Author: Kit Redwine

Potlucks and community food fundraisers are beloved traditions. They bring people together to share recipes, enjoy homemade meals, and raise money for meaningful causes. Despite their wholesome image, these events can be a breeding ground for foodborne illnesses. Many of the same safety rules that restaurants must follow do not always get applied in informal community settings. When food is prepared in home kitchens or served without proper temperature control, harmful bacteria and viruses can easily spread. Why Potlucks and Fundraisers Pose Unique Risks One of the biggest challenges with potlucks and food fundraisers is the variety of food sources.…

Honey has a reputation for lasting far longer than most other foods, and in many cases, that reputation is well-earned. Archaeologists have discovered sealed jars of honey in ancient Egyptian tombs that were still safe to eat thousands of years later. This remarkable longevity makes honey not only a kitchen staple but also a fascinating example of how nature can preserve food without the need for artificial additives. Understanding why honey lasts so long, the factors that influence its shelf life, and how to store it properly can help you get the most out of every jar. Why Honey Rarely…

The food industry faces intensifying pressure to move beyond regulatory checklists toward a foundational food safety culture, a shared commitment where safety values drive daily decisions from executives to frontline staff. This cultural shift recognizes that technical compliance alone cannot prevent outbreaks, as human behavior remains the critical variable in risk mitigation. Organizations prioritizing this mindset demonstrate lower contamination incidents and stronger consumer trust. Leadership as the Cornerstone Executive engagement sets the cultural tone. Leaders who actively participate in safety audits, allocate resources for training, and transparently discuss near-misses signal that safety transcends profit. Companies with visible leadership engagement improve compliance. Crucially,…

The Food Safety Authority of Ireland (FSAI) is recalling O’Hanlon Herbs potted coriander and Tom & Ollie traditional hummus due to possible Listeria monocytogenes (Listeria). Listeria is a bacterium that can cause serious and sometimes fatal infections, particularly in vulnerable populations such as young children, pregnant women, the elderly, and individuals with compromised immune systems. Background How the potential presence of Listeria was found was not announced in either recall. FSAI said that it currently believes that both recalls are unrelated to a current outbreak of Listeria connected to ready-to-eat meals or recalled spinach and mix leaves products. Distribution A list of retailers…

A recall first announced on July 22, 2025 by Give and Go Prepared Foods Corp, based in Etobicoke, Ontario, Canada, for Favorite Day Bakery Frosted Sugar Cookies due to possible contamination with wood remains ongoing. Food contaminated with foreign objects, such as wood, has the potential to cause severe harm, including choking, injury, illness, damage to teeth and tongue, or even death. Background The recall notice did not specify how the contamination with wood was discovered. Distribution The affected product was sent to distribution centers in Connecticut, Maryland, and Ohio and then sold through retail stores in Connecticut, Washington DC,…

The parasite Toxoplasma gondii infects nearly one-third of people worldwide, often without causing noticeable symptoms. For pregnant women, however, this common pathogen transforms into a serious threat capable of crossing the placenta and harming the developing fetus. Food serves as a primary transmission route, making kitchen awareness a critical defense during these nine vulnerable months. How Toxoplasma Reaches Our Food This microscopic parasite follows two main paths to our plates. The most common route involves undercooked meat, particularly pork, lamb, and venison. Tissue cysts embedded in the muscle tissue of infected animals remain viable unless exposed to sufficient heat. Cooking meat to…

As classrooms reopen, safeguarding children’s health extends beyond vaccines and hand sanitizer. The contents of their lunch boxes demand careful awareness. Foodborne pathogens don’t take sick days, and simple missteps in lunch preparation can lead to serious illness. Implementing science-backed food safety practices ensures midday meals fuel learning without risk. Foundation of Safety: Hygiene and Temperature Control Every safe lunch begins with clean hands. Washing with soap and warm water for a full 20 seconds eliminates bacteria that could transfer to sandwiches, fruits, and snacks. This step is non-negotiable before handling any food items. Equally critical is sanitizing countertops, knives,…

The global market for plant-based meat and dairy alternatives is projected to reach $162 billion by 2030, driven by sustainability and health concerns. However, these products introduce unique food safety risks distinct from their animal-derived counterparts, requiring vigilant handling and regulatory attention. Allergens and Cross-Contamination Plant-based products commonly rely on soy, wheat, pea, and lupin proteins, all recognized allergens. Pea protein, for instance, may trigger cross-reactions in individuals with peanut allergies due to structural similarities. Facilities processing both animal and plant-based ingredients face heightened risks of cross-contamination. Traces of milk, eggs, or other animal allergens can inadvertently enter vegan products, posing…

A recall first announced on July 17, 2025 by Louisa Food Products, Inc., based in Saint Louis, Missouri, for breaded jalapeno mac & cheese bites due to possible Listeria monocytogenes (Listeria) contamination remains ongoing. Listeria is a bacterium that can cause serious and sometimes fatal infections, particularly in vulnerable populations such as young children, pregnant women, the elderly, and individuals with compromised immune systems. Background The affected item was recalled because one of the ingredients from a supplier was recalled for potential Listeria contamination. How the potential presence of Listeria was found in the ingredient was not announced in this recall.…

The parasite Toxoplasma gondii infects nearly one-third of people worldwide, often without causing noticeable symptoms. For pregnant women, however, this common pathogen transforms into a serious threat capable of crossing the placenta and harming the developing fetus. Food serves as a primary transmission route, making kitchen awareness a critical defense during these nine vulnerable months. How Toxoplasma Reaches Our Food This microscopic parasite follows two main paths to our plates. The most common route involves undercooked meat, particularly pork, lamb, and venison. Tissue cysts embedded in the muscle tissue of infected animals remain viable unless exposed to sufficient heat. Cooking meat to…