Author: McKenna Madison Coveny

Holiday gatherings often involve large meals, many dishes, a variety of ingredients, and — sometimes — a rush to prep it all. That complexity increases food-safety risks. For example: raw poultry, stuffing, casseroles, dairy-based desserts, and big buffets are often present — all of which require careful handling to avoid contamination or bacterial growth. When food sits out too long, cools slowly, or is improperly handled, bacteria such as Salmonella, Listeria monocytogenes, or Clostridium perfringens may multiply — raising the risk of foodborne illness. Holiday meals also tend to generate larger leftovers, which can pose additional risks if stored or…

As consumers rush to stock up for fall gatherings and ready-to-eat meals, Costco has issued a major recall of its popular poke product: Kirkland Signature Ahi Tuna Wasabi Poke. The recall — triggered by a positive test for Listeria in one of the product’s ingredients — affects more than 3,300 pounds of poke sold at Costco warehouse delis across dozens of states. 🔎 What Was Recalled Why It Matters: Listeria Risks The public health alert emphasizes that Listeria monocytogenes — the bacteria at issue — can cause serious illness, especially in vulnerable populations such as pregnant women, newborns, older adults,…

As families stock up for holiday gatherings, Wegmans is urging shoppers to check their pantries after announcing a recall of two popular nut products due to possible Salmonella contamination. The recall, which spans multiple states along the East Coast and Mid-Atlantic, affects Wegmans Deluxe Unsalted Mixed Nuts sold in two sizes and distributed throughout November. The recall was initiated after the product’s supplier, Mellace Family Brands California, conducted routine testing and found Salmonella in a batch of raw pistachios incorporated into the nut mix. Although no illnesses have been reported so far, both Wegmans and federal officials emphasize that the…

Genetically modified foods—often referred to as GM foods or GMOs (genetically modified organisms)—represent one of the most transformative and controversial developments in modern agriculture, biotechnology, and global food production. These foods are produced from organisms whose genetic material has been altered in ways that do not occur naturally through traditional breeding. Scientists use advanced genetic engineering techniques to introduce desirable traits into plants, animals, or microorganisms, such as resistance to pests, tolerance to herbicides, enhancement of nutritional content, or the ability to grow in difficult environmental conditions. The introduction of GM technology has significantly influenced farming systems, food supplies, pharmaceutical…

The FDA Model Food Code is one of the most important, yet least understood, pillars of food safety in the United States. Although consumers may be familiar with restaurant inspections, health department reports, or the letter grades posted on some establishments, few realize that nearly all of these regulatory practices trace their origins to a single national framework: the FDA Model Food Code. The Food Code is not a law in itself but a scientifically grounded, regularly updated guidance document issued by the U.S. Food and Drug Administration (FDA). Its purpose is to provide state, tribal, territorial, and local health…

Food-borne illness prevention relies on a finely tuned system of surveillance, regulation, public-health intervention, and responsible behavior by food workers and employers. Among the most critical components of this system is the legal and regulatory framework governing the exclusion and restriction of food handlers diagnosed with communicable pathogens that pose a serious threat to public health. When frontline food workers—whether in restaurants, fast-food chains, grocery stores, institutional kitchens, daycare centers, school cafeterias, or hospitals—contract infections such as Escherichia coli O157:H7, Shigella species, Salmonella Typhi (the causative agent of typhoid fever), or Norovirus, the risks associated with their continued presence in…

The Workings of State and Local Health Agencies in Preventing the Spread of Communicable Food-Borne Pathogens Like Salmonella and E. coli State and local health agencies serve as the backbone of the United States’ public-health defense system, especially in the continual battle against communicable food-borne pathogens. While consumers often hear about national organizations like the CDC or FDA during high-profile outbreaks, the bulk of outbreak detection, investigation, and containment occurs at the state, county, and city levels. These agencies are on the front lines every day—conducting restaurant inspections, interviewing sickened individuals, collecting food and environmental samples, enforcing public-health codes, issuing…

Each year, millions of Americans gather around festive tables to celebrate Christmas with home-cooked meals, buffet spreads, and shared desserts. But while holiday traditions often bring comfort and joy, they can also introduce a heightened risk of food poisoning — especially when meals are prepared in large quantities and served over several hours. Just as Thanksgiving marks the wave of norovirus cases, Christmas is frequently linked to increases in foodborne infections caused by Salmonella, E. coli, Campylobacter, and Listeria. Unlike smaller weekday dinners, Christmas meals often involve buffet-style serving, reheated leftovers, dishes prepared days in advance, and foods transported long…

A nationwide infant botulism outbreak linked to powdered baby formula has raised serious concerns among health officials and parents alike. As of late November 2025, 31 infants from at least 15 states have been hospitalized, prompting a widespread recall of the implicated product. While no deaths have been reported, several cases have involved life-threatening complications, including one recent incident in Galveston County, Texas, drawing attention to the severity of the threat. The Galveston County Case: A Closer Look Health officials from the Galveston County Health District confirmed that a four-month-old infant was hospitalized after consuming the recalled formula, later testing…

While restaurant-linked outbreaks tend to receive the most attention, a large percentage of food poisoning incidents begin in private homes due to improper handling and cross-contamination. In fact, the USDA estimates that unsafe food preparation practices contribute to more than one-third of foodborne illness cases reported annually. Cross-contamination occurs when harmful bacteria or viruses from one surface, food, or utensil are transferred to another—often without being noticed. This is especially common in kitchens where raw meats, fresh produce, and ready-to-eat foods are prepared in close succession. Contrary to popular belief, cross-contamination does not always involve direct contact. For example, raw…