Author: Kit Redwine

Dining out often leads to leftovers, but improper handling can turn a tasty take-home meal into a health hazard. Food poisoning affects millions annually, with lax food storage practices being a common culprit. To ensure your leftovers remain safe, experts recommend prioritizing temperature control, secure packaging, and timely refrigeration. Here’s how to transport restaurant food safely. Act Quickly to Cool Food Per food safety guidelines, perishable items enter the “danger zone” (40°F to 140°F) when left unrefrigerated, allowing bacteria to multiply rapidly. Leftovers should be refrigerated within two hours of serving, or just one hour if temperatures exceed 90°F, such…

The Nassau County (New York) Department of Health has confirmed a case of Hepatitis A virus in an employee at Jersey Mike’s Subs located at the 24 Atlantic Avenue, Oceanside, New York location. Health officials have alerted customers who visited the store between April 5, 2025, and April 19, 2025, about potential exposure to the virus. Customers who consumed food or beverages prepared on-site or used the restrooms during this period may have been exposed, although health officials note the risk of transmission is considered low. Those potentially exposed are advised to consult with their healthcare providers about appropriate next…

A recall first initiated on April 4, 2025 by All American Trading of Houston, Inc. for Texas Olive Company Pepperoncini, Capers Capote, and due to potential contamination remains ongoing. Background The recall notice said that “the recall is being carried out because repacking methods pose a possible risk of contamination. Sealing methods are not heat-sealed.” Distribution The recalled product was distributed in Texas and Mississippi. Product Details ProductSizePackagingCodesQuantity RecalledPepperoncini16 ozGlass jarAll lot codes with expiration dates prior to 5/21/25207 unitsCapers Capote8 ozPlastic containerAll lots with expiry prior to 06/04/20253,124 units16 ozGlass jarAll lots with expiry prior to 12/21/2025Giardiniera16 ozGlass jarAll…

A recall first issued on March 18, 2025 by S Martinelli & Company, based in Watsonville, California, for apple juice due to potential contamination with patulin, remains ongoing. Patulin is a mycotoxin, a toxic substance produced by certain molds that can cause serious health conditions. Background No press release was provided by the company. How the potential presence of patulin was discovered in the recalled product has not been released. Distribution The product was distributed in Alabama, Arkansas, Arizona, California, Connecticut, Delaware, Florida, Georgia, Iowa, Illinois, Indiana, Kansas, Kentucky, Louisiana, Michigan, Missouri, Mississippi, North Carolina, New Hampshire, New Jersey, New…

Expiration dates on food packaging are intended to guide consumers on product freshness, yet they often lead to the premature disposal of edible food. Research reveals a complex interplay of psychological, cultural, and systemic factors driving this behavior, contributing to global food waste and economic losses. The Ambiguity of Date Labels Most consumers misinterpret phrases like “best by,” “use by,” and “sell by” as strict indicators of safety, though these labels are primarily tied to quality. The U.S. Department of Agriculture (USDA) estimates that over 80% of Americans discard food based on date labels, despite many items remaining safe to…

The question of whether food handlers should be required to receive vaccinations, such as the hepatitis A (HAV) vaccine, has sparked debate among public health experts, policymakers, and the food industry. Recent outbreaks and evolving regulations highlight the complexities of balancing public safety, ethical considerations, and individual rights. The Case for Mandatory Vaccination Hepatitis A, a highly contagious virus transmitted via the fecal-oral route, poses significant risks in food service settings. Infected individuals can spread the virus even when asymptomatic, particularly through improper hand hygiene or contaminated food preparation. Between 2016 and 2020, the U.S. reported over 39,000 HAV…

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has withdrawn its proposed “Salmonella Framework for Raw Poultry Products” rule after receiving significant feedback during the public comment period that concluded on January 17. Officials announced they will reassess their approach to addressing Salmonella-related illnesses associated with poultry products. The August 2024 proposal would have classified certain Salmonella levels and serotypes in raw poultry as adulterants, effectively preventing products with these contaminants from entering the food supply. Additionally, poultry slaughter operations would have been required to implement microbial monitoring programs using statistical process control methods and specific sampling…

THIRUVANANTHAPURAM – Food Poisoning Strikes 30 at Shawarma Restaurant At least 30 customers were sickened with food poisoning after consuming shawarma from a local shawarma restaurant The incident occurred last Friday night, sending multiple people to seek medical treatment. The affected customers reportedly developed symptoms consistent with food poisoning after eating the popular Middle Eastern dish. Local health authorities have inspected and temporarily closed the restaurant. Food poisoning from shawarma has been documented in previous incidents across the area and other regions, often related to improper food storage, cross-contamination, or inadequate cooking temperatures. Those affected in this incident are receiving…

Scientists from Norway have discovered a promising new approach to fighting antibiotic-resistant bacteria, according to research published in Nature Communications. The breakthrough centers on naturally occurring bacterial toxins that could potentially serve as alternatives to broad-spectrum antibiotics in treating dangerous infections. A research team led by professors Ørjan Samuelsen from the University Hospital of North Norway, Jukka Corander from the University of Oslo, and Pål J. Johnsen from The Arctic University of Norway conducted an extensive genetic analysis of E. coli bacteria, which is globally the most common cause of urinary tract and bloodstream infections. Using advanced sequencing technology, the…

The presence of heavy metals in baby food has become a growing concern among health experts and caregivers, driven by studies revealing detectable levels of substances like arsenic, lead, cadmium, and mercury in products marketed for infants. While trace amounts of these elements occur naturally in the environment, their accumulation in food, particularly items formulated for vulnerable populations like babies, raises questions about safety, exposure pathways, and long-term health implications. Environmental and Agricultural Origins Heavy metals often enter the food supply through contaminated soil and water. Industrial pollution, historical pesticide use (e.g., lead arsenate), and mining activities leave residual metals…