Author: Kit Redwine

​Microplastic contamination has become pervasive in seafood, posing unprecedented challenges for food safety and marine ecosystems. A 2025 study examining 182 samples of fish and crustaceans from Oregon waters detected plastic particles in 180 samples, a 99% contamination rate. The affected species included pink shrimp, Pacific herring, Chinook salmon, and lingcod, with the highest concentrations found in filter-feeding shrimp. Microfibers from textiles constituted over 80% of the particles identified, followed by fragments and films.  Researchers confirmed these particles migrate from marine organisms’ digestive tracts into edible muscle tissue, directly entering the human food supply.    Pathways and Prevalence Microplastics enter aquatic…

The U.S. food safety system faces chronic underfunding due to fragmented oversight, competing budget priorities, and resource constraints that leave critical gaps in inspection capabilities. Approximately 80% of food safety oversight falls to the FDA, which operates with less than $300 million annually for food programs, far below the USDA’s $800 million budget for regulating just 20% of the food supply (meat, poultry, and eggs). This imbalance persists despite FDA-regulated foods accounting for most foodborne illness outbreaks. Systemic Underinvestment Recent cuts have exacerbated vulnerabilities: Operational Consequences Underfunding directly compromises public health: Economic and Equity Impacts Foodborne illnesses cost the U.S.…

Psyllium husk, a popular dietary fiber supplement derived from Plantago ovata seeds, is widely used for digestive health and cholesterol management. However, recent incidents highlight significant contamination risks that threaten consumer safety, particularly from Salmonella and heavy metals like lead. Salmonella Outbreaks In 2021, Denmark experienced a severe Salmonella outbreak linked to psyllium supplements, resulting in 33 illnesses, 19 hospitalizations, and three deaths. The outbreak strain was traced to Husk brand capsules, with contamination confirmed in products recovered from patients’ homes. Those affected, ranging from ages 2 to 92, included immunocompromised individuals using psyllium for pre-existing gastrointestinal conditions, potentially masking…

Confined settings like restaurants, cafeterias, and institutional kitchens face disproportionate risks from foodborne pathogens due to interconnected factors that accelerate transmission and hinder containment. Over half of all reported foodborne disease outbreaks in the U.S. are linked to restaurants or delicatessens, with food worker health and hygiene implicated in 64% of these cases. This highlights how human vectors in tight-knit operations can propagate pathogens rapidly. Key Amplification Factors Pathogen-Specific Risks in Closed Settings Table: High-Risk Pathogens in Confined Food Environments PathogenTransmission Route in Closed SettingsNorovirusFood handler contact, aerosolized vomit particlesSalmonella spp.Cross-contaminated surfaces, undercooked proteinsE. coli O157:H7Contaminated produce, raw dairy/meat handlingListeriaPersists on…

Outbreak Background – June 13, 2025 Federal health officials, working with state and local authorities, are actively investigating a multistate Salmonella outbreak connected to pistachio cream. During this outbreak investigation, the Minnesota Department of Health alerted the U.S. Food and Drug Administration (FDA) to a group of related Salmonella illnesses. The notification included laboratory evidence that two samples of Emek-brand Pistachio Cream product collected by state officials tested positive for Salmonella. Whole genome sequencing (WGS) analysis confirmed that the Salmonella strains found in these product samples matched the strains identified in the human clinical cases associated with the outbreak. Case Count – June…

A recall first issued on May 20, 2025 by TGD Cuts, LLC, based in Jessup, Maryland, for salsa and cucumber due to potential Salmonella contamination remains ongoing. 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 This recall is in connection with the recent recall of cucumbers from Bedner Growers Inc associated with a multistate Salmonella outbreak. This recall has been classified as a Class I recall by the FDA, meaning that there is a real possibility that consuming or exposure to…

Food banks worldwide face a complex operational challenge: distributing donated food quickly to address severe hunger while ensuring rigorous safety standards. This balancing act intensifies when managing potential recalls, where protocols designed to protect recipients may inadvertently limit availability of desperately needed nourishment. Vulnerability at Both Ends Recipients of food bank services often belong to high-risk groups, children, elderly individuals, immunocompromised people, and those with chronic health conditions, who are disproportionately affected by foodborne illnesses. Simultaneously, these populations face heightened nutritional vulnerability. Research indicates 83% of UK food bank users experience ill-health, with higher rates of diabetes and heart disease than…

Farmers’ markets offer vibrant connections to local food systems, but informed consumers recognize that freshness alone doesn’t guarantee safety. Direct dialogue with vendors is essential to uncover critical handling practices that aren’t visible at the stall. Asking targeted questions helps mitigate risks like bacterial contamination, allergen exposure, and improper temperature control. Cross-Contamination Protocols Ask: “How do you separate raw meats, poultry, or seafood from ready-to-eat items like produce or baked goods?” Vendors should describe dedicated cutting boards, utensils, and display areas for raw proteins. Color-coded tools or physically segregated stalls prevent pathogens like Salmonella and E. coli from transferring to…

Summer is nearly here in the northern hemisphere. As temperatures rise, so do the opportunities for outdoor cooking and picnics. The sizzle of meat hitting a hot grill is a summer staple, but this cooking method carries hidden chemical risks. When fats and juices from meat, particularly red meat, poultry, or fish, drip onto burning charcoal, they ignite flames and smoke. This smoke contains polycyclic aromatic hydrocarbons (PAHs), a class of chemicals that adhere to the meat’s surface. Among these, benzo[a]pyrene (BaP) is classified as “carcinogenic to humans” by the World Health Organization, with others like dibenz[a,h]anthracene deemed probable carcinogens. How Risk Intensifies …

Farmers’ markets offer vibrant connections to local food systems, but informed consumers recognize that freshness alone doesn’t guarantee safety. Direct dialogue with vendors is essential to uncover critical handling practices that aren’t visible at the stall. Asking targeted questions helps mitigate risks like bacterial contamination, allergen exposure, and improper temperature control. Cross-Contamination Protocols According to one prominent food poisoning lawyer, Tony Coveny Ph.D., ask: “How do you separate raw meats, poultry, or seafood from ready-to-eat items like produce or baked goods?”   Vendors should be able to describe dedicated cutting boards, utensils, and display areas for raw proteins. Color-coded tools or…