Author: Grayson Coveny

Seafood at Risk: How Sushi and Shellfish Spark Outbreaks Raw fish and shellfish hold a special place on menus. Sushi has exploded in popularity across the U.S., and oysters are considered a delicacy at coastal restaurants and upscale events. Seafood feels fresh, sophisticated, and even healthy. But beneath the allure lies a sobering reality: raw or undercooked seafood is among the riskier foods you can eat. From Salmonella in tuna to Vibrio in oysters, seafood has been tied to outbreaks that leave hundreds sick — and in some cases, cost lives. Why Seafood Is Especially Risky Seafood differs from other…

Leftovers on the Line: How Refrigerators Can Turn Dinner into Danger Leftovers are a staple of modern life. From last night’s pizza to Sunday’s roast chicken, we often rely on reheated meals to save time and money. But what many families don’t realize is that those convenient leftovers, if not stored and handled correctly, can become a breeding ground for dangerous pathogens like Listeria, Salmonella, and E. coli. Refrigerators, intended to keep our food safe, don’t stop bacterial growth entirely. Instead, they slow it down. That means every extra day food sits in the fridge is another day for bacteria…

Playgrounds and Pathogens: How Kids Pick Up Foodborne Illness Beyond the Lunch Table When most people think of food poisoning in children, they imagine tainted cafeteria meals or questionable takeout. But foodborne illness doesn’t only strike at the lunch table. Kids pick up bacteria in less obvious places — at petting zoos, on playgrounds, at birthday parties, and even while sharing snacks on the sidelines of sports games. Children are especially vulnerable to pathogens like E. coli, Salmonella, and Listeria because their immune systems are still developing. They’re also more likely to put their hands in their mouths after touching…

The Buffet Illusion: Why All-You-Can-Eat Comes with More Than You Bargained For Buffets promise abundance — endless trays of steaming entrées, colorful salads, and desserts piled high. They’re designed to make us feel free to eat as much as we want, whenever we want. But beneath the warm glow of heat lamps and the chill of salad bars lurks a hidden reality: buffets can also be prime breeding grounds for foodborne illness. From cross-contaminated utensils to foods left in the “danger zone” too long, buffets bring unique risks that home kitchens and even regular restaurants don’t. And when an outbreak…

Your Kitchen Sponge: The Most Dangerous Item in the House You might think your kitchen sponge is a helpful ally—but in reality, it’s one of the germiest objects in your home. Despite daily use, many people overlook how sponges quickly turn into bacterial breeding grounds. And because they’re often used to clean both dishes and surfaces, sponges can become super-spreaders of foodborne pathogens like Salmonella, E. coli, and Listeria. Here’s why that seemingly harmless scrubber can be a hidden hazard—and how to handle it safely. Why Sponges Are So Dirty Sponges are ideal for cleaning—but their structure and environment make…

The recall landscape is shifting—fast Over the past year, FDA has reorganized its entire foods program and sharpened its tools for outbreak detection, traceability, and public communication. At the same time, implementation timelines for digital traceability are moving, data standards are maturing, and retailers are racing toward 2D barcodes that can push lot-specific alerts straight to consumers. For anyone who manufactures, packs, distributes, or sells food, these shifts have real implications for recall readiness, legal exposure, and brand protection. FSMA 204: More time on the clock, not less urgency The biggest headline: on August 6, 2025, FDA proposed extending the…