Colonialism and the Spread of Foodborne Disease
The legacy of colonialism has profoundly shaped global food systems, contributing to vulnerabilities that persist in the spread of foodborne diseases. Historical practices, including land appropriation and the imposition of export-oriented agriculture, disrupted Indigenous food sovereignty, often prioritizing cash crops over diverse, nutrient-rich staples. This shift left communities dependent on imported foods and monocultures, increasing […]
Upton Sinclair’s The Jungle – A Catalyst for Food Safety Reform
In 1906, Upton Sinclair’s novel “The Jungle” exposed harrowing conditions in Chicago’s meatpacking industry, sparking public outrage and prompting landmark food safety legislation. Though Sinclair aimed to highlight worker exploitation, his graphic depictions of tainted meat and unsanitary practices shifted national attention to consumer protection, reshaping U.S. food regulations. From Socialist Critique to Public […]
Cryptosporidium – The Parasite That’s Hard to Kill
Cryptosporidium, a microscopic parasite notorious for causing severe diarrheal illness, has become a growing public health concern due to its resilience in chlorinated water and ability to spread through recreational pools and contaminated food. Known as “Crypto,” this pathogen thrives in environments where sanitation is challenging, posing risks to swimmers, children, and immunocompromised individuals worldwide. […]
Cultural Taboos and Food Safety: Navigating Raw Fish, Blood-Based Dishes, and Traditional Practices
Cultural taboos surrounding food consumption often reflect deep-rooted traditions, environmental adaptations, and historical health practices. Dishes featuring raw fish, blood, or unconventional ingredients are celebrated in some societies while avoided in others, raising questions about how these customs intersect with modern food safety standards. Raw Fish: Tradition Meets Science Raw fish dishes, such […]
Brucellosis and Unpasteurized Dairy: A Resurging Threat and the Importance of Pasteurization
Brucellosis and Unpasteurized Dairy: A Resurging Threat and the Importance of Pasteurization In recent years, public health authorities have noted a troubling resurgence of brucellosis cases in several parts of the world, often tied to the consumption of unpasteurized, or “raw,” dairy products. Once thought to be largely under control due to the widespread […]
What it the Proper Means to Identify and Treat Listeria Meningitis
Listeria meningitis is a rare but life-threatening condition caused by the Listeria monocytogenes bacterium. While Listeria most commonly triggers foodborne illness marked by fever and diarrhea, in vulnerable populations such as newborns, elderly individuals, pregnant women, and immunocompromised patients, the pathogen can invade the central nervous system. When it crosses the blood-brain barrier, it can […]
Chilling Mistakes: Understanding the Impact of Improper Refrigerator Temperatures
Chilling Mistakes: Understanding the Impact of Improper Refrigerator Temperatures A refrigerator is often considered the frontline defense in keeping food fresh and safe. It’s where we store everything from dairy and meats to leftovers and fresh produce, assuming that the cool air will preserve them until we’re ready to eat. However, what many people don’t […]
Testing Reveals Mold and Salmonella in Oklahoma Medical Marijuana Products
Recent laboratory testing has identified contamination issues in medical marijuana products available in Oklahoma dispensaries, according to kfor.com. According to reports from Havard Industries laboratory, 70% of pre-rolled joints purchased from four randomly selected dispensaries tested positive for mold and yeast. Additionally, two samples contained salmonella. These findings mirror similar results from tests conducted last […]
The Food Safety Modernization Act: Strengthening America’s Food Safety System
The Food Safety Modernization Act: Strengthening America’s Food Safety System The Food Safety Modernization Act (FSMA), signed into law by President Barack Obama on January 4, 2011, represents the most significant overhaul of the United States food safety system in over 70 years. According to the national food poisoning lawyer, Tony Coveny, enacted in response […]
The History of Food Poisoning Litigation in America: From Outbreak to Courtroom
Food poisoning litigation in the United States is a story deeply intertwined with public health, industrialization, evolving legal standards, and the growth of the modern food system. The journey from early informal legal complaints to today’s sophisticated tort-based system of foodborne illness litigation reflects broader societal changes in food production, regulatory oversight, consumer protection, and […]
