Author: Kit Redwine

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…

The rise of eco-conscious living has made natural cleaners like vinegar and lemon juice popular alternatives to chemical disinfectants. But do these household staples truly eliminate dangerous kitchen bacteria such as Salmonella, E. coli, and Listeria? Research reveals a mix of potential and limitations. Acidity as a Germ Fighter Vinegar, which contains acetic acid, and lemon juice, rich in citric acid, rely on their low pH to break down bacterial cell walls. Studies suggest undiluted white vinegar can eliminate approximately 80% of common germs, including some strains of E. coli and Salmonella, when applied to surfaces for at least…

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has announced a public health alert for pork carnitas products due to contamination with pieces of metal. Food contaminated with foreign objects, such as pieces of metal, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background The alert was issued after FSIS was alerted that a routine inspection of production equipment uncovered damage that may have led to contamination of the affected product with metal pieces. Distribution The affected products were distributed to Aldi grocery stores across the…

We’ve all been there: A chip slips from your hand at a party or a cookie tumbles onto the kitchen floor. For decades, the “5-second rule” has offered a tempting loophole, snatch it up quickly, and it’s still safe to eat. But science now confirms what microbiologists have long warned: Bacteria don’t wait for a countdown. A landmark study by researchers at Rutgers University put the rule to the test, analyzing how quickly harmful bacteria like Salmonella transfer to food. Their findings? Contamination can happen in less than one second, especially on moist surfaces like tile or wood. Using four…