Author: Kit Redwine
In the realm of home food safety, the advice to “cook it thoroughly” has long been the cornerstone of preventing Salmonella and other foodborne illnesses. While achieving a safe internal temperature is a critical final step, a dangerous journey for harmful bacteria often unfolds long before food reaches the pan. A robust body of scientific evidence and public health guidance now reveals that the most significant risks in home kitchens lie in the unseen pathways of cross-contamination, the nuances of kitchen tool selection, and common but misguided food preparation habits. Moving beyond basic advice to embrace a holistic understanding of…
In the landscape of foodborne illnesses, an infection with Shiga toxin-producing E. coli (STEC) often begins as a painful but seemingly routine bout of gastroenteritis. For most, it remains a miserable, self-limiting experience. However, for a significant minority, particularly young children, the infection can escalate into a medical emergency that attacks the body’s vital organs. This condition is known as Hemolytic Uremic Syndrome (HUS), a severe complication that represents the leading cause of acute kidney failure in otherwise healthy children in the United States. HUS is a clinical triad of symptoms: thrombocytopenia (low platelet count), microangiopathic hemolytic anemia (the destruction…
The Persistent Pathogen in America’s Most Popular Meat – the Challenge of Combatting Salmonella In the intricate world of food safety, few pathogens have proven as perpetually challenging to control as Salmonella (a dangerous bacteria) found in poultry. Despite decades of research, regulatory action, and industry intervention, this bacterium remains a leading cause of foodborne illness linked to chicken products. The Centers for Disease Control and Prevention estimates that Salmonella causes approximately 1.35 million infections and 420 deaths annually in the United States, with chicken identified as a major source of these illnesses. The complexity of controlling this pathogen stems…
A Nationwide Public Health Crisis A multistate outbreak of Listeria monocytogenes infections linked to prepared pasta meals has sickened 20 people across 15 states, resulting in 19 hospitalizations and 4 confirmed deaths as of September 25, 2025. The outbreak, which includes one pregnancy-associated illness that resulted in a fetal loss, has prompted an investigation involving multiple federal agencies and several product recalls affecting popular national retailers including Walmart, Kroger, and Trader Joe’s. The U.S. Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC), and U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) are collaborating with…
_________________________________________________________ Danger in Everyday Meals Ready-to-eat foods represent the pinnacle of modern culinary convenience, offering mealtime solutions that require no additional preparation. However, this convenience comes with a persistent threat: Listeria monocytogenes. Unlike most foodborne pathogens, this bacterium thrives in the cold, refrigerated environments designed to keep food safe, turning ready-to-eat products into potential vehicles for a serious illness known as listeriosis. Despite ongoing regulatory efforts and advancements in food safety technology, Listeria contamination remains a significant and evolving public health challenge, as evidenced by recurring outbreaks worldwide. The persistent nature of this pathogen in food production environments and its…
In the landscape of foodborne pathogens, Listeria monocytogenes stands apart for its formidable resilience and devastating potential. While most foodborne bacteria can be controlled through refrigeration and sanitation, certain Listeria strains demonstrate a remarkable ability to become permanent “residents” within food processing facilities, evading eradication efforts for years or even decades. This persistence poses a constant threat to food safety, transforming seemingly clean industrial environments into perpetual sources of contamination. Understanding how these pathogens establish long-term footholds in manufacturing facilities, the environmental niches they occupy, and the rigorous monitoring required to detect them represents a critical frontier in protecting the…
The Yakima Health District in Yakima, Washington has launched an investigation into three confirmed cases of Shiga toxin-producing E. coli infections linked to a local grocery store. All three of those affected reported consuming meat, produce, or prepared foods purchased from Mercado Los Amigos, located at 1409 Fruitvale Boulevard in Yakima, Washington. In response, Mercado Los Amigos voluntarily closed its doors on September 18, 2025. The store is currently working with health district officials to assess the situation and implement measures to ensure food safety standards are met before reopening. Health authorities are advising anyone who purchased or consumed food…
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a public health alert for a ready-to-eat turkey wrap product sold at Trader Joe’s locations nationwide due to potential contamination with Listeria monocytogenes. The alert applies to products that are no longer available for purchase, eliminating the need for a formal recall. The affected product consists of 10-ounce clear plastic clamshell packages labeled “TRADER JOE’S TURKEY GOBBLER WRAP” with a “BEST BY SEP 16, 2025” date. These items were manufactured on September 10, 2025, and bear establishment number “P-1644” inside the USDA mark of inspection. The wraps…
A dangerous threat is seeing an alarming resurgence in the warm coastal waters of the Gulf Coast. Vibrio vulnificus, a rare bacterium that can cause life-threatening infections, has claimed at least five lives in Louisiana so far in 2025, a significant increase over the state’s average of one death per year. This outbreak forms part of a broader pattern of rising cases in the region, linked by experts to warming ocean temperatures. The Louisiana Department of Health confirms that the state has recorded 26 cases of Vibrio vulnificus infection this year, with all patients requiring hospitalization. The data reveals that…
More than a year after a deadly Listeria outbreak linked to Boar’s Head deli meats, the company and affected communities continue to grapple with the aftermath. The outbreak, which spanned from May to November 2024, resulted in 10 deaths and over 60 hospitalizations across 19 states, according to the Centers for Disease Control and Prevention (CDC). The U.S. Department of Agriculture (USDA) attributed the crisis to “inadequate sanitation practices” at Boar’s Head’s Jarratt, Virginia processing plant, where inspectors found mold, mildew, insects, and structural defects like cracked floors and dripping condensation. In response, Boar’s Head permanently closed the Jarratt facility…