Author: Kit Redwine

The Centers for Disease Control and Prevention (CDC) announced last week it was investigating a multistate outbreak of Salmonella connected to cucumbers that has so far led to 26 cases and 9 hospitalizations across 15 states. The cucumber producer, Bedner Growers, Inc. shortly after announced a voluntary recall for whole cucumbers due to potential Salmonella contamination. More companies, including JFE Franchising Inc., Walmart, and Albertsons Companies have also announced recalls of cucumbers and products containing cucumbers from Bedner Growers potentially linked to this outbreak. Salmonella is a bacterium that can cause serious infections in animals and humans, especially those in…

Food safety education is a cornerstone of public health, yet its effectiveness is often hindered by cultural differences that shape behaviors, beliefs, and communication styles. Addressing these barriers requires a nuanced understanding of how cultural contexts influence food handling practices and education uptake. Language and Communication Gaps Direct translations of food safety materials into other languages, termed “Level 1” approaches, often fail to resonate with diverse audiences. For instance, U.S. programs targeting ethnic communities frequently overlook dialect variations and literacy levels, leading to misunderstandings. A study of Kuwaiti restaurants found that while Filipino food handlers excelled in cross-contamination knowledge, Egyptian…

Mycotoxins, toxic compounds produced by molds such as Aspergillus, Fusarium, and Penicillium, contaminate a wide range of crops, including cereals, nuts, dried fruits, and coffee beans. These toxins pose significant health risks, from acute poisoning to chronic conditions like cancer and immune suppression, making them a critical global food safety concern. Health Risks of Mycotoxins Aflatoxins, among the most dangerous mycotoxins, are linked to liver cancer and acute liver failure, particularly in regions with high consumption of contaminated maize or peanuts. Ochratoxin A, commonly found in cereals and coffee, is nephrotoxic and associated with kidney damage in animals, though its…

Cyclospora cayetanensis, a microscopic parasite, has become a recurring source of foodborne illness outbreaks linked to fresh produce. Despite advances in food safety, Cyclospora continues to challenge public health systems, with seasonal spikes in cases tied to salads, herbs, and other raw vegetables. Understanding its persistence requires examining the parasite’s biology, the vulnerabilities of modern food systems, and the limitations of current detection methods. A Parasite Built to Persist Cyclospora thrives in warm, humid environments and spreads through fecal contamination of water or soil. Its oocysts, hardy, dormant structures, require 7–14 days in favorable conditions to become infectious, ruling out…

When contaminated food makes headlines and products are pulled from shelves, many people assume the crisis has ended. However, the number of reported illnesses often continues climbing for weeks afterward. This phenomenon occurs due to a complex identification and reporting process that public health officials navigate for every foodborne outbreak case. Understanding the Reporting Lag The time between when someone consumes contaminated food and when their illness becomes part of an official outbreak investigation is called the “reporting lag” or “lag window.” This period typically spans three to four weeks, though certain bacterial infections like Listeria can take longer to identify and…

The U.S. Food & Drug Administration (FDA) has issued an alert regarding certain frozen, raw, half-shell oysters from the Republic of Korea due to potential contamination with norovirus. Norovirus is a highly contagious pathogen that can cause severe gastroenteritis. Background The alert was issued after multiple cases of norovirus infection were reported to the California Department of Public Health (CDPH) in connection with consumption of certain oysters. The CDPH then notified the FDA. Distribution The affected product was shipped to retailers and restaurants in Arizona, California, Colorado, Georgia, Idaho, Kansas, Nevada, Texas, Utah, and Washington. The implicated oysters may have…

To paraphrase the character Mugatu from the movie Zoolander: “Salmonella! It’s so hot right now!” This Spring has seen a sharp rise in Salmonella-related food recalls, with cucumbers, tomatoes, and poultry-linked outbreaks dominating headlines. Federal agencies like the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) attribute this trend to a combination of environmental, agricultural, and systemic factors, all highlighted in ongoing investigations and historical data. Agricultural Practices and Environmental Vulnerabilities Salmonella thrives in warm, moist environments, making farms and processing facilities potential hotspots. For instance, Bedner Growers, Inc., a Florida-based cucumber supplier linked to…

Earlier this week, the Centers for Disease Control and Prevention (CDC) announced it was investigating a multistate outbreak of Salmonella connected to cucumbers. The cucumber producer, Bedner Growers, Inc. shortly after announced a voluntary recall for whole cucumbers due to potential Salmonella contamination. Days later, Harris Teeter, Kroger, PennRose Farms, LLC, and Ukrop’s Homestyle Foods, LLC have now followed suit and announced more recalls of cucumbers and products containing cucumbers from Bedner Growers potentially linked to this outbreak.  Salmonella is a bacterium that can cause serious infections in animals and humans, especially those in vulnerable populations such as young children, the…

Summer is almost here in the northern hemisphere and, as temperatures rise, so do opportunities for outdoor cooking and picnics. However, warm weather accelerates bacterial growth, increasing the risk of foodborne illnesses. Adhering to evidence-based safety practices ensures meals remain safe and enjoyable. Prioritize Temperature Control Cold foods must stay below 40°F to inhibit bacterial growth. Pack coolers with ice or gel packs, reserving one cooler for beverages to minimize exposure to warm air from frequent openings. Perishables like raw meat should be stored frozen or at the bottom of coolers to prevent cross-contamination. Hot foods must remain above 140°F…