Author: Kit Redwine
A public health alert has been issued by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) for certain ground beef products due to possible contamination with E. coli, a pathogen that can cause serious, and sometimes severe, foodborne illness in certain populations. Background The presence of E. coli in the affected product was discovered during testing by NPC Processing, Inc. who then notified FSIS. A recall has not been issued because the impacted product is no longer available for sale. Distribution The recalled product was distributed to Connecticut, Georgia, Illinois, Maryland, and also to Whole Foods Market grocery stores…
Modern food production’s efficiency hinges on centralized facilities that supply ingredients across vast distribution networks. While this model ensures affordability and accessibility, it introduces a critical vulnerability: contamination in a single ingredient can trigger nationwide outbreaks of foodborne illness. The 2018 Salmonella outbreak linked to cereal, originating from one manufacturer, illustrates how localized failures propagate through interconnected supply chains. Similarly, contaminated ice cream mix caused one of the largest Salmonella outbreaks in U.S. history after tanker trucks transported both unpasteurized eggs and pasteurized mix. These incidents underscore a systemic challenge: consolidation magnifies the impact of even minor lapses in safety…
A recall first announced on April 30, 2025 by Treehouse Foods based in Oakbrook, Illinois, of Sysco Classic chocolate pudding due to post process damage to containers remains ongoing. Damaged containers could promote microbial contamination that could potentially cause foodborne illness or containers that could swell and explode. Background No press release was issued for this recall. How the post process damage to the pudding containers was discovered has not yet been released. This is categorized as a Class II recall, meaning that exposure to the recalled product could cause temporary or reversible adverse health consequences or where the chance of serious…
Early last month, the U.S. Food & Drug Administration (FDA) announced a recall of tomatoes distributed to Georgia, North Carolina, and South Carolina due to potential contamination with Salmonella, a dangerous pathogen that can cause serious illness, and sometimes, death in certain members of the population. On Wednesday, May 28, this recall was upgraded by the FDA to its highest ranking, Class I, meaning that “there is a reasonable probability that the use of, or exposure to a violative product will cause serious adverse health consequences or death.” Tomatoes rank among the most common produce items linked to Salmonella outbreaks in the…
Preventing foodborne illness begins in the kitchen with four evidence-based practices known as the “Clean, Separate, Cook, Chill” framework. This systematic approach, promoted by food safety authorities, provides consumers with clear guidelines to minimize the risk of harmful bacteria contaminating food. Clean: Eliminating Pathogens at the Source Thorough hand hygiene forms the foundation of food safety. Scientific guidelines specify washing hands with soap under warm, running water for at least 20 seconds before handling food and after touching raw meat, pets, or garbage. Cleaning extends beyond hands to all kitchen surfaces: cutting boards, utensils, and countertops require hot, soapy water washing,…
Established under the 2011 Food Safety Modernization Act (FSMA), the Centers for Disease Control and Prevention’s (CDC) Integrated Food Safety Centers of Excellence (CoEs) serve as specialized training and resource hubs for state and local health departments. Their mission: to enhance the detection, investigation, and prevention of foodborne illnesses through workforce development and technical assistance. Six CoEs, based in Colorado, Minnesota, New York, Tennessee, Washington, and Florida (2012–2019), operate via partnerships between state health departments and academic institutions, such as the University of Washington and Cornell University. Regional Expertise and Academic Collaboration Each CoE supports a designated geographic region, providing tailored…
PulseNet represents a coordinated national laboratory network that identifies and investigates foodborne illness outbreaks through standardized molecular analysis. Established in 1996 by the CDC and the Association of Public Health Laboratories (APHL), the system emerged following a multi-state E. coli O157 outbreak linked to contaminated hamburgers that sickened 732 people and killed four children. This event exposed critical gaps in detecting widely distributed outbreaks. How the Network Operates The network comprises over 70 U.S. public health laboratories—including at least one in every state—along with federal regulatory agencies and international partners. Participating laboratories follow identical protocols to perform DNA “fingerprinting” on bacteria…
The Centers for Disease Control and Prevention (CDC) operates as the central epidemiological hub for detecting, investigating, and preventing foodborne diseases in the United States. Through coordinated surveillance and data analysis, the agency transforms outbreak information into actionable public health strategies. Core Functions: Surveillance and Data Integration The CDC maintains multiple specialized systems to monitor foodborne pathogens in real time: These systems allow the CDC to document approximately 48 million annual foodborne illnesses, 128,000 hospitalizations, and 3,000 deaths, with non-typhoidal Salmonella ranking as the leading cause of both hospitalizations and fatalities. Table: Top Pathogens Contributing to Foodborne Illness Burden …
Food preservation employs scientific principles to inhibit spoilage by controlling microbial growth, enzyme activity, and chemical degradation. Spoilage mechanisms include bacterial proliferation, mold, yeast, enzymatic reactions, and oxidation, which thrive in the “danger zone” of 40–140°F (4.4–60°C). By manipulating temperature, moisture, acidity, or oxygen, preservation methods extend shelf life while maintaining safety. Key Preservation Techniques and Their Mechanisms Canning Freezing Dehydration Pickling and Fermentation Safety and Efficiency Considerations Table: Microbial Growth Requirements and Preservation Countermeasures FactorOptimal for MicrobesPreservation ControlTemperature40 – 140°F (Danger Zone)Freezing (0°F); Canning (>212°F)Water Activity (a_w)>0.91Dehydration (<.60)pHNeutral (7.0)Pickling (<4.6)OxygenVaries by organismVacuum-sealing; Antioxidants Modern preservation relies on evolving science,…
Armed conflict and natural disasters create devastating food safety crises by disrupting production, contaminating supplies, and impeding aid delivery. In 2023 alone, conflict pushed over 117 million people into acute food insecurity, the primary global driver of hunger. Natural disasters like floods, hurricanes, and earthquakes compound these threats by destroying crops, livestock, and food storage facilities, while also paralyzing transportation networks. Even when food exists locally, populations often cannot access it safely. Immediate Food Safety Hazards In emergencies, food contamination risks soar due to: Humanitarian Strategies for Safe Food Access Aid organizations deploy multi-pronged approaches: Ongoing Challenges Despite these efforts,…