Author: McKenna Madison Coveny

A nationwide outbreak of Listeria monocytogenes has once again raised alarms about the safety of ready-to-eat meals sold in major retail chains. According to the Centers for Disease Control and Prevention, at least 20 people in 15 states have been infected, resulting in 19 hospitalizations and 4 deaths. The outbreak has been linked to prepared dishes including Marketside chicken fettuccine alfredo sold at Walmart and Home Chef pasta meals distributed through Kroger. This outbreak highlights two troubling realities. First, Listeria remains one of the most dangerous foodborne pathogens in circulation, capable of causing severe illness or death in vulnerable populations…

A multi-state outbreak of Salmonella infections has been traced to home delivery meals made by Metabolic Meals, according to the CDC’s recent report. This outbreak—part of ongoing investigations as of September 5, 2025—has raised fresh concerns about food safety in the growing prepared meal delivery business. Key Facts from the Outbreak Health Risks & Symptoms Salmonella is a bacterial pathogen that typically causes symptoms such as: Symptoms usually begin 6 hours to 6 days after ingesting contaminated food. Most healthy people recover without needing medical treatment within about 4-7 days. However, certain groups are at higher risk of severe complications,…

A recent recall in New York involving seabass has alarmed health authorities and consumers alike. The seafood product was pulled from shelves after manufacturers detected Listeria monocytogenes contamination — and reports suggest possible cross-linking with Salmonella risk. This recall underscores how seafood, especially fish like seabass, can become a vector for serious foodborne pathogens. What Really Happened Although specific public health advisories and detailed reports are limited at this time, the recall was initiated after routine testing revealed Listeria presence in seabass shipments bound for New York markets. In addition, there’s concern that Salmonella may be involved—either via shared contamination…

Pre-packaged salads have become a go-to for busy consumers looking for a quick, healthy meal. Sold in clamshells, bags, or ready-to-eat bowls, they appear fresh, colorful, and safe. Unfortunately, they are also one of the most frequent sources of large-scale food poisoning outbreaks in the United States. Leafy greens such as romaine, spinach, and kale are highly susceptible to contamination by E. coli O157:H7, Listeria monocytogenes, and Salmonella. These pathogens often originate in irrigation water or soil and can survive through harvesting, packaging, and distribution. Because salads are rarely cooked, bacteria aren’t destroyed before consumption. Bagged salads in particular create…

Costco has issued a major recall of its Kirkland Signature Ahi Tuna Wasabi Poke product after tests revealed potential contamination with Listeria monocytogenes in the green onions used. The recall covers over 3,300 pounds of product sold across 33 states, raising serious safety concerns regarding ready-to-eat items with raw or minimally processed components. What’s going on Why this matters Listeria monocytogenes is a dangerous pathogen because it can survive in cooler environments, including refrigeration, and because its incubation period is longer than many bacterial foodborne illnesses. Once ingested, it can cause symptoms ranging from mild flu-like conditions to severe disease…

Edible insects are gaining popularity as a sustainable protein source. From cricket flour energy bars to roasted grasshoppers sold at sports stadiums, they’re being marketed as eco-friendly and nutritious. But while insects may be the future of food, they also carry underreported food poisoning risks. Unlike traditional livestock, insects are not yet regulated to the same degree in many countries, including the U.S. This regulatory gap means there are fewer standards for raising, processing, and distributing edible bugs. Pathogens like Salmonella, E. coli, and even parasites can contaminate insect products during farming or processing. Moisture content adds another layer of…

Vacuum-sealed packaging has become a go-to method for preserving freshness, extending shelf life, and reducing food waste. From ready-to-eat meals to packaged fish and deli meats, the technology is everywhere. But behind its convenience lies a serious risk: vacuum sealing can create the perfect environment for deadly pathogens. When oxygen is removed from food packaging, spoilage slows down — but so does the natural suppression of bacteria. Anaerobic organisms like Clostridium botulinum (the bacteria that causes botulism) thrive in these conditions. Botulism, although rare, can be fatal and is one of the most dangerous forms of food poisoning. Even small…

Honey is often praised as a natural sweetener with antibacterial properties, but not all honey is created equal. Unpasteurized or “raw” honey — increasingly popular among health-conscious consumers — can harbor harmful pathogens that pose serious risks, especially to young children. The most well-known concern is infant botulism. Raw honey can contain spores of Clostridium botulinum, which can grow in an infant’s undeveloped digestive system and produce life-threatening toxins. Pediatricians universally advise against giving honey to children under one year old, but risks don’t stop there. Adults and older children can also experience foodborne illness from contaminated honey. Spores and…

Cold-pressed juices have exploded in popularity among health-conscious consumers, who are drawn to their “fresh,” nutrient-rich profile. These juices, often made with leafy greens, fruits, and even root vegetables, promise detox benefits and a vitamin-packed punch. But what many don’t realize is that cold-pressed juice carries a unique food poisoning risk. Unlike traditional pasteurized juices, cold-pressed juices are processed without heat, preserving flavor and nutrients but also allowing harmful pathogens to survive. Bacteria like E. coli O157:H7, Salmonella, and Listeria monocytogenes can thrive in these raw juices, especially when they’re stored in sealed bottles that sit unrefrigerated for even a…

Spices are often thought of as safe, shelf-stable pantry staples. They add flavor, color, and aroma to countless dishes. But behind their exotic origins and culinary appeal, imported spices can carry a hidden danger: foodborne pathogens and toxic contaminants. The global spice trade is enormous, with the U.S. importing over 80% of its spices from countries like India, Vietnam, and Mexico. Because spices travel long distances and often pass through multiple supply chains, opportunities for contamination abound. Studies have found that imported spices may harbor Salmonella, molds that produce aflatoxins, or heavy metals such as lead. In fact, the FDA…