Author: McKenna Madison Coveny

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…

Every day, millions of Americans pile their plates with leafy greens and fresh vegetables—choices driven by a desire to eat healthier. But beneath that healthy image lies a hidden risk. Over the past two decades, fresh produce has emerged as one of the most common vehicles for E. coli outbreaks in the United States, especially when it comes to items like romaine lettuce, spinach, and bagged salad mixes. Despite being raw, rinsed, and sometimes even labeled “triple-washed,” these greens can still harbor a deadly threat: E. coli O157:H7, a strain of bacteria that can cause severe gastrointestinal illness, kidney failure,…

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a public health alert regarding ham salad products that contain breadcrumb ingredients recalled by the Food and Drug Administration (FDA) due to potential Listeria monocytogenes contamination. The alert affects two specific products distributed under different brand names. Reser’s Fine Foods Ham Salad, sold in 12-ounce printed plastic containers with a sell-by date of September 1, 2025, and Molly’s Kitchen Ham Salad, packaged in 5-pound clear plastic tubs with sell-by dates of August 31, 2025, are both included in the health advisory. The contamination concern originated when Reser’s Fine Foods, Inc., operating…

When you think of food poisoning, it’s easy to picture a spoiled meal, undercooked meat, or a bad batch of eggs. But what if the food that made you sick started out perfectly safe? In many outbreaks, the real culprit isn’t the main ingredient—it’s something that hitched a ride. Cross-contamination is the silent, often overlooked way dangerous pathogens like Listeria, Salmonella, and E. coli find their way onto our plates. Cross-Contamination 101: What Is It? Cross-contamination occurs when harmful bacteria are transferred from one food, surface, or utensil to another. This can happen during manufacturing, in the grocery store, or…

It’s a nostalgic treat that spans generations—licking the spoon after mixing cookie dough, sneaking a bite before the cookies go in the oven. But that innocent indulgence has a darker side. Raw cookie dough, beloved for its texture and taste, has increasingly become a vehicle for foodborne illness—particularly Salmonella. Behind the sweetness lies a risk that can land even healthy adults in the hospital, and it’s not just about the raw eggs anymore. Why Cookie Dough Is a Risky Snack Most people know that raw eggs carry Salmonella risk, but fewer realize that raw flour can also be contaminated. Flour…

Whether it’s scrambled eggs in the morning or roast chicken for dinner, poultry and eggs are cornerstones of American meals. But these protein-rich staples carry an invisible risk: Salmonella. This common yet dangerous bacteria thrives in undercooked poultry and raw eggs, quietly causing more foodborne illnesses than most people realize. Despite decades of warnings, government interventions, and changing consumer habits, Salmonella outbreaks linked to these everyday foods remain stubbornly persistent. What Is Salmonella and Why Is It So Common? Salmonella is responsible for about 1.35 million infections, 26,500 hospitalizations, and 420 deaths each year in the U.S. alone. It’s most…

In a world where convenience dominates the way we eat, refrigerated ready-to-eat (RTE) foods have become a staple of daily life. Prepackaged salads, deli meats, cut fruit, and cheese trays are as common in hospital cafeterias as they are in lunchboxes. Their packaging promises safety, and their chill suggests freshness. But for a silent, cold-loving pathogen like Listeria monocytogenes, that cold may be more friend than foe. Why Listeria Is Different Unlike many bacteria that thrive in warm environments, Listeria monocytogenes has adapted to cold. It survives — and even grows — at temperatures as low as 32°F. That means…

In a troubling development, federal health authorities have confirmed a multistate outbreak of Listeria monocytogenes tied to ready-to-eat (RTE) foods produced by Fresh & Ready Foods LLC, based in San Fernando, California. The outbreak has already resulted in ten hospitalizations and one death, with cases reported across at least two states. One of the affected individuals was a pregnant woman whose illness tragically resulted in fetal loss. As investigators continue to trace the scope of contamination, consumers are urged to take the threat seriously—especially those who are most vulnerable to this dangerous pathogen. What Happened and Where The outbreak investigation…

You trust your fridge to keep your food safe—but what if it’s actually making you sick? Behind the chilled shelves and frosty drawers, harmful bacteria like Salmonella, Listeria, and E. coli may be silently multiplying thanks to common storage mistakes and overlooked habits. While most people focus on restaurant meals or product recalls, the truth is that food poisoning often starts right at home—in your very own refrigerator. When Cold Isn’t Cold Enough Refrigeration slows bacterial growth—but only if your fridge is doing its job. According to the USDA, the safe temperature for your refrigerator is 40°F (4°C) or lower.…