Author: Kit Redwine

Food poisoning affects millions annually, often stemming from preventable errors in home kitchens. Understanding these pitfalls can significantly reduce the risk of illness. Neglecting Hand Hygiene Hands are prime carriers of pathogens like Norovirus and Staphylococcus aureus. Failure to wash hands with soap for 20 seconds before cooking, after handling raw meat, or after using the bathroom spreads bacteria to food and surfaces. The Centers for Disease Control and Prevention (CDC) notes that a significant percentage of foodborne outbreaks involving food workers originate from hand contamination. Washing Raw Poultry Rinsing chicken or turkey splashes Salmonella and Campylobacter onto sinks, countertops, and nearby utensils. Cooking…

Outbreak Background – May 30, 2025 Update Federal health officials, working with state and local authorities, are actively investigating a multistate Salmonella outbreak connected to whole cucumbers. Combined epidemiological evidence, laboratory testing, and supply chain tracking have established a potential link between the Bedner Growers cucumbers distributed by Fresh Start Produce Sales Inc. and Salmonella infections affecting multiple individuals. The investigation suggests these particular cucumbers may harbor Salmonella bacteria and could be responsible for ongoing illnesses. The Center for Disease Control and Prevention (CDC) has asked businesses to not sell or serve any whole cucumbers that were grown by Bedner…

The Generally Recognized as Safe (GRAS) designation, established under the 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act (FD&C Act), exempts certain food ingredients from mandatory FDA premarket approval. This exemption applies when qualified experts universally recognize a substance as safe under its intended conditions of use, based either on extensive pre-1958 consumption history or robust scientific evidence. Unlike formal food additives, which require FDA review and approval, GRAS substances bypass this process, shifting safety validation responsibilities to manufacturers. Pathways to GRAS Status Two distinct routes exist for GRAS designation: Both pathways demand equivalent scientific rigor as…

The Salmonella Spring of 2025 continues. Health officials are investigating a Salmonella outbreak linked to a Cracker Barrel restaurant in Mattoon, Illinois, after ten people fell ill, five of whom reported eating at the location. The Coles County Health Department (CCHD) and Illinois Department of Public Health (IDPH) confirmed the infections date back to May 23, 2025. Response and Investigation The restaurant voluntarily closed early on May 23 to conduct “additional deep cleaning” and is cooperating with health authorities to identify the source of contamination. No specific food item or operational lapse has yet been confirmed. CCHD emphasized that the…

The path from farm to fork involves countless safeguards, yet food safety systems frequently weaken during the final stages, known as the “last mile.” This critical phase encompasses delivery, final storage, and preparation, where lapses can directly introduce pathogens to consumers. Evidence indicates this segment is disproportionately vulnerable to errors that compromise food integrity. Vulnerability Points in the Final Phase Temperature abuse during transport is a primary concern. Perishable items requiring strict refrigeration often experience breaks in the cold chain. During delivery, foods may sit in vehicles or staging areas without adequate temperature control, allowing bacterial proliferation in the “danger zone”…

Despite widespread knowledge of food safety protocols, consumers and food handlers frequently engage in behaviors that increase the risk of foodborne illness. Research reveals this disconnect stems from psychological, social, and systemic factors that override rational safety judgments. Cognitive Biases and Knowledge Gaps Many individuals underestimate personal susceptibility to foodborne pathogens due to optimism bias, the belief that “bad outcomes happen to others, not me.” This manifests in ignoring expiration dates, cross-contamination risks, or inadequate cooking temperatures. Additionally, consumers often lack specific safety knowledge, such as the “danger zone” (41°F to135°F) where bacteria multiply rapidly, or the need to reheat leftovers to…

Animal feed represents the foundational link in the global food chain, with direct implications for human health. Contaminated feed introduces pathogens to livestock, which can subsequently enter the human food supply through meat, dairy, and eggs. Research confirms that feed frequently harbors bacteria like Salmonella enterica, which colonizes food animals and contaminates carcasses during slaughter or cross-contaminates other foods. Notably, feed-associated risks extend beyond bacterial hazards to include viruses, parasites, chemicals, and antimicrobial residues. The Pathway to Human Illness The transmission cycle often begins when livestock consume pathogen-laden feed. For example, Salmonella-contaminated feed can infect poultry flocks, leading to contaminated eggs…

The U.S. Food and Drug Administration (FDA) has issued a warning letter to Yeshua Bendito, C.A., a Venezuelan seafood processing facility, citing violations of federal seafood safety regulations. The action follows a remote regulatory assessment conducted in June 2024 that revealed significant deficiencies in the company’s food safety protocols. The FDA’s Foreign Remote Regulatory Assessment examined the facility located in San Francisco, Zulia, Venezuela, which processes cooked ready-to-eat crab meat products in reduced oxygen packaging. The assessment identified multiple violations of the Seafood Hazard Analysis and Critical Control Point regulation, which governs how seafood processors must identify and control food safety hazards.…

Hormel Foods Corporation., based in Tucker, Georgia, has issued a recall of over 250,000 pounds of canned beef stew due to contamination with pieces of wood. Food contaminated with foreign objects, such as wood, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background The company notified the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) that three consumer complaints had been received regarding pieces of wood found in the beef stew product. The notice said that “FSIS routinely conducts recall effectiveness checks to verify recalling firms notify…

As alternative diets gain popularity, their unique food safety challenges require careful consideration. Ketogenic, carnivore, and raw vegan diets each present distinct risks that adherents should address to minimize health hazards. Ketogenic Diet Concerns The high-fat, low-carbohydrate approach (typically 70-75% fat, ≤50g carbs daily) increases reliance on animal products and specialty ultra-processed foods (UPFs). Keto-specific packaged products often lack rigorous safety oversight, with manufacturing facilities potentially introducing cross-contamination risks. When carbohydrates are limited to ≤50g daily, improper handling of high-fat common ingredients like dairy and meats may create ideal environments for pathogens like Salmonella and Listeria. Sourcing becomes critical, as toxins…