Category: Foodborne illness

In 2001, a single contaminated hamburger tragically led to the death of 2.5-year-old Kevin Kowalcyk, igniting a national conversation about food safety. His parents became vocal advocates after discovering what did Kevin Kowalcyk eat, propelling significant policy changes and raising public awareness about foodborne illness risks.

Listeria bacteria can multiply even at cold refrigerator temperatures, posing a significant health risk to consumers. This makes understanding how to avoid Listeria in food crucial for protecting yourself and your family from serious illness.

Over 63,000 cases of foodborne illness in the US each year are linked to a bacteria found in rice, a statistic that underscores the importance of proper food handling. The primary bacteria of concern is *Bacillus cereus*, whose spores can survive cooking and multiply rapidly when rice is left at room temperature. This can lead to a condition colloquially known as "fried rice syndrome.".

According to the U.S. Centers for Disease Control and Prevention (CDC), sprouts have been linked to over 30 foodborne illness outbreaks in the United States alone since 1996. This makes many people wonder: are raw sprouts a high-risk food, and why?

An estimated 10,000 to 20,000 cases of E. coli infection occur in the United States each year, often linked to contaminated food. Knowing what foods cause coli is critical for preventing this potentially serious illness and protecting your health through proper handling and preparation.

According to the FDA, flour is a raw agricultural product that can contain harmful bacteria. This is the primary reason that eating raw flour or uncooked dough is unsafe, as the milling process does not kill these pathogens. Understanding what makes flour unsafe is crucial for practicing good kitchen hygiene.

Food poisoning symptoms from contaminated food can appear anywhere from 30 minutes to three weeks after consumption, depending on the specific pathogen involved. When it comes to spoiled dairy, the onset of illness is highly variable, ranging from a few hours to several weeks, primarily depending on the type of bacteria present. Understanding the different timeframes and common pathogens is crucial for knowing what to expect if you accidentally consume tainted milk, cheese, or other dairy items.

According to the Centers for Disease Control and Prevention (CDC), contaminated food is the most common cause of E. coli outbreaks. While E. coli can contaminate many foods, certain items are particularly susceptible due to how they are processed and handled, making them the most likely to contain Escherichia coli.

Outbreaks have shown that despite low moisture content, nuts can carry harmful pathogens, with nuts and nut products implicated in documented cases of foodborne illness. This guide explains what food poisoning comes from nuts and how to mitigate the risks associated with these potentially contaminated foods.

According to the Centers for Disease Control and Prevention (CDC), around 48 million people in the United States get food poisoning each year, and many of these cases are due to bacteria. Knowing which foods cause bacterial infections is the first step toward effective prevention and maintaining good health.