Author: Kit Redwine

In an era dominated by clean-label trends and wellness culture, the food industry has rushed to replace synthetic preservatives with alternatives branded as “natural.” From rosemary extract in snack bars to fermented radish powder in deli meats, these plant-derived, mineral-based, or microbial substances promise to keep food fresh without the perceived risks of artificial chemicals. But as “natural” preservatives proliferate, scientists and regulators are raising urgent questions: Do these ingredients truly deliver on their safety claims, or are consumers trading one set of risks for another? The Rise of Natural Preservation The shift toward natural preservatives reflects a broader demand…

In an era where food waste is widely condemned as both an ethical failing and an environmental crisis, a dangerous contradiction has taken root: the societal pressure to avoid discarding food is compelling individuals to consume items that may jeopardize their health. From scraping mold off bread to reheating leftovers past their prime, the deeply ingrained mandate to “clean your plate” is clashing with basic food safety principles. This collision of values has created a public health dilemma, as cultural guilt over waste overrides the rational assessment of food spoilage. This article examines how the fear of waste drives unsafe…

A recall first initiated by Agri-Mark Inc, based in Waitsfield, Vermont, for Cabot Creamery 8 oz. Extra Creamy Premium Butter Sea Salted due to contamination with elevated levels of coliform bacteria remains ongoing. Presence of coliform bacteria may indicate fecal contamination and can result in serious illness in certain populations. Background No press release was issued for this recall and the company has not said how the presence of coliform bacteria was discovered. Distribution The recalled item was distributed to Arkansas, Connecticut, Maine, New Hampshire, New York, Pennsylvania, and Vermont. Product Details Consumer Action Consumers should search their homes to…

The sizzle of a rare lamb chop hitting the pan, the juicy pink center of a perfectly seared pork tenderloin—these culinary delights may carry an invisible passenger with unsettling implications. Toxoplasma gondii, a microscopic parasite lurking in undercooked meat, has quietly infected nearly one-third of humanity. While medical textbooks traditionally dismissed it as harmless to healthy adults, a growing body of research suggests this common infection might be subtly rewriting neural circuits, potentially influencing everything from mental health to everyday decision-making. This isn’t science fiction but a disturbing reality emerging from laboratories worldwide. The same parasite that causes toxoplasmosis, long…

Johnsonville, LLC, based in Momence, Illinois, has issued a voluntary recall for over 22,000 pounds of cheddar bratwurst due to potential contamination with plastic. Food contaminated with foreign objects, such as plastic, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background The recall was initiated after the company received two consumer reports of hard plastic that was found in the recalled product. Distribution The recalled items were shipped to retail outlets in Georgia, Indiana, Kansas, Kentucky, MIchigan, Minnesota, Ohio, Tennessee, Virginia, and Wisconsin. Product Details Consumer Action Consumers should…

The Canadian Food Inspection Agency (CFIA) and Aladdin Foods have announced a recall in Canada of Aladdin Foods-brand lean ground beef due to contamination with E. coli, a pathogen that can cause serious, and sometimes severe, foodborne illness in certain populations. Background The presence of E. coli was discovered in the impacted product through testing. This is classified as a Class I recall, which means consuming the affected product poses a high risk of serious health problems or death. Distribution The recalled product was only distributed in the Canadian province of Ontario. Product Details Consumer Action Consumers should search their…

A voluntary recall has been issued by Tony’s Chocolonely Inc., based in New York, New York, for seven lots of the company’s Dark Almond Sea Salt Bar and Everything Bar due to potential contamination with small stones. Food contaminated with foreign objects, such as stones, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background The company received 12 reports that small stones had been found in the product that was caused by lack of proper filtration in the almond harvesting and processing processes. Distribution The recalled items were distributed…

Every year, an estimated 600 million people, nearly 1 in 10 worldwide, fall ill from contaminated food, with 420,000 dying from preventable foodborne diseases, according to the World Health Organization. Behind these staggering statistics lie familiar culprits: Salmonella, E. coli, Listeria, and other pathogens that slip through our food safety nets despite modern sanitation practices. While traditional methods like pasteurization, chemical washes, and antibiotics have served us for decades, they come with limitations – bacterial resistance, altered food quality, and environmental concerns. Now, a revolutionary gene-editing technology called CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) is rewriting the rules of…

The allure of raw seafood is undeniable. From the buttery texture of premium sashimi to the briny burst of freshly shucked oysters, these delicacies have captured the hearts of food enthusiasts worldwide. Yet beneath their culinary appeal lies a potentially dangerous reality that every seafood lover should understand. As consumption of raw seafood continues to rise globally, so too do reports of foodborne illnesses linked to these marine delicacies. The Growing Popularity and Hidden Risks In recent years, raw seafood consumption has seen unprecedented growth. Sushi restaurants have moved from niche ethnic eateries to mainstream dining options, with the global…

Food poisoning is an all-too-common health issue that strikes without warning, leaving its victims grappling with nausea, vomiting, and debilitating stomach cramps. The culprits? Harmful bacteria like Salmonella, E. coli, and Listeria, which lurk in improperly handled or contaminated foods. While proper cooking and hygiene are the first lines of defense, scientists are increasingly turning to an unexpected ally in the fight against foodborne illness: probiotics. These live beneficial bacteria, often found in fermented foods, do more than just support digestion—they actively combat dangerous pathogens, offering a natural shield against food poisoning.   The Science Behind Probiotics Probiotics are live microorganisms…