Author: Kit Redwine

For decades, public health messaging about Listeria monocytogenes has focused on a familiar set of high-risk foods: deli meats, hot dogs, soft cheeses made from unpasteurized milk, and smoked seafood. While these remain important vehicles for infection, a growing body of outbreak investigations reveals that Listeria can contaminate a far broader range of foods than consumers, and sometimes regulators, anticipate. From refrigerated pasta meals to enoki mushrooms and even ice cream, the pathogen’s ability to survive and grow at refrigeration temperatures makes it a persistent threat across the cold food supply chain. Understanding these unexpected sources is essential for protecting…

For over a century, pasteurization has stood as one of the most effective public health interventions in modern history. The process of heating milk to destroy pathogenic bacteria dramatically reduced the incidence of milk-borne diseases including typhoid fever, tuberculosis, and brucellosis, saving countless lives. Pasteurization has been recognized as one of the most effective public health interventions of the last century, dramatically reducing illnesses caused by contaminated milk (The Centers for Disease Control and Prevention, January 2025). Yet despite this established track record, a persistent and passionate movement advocates for the consumption of raw, unpasteurized milk and its derivatives. These…

The Hass avocado has become a staple of the American diet, consumed in growing quantities year-round as guacamole, sliced on toast, or incorporated into countless recipes. What many consumers do not consider is the complex journey this fruit undertakes before reaching their kitchens. Approximately 90 percent of Hass avocados consumed in the United States are grown and packed in Mexico, primarily in the state of Michoacán, the only region in the world with year-round avocado production. This reliance on a single foreign source for a perishable commodity creates a supply chain of extraordinary complexity, one that must function seamlessly to…

Illness linked to contaminated food – with pathogens like parasites, salmonella, e. coli or chemicals – is more pronounced in poorer communities. Foodborne disease is often framed as a universal risk: a potential consequence of a meal eaten anywhere, by anyone. While it is true that no individual is entirely immune, the burden of foodborne illness is not distributed equally across populations. Epidemiological data consistently demonstrate that certain groups face dramatically elevated risks of infection, severe outcomes, and death. These vulnerable populations include young children, pregnant women, older adults, immunocompromised individuals, and those living in poverty or conflict-affected regions. Understanding…

Foodborne illness is frequently characterized in public discourse as a brief, unpleasant ordeal: a day or two of gastrointestinal distress followed by complete recovery. While this description accurately reflects the experience of many, it obscures a more complex and troubling reality. Infections with common foodborne pathogens including Campylobacter, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, Shigella, and Toxoplasma gondii can result in long-term health consequences affecting multiple organ systems.  These chronic conditions impose substantial burdens on individuals, families, and healthcare systems. The economic costs of foodborne illness extend far beyond immediate medical treatment, encompassing lost productivity, long-term disability care, and the…

Food preservation is one of humanity’s foundational technologies, enabling food storage across seasons and trade across distances while serving two essential purposes: preventing spoilage from microorganisms and enzymes, and protecting against contamination by pathogens that cause foodborne illness. Food begins deteriorating immediately after harvest or slaughter through enzymatic activity, microbial growth, and chemical changes. Fresh-cut produce, for example, exhibits dramatically accelerated respiration, moisture loss, and enzymatic browning that reduce quality and create conditions favorable for pathogen proliferation. Thermal processing remains the most widely used preservation method. Canning applies sufficient heat to destroy pathogenic microorganisms, with Clostridium botulinum spores serving as…

Restaurants are the setting most frequently associated with foodborne illness outbreaks, such as salmonella, E. coli, Listeria, or Norovirus, making the ability to assess retail food establishments a practical consumer skill. Observational research conducted by public health agencies has documented that food worker actions capable of causing contamination occur with regularity in the retail food environment. These include improper hand hygiene, inadequate glove use, and failure to prevent cross-contamination between raw and ready-to-eat foods. Such findings demonstrate that observable risk factors are neither rare nor difficult to identify. Consumers can evaluate establishment safety through several accessible indicators. These include the…

Foodborne illness caused by pathogens like Salmonella, E. coli, and Listeria is a significant public health challenge. A key misconception is that contaminated food will appear spoiled, when in reality, it often looks, smells, and tastes normal. Contamination is not a single event but can occur at multiple points in the complex journey from farm to fork. Salmonella and E. coli often originate in animal intestines, contaminating meat during slaughter or produce via soil and water. Listeria, notable for surviving in cold temperatures, frequently contaminates food after cooking during processing. While all foods can be at risk, certain items are…

Foodborne illness is a major global health challenge, with contaminated food causing an estimated 600 million illnesses and 420,000 deaths annually worldwide.. A persistent gap exists between consumer knowledge of safe food handling and their actual kitchen practices. This disconnect is not merely an information deficit but a complex behavioral issue rooted in human psychology. Research shows that behavior is best predicted by psychological models like the Theory of Planned Behavior, which identifies key drivers: a person’s attitudes, their perception of social pressure (subjective norms), and their belief in their own capability (perceived behavioral control). Common cognitive barriers include “optimistic…

Foodborne illness threats are evolving beyond traditional sources like undercooked meat and unpasteurized dairy. A shift in dietary patterns, globalized supply chains, and advances in pathogen detection are revealing significant risks from a range of unconventional foods. This presents a new challenge for public health systems, the food industry, and consumers, as long-held assumptions about food safety are being challenged. Plant-based foods, often perceived as inherently safer, are a notable emerging vector. Raw produce like leafy greens and sprouts are susceptible to field contamination, while processed vegan meats and dairy alternatives have been linked to outbreaks of Listeria and E.…