Author: Grayson Coveny

Food Delivery and Takeout: Convenience at a Cost? Ordering dinner has never been easier. With a few taps on a phone, steaming hot meals arrive at the doorstep. Delivery apps and takeout services have transformed how we eat, especially during busy weeks or late nights. But while convenience is the selling point, food safety isn’t always guaranteed. From long delivery routes to improper reheating, food poisoning risks lurk behind the convenience of takeout and delivery. Here’s what you need to know to protect yourself and your family. The Journey from Kitchen to Door Unlike food you prepare at home, you…

Lunch Boxes Beware: How Ready-to-Eat Foods Can Carry Listeria Every parent, worker, and traveler knows the appeal of ready-to-eat foods (RTEs). They’re convenient, portable, and often marketed as safe and wholesome. But beneath the shiny packaging and grab-and-go promise, RTE products can hide a dangerous pathogen: Listeria monocytogenes. Recent outbreaks show that sandwiches, salads, and pre-packaged meals—especially those sold in hospitals, airports, and vending machines—can become vehicles for serious illness. Unlike some bacteria, Listeria thrives in cold environments, making refrigerated foods a perfect hiding place. Case Study 1: Fresh & Ready Foods Outbreak, 2025 In May 2025, the CDC and…

Cucumber Crisis: Why That Salad Ingredient Is Under Scrutiny We’ve all sliced them up for lunch, tossed them into wraps, or added them raw to summer salads. Cucumbers are innocent, crunchy, and refreshing. But a major 2025 outbreak reveals that even something as simple as a cucumber can pose serious risk—and now, it’s time many people reconsider how they handle raw produce. When Your Salad Has a Surprise Inside Cucumbers don’t go through heat treatments – or any other “kill step”. When eaten raw, any bacteria lingering on their skin or introduced during harvest or distribution ends up directly in…

Your Kitchen Sink: The Germiest Place You Didn’t Expect When people think of germs in the kitchen, they usually picture raw chicken on a cutting board or a forgotten container of leftovers in the back of the fridge. But the dirtiest place in your kitchen isn’t always what you expect. Studies consistently show that the kitchen sink—and everything around it—harbors more bacteria than almost any other household surface, even the bathroom. It makes sense. The sink is where raw meat juices are rinsed, produce is washed, hands are scrubbed, and dirty dishes pile up. Add moisture, food scraps, and warmth,…

Staying Healthy This Fall: 10 Smart Ways to Avoid Food Poisoning When Temperatures Drop Fall is a season of change. As the air cools, routines shift: football games, holiday potlucks, pumpkin-spiced everything, and cozy nights in the kitchen. But cooler weather doesn’t mean the risk of foodborne illness disappears. In fact, fall can present unique food safety challenges that many people overlook. From improper storage of hearty leftovers to seasonal treats like unpasteurized cider, food poisoning remains a serious concern. Here are the top 10 ways to reduce your risk of getting sick this fall. 1. Handle Leftovers with Care…

The Cold Truth About Frozen Vegetables: Why Pathogens Survive in Your Freezer Frozen vegetables feel like the safest bet in the grocery store. They’re convenient, affordable, and often marketed as just as nutritious as fresh produce. Parents load up their freezers with peas, corn, spinach, and broccoli, trusting that sub-zero temperatures keep their families safe. But freezing doesn’t kill all pathogens. In fact, Listeria monocytogenes — one of the deadliest foodborne bacteria — thrives in cold environments and can survive long after vegetables are packed, shipped, and stored. When thawed or undercooked, contaminated frozen veggies can deliver illness straight to…

Baby Foods and Bottled Danger: Pathogens in Products Made for the Most Vulnerable Parents trust that the foods they give their babies are safe. Baby food jars, powdered infant formula, and toddler snacks are marketed with words like “gentle,” “organic,” and “pure.” But infants are among the most vulnerable to foodborne illness, and unfortunately, contamination has struck even in the most trusted brands. Why Baby Food Is Especially Risky Case Study 1: 2022 Cronobacter Outbreak Linked to Infant Formula In 2022, the U.S. faced a major crisis when powdered infant formula was linked to Cronobacter sakazakii infections. Case Study 2:…

When Leftovers Linger Too Long: The Science of Refrigerator Safety The fridge is supposed to be a safe zone. We tuck leftovers into plastic containers, slide deli meat onto shelves, and trust that the cold will protect us. But refrigeration is not a magic shield — it slows bacterial growth, it doesn’t stop it. When leftovers linger too long, or when cold foods aren’t stored correctly, the refrigerator can quietly become a staging ground for foodborne illness. Why Refrigerators Aren’t Foolproof Cold storage is essential for food safety, but it’s not the end of the story. Some key risks include: The…

Juice Isn’t Always Pure: How Fresh-Squeezed Drinks Can Carry Dangerous Pathogens Juice feels like the picture of health. From apple cider at the farmers’ market to green smoothies at your favorite juice bar, “fresh-squeezed” and “all-natural” labels suggest safety and wellness. Parents give juice boxes to kids, and fitness enthusiasts down wheatgrass shots without a second thought. But behind the colorful branding and promises of purity lies a sobering truth: unpasteurized juice can harbor dangerous pathogens. E. coli, Salmonella, and viruses can slip into your glass long before you take a sip — and because juice isn’t cooked, those microbes…

School Cafeteria Safety: What Parents Should Know Beyond the Lunch Line For parents, school cafeterias represent a mix of convenience and trust. Five days a week, millions of children eat breakfast or lunch provided by their schools. Families assume these meals meet not just nutrition standards but also safety standards. But foodborne illness doesn’t stop at the school door. Even with regulations and oversight, outbreaks tied to school meals continue to happen. The cafeteria line, with its high volume of meals and tight budgets, is a unique environment — and one that deserves a closer look from parents. Why Cafeterias…