Author: McKenna Madison Coveny

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.,…

Food poisoning is often framed as a kitchen hygiene problem, but global climate change is reshaping the very ecology of foodborne pathogens. Rising temperatures, shifting rainfall patterns, and extreme weather are expanding the reach of microbes like Vibrio, Salmonella, and E. coli. For example, Vibrio vulnificus — once confined to warm Gulf Coast waters — has now been detected as far north as the Chesapeake Bay and even New England. Warmer seas provide an ideal environment for these bacteria, which thrive in brackish water and contaminate shellfish. Cases of severe wound infections and raw oyster poisonings are increasing as a…

When people think of seafood poisoning, bacteria like Vibrio or parasites like tapeworms usually come to mind. But an increasingly common culprit lies not in the fish themselves, but in the algae they feed on: harmful algal blooms (HABs). These events produce toxins that accumulate in shellfish and fish, causing unique forms of food poisoning often mistaken for allergic reactions or stomach flu. One well-known example is ciguatera fish poisoning, caused by eating reef fish like barracuda or grouper contaminated with ciguatoxins. Symptoms include nausea and vomiting, but also unusual neurological effects like temperature reversal — where hot feels cold…

The backyard chicken movement has surged in popularity, fueled by a desire for self-sufficiency, organic eggs, and a rural lifestyle in urban settings. While charming, this trend has unintentionally fueled an increase in foodborne illness, particularly Salmonella. The CDC reports that since 2011, outbreaks tied to backyard poultry have sickened thousands across the U.S. Unlike commercial farms, home flocks are often kept in close contact with families — including children — increasing the chance of transmission. Chickens can shed Salmonella in their droppings even when they appear healthy. These bacteria contaminate feathers, coops, feed, and water, creating an invisible but…

Fermented foods have exploded in popularity in recent years. From kombucha and kimchi to kefir and sauerkraut, these products are marketed as gut-friendly superfoods. But beneath the health halo lies a lesser-known truth: fermentation can create opportunities for dangerous contamination when not handled properly. Traditional fermentation relies on beneficial bacteria and yeasts to transform raw ingredients, producing acids and alcohols that inhibit harmful microbes. However, when the process is rushed or performed in unsanitary conditions, pathogens like Clostridium botulinum (the bacteria responsible for botulism) or Listeria monocytogenes can take hold. Cases of botulism linked to home-fermented fish in Alaska and…

Here are the Four Reasons Why Ron Simon is Arguably the Most Successful and Experienced Food Poisoning Lawyer in the United States When it comes to food poisoning litigation, few names command as much respect—or as much fear in corporate boardrooms—as Ron Simon. With decades of practice, thousands of clients represented, and a track record of landmark settlements, Ron Simon has built a reputation as the nation’s most experienced and effective food poisoning lawyer. Here are four reasons why. 1. Unmatched Case Volume and Client Representation Ron Simon and his law firm, Ron Simon & Associates, have represented thousands of…

In July 2025, Hillside Homestead, a small family-run dairy in Vermont, recalled all its unpasteurized goat milk after several local children were diagnosed with Campylobacter jejuni infections. The illnesses, which caused severe diarrhea, stomach cramps, and fever, were traced back to raw milk purchased between July 1 and July 15. Campylobacter is one of the most common bacterial causes of diarrheal illness in the United States. While many cases resolve on their own, severe infections may require antibiotics, and complications such as Guillain-Barré syndrome can occur. Young children are particularly vulnerable, making this outbreak especially troubling. Officials emphasized that pasteurization…

In August 2025, health authorities in Florida and Texas linked several deaths to Vibrio vulnificus infections after diners consumed raw “Blue Bay” oysters harvested from Gulf waters. Laboratory testing confirmed the presence of the dangerous bacteria in leftover oyster samples. Officials quickly issued a recall on specific harvest zones and batch codes (Zone G, Batch BB-0825), warning consumers to avoid raw oysters from the region. Vibrio infections are most common during warmer months when coastal waters heat up. While mild Vibrio strains typically cause gastrointestinal upset, V. vulnificus is far more severe, often invading the bloodstream and causing sepsis. The…

In late July 2025, health officials in New York, New Jersey, and Pennsylvania announced a recall of Casa Del Campo queso fresco after routine testing identified Listeria monocytogenes. The recall affected 1-lb tubs with “Lot Code QF-0725,” sold in grocery stores and local markets across the region. Though no illnesses had been confirmed at the time of recall, the risk of Listeria is significant enough to warrant immediate action. Listeria is not like other foodborne bacteria—it can thrive at refrigerator temperatures, making it particularly dangerous in foods like soft cheeses. While healthy adults may only experience mild symptoms similar to…