Author: Kit Redwine

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…

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…