Author: McKenna Madison Coveny

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…

Micro-greens — the young, tender shoots of vegetables and herbs — have become a darling of health enthusiasts, restaurants, and grocery stores alike. Marketed as nutrient-dense “superfoods,” these tiny greens are used to top salads, sandwiches, and smoothie bowls. Yet, beneath their healthy image lies an overlooked risk: micro-greens can be a breeding ground for dangerous pathogens. Unlike mature vegetables, micro-greens are grown in warm, moist environments that are also ideal for bacteria like Salmonella, E. coli, and Listeria. Because they are harvested just a week or two after germination, they don’t have the protective barriers that larger plants may…

Despite modern refrigeration, strict food regulations, and endless public health campaigns, food poisoning rates in the United States haven’t dropped the way many people assume. In fact, the CDC estimates that 1 in 6 Americans—about 48 million people—still get sick from foodborne illness every year, with 128,000 hospitalizations and around 3,000 deaths. If we’ve advanced so much in food safety, why aren’t the numbers shrinking? One explanation is that our food supply chain has become far more complex. Decades ago, most people ate locally produced food. Today, a single bag of salad greens may be processed in one state, packaged…

When people think about climate change, they picture melting ice caps, extreme storms, or vanishing species. But there’s another consequence quietly emerging: rising rates of foodborne illness. Shifts in temperature, rainfall, and ocean patterns are making it easier for harmful microbes to grow, spread, and survive in the foods we eat. One striking example is Vibrio, a genus of bacteria that includes Vibrio vulnificus, sometimes called “flesh-eating bacteria.” Historically confined to warm, tropical waters, Vibrio has expanded its range as oceans warm. In recent years, infections have been documented along the U.S. East Coast as far north as Connecticut and…

Most people picture food poisoning as a predictable cycle: eat bad food, feel nauseous, vomit, suffer diarrhea, recover in a day or two. But in reality, foodborne illnesses often mimic other conditions, leading to misdiagnosis, delayed treatment, and sometimes life-threatening complications. Listeria monocytogenes, for example, is notorious for presenting like the flu. In pregnant women, symptoms may be as mild as body aches or fatigue—easy to dismiss until the infection spreads to the fetus, sometimes causing miscarriage or stillbirth. Campylobacter infections, one of the leading bacterial causes of foodborne illness, can trigger Guillain-Barré syndrome, a rare neurological disorder that causes…

Everyone knows someone who seems to have an “iron stomach.” They eat leftovers that sat on the counter all night or sushi from a questionable vendor and walk away unscathed. Meanwhile, another person in the same household gets violently ill from a slightly undercooked burger. Why does food poisoning strike some more often than others? The answer lies in biology, not luck. Age is one of the biggest factors. Children under five and adults over sixty-five are significantly more vulnerable to foodborne illness because their immune systems are either still developing or beginning to weaken. Pregnant women are also at…

When disaster strikes, food safety often takes a back seat to more visible dangers like flooding, injuries, or power outages. Yet foodborne illness quietly emerges as one of the most common secondary health crises during hurricanes, wildfires, or other emergencies. After major disasters, hospitals often see a spike in gastrointestinal complaints—and while many cases are brushed off as “stomach flu,” they’re frequently linked to spoiled or contaminated food. The reasons are straightforward. Most pathogens that cause food poisoning—Salmonella, Listeria, E. coli—grow rapidly when perishable food is held above 40°F. In a power outage, refrigerators typically stay safe for only about…

Convenience is king in modern supermarkets, and pre-cut fruit cups or melon trays have become staples for busy families. Yet this seemingly healthy option hides a significant food safety risk: once fruit is cut, its natural defenses vanish, turning it into a prime breeding ground for bacteria. Whole fruit is protected by skin or rind, which shields the juicy interior from microbes. But slicing exposes flesh to contamination from knives, cutting boards, and handlers. Even when refrigerated, pathogens like Listeria monocytogenes can grow slowly but steadily. Outbreaks linked to pre-cut melons in 2018 and 2019 sickened hundreds across the U.S.,…