Author: Kit Redwine

Outbreak Background – May 16, 2025 Update Federal health officials, working with state and local authorities, investigated a multistate Listeria outbreak connected to frozen supplemental shakes that has resulted in 42 infections, 41 hospitalizations, and 14 deaths across 21 states. The outbreak, traced to Lyons ReadyCare and Sysco Imperial brands, primarily affects residents in long-term care facilities and hospitals. The Centers for Disease Control (CDC) has now closed the investigation. The outbreak is considered to be over. Product Details – May 16, 2025 Update Lyons Readycare-brand and Sysco Imperial-brand frozen supplemental shakes that were recalled in February of 2025. None…

Food safety training for food service workers is a critical component of public health protection, ensuring that meals served to consumers are free from contamination and prepared under hygienic conditions. Globally recognized guidelines, such as those from the U.S. Food and Drug Administration (FDA) Food Code and the World Health Organization (WHO), emphasize structured training programs to reduce foodborne illnesses and maintain compliance with regulatory standards. Core Components of Effective Training Effective food safety training programs focus on foundational principles: personal hygiene, proper food handling, temperature control, and cleaning protocols. Workers are taught handwashing techniques, including the FDA-recommended 20-second…

The Codex Alimentarius, or “Food Code” in Latin, is a globally recognized collection of standards, guidelines, and codes of practice designed to protect consumer health and promote fair practices in international food trade. Established in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Codex Alimentarius Commission (CAC) was created in response to the post-World War II globalization of food production and trade, which highlighted the need for harmonized food safety regulations. Structure and Governance The CAC comprises 189 member countries and one member organization (the European Union), which collaborate to develop consensus-based…

The Canadian Food Inspection Agency (CFIA) and Poppies Bakeries LLC, have announced a recall in Canada of Poppies-brand Mini Eclairs due to contamination with E. coli, a pathogen that can cause serious, and sometimes severe, foodborne illness in certain populations. Background No information has been released as to how the presence of E. coli in the affected product was discovered. This is classified as a Class II recall, which means consuming the affected product could lead to a short-term or non-life threatening health condition. Distribution The recalled product was distributed to a retail audience in the Canadian provinces of British…

Restaurant food safety rating systems, designed to inform consumers and incentivize compliance, have become a focal point in public health strategies to reduce foodborne illnesses. These systems, which often use letter grades or numerical scores based on inspection results, aim to bridge the gap between regulatory oversight and consumer awareness. Evidence suggests their effectiveness hinges on design, transparency, and integration with broader food safety practices. Impact on Foodborne Illness Reduction Studies indicate that visible display of inspection grades at point-of-service correlates with fewer foodborne outbreaks. Jurisdictions requiring restaurants to post inspection results publicly reported 55% fewer outbreaks and 38%…

Foodborne illnesses affect millions globally each year, with causes ranging from improper food handling to inadequate storage. Consumer awareness plays a pivotal role in mitigating these risks, empowering individuals to adopt practices that reduce contamination and spoilage. By understanding food safety principles, the public can act as the first line of defense against pathogens like Salmonella, E. coli, and Listeria. Education and Accessible Resources Government agencies and health organizations worldwide provide evidence-based guidelines to educate consumers. The World Health Organization’s Five Keys to Safer Food, keep clean, separate raw and cooked, cook thoroughly, maintain safe temperatures, and use safe water,…

A well-designed kitchen is more than a hub for culinary creativity, it is a critical factor in safeguarding food safety. From commercial restaurants to home kitchens, layout, materials, and workflow directly influence hygiene standards, contamination risks, and compliance with food safety regulations. Workflow and Zoning Effective kitchen design prioritizes a logical workflow to minimize cross-contamination. The concept of distinct zones, storage, preparation, cooking, and cleaning, ensures raw ingredients, cooked foods, and waste follow separate paths. For example, positioning raw meat prep areas away from ready-to-eat food stations reduces pathogen transfer. The classic “work triangle” (connecting refrigerator, sink, and stove) streamlines…

Behind every crisp salad, juicy apple, or sizzling seafood dish lies an unsung hero, and potential villain, in our food system: water. From farm to fork, water quality quietly dictates the safety of what we eat, weaving a hidden thread between agriculture, industry, and our health. Water’s Double-Edged Role From Farm to Fork Water is the lifeblood of food production, but contamination can turn it into a Trojan horse. Consider leafy greens like spinach or lettuce: crops irrigated with water tainted by E. coli or Salmonella become vectors for illness. The World Health Organization (WHO) estimated that in 2022 nearly…

Food Safety Issues in Fermented Foods and BeverageFermented foods and beverages, such as kimchi, kombucha, artisan cheeses, and cured meats, have surged in popularity, celebrated for their bold flavors and probiotic benefits. Yet, behind their tangy allure lies a complex dance between tradition and science, where missteps in preparation can turn these age-old staples into vessels for hidden dangers. From botulism in fermented meats to carcinogens in your favorite soy sauce, here’s how fermentation can go wrong, and what’s being done to keep your plate safe. When Good Microbes Go Bad Fermentation relies on “good” bacteria and molds to preserve…

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a public health alert for two ready-to-eat chicken and bacon wrap products due to potential Listeria monocytogenes (Listeria) contamination. Listeria is a bacterium that can cause serious and sometimes fatal infections, particularly in vulnerable populations such as young children, pregnant women, the elderly, and individuals with compromised immune systems. Background The potential for Listeria contamination was discovered by a state public health partner that a product sample tested positive for Listeria. The partner then notified FSIS. The impacted products have not been recalled because they are no…