Author: McKenna Madison Coveny

Food poisoning in children is particularly concerning due to their still-developing immune systems, lower body mass, and higher vulnerability to rapid dehydration. While adults may recover from foodborne illnesses within a few days, young children—especially those under the age of five—can experience far more severe symptoms that may escalate quickly. According to the CDC, children account for nearly half of all hospitalizations related to E. coli and similar high-risk pathogens every year. Foods commonly associated with pediatric food poisoning include undercooked poultry, unpasteurized juices or milk, raw fruits and vegetables contaminated during processing, and even lunchbox staples such as deli…

As families and communities begin preparing for Thanksgiving gatherings, buffet-style meals are expected to be at the center of many celebrations. However, while buffets promote convenience and tradition, they can also become a major source of norovirus outbreaks—particularly during holiday seasons when large groups share food in closed environments. Norovirus is the leading cause of foodborne illness in the United States, responsible for an estimated 58% of food poisoning cases annually. What makes it especially dangerous is its extremely high level of contagiousness; it takes as few as 18 viral particles to cause infection. Unlike bacterial pathogens that require time…

Thanksgiving is one of the most celebrated food holidays in the United States, a day defined by large gatherings, abundant meals, and hours-long feasting around a shared table. But the very traditions that make Thanksgiving comforting also create ideal conditions for food-borne pathogens to flourish. One of the most important—and most frequently overlooked—food-safety principles is the “two-hour rule”: the guideline advising that cooked food should not remain at room temperature for more than two hours. Once that window closes, the risk of bacterial growth increases sharply, transforming beloved dishes such as turkey, stuffing, mashed potatoes, and gravy into potential vectors…

Whole Genome Sequencing (WGS) has quietly become one of the most transformative technologies in modern epidemiology, reshaping how public-health agencies detect, investigate, and ultimately prevent food-borne illness outbreaks. For decades, identifying the source of illnesses caused by pathogens like Salmonella, E. coli, Listeria monocytogenes, Campylobacter, and others relied primarily on classical microbiology paired with epidemiologic interviewing. While this approach frequently worked, it often left investigators with partial answers, long delays, or no definitive source at all. WGS changed that. By allowing scientists to decode the entire DNA sequence of a bacterial isolate, the tool provides a level of precision that…

Nationally known E. coli lawyer Ron Simon has seen more than his share of petting-zoo and fairground tragedies. From the deadly E. coli outbreak at the San Diego County Fair to multiple state-fair petting zoo cases around the country, his firm has represented families whose children went from “fun day at the fair” to ICU and dialysis in a matter of days. In past coverage of these outbreaks, Simon has stressed that these illnesses are not freak accidents. In one interview after the San Diego County Fair outbreak, he said his investigation showed the illnesses were “entirely preventable.” And, writing…

Zoonotic diseases—illnesses transmitted from animals to humans—represent a longstanding but often underestimated public-health threat. In the United States, some of the most significant zoonotic risks occur not on commercial farms or in industrial agriculture, but in petting zoos, traveling animal exhibits, pony rides, educational farms, and state or county fairs. These environments, beloved by families and educators, provide children with opportunities for tactile learning and animal interaction. Yet they also serve as ideal conditions for Salmonella, Listeria monocytogenes, and Shiga toxin–producing Escherichia coli (STEC)—especially E. coli O157:H7 and related non-O157 serotypes—to spread. Children are disproportionately affected by these pathogens. Because…

Infant botulism is one of the most feared pediatric neuroparalytic illnesses, not because it is common, but because of its severity, subtle presentation, and potential for rapid progression. Caused by the ingestion of Clostridium botulinum spores that germinate and produce botulinum neurotoxin (BoNT) in the immature gut, infant botulism remains a critical public-health and clinical concern despite its rarity. For physicians, parents, public-health investigators, and legal professionals—particularly those involved in foodborne illness litigation—understanding how infant botulism happens, how it presents, and how it is managed is essential. I. What Is Infant Botulism? An Overview Botulism is a paralytic illness caused…

The holidays are a time for laughter, togetherness, and of course — food. But amid the joy of home-cooked meals, potlucks, and buffet spreads lies a silent threat: foodborne illness. Each year, millions of Americans suffer from preventable infections caused by Salmonella, E. coli, Listeria, and other bacteria lurking in undercooked meats or mishandled leftovers. The good news? A few simple precautions can protect your family and make your holiday celebrations both delicious and safe. 1. Clean Hands and Surfaces: The Foundation of Food Safety Before preparing food, wash your hands thoroughly with warm water and soap for at least…

From grocery stores and restaurants to our own kitchens, food safety is something that affects everyone, every day. Even with advances in regulation, outbreaks of foodborne illness continue to occur — from E. coli and Listeria to Salmonella and Campylobacter. Each year, the CDC estimates that roughly 48 million Americans get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases. These illnesses are almost always preventable, making food safety one of the most important — yet overlooked — aspects of public health. The Basics: Clean, Separate, Cook, Chill The U.S. Department of Agriculture (USDA) and Food and Drug Administration…

E. coli is a bacterium commonly found in the intestines of humans and animals. Many strains are harmless and even play a role in normal gut flora. But certain strains can cause serious disease—including urinary tract infections (UTIs), bloodstream infections, foodborne illness, and sepsis. In particular, antibiotic-resistant strains of E. coli have become a major global health concern. When E. coli enters sites of the body where it doesn’t belong—such as the urinary tract, bloodstream, or other normally sterile tissues—it can trigger infection. The bacterium’s ability to adapt, survive in hostile environments, and resist antibiotics means that what might once…