Author: Kit Redwine

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…

Foodborne outbreaks affect millions annually, but the public plays a pivotal role in helping health officials identify and contain these threats. From reporting illnesses to preserving critical details about food consumption, everyday actions contribute to faster investigations and safer food systems. Here’s how individuals can aid the Centers for Disease Control and Prevention (CDC) in mitigating outbreaks. Report Illnesses Promptly If symptoms of food poisoning—such as vomiting, diarrhea, or fever—arise, consulting a healthcare provider is the first step. Testing stool or blood samples can confirm pathogens like Salmonella or E. coli, and results are shared with PulseNet, the CDC’s national…

Foodborne outbreak investigations require coordinated efforts among multiple agencies and organizations to identify contaminated products and protect public health. The Centers for Disease Control and Prevention (CDC) leads these collaborative responses, working alongside state, local, and federal partners to halt outbreaks and prevent additional illnesses. CDC’s Primary Responsibilities The CDC fulfills three essential functions during multistate foodborne outbreak investigations. First, the agency monitors nationwide surveillance systems, including PulseNet, to rapidly detect emerging outbreaks. Second, CDC epidemiologists collect and analyze various data sources to determine which foods are causing illnesses. Third, the agency communicates outbreak information and contaminated food details to…

Production: Risks at the Source Contamination often begins during agricultural production. Pathogens from animal manure can transfer to crops through irrigation water or soil, especially when manure is applied too close to harvest times. For instance, Salmonella and E. coli in animal intestines may contaminate meat during slaughter if processing protocols fail to prevent gut ruptures. Chemical contaminants, such as pesticides and heavy metals, also infiltrate crops through polluted water or soil, particularly near industrial areas. Microplastics, originating from environmental pollution, are increasingly detected in seafood as marine organisms ingest these particles from degraded plastic waste. Processing: Cross-Contact and Chemical Hazards …

Foraging for wild plants, mushrooms, and berries offers a connection to nature, but it carries significant risks. Misidentification of species is the leading danger, as many edible plants and fungi have toxic look-alikes. For example, Death Cap mushrooms (Amanita phalloides), responsible for fatal poisonings, resemble harmless varieties but can cause liver failure and death within days of ingestion. Similarly, Poison Hemlock (Conium maculatum), a deadly plant in the carrot family, is often mistaken for wild parsley or edible greens. Even non-fatal species, such as certain wild berries, may cause severe gastrointestinal distress if consumed. Mushrooms pose unique challenges, as cooking…

Navigating food allergies and intolerances requires a blend of awareness, preparation, and adherence to safety protocols. Over 32 million Americans live with food allergies, including life-threatening reactions to common allergens like peanuts, milk, and shellfish. Food intolerances, such as lactose intolerance, affect even more individuals, though symptoms are typically digestive and non-life-threatening. Understanding these distinctions is critical for institutions, foodservice providers, and individuals to ensure safe accommodations. Institutional Protocols and Training Schools and universities have implemented structured approaches to manage dietary risks. Dartmouth College, for example, emphasizes direct communication between students and dining staff to customize meals, avoid cross-contact, and…

Airdrie, Alberta, Canada, have announced a recall of Hak-brand Kale, Spinach, Boerenkool, and Spinazie due to contamination with pieces of rubber. Food contaminated with foreign objects has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background No information has yet been released as to how the contamination with pieces of rubber was discovered. Distribution The affected kale and spinach products were distributed to retail locations in the Canadian provinces of Alberta, British Columbia, and Ontario. The affected boerenkool and spinazie products were distributed in Nova Scotia and Ontario. Product Details…