternatives. Yet, amidst this well-intentioned focus on what to eat, a crucial component of true wellness often goes overlooked: how we handle our food. The simple acts of storing, preparing, and cooking are the silent partners to healthy eating, and neglecting them can undermine the very benefits we seek. This year, a…

For many, the pleasure of dining on raw seafood is unmatched. The salty, briny taste of a freshly shucked oyster or the delicate texture of salmon sashimi represents the pinnacle of culinary enjoyment for seafood lovers. Across the globe, raw oyster bars and sushi restaurants have become fixtures of trendy dining, celebrating the unadulterated flavors of the ocean. Yet, beneath this surface of gourmet delight lies a complex and shifting landscape of risk that is growing more pronounced each year. The same waters that provide these delicacies are home to a host of natural bacteria and pathogens, the most formidable…

The global shift toward plant-based eating represents one of the most significant dietary transformations in recent decades. Driven by concerns for personal health, animal welfare, and environmental sustainability, consumers are embracing fruits, vegetables, legumes, grains, and a proliferating array of processed alternatives to meat and dairy. Supermarket shelves now brim with plant-based burgers that sizzle, chick’n that shreds, and cheeses that melt, offering unprecedented choice and convenience. Yet, beneath this surface of progressive eating lies a complex and evolving landscape of food safety that challenges long-held assumptions. The widespread belief that choosing plants over animal products is an inherently safer…

When people think of food poisoning at a large gathering, they might envision a single contaminated ingredient or a glaring hygiene error. However, one of the most frequent culprits operates through a far more mundane and systemic flaw: the simple act of letting food sit out. Clostridium perfringens is a bacterium that causes nearly one million cases of foodborne illness in the United States each year, yet it rarely garners the headlines of other pathogens. Its story is not one of exotic contamination but of predictable biology exploiting a common weakness in mass food service. The illness it causes is…

For many, the rows of home-canned vegetables and preserves lining a pantry shelf represent a deep sense of accomplishment: the taste of summer captured, a family tradition upheld, or a step toward self-sufficiency. Yet, within these seemingly innocuous jars can lurk one of the most potent natural poisons known to humanity. Botulism, a rare but fiercely dangerous form of food poisoning, remains a clear and present danger, a threat that emerges not from carelessness but from a fundamental misunderstanding of an invisible, formidable foe. This danger is Clostridium botulinum, a bacterium as common as the soil it inhabits. Its threat…

Beneath the sweeping skies of America’s farmland, a microscopic threat moves with the water, the wind, and the very soil meant to nourish us. For decades, public attention on foodborne E. coli has focused on the kitchen: undercooked hamburgers and unwashed produce. However, a growing body of scientific evidence reveals that the story of contamination begins long before food reaches a plate, in the interconnected environments where our food is grown. The journey of a dangerous bacterium from an animal reservoir to a human illness is a complex tale of ecology, weather, and modern agriculture, exposing critical vulnerabilities in our…

The kitchen is often called the heart of the home, a place of warmth, creativity, and shared meals. Yet, beneath this comforting image lies a startling and often ignored public health reality. A growing body of evidence suggests that for many people around the world, the home kitchen is the most likely place they will encounter a foodborne illness. In Brazil, data spanning a decade shows that 37.2% of foodborne illness cases originated in domestic kitchens, more than double the percentage linked to restaurants. This pattern is not unique to one country; studies in the United States, Canada, and elsewhere…

In a gleaming kitchen deep within a cruise ship, a chef checks a digital thermometer. The reading for a dairy dessert shows 56 degrees Fahrenheit, well above the safe threshold. In a storage room, a water purification system drains directly into a tank of gray waste water. On a pool deck, six guests crowd into a whirlpool built for four. Each of these incidents, observed on different ships during recent surprise health inspections, represents a small crack in a complex fortress of food and water safety. They are individual data points in a massive, ongoing effort to protect tens of…

In a world dominated by the steady hum of the refrigerator, a quiet counter-revolution is taking place in kitchens, farms, and food labs. It is a return to methods older than recorded history: the bubbling crock of fermenting vegetables, the salt-rubbed ham aging in a cool cellar, the fragrant smoke curling around strips of drying meat. For millennia, techniques like fermentation, curing, smoking, and drying were not culinary trends but essential acts of survival, allowing our ancestors to store nutrients beyond a harvest or a hunt. Today, as we grapple with food waste, energy consumption, and a desire for sustainable,…

In a nondescript federal building, and in health departments across the country, multiple investigations are always underway. Its subject is not a criminal syndicate, but something that strikes a more intimate and universal fear: contaminated food in our kitchens. The U.S. Food and Drug Administration’s (FDA) CORE Response Teams are the detectives in these cases, managing a rotating roster of outbreaks linked to pathogens like Salmonella, Listeria, and E. coli. A single page on the FDA’s website, updated weekly, serves as the public ledger for this ongoing work, listing outbreaks in various stages of resolution. As of mid-October 2025, this list reveals a continuous cycle of…