Author: Kit Redwine

In the medieval period, long before the advent of germ theory in the 19th century, communities across Europe relied on empirical knowledge and traditional methods to mitigate foodborne risks. Without understanding microorganisms, people developed practical strategies rooted in observation, preservation, and societal regulation to avoid food poisoning. Preservation Techniques Food preservation was critical in an era without refrigeration. Salting, smoking, and drying were widely used to inhibit spoilage. Salt drew moisture from meats and fish, creating an inhospitable environment for bacteria. Smoking not only preserved but also added protective antimicrobial compounds from wood resins. Fermentation, employed in creating cheeses,…

New research suggests that exposure to a toxin produced by certain strains of E. coli bacteria may contribute to the global increase in colorectal cancer among people under 50. The study, published in Nature and funded by Cancer Research UK, analyzed DNA from nearly 1,000 colorectal tumors from patients across 11 countries spanning North America, South America, Asia, and Europe, according to an article in The Guardian. The international research team, led by the University of California, San Diego, found that genetic mutations caused by colibactin, a toxin secreted by some harmful E. coli strains, were more than three times…

Food recalls are critical public health tools designed to remove contaminated or mislabeled products from circulation. However, many consumers overlook these warnings, risking exposure to pathogens like E. coli, Listeria, or undeclared allergens. Understanding the reasons behind this indifference, and addressing them, is essential to improving food safety outcomes. Why Recalls Are Overlooked Strategies to Improve Compliance Conclusion While recalls signal a functioning food safety system, their effectiveness hinges on public engagement. By addressing communication gaps, simplifying processes, and fostering proactive habits, stakeholders can ensure these critical alerts achieve their life saving potential. As food supply chains grow more…

Several Indian states have recently implemented bans on popular street food items due to serious food safety concerns. The southern state of Telangana prohibited raw egg-based mayonnaise for one year in October following multiple food poisoning incidents, including the death of a 31-year-old woman who consumed dumplings with the dip from a Hyderabad street vendor. Telangana’s decision mirrors neighboring Kerala’s 2023 ban on the same product. Raw egg mayonnaise carries significant Salmonella risk when improperly prepared or stored, leading to these regulatory actions. Cotton candy has also come under regulatory scrutiny, with Tamil Nadu, Kerala, and Himachal Pradesh banning the…

Refrigerators play a critical role in slowing bacterial growth and ensuring food safety, yet research indicates that approximately 30% of household units operate at temperatures above 40°F, exceeding the safety threshold recommended by the U.S. Food and Drug Administration (FDA). The Risks of Incorrect Temperatures Temperatures above this range create an environment where pathogens like Listeria, Salmonella, and E. coli can multiply rapidly, particularly in perishable items such as dairy, meats, and leftovers. For instance, while Listeria can grow at temperatures as low as 34°F, its reproduction accelerates significantly above 40°F. Freezers, meanwhile, should maintain a temperature of 0°F to…

The Food Safety Modernization Act (FSMA), signed into law in 2011, represents the most significant overhaul of U.S. food safety regulations in over 70 years. Designed to prioritize prevention over reaction, FSMA empowers the FDA to address foodborne illnesses, responsible for 48 million annual illnesses, 128,000 hospitalizations, and 3,000 deaths in the U.S., through science-based standards and enhanced oversight of domestic and imported foods. Core Components of FSMA FSMA introduced seven major rules to mitigate contamination risks across the food supply chain: Compliance and Enforcement FSMA compliance deadlines vary by business size. For instance, under the Preventive Controls for Human…

The Food and Drug Administration has suspended its quality control program for testing milk and dairy products due to capacity constraints following recent workforce reductions, according to Newsweek and multiple news reports. The program was suspended yesterday and affects testing of Grade “A” raw milk and finished dairy products that meet the highest sanitary standards. According to the internal FDA email, the agency’s Moffett Center Proficiency Testing Laboratory is “no longer able to provide laboratory support for proficiency testing and data analysis.” The Division of Dairy Safety indicated in its communication that the FDA is “actively evaluating alternative approaches for…

An internal FDA report from February reveals the agency concluded an investigation into a deadly E. coli outbreak without public notification or identifying the companies that produced contaminated romaine lettuce, according to NBC News. The outbreak affected people across 15 states, resulting in one death and nearly claiming two additional lives. The report acknowledges the fatality but explicitly states “there were no public communications related to this outbreak.” Among those severely affected were a 9-year-old Indiana boy who nearly succumbed to kidney failure and a 57-year-old Missouri woman who became ill after attending a funeral luncheon. In defending its approach,…

Packing a lunchbox seems straightforward, but improper handling can turn it into a breeding ground for harmful bacteria. The key to safety lies in avoiding the “Danger Zone”, the temperature range between 40°F and 140°F where pathogens like Salmonella and E. coli multiply rapidly. Here’s how to keep meals safe, fresh, and free from foodborne illness risks. Start with Temperature Control Perishable foods, including deli meats, dairy products, cooked grains, and leftovers, must stay out of the Danger Zone. To achieve this: Smart Food Prep Choose Low-Risk Foods When refrigeration isn’t reliable, opt for shelf-stable options: Timing Matters Even with…

Latvian health officials have identified two distinct sources causing the current E. coli outbreak affecting multiple educational institutions across the country, according to Jurijs Perevoščikovs, Director of the Department of Risk Analysis and Prevention at the Disease Prevention and Control Centre (SPKC), according to an article on Latvian Public Media. In a statement to Latvian Radio on April 8, Perevoščikovs explained that the original infection likely came from an animal that contaminated a specific food product. The exact product and transmission route remain unclear, as the bacterium could have transferred to meat, fruits, or vegetables. The investigation has ruled out…