Author: McKenna Madison Coveny

As cannabis legalization expands across the U.S., edibles have become a popular choice, especially among college-age consumers who prefer a discreet alternative to smoking. Brownies, cookies, gummies, and infused beverages look harmless, but when prepared or stored incorrectly, they can be just as dangerous as any other perishable food. Unlike products made by regulated companies, homemade edibles—often exchanged at parties or made in dorm kitchens—lack the safeguards of commercial food production. Brownies might include undercooked eggs, unrefrigerated butter, or even raw flour, which can contain E. coli. Once infused with THC, they’re often left sitting out for hours at social…

For many travelers, cruises are the ultimate vacation — endless buffets, exotic ports of call, and the convenience of unpacking just once. But behind the glamour of ocean sunsets and fine dining lies a reality most passengers never consider: cruise ships are uniquely vulnerable to foodborne illness outbreaks. When thousands of people share the same kitchens, dining rooms, and recreational spaces — often in close quarters for a week or more — bacteria can travel just as easily as the passengers. And once it’s on board, there’s no quick trip to shore to restock, sanitize, or seek outside medical care.…

When most people think about food safety, the refrigerator feels like the safest place in the kitchen. It’s where leftovers go to stay fresh, where milk waits until breakfast, and where deli meats chill until lunchtime. Cold storage has long been associated with slowing bacteria growth — and for many pathogens, that’s true. But for Listeria monocytogenes, the cold is not a deterrent. It’s a comfort zone. This chilling reality means that some of the very foods we trust most — ready-to-eat deli meats, soft cheeses, prepackaged salads — can harbor a dangerous pathogen that thrives in the fridge. And…

When you think about food poisoning, it’s easy to imagine a single bad food item—a spoiled carton of milk, a rotten piece of chicken, or a questionable takeout container that sat out too long. But in reality, many foodborne illness outbreaks don’t start with an entire dish gone bad. They often begin with just one contaminated ingredient—an invisible iceberg hidden beneath the surface—that pulls down the whole meal. This “Iceberg Effect” is a quiet but persistent danger in our food system. A single component, from a garnish to a spice, can carry enough bacteria to sicken hundreds or even thousands…

When you walk into a grocery store, you probably have an idea of where the “dangerous” food might be. Maybe you picture the raw meat section, with its shrink-wrapped chicken and beef. Or maybe you think about the seafood counter, with its chilled display of fish and shellfish. But the truth is, one of the most hazardous spots in the store is often the one we least suspect—places where food looks fresh, clean, and ready to eat but can hide dangerous pathogens. The Silent Risk Zones Public health experts know that contamination can happen anywhere in the food supply chain,…

It’s the end of a long day, and the last thing you want to do is cook. You open your fridge, spot a container of leftover pasta from the weekend, and think, “It’s probably fine.” But is it? Time, not just temperature, is one of the most overlooked factors in food safety. Every year, thousands of Americans get sick from eating food that looked fine, smelled fine, and even tasted fine—but had quietly crossed the invisible line from safe to dangerous. The Danger Zone: Where Bacteria Thrive Food safety experts talk about the “danger zone,” the temperature range between 40°F…

When most people think of food poisoning, they picture spoiled ingredients or undercooked meat. But there’s another, far more subtle threat lurking in home kitchens, restaurant prep stations, and even grocery store delis: cross-contamination. It’s the invisible culprit that turns safe food into a health hazard—without changing its look, smell, or taste. Cross-contamination is when harmful bacteria are transferred from one surface, food item, or utensil to another. It doesn’t require raw meat or poor hygiene—just a moment of carelessness. And when the bacteria involved are ones like E. coli, Salmonella, or Listeria, that moment can lead to widespread illness.…

For many Americans, deli meats are a lunchbox staple—pre-sliced, ready-to-eat, and convenient. They show up in school sandwiches, office meals, road trip snacks, and hospital trays. But behind that easy slice of turkey or ham can lurk a dangerous bacterium: Listeria monocytogenes. Unlike many foodborne pathogens, Listeria thrives in cold environments, making refrigerated meats particularly vulnerable. And when contaminated deli meats enter the food supply, the consequences can be devastating. Why Deli Meats Pose a Unique Risk What sets Listeria apart from other pathogens like E. coli or Salmonella is its ability to survive—and even grow—in refrigerated temperatures. This means that…

There’s something nostalgic about sneaking a spoonful of cookie dough straight from the mixing bowl. For many, it’s a guilty pleasure—comforting, indulgent, and seemingly harmless. But that unbaked bite can carry an invisible threat: Salmonella, a bacteria responsible for hundreds of foodborne illness outbreaks in the U.S., and one that has increasingly been tied to raw cookie dough. While most people associate Salmonella with undercooked poultry or eggs, it’s also been found in flour and other dry ingredients—making it a stealthy contaminant in foods we wouldn’t expect. As the demand for refrigerated cookie dough and edible dough snacks grows, so…

We’ve all done it—opened the fridge, taken a sniff of last week’s takeout, shrugged, and microwaved it anyway. But while leftovers and refrigerated foods may look and smell fine, some can quietly become dangerous over time. One of the stealthiest threats lurking in your fridge is Listeria monocytogenes, a bacteria that thrives in cold, moist environments and causes the serious illness listeriosis. Unlike many other foodborne pathogens that die off in the cold, Listeria actually flourishes in refrigeration. That means the foods we trust to stay safe—deli meats, soft cheeses, packaged salads—may be among the riskiest when mishandled or forgotten…