Author: Kit Redwine
A recall first initiated on March 10, 2025 by New York Wholesale Group, based in Hicksville, New York, of Zaarah Herbals-brand Bhringraj Powder due to contamination with elevated levels of lead and arsenic and Zaarah Herbals-brand Gurmar Powder, Vasaka Powder, and Rasayan Churan due to contamination with elevated levels of lead remains ongoing. Lead is a neurotoxin that can affect nearly every system in the human body and is especially dangerous for young children. Arsenic poisoning can cause a variety of health problems from minor symptoms to deadly conditions. Background No press release was issued for these recalls. How the…
The Edinburg Consolidated Independent School District, in Edinburg, Texas, announced the partial closure of Canterbury Elementary School after discovering E. coli contamination in floorboards and walls following a sewage overflow incident. The district held a press conference Monday at the school to outline relocation plans for affected students and detail safety measures being implemented, according to valleycentral.com. According to district officials, the initial sewage issue was reported on March 29, prompting overnight mitigation work by maintenance crews. The City of Edinburg subsequently evaluated the campus and cleared it for reopening, stating no airborne contaminants were detected. However, more than a…
Pre-washed salad greens, marketed for their convenience and readiness to eat, have become a staple in households worldwide. However, recurring foodborne illness outbreaks linked to these products reveal systemic vulnerabilities in their production and handling. Food safety experts and recent studies highlight these persistent contamination risks, raising questions about the safety of bagged greens despite industry assurances. Contamination Pathways Leafy greens are particularly susceptible to contamination due to their growth close to the ground and exposure to environmental pathogens. Irrigation water contaminated by runoff from nearby livestock operations, such as cattle feedlots, is a primary vector for harmful bacteria like…
The “organic” label on food products has long been associated with health and safety in consumers’ minds, but experts caution that this certification does not inherently guarantee protection from foodborne risks or nutritional superiority. While organic farming practices prioritize environmental sustainability and restrict certain chemicals, the term “safer” requires careful scrutiny in the context of food safety and public health. Understanding the Organic Standard Certified organic foods in the U.S. must meet USDA National Organic Program criteria, which prohibit synthetic pesticides, genetically modified organisms (GMOs), antibiotics in livestock, and artificial additives. However, organic farms may use USDA-approved natural pesticides, such…
New research suggests a potential connection between a common food poisoning bacterium found in chicken and the increasing rates of colon cancer, particularly among younger populations. Scientists are examining the role of campylobacter jejuni, a pathogen that can cause food poisoning, in potentially accelerating colon cancer progression, according to an article in the Daily Mail. A recent study by University of Florida researchers tracked over 70 colon cancer patients for three years, comparing campylobacter jejuni levels in their digestive systems. The investigation revealed higher concentrations of the bacterium in 34 patients whose cancer had metastasized compared to 37 patients with…
An investigation has revealed that inadequate hand washing facilities at a Canberra, Australia catering company likely factor in a significant norovirus outbreak affecting dozens of people in late 2022. The findings were detailed in a report released by the Department of Health and Aged Care and the Australian Centre for Disease Control, according to an article on region.com.au. The outbreak came to light in November 2022 when ACT (Australian Capital Territory) Health received multiple complaints from individuals who fell ill after attending events catered by the same business. The subsequent investigation identified 64 affected people, including seven confirmed cases of…
OK, so robots are still a few years off in the future, but there is a new wave of automated sanitation technology transforming restaurant kitchens: ultraviolet (UV) light-emitting robots designed to neutralize harmful pathogens on surfaces, equipment, and even fresh produce. These systems, leveraging UV-C light’s proven germicidal properties, are increasingly adopted by food establishments to bolster safety standards and reduce contamination risks. How UV-C Technology Works UV-C light, a wavelength within the ultraviolet spectrum, disrupts the DNA and RNA of bacteria, viruses, and molds, rendering them unable to replicate. Studies show it effectively inactivates pathogens like E. coli,…
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…