Author: Kit Redwine
Scombroid poisoning, also known as histamine fish poisoning, is a foodborne illness caused by consuming fish that has been improperly stored, leading to elevated histamine levels. Commonly implicated species include tuna, mackerel, mahi-mahi, sardines, and anchovies, which naturally contain high levels of the amino acid histidine. When these fish are not refrigerated promptly after being caught, bacteria such as Morganella morganii and Klebsiella species convert histidine into histamine, a toxin responsible for the condition. Unlike true allergies, scombroid poisoning can affect multiple individuals who consume the same contaminated fish, with symptoms often resembling an allergic reaction. Symptoms and Onset Symptoms…
Infusing oils with garlic, herbs, or chili peppers is a popular culinary practice, offering a burst of flavor to dishes. However, this seemingly simple technique carries significant food safety risks when not prepared or stored correctly. At the heart of the issue lies Clostridium botulinum, a bacterium that thrives in oxygen-free environments like oil and produces a deadly neurotoxin that can attack the body’s nerves, make it difficult to breath, causes muscle paralysis, and can potentially lead to death. Unlike commercial products, homemade infused oils often lack the acidification or preservatives necessary to inhibit bacterial growth, creating a potential hazard…
So far in 2025, a Listeria outbreak linked to frozen nutritional shakes served at long-term care facilities and nursing homes has dominated the news. Several outbreaks in 2024 also made headlines including a Listeria outbreak linked to Boar’s Head deli meats and an E. coli outbreak connected to contaminated slivered onions at internationally famous fast food chain McDonald’s. McDonald’s E. coli Outbreak Background In October 2024, a multistate E. coli O157:H7 outbreak linked to McDonald’s Quarter Pounder burgers sickened 104 people across 14 states, resulting in 34 hospitalizations, and one death. According to a McDonald’s E. coli lawsuit attorney Tony…
Using a food thermometer is essential for ensuring food safety, as it verifies that foods reach temperatures sufficient to destroy harmful pathogens like Salmonella and E. coli. The U.S. Department of Agriculture (USDA) emphasizes that visual cues, such as color or texture, are unreliable indicators of doneness, making thermometers critical tools for preventing foodborne illnesses. Types of Food Thermometers Common types include digital instant-read thermometers, which provide quick readings and are ideal for spot-checking cooked foods, and dial oven-safe thermometers, designed to remain in meats during roasting. Disposable temperature indicators (single-use) are often used for grilling thin meats like…
The integration of drone technology into agriculture has revolutionized the detection of crop contamination, enabling real-time monitoring and rapid response to threats such as fungal infections, pest infestations, and environmental stressors. Equipped with advanced sensors and artificial intelligence (AI), drones provide farmers with actionable insights to mitigate risks and protect yields. Technology and Sensor Integration Modern agricultural drones utilize multispectral, hyperspectral, and thermal imaging sensors to capture detailed data on crop health. These sensors detect subtle changes in plant physiology, such as variations in chlorophyll levels, canopy temperature, and moisture content, which are early indicators of contamination or disease. For…
The global food safety landscape is shaped by distinct regulatory philosophies, legislative frameworks, and enforcement mechanisms. While the European Union (EU), United States (US), and Asian nations share the goal of protecting public health, their approaches reflect unique priorities shaped by historical, cultural, and scientific factors. European Union: Precaution and Harmonization The EU’s food safety system prioritizes the precautionary principle, mandating that substances must be proven safe before entering the market. Central to this framework is the General Food Law Regulation (EC) 178/2002, which establishes traceability requirements and empowers the European Food Safety Authority (EFSA) to conduct centralized risk assessments. …
In recent years, multiple outbreaks of foodborne illness caused by the deadly pathogen Listeria monocytogenes (Listeria) have been linked to thousands of illnesses and hundreds of deaths. In 2024, at least 61 people were sickened and ten people died in an outbreak of Listeria connected to contaminated Boar’s Head deli meats. Just last week, the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) announced that they had closed their investigation into yet another deadly Listeria outbreak linked to frozen nutritional shakes served in long-term care facilities and nursing homes. Although the outbreak has now been…
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…