Author: Kit Redwine

A voluntary recall first initiated on April 19, 2025 by Lamb Weston Inc., based in Richland, Washington, for hash brown patties due to plastic contamination is ongoing. Food contaminated with foreign objects, like plastic, has the potential to cause severe harm, including choking, injury, illness, damage to teeth, or even death. Background The product is being recalled because it may be contaminated with plastic fragments of varying size from 1 mm to 8 mm. No press release was issued for this recall. How the contamination with plastic was discovered has not been announced. This recall is classified as a Class…

Yersinia enterocolitica, a gram-negative bacterium, is a significant but often underestimated cause of foodborne illness linked to pork consumption. Found naturally in swine, this pathogen thrives in raw or undercooked pork products, particularly chitterlings (pig intestines), and poses a heightened risk during food preparation due to its ability to survive refrigeration temperatures. While less recognized than Salmonella or E. coli, Yersinia infections affect an estimated 117,000 Americans annually, with approximately 650 hospitalizations and 35 deaths each year. Transmission and Symptoms Yersinia infections primarily occur through the fecal-oral route, often via contaminated pork or cross-contaminated surfaces. Consuming undercooked pork, especially chitterlings,…

Shigella, a genus of bacteria responsible for the diarrheal disease shigellosis, is a leading cause of dysentery globally. Transmission occurs primarily through the fecal-oral route, often via contaminated water, which plays a critical role in both direct infection and food contamination. This pathogen thrives in environments with inadequate sanitation, where water sources may be compromised by sewage or improper waste disposal. Even minimal exposure, as few as 10 to 100 bacterial cells, can trigger infection, indicating its high contagiousness. Mechanism of Dysentery Shigella bacteria invade the colon’s epithelial cells, releasing enterotoxins such as ShET1 and ShET2, which induce inflammation and…

Food safety remains a critical consideration for outdoor enthusiasts embarking on hiking and camping trips. Whether planning a brief day hike or an extended wilderness expedition, proper food handling practices can prevent foodborne illness and ensure an enjoyable outdoor experience. Temperature Control Temperature control represents the foundational principle of food safety during outdoor activities. Experts recommend keeping perishable foods either adequately chilled below 40°F or hot above 140°F to prevent bacterial growth in the “Danger Zone” between these temperatures. Since maintaining hot temperatures in outdoor settings proves challenging, most hikers and campers opt for chilled food transportation. For day hikers,…

Ray & Mascari Inc., based in Indianapolis, Indiana, have issued a recall of select tomatoes due to potential Salmonella contamination. Salmonella is a bacterium that can cause serious infections in animals and humans, especially those in vulnerable populations such as young children, the elderly, and individuals with compromised immune systems. Background The recall was initiated after the company was notified by Hanshaw & Capling Farms that tomatoes sent to Ray & Mascari Inc. had the potential to be contaminated with Salmonella. Distribution The affected products were sold by Gordon Food Service stores in Illinois, Indiana, Kentucky, Michigan, Missouri, New York,…

A voluntary recall has been issued by Williams Farms Repack LLC, based in Lodge, South Carolina, of select sizes of tomatoes due to potential Salmonella contamination. Salmonella is a bacterium that can cause serious infections in animals and humans, especially those in vulnerable populations such as young children, the elderly, and individuals with compromised immune systems. Background The recall was initiated after the company was notified by Southeast Tomato Distributors that tomatoes from H&C Farms had the potential to be contaminated with Salmonella. Distribution The affected products were distributed between April 23, 2025 and April 28, 2025 in Georgia, North…

Health officials in Los Angeles County have declared a community-wide hepatitis A outbreak following a significant increase in cases and elevated virus levels detected in local wastewater. Since 2024, the county has confirmed 165 hepatitis A cases, which represents three times the number reported in 2023. A notable shift in infection patterns has emerged in 2025. While people experiencing homelessness typically face higher risk due to limited access to handwashing and toileting facilities, most of the 29 cases confirmed this year have occurred among individuals without housing or travel risk factors. This change coincides with recent increases in hepatitis A…

Power outages pose significant risks to food safety as refrigeration systems fail, potentially leading to foodborne illness if proper precautions aren’t taken. Power outages mean loss of refrigeration, often, which can lead to bacteria (like salmonella and E. coli) growing rapidly. Gathered below are guidelines to help consumers and businesses protect their food during electrical disruptions. When power fails, keeping refrigerator and freezer doors closed becomes essential to maintaining safe temperatures. Potentially hazardous foods, particularly meat and poultry, must remain at 40°F or below to prevent bacterial growth. A closed, full freezer can maintain freezing temperatures for approximately two days…

Background Earlier this week, Food Poisoning News reported that San Diego County health officials were investigating a Salmonella outbreak connected to a local restaurant that had resulted in five hospitalizations. This is a rapidly developing case and new information has been made available: Timeline Initial cases in the outbreak affected patrons who dined at Aladdin Mediterranean Café on April 25 and April 26, 2025, but since then (according to the Aladdin Mediterranean Café Salmonella Claims Center) there are multiple reports of illnesses from those who ate on the 27th and 28th. The outbreak may continue to grow. Demographics Earlier this…

The consumption of raw oysters, a delicacy enjoyed worldwide, carries growing health risks due to the spread of Vibrio vulnificus, a bacterium thriving in warm coastal waters. As global ocean temperatures rise, this pathogen’s prevalence in shellfish-harvesting regions has intensified, prompting heightened concerns among health authorities and researchers. Understanding Vibrio vulnificus Vibrio vulnificus naturally inhabits brackish and marine environments, particularly in regions where water temperatures exceed 55°F. The bacteria accumulate in filter-feeding shellfish, such as oysters, which are often consumed raw. Infection can occur through ingestion or exposure of open wounds to contaminated water. While many cases result in mild…