Author: Kit Redwine

Brucellosis, a bacterial infection historically linked to raw dairy consumption, is reemerging as a public health concern amid growing consumer interest in unpasteurized milk and cheese. Caused by Brucella bacteria, the disease, once nearly eradicated in many regions, has seen sporadic outbreaks tied to the consumption of untreated dairy products, prompting renewed warnings from health agencies. Rising Risks Amid Raw Milk Trends Unpasteurized dairy sales in the U.S. surged by 65% between 2023 and 2024, driven by perceptions of raw milk as a nutrient-rich, “natural” alternative to processed products. However, this trend conflicts with decades of evidence showing pasteurization’s role…

Foodborne illnesses affect millions of people globally each year, with certain foods posing higher risks due to their susceptibility to contamination by harmful pathogens. Public health agencies, including the U.S. Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA), consistently identify these foods based on outbreak data and contamination patterns such as outbreaks of a particular strain of salmonella or serotype of e. coli. Below are the five foods most frequently linked to foodborne illness outbreaks.   Prevention and Awareness Food safety experts emphasize proper handling, storage, and cooking as key defenses against foodborne pathogens.…

Local health officials are investigating a Nashville sushi restaurant after multiple customers reported severe food poisoning symptoms. Approximately a dozen patrons of Sushi Train experienced rapid-onset illness after dining at the establishment, which features a conveyor belt serving system, according to The Tennessean. The Metro Public Health Department of Nashville and Davidson County confirmed an active investigation is underway. A department representative stated via email that while determining the exact source of any illness is challenging, their investigation aims to identify the most plausible cause. When contacted by The Tennessean, a person answering the phone at Sushi Train indicated no…

Manure, a traditional fertilizer in agriculture, plays a dual role as both a nutrient-rich soil enhancer and a potential source of foodborne pathogens. While it offers an eco-friendly alternative to synthetic fertilizers, improper handling can introduce harmful bacteria such as E. coli, Salmonella, and Listeria into the food supply, posing risks to public health. Pathogens from livestock waste can contaminate crops through multiple pathways. Fresh manure, if not properly treated, often contains high levels of microbes. When applied to fields, rain or irrigation can spread these pathogens to nearby produce or water sources. Leafy greens, often consumed raw, are particularly…

Food safety remains a critical concern for young children, yet research suggests many parents may underestimate risks when feeding toddlers. Health experts attribute this gap to factors ranging from misinformation to logistical challenges, emphasizing the need for targeted education to protect vulnerable populations. Toddlers are particularly susceptible to foodborne illnesses due to developing immune systems and behaviors like frequent hand-to-mouth contact. The Centers for Disease Control and Prevention (CDC) reports that children under five face higher rates of infections from pathogens such as Salmonella, E. coli, and Listeria. Additionally, choking hazards, such as whole grapes, nuts, and hard candies, account…

The act of “double dipping”, dipping a food item into a shared sauce, taking a bite, and re-dipping, has long been a topic of both social debate and scientific inquiry. While some view it as a minor breach of party etiquette, research highlights potential health risks, creating a tension between cultural norms and microbiological evidence. Scientific Insights into Bacterial Transfer One study examined the bacterial transfer caused by double dipping. Researchers found that biting a cracker or vegetable and re-dipping it introduces saliva into the shared container, potentially contaminating the dip with oral bacteria. In experiments, dips like salsa, cheese,…

Cronobacter, a rare but potentially deadly bacterium, has drawn increased attention from global health agencies due to its association with powdered infant formula. Known to cause severe infections in infants, particularly those under two months old, Cronobacter sakazakii poses significant risks, including meningitis, sepsis, and in some cases, death. Despite its low incidence, the pathogen’s high fatality rate, up to 40% in reported cases, has spurred calls for heightened awareness and stricter safety protocols in formula production and preparation.   Sources and Contamination Pathways Cronobacter naturally occurs in the environment, often found in soil, water, and dry foods. In powdered infant…

Costco has announced a recall by San Juan Salsa Co., based in Arlington, Washington, of several types of salsa due to contamination with pieces of wood. Food contaminated with foreign objects, such as wood, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background San Juan Salsa Co. said they were notified by a supplier, SupHerb Farms, that a lot of its large cut cilantro was being recalled due to potential contamination with wood particles. That lot was used as an ingredient of the recalled lots of salsa. Distribution Costco’s…

Sprouts, celebrated for their nutritional benefits and crisp texture, continue to pose significant food safety challenges, linked to recurring outbreaks of foodborne illnesses worldwide. This includes of dangerous bacteria like salmonella and e. coli. Health experts and regulatory agencies attribute this risk to the unique growing conditions of sprouts and inherent vulnerabilities in their production process, despite ongoing efforts to improve safety protocols.   Sprouts, such as alfalfa, bean, and broccoli varieties, are grown from seeds in warm, humid environments, ideal for bacterial growth. These conditions, necessary for germination, also foster pathogens like Salmonella, E. coli, and Listeria if present on…

The debate over raw milk cheeses continues to simmer as artisanal producers and food safety advocates grapple with balancing tradition and public health. Made from unpasteurized milk, these cheeses are celebrated for their complex flavors and cultural heritage, yet scrutinized for potential risks linked to harmful bacteria. Rooted in centuries-old practices, raw milk cheesemaking remains a cornerstone of culinary traditions in regions like France, Italy, and Switzerland. Protected Designation of Origin (PDO) status safeguards many varieties, such as Roquefort and Comté, mandating traditional methods, including raw milk use. Artisans argue that unpasteurized milk preserves native microbes and terroir, the environmental…