Author: Kit Redwine

Food handler certification programs aim to reduce foodborne illness risks by training foodservice workers in safe practices. Recent studies indicate these programs yield measurable benefits but face implementation challenges that affect their real-world impact. Documented Behavioral Improvements A 2025 Texas study of 141 foodservice employees found significant improvement in nine of ten targeted food safety behaviors after completing an online certification course. Key areas showing advancement included temperature control, cleaning protocols, and personal hygiene practices. The only behavior not showing significant change was working while ill (presenteeism), though pre- and post-training rates were already near the “never” benchmark. These findings…

In July 2020, the U.S. Food and Drug Administration (FDA) unveiled its New Era of Smarter Food Safety Blueprint, a decade-long initiative to reduce foodborne illnesses through technology-driven solutions. This strategy aims to create a safer, digital, and traceable food system by leveraging innovations like artificial intelligence (AI), blockchain, and data analytics while emphasizing prevention, outbreak response, and industry collaboration. Core Elements Driving the Initiative The blueprint rests on four foundational pillars: Pandemic Impacts and Recent Milestones The COVID-19 crisis highlighted the extreme need for resilient, data-driven food systems. Supply chain disruptions stressed the value of real-time traceability, while…

Social media platforms, particularly TikTok, have amplified food trends that pose significant health hazards, ranging from acute poisoning to foodborne illness. These viral challenges often bypass established food safety protocols, exposing participants to preventable risks. Hazardous Food Preparation Methods The “Sleepy Chicken” or “NyQuil Chicken” trend involves marinating and cooking poultry in over-the-counter cold medicine. Heating NyQuil concentrates its active ingredients (like acetaminophen and dextromethorphan), creating toxic vapors and potentially poisoning consumers through ingestion or inhalation. The U.S. Food and Drug Administration (FDA) explicitly warned against this practice due to risks of respiratory distress, seizures, and overdose. Similarly, “car cooking” trends,…

Rising global temperatures and shifting weather patterns are enabling foodborne parasites to colonize new regions, posing unprecedented challenges to food safety systems worldwide. These pathogens, including trematodes, cestodes, nematodes, and protozoans, exhibit varied responses to climate variables such as temperature, humidity, and precipitation. Unlike bacteria or viruses, parasites often rely on intermediate hosts or environmental stages to complete their lifecycles, making them uniquely sensitive to ecological disruptions. Temperature-Driven Range Shifts Warmer conditions accelerate parasite development cycles and extend survival in environmental reservoirs. Toxoplasma gondii, a protozoan commonly linked to undercooked meat and contaminated water, thrives in warmer, wetter conditions. Rising…

​The integration of edible QR codes with blockchain technology is poised to transform food safety by enabling real-time contamination tracking from farm to consumer. These innovations address growing demands for supply chain transparency and rapid response to foodborne illness outbreaks.   The Rise of Edible Smart Labels Edible QR codes are typically made from plant-based materials like seaweed, rice, or starches, forming dissolvable films or coatings applied directly to food surfaces. When scanned by smartphones, these codes provide instant access to digital product information, including: Unlike traditional packaging, edible labels eliminate physical waste and allow direct consumption with the product. Blockchain…

​The emergence of lab-grown dairy presents a potential paradigm shift in food safety by fundamentally altering how milk proteins are produced. Unlike conventional dairy, where milk is harvested from cows and requires pasteurization to kill pathogens, synthetic dairy is manufactured using genetically engineered microorganisms in controlled bioreactors. This process, termed precision fermentation, involves inserting bovine DNA sequences into yeast or bacteria, prompting them to produce authentic casein and whey proteins identical to those in cow’s milk.  The proteins are then separated, filtered, and blended with plant-based fats, sugars, vitamins, and minerals to create a nutritionally equivalent, animal-free product.  Crucially, this method…

Maintaining food safety requires consistent adherence to scientifically backed methods that minimize exposure to harmful pathogens. These practices span shopping, storage, preparation, and handling leftovers, forming a comprehensive defense against foodborne illness. Strategic Shopping & Storage Begin at the grocery store by selecting perishables last and separating raw meats from other items to prevent cross-contamination. Refrigerate purchases within two hours (one hour if temperatures exceed 90°F/32°C). Store raw meats in sealed containers on the refrigerator’s bottom shelf to contain potential leaks. Maintain refrigerator temperatures at or below 40°F (4°C) and freezers at 0°F (-18°C), verified with an appliance thermometer. Cleanliness Protocols …

A voluntary recall has been issued by Face Rock Creamery, based in Bandon, Oregon, for its Vampire Slayer Garlic Cheddar Curds 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 for Listeria contamination was discovered by the company during routine testing, which revealed contamination in the finished product. The company has notified federal and state health authorities and is investigating what caused the contamination. Distribution The affected items were distributed…

A Port Angeles, Washington-based seafood company has issued a recall for its smoked salmon products after state testing revealed potential contamination with a dangerous bacteria. Sunrise Meats Inc. announced the voluntary recall of Smoked Wild White King Salmon following discovery of Listeria monocytogenes (Listeria) during routine inspection procedures. Product Details and Distribution The recalled product consists of Smoked Wild White King Salmon bearing a sell-by date of July 21, 2025. The affected salmon was packaged and sold directly from the company’s Port Angeles, Washington location. Customers who purchased this specific product with the indicated date are advised to take immediate…

Health authorities across Central Europe are monitoring a hepatitis A outbreak that has affected four countries since the beginning of 2025. Austria, Czechia, Hungary, and Slovakia have all reported significantly elevated numbers of hepatitis A virus cases, with two distinct but related viral strains identified through genetic sequencing. Outbreak Details and Affected Populations From January through May 2025, the four countries documented case numbers exceeding normal expectations for hepatitis A virus subgenotype IB infections. Laboratory analysis revealed two clusters of closely related viral strains, with genetic data collected from Austria, Germany, Hungary, and Slovakia contributing to the identification. The outbreak has…