Author: Grayson Coveny

Your favorite takeout spot might not exist at all—or at least, not in the way you think it does. In cities across America, the rise of ghost kitchens—delivery-only restaurants with no storefronts, dining rooms, or visible branding—has revolutionized the food industry. They operate out of shared commercial spaces, often producing meals for multiple virtual brands under one roof. A single kitchen might cook for “Burger Barn,” “Healthy Bowl Co.,” and “Wings Express” all at once, all available through delivery apps. It’s convenient. It’s profitable. And it’s mostly invisible. But as ghost kitchens multiply, so do the questions about oversight, sanitation,…

Every bite of fresh lettuce, spinach, or strawberries feels like a step toward better health. But hidden beneath that promise of freshness is one of America’s most persistent—and overlooked—public health threats: contaminated water. In recent years, a growing number of produce-related food poisoning outbreaks have been traced not to farms’ crops themselves, but to the water that nourishes them. Runoff from livestock operations, polluted irrigation systems, and even rainfall washing through contaminated soil are turning fields into invisible conduits for pathogens such as E. coli, Salmonella, and Listeria. The result? Salads, fruits, and vegetables once marketed as “clean and healthy”…

When a foodborne illness outbreak hits, it’s no longer a whisper in a hospital room or a quiet report buried on a health department website. It’s a viral thread on Twitter, a Reddit post with hundreds of comments, or a TikTok viewed by millions. In today’s world, social media has become one of the fastest ways to spread news about contaminated food—and one of the most unpredictable. For better or worse, the internet has turned consumers into investigators. Every day, people share stories of severe stomach illness after eating certain meals or buying specific brands. And while that awareness helps…

What Makes Ron Simon America’s Relentless Advocate in the Battle Against Foodborne Illness? Foodborne illness is one of those dangers that most Americans don’t think about until it happens to them or someone they love. A simple meal out with friends, a trip to the grocery store, or a family dinner can turn into weeks or months of illness, medical bills, and lost wages. In the most tragic cases, lives are changed forever. In these moments of uncertainty, families want answers, accountability, and justice. And for more than three decades, one name has become synonymous with that fight, the National…

Celebrating Safely: How to Prevent Food Poisoning at Birthday and Holiday Parties Few things bring people together like a party. Whether it’s a child’s birthday celebration with cake and pizza or a holiday dinner filled with casseroles and festive desserts, food is always at the center. But while parties are meant to create joyful memories, they can also create unexpected risks if food safety isn’t prioritized. The larger the gathering, the easier it becomes for simple mistakes—like leaving food out too long or mishandling ingredients—to lead to illness. Understanding how to prepare, serve, and store food during these occasions is…

Field Trips and Food Safety: What Students, Parents, and Teachers Should Know Field trips are among the most memorable parts of school. Whether it’s a day at the museum, a hike through a state park, or a bus ride to a competition, students often look forward to breaking away from the classroom routine. But while the focus is usually on learning and fun, one important aspect often gets overlooked: food safety. Eating away from home—especially in large groups—creates a unique set of challenges. Packed lunches sit for hours in backpacks, bus rides leave little room for refrigeration, and cafeteria-style meals…

Seasonal Shifts: How Food Poisoning Risks Change Throughout the Year Most people think of food poisoning as a summertime problem—warm weather, backyard barbecues, and food left out too long in the sun. But foodborne illness isn’t tied to a single season. In fact, the risks of contamination shift throughout the year, shaped by climate, eating habits, and even cultural traditions. Understanding how the seasons affect food safety can help you stay ahead of hidden risks. Here’s how food poisoning hazards evolve from spring through winter, and what you can do to protect yourself and your family all year long. Spring:…

Cafeteria Confidential: The Hidden Food Safety Risks in Shared Dining Spaces Cafeterias are designed to bring people together. Whether on a college campus, in an office building, or at a hospital, they offer convenience, affordability, and community. But behind the trays, salad bars, and buffet lines, there are food safety risks that often go unnoticed. Shared dining spaces can create perfect conditions for bacteria to spread, turning a quick lunch into a potential hazard. The Buffet and Salad Bar Dilemma Shared serving stations are one of the riskiest features of cafeterias. Food left at room temperature for too long can…

Holiday Leftovers: How Long Is Too Long? The holiday season is all about abundance—tables overflowing with turkey, casseroles, pies, and treats that invite everyone back for seconds (and thirds). But what happens after the feast is over? For many families, leftovers pile up in the refrigerator, ready to be enjoyed for days. While leftovers feel like a holiday bonus, they can also become a hidden food safety risk if stored or reheated improperly. Why Leftovers Can Be Risky Bacteria like Salmonella and Listeria thrive in what food safety experts call the “danger zone,” temperatures between 40°F and 140°F. When large…

The Silent Spreaders: How Phones, Keys, and Handbags Bring Germs to the Table Most people think about food poisoning in terms of undercooked chicken, unwashed produce, or contaminated packaged foods. But what about the items you carry with you every single day? Phones, car keys, and handbags rarely get cleaned, yet they’re handled constantly—often right before we prepare or eat food. These everyday essentials are what experts call “silent spreaders.” They don’t make food unsafe by themselves, but they transfer germs from one surface to another. When they come into contact with your kitchen counters, dining tables, or even your…