Introduction: A Growing Crisis
The food safety landscape has become alarming. In 2024, foodborne illness hospitalizations and deaths more than doubled compared to 2023—a dramatic escalation that reveals systemic vulnerabilities in how food is produced, tracked, and regulated. Yet most consumers remain unaware that the very foods they buy at supermarkets—organic carrots, deli meats, eggs, fresh produce—can harbor deadly pathogens.
This hub provides comprehensive, evidence-based information about foodborne illness risks, vulnerable populations, pathogen identification, and practical prevention strategies. Understanding food safety isn’t about creating paranoia; it’s about making informed decisions and recognizing which populations need heightened protection.
Part 1: The 2024-2025 Foodborne Illness Crisis
What Happened in 2024?
The data is stark. According to the 2025 “Food for Thought” report published by PIRG:
1,392 Americans became ill from contaminated food in 2024, up 24% from 1,118 in 2023
Hospitalizations more than doubled: 487 in 2024 vs. 230 in 2023 (112% increase)
Deaths nearly doubled: 19 in 2024 vs. 8 in 2023
98% of illnesses traced to just 13 major outbreaks
Three pathogens dominated: Listeria monocytogenes, Salmonella, and E. coli O157:H7
Most alarming: The foods causing outbreaks were items consumers typically believe are safe. Fresh organic carrots, deli meats, eggs, raw milk, melons, and even McDonald’s hamburger onions were sources of severe illness and death.
Major Outbreaks in 2024
Boar’s Head Deli Meat (Listeria monocytogenes)
The deadliest single food product outbreak of 2024 was traced to deli meat produced by Boar’s Head.
Cases: 61 confirmed across 19 states
Deaths: 10
Hospitalizations: Most required ICU admission
Product recall: Over 7 million pounds of deli meat
Impact: Revealed that facility inspections and safety protocols had failed to detect Listeria contamination over an extended period
McDonald’s Onions (E. coli O157:H7)
One of the largest foodborne illness outbreaks of 2024 was traced to onions used on McDonald’s hamburgers.
Cases: 104 confirmed across 14 states
Hospitalizations: 38 (36%)
Deaths: 1
Serious complications: 4 cases of Hemolytic Uremic Syndrome (HUS)—a life-threatening kidney and brain condition
Source: Quarter Pound hamburgers with slivered onions
Lesson: Contamination can occur in global supply chains; onions came from a specific farm and affected a massive fast-food chain
Organic Carrots (E. coli O121:H19)
Despite (or because of) being sold as “organic,” carrots from Grimmway Farms caused an E. coli outbreak.
Cases: 48 confirmed across 19 states
Hospitalizations: 20
Death: 1
Additional complications: 1 case of HUS
Product reach: Organic labels at major retailers nationwide
Salmonella in Eggs (Milo’s Poultry Farms)
An outbreak traced to eggs from a Wisconsin facility demonstrated persistent contamination in production facilities.
Cases: 93 confirmed across 12 states
Hospitalizations: 34 (37%)
Source: Investigation revealed Salmonella Enteritidis in the packing facility and poultry house
Response: Full farm recall issued
Raw Milk (Salmonella)
An outbreak linked to Raw Farm LLC in Fresno, California extended from 2023 into 2024 and became one of the largest Salmonella outbreaks from raw milk ever reported.
Cases: 165 across 4 states (162 in California)
Deaths: 0
Hospitalizations: 20
Age profile: Nearly 40% of cases were in children under 5 years old
Additional complications: Some cases co-infected with Campylobacter and/or E. coli
Lesson: Raw dairy products carry significant risk, especially for children
Other Major Outbreaks
Wagyu beef E. coli: 22 cases, 2 deaths in Montana from undercooked restaurant burgers
Cucumber outbreak: 100+ cases across 23 states; multiple importers implicated
Diamond Shruumz contaminated edibles: 180+ cases across 34 states; 3 deaths
The Pattern: Recalls are Increasing
Data reveals that recalls involving Listeria, Salmonella, and E. coli increased by 41% in 2024 and together accounted for 39% of all food recalls:
Pathogen Recalls 2023 Recalls 2024 Change
Listeria 47 65 +38%
Salmonella 27 41 +52%
E. coli Various 3% of total –
These three pathogens account for the vast majority of severe hospitalizations and deaths, yet they’re preventable with proper food safety practices.
Part 2: Understanding Major Foodborne Pathogens
The three pathogens responsible for most serious foodborne illness deaths share different characteristics, incubation periods, and risks. Understanding these differences is critical for recognizing when you need medical attention.
Listeria monocytogenes: The Slow Killer
Listeria is uniquely dangerous because it differs from other foodborne pathogens in critical ways.
Incubation Period: 1-4 weeks (sometimes up to 70 days)
Most foodborne pathogens cause symptoms within hours or days. Listeria’s extended incubation period means people don’t connect their illness to the food they ate weeks earlier, making outbreak investigation difficult.
Two Forms of Illness:
Non-invasive form (gastrointestinal):
Symptoms: Fever, muscle aches, nausea, diarrhea, fatigue
Onset: Can appear 1-4 weeks after exposure
Duration: Variable; may last weeks
Recovery: Usually self-limiting in healthy people
Invasive form (systemic):
Symptoms: High fever, severe headache, stiff neck, confusion, loss of balance, seizures
Development: Infection spreads beyond intestines into bloodstream, then to central nervous system
Condition: Meningitis (infection of brain/spinal cord membranes) or sepsis
Severity: Life-threatening; requires immediate hospitalization
Mortality: 20-30% mortality rate for invasive disease; approximately 1 in 6 people with invasive listeriosis die even with treatment
Special Risks for Pregnant Women:
Listeria is uniquely dangerous during pregnancy because:
The placenta is not a protective barrier to Listeria
The bacteria can cross the placenta and infect the unborn baby
Consequences: Miscarriage, stillbirth, premature delivery, or severe newborn infection
Even if mother has mild symptoms, fetus may be severely affected
Why Vulnerable Populations Are at Risk:
Listeria grows at refrigerator temperatures (unlike most bacteria that are slowed by cold storage). This means:
Pregnant women, elderly, and immunocompromised individuals accumulating the largest bacterial loads
Their immune systems cannot contain or eliminate the bacteria
Systemic spread occurs more easily
Treatment:
Listeria requires immediate antibiotic treatment, particularly ampicillin or penicillin. Unlike some pathogens, supportive care alone is insufficient. Early treatment is critical to prevent meningitis and death.
Salmonella: The Common Culprit
Salmonella is the most common bacterial cause of foodborne illness in the U.S., primarily from eggs, poultry, and undercooked meat.
Incubation Period: 6-72 hours (typically 12-36 hours)
Most people know they have Salmonella within 1-3 days of eating contaminated food.
Symptoms:
Diarrhea (sometimes bloody)
Fever
Abdominal cramps (often severe)
Vomiting (varies)
Headache and muscle aches
Dehydration (from diarrhea/vomiting)
Severity: Ranges from mild to severe
Most cases: Self-limiting; people recover in 4-7 days without treatment
Severe cases: Require antibiotics, especially in vulnerable populations
Duration: Average 5-7 days; some people shed bacteria for weeks
Complications:
Dehydration: Particularly dangerous in young children and elderly (can require IV fluids)
Bacteremia: Bacteria enter bloodstream, spreading throughout body
Arthritis: Reactive arthritis can develop weeks after infection; some cases chronic
Irritable Bowel Syndrome (IBS): Some people develop post-infection IBS lasting years
Mortality: Rare in otherwise healthy people; higher in young children and elderly
Treatment:
Most Salmonella cases are self-limiting and require supportive care (rest, hydration). Antibiotics should only be given when the infection is severe or the person is vulnerable (pregnant, very young, very old, immunocompromised).
Shiga Toxin-Producing E. coli (STEC) O157:H7: The Kidney Destroyer
E. coli O157:H7 is particularly dangerous because it produces a toxin (Shiga toxin) that damages blood vessels and organs, especially the kidneys.
Incubation Period: 3-4 days
Symptoms appear within a few days of consuming contaminated food.
Symptoms:
Severe abdominal cramping
Diarrhea (often bloody—a red flag)
Vomiting
Low-grade or no fever (distinguishes it from other pathogens)
Fatigue
Dehydration
Critical Complication: Hemolytic Uremic Syndrome (HUS)
5-10% of people infected with E. coli O157:H7 develop HUS, a life-threatening condition that typically occurs 7-10 days after diarrhea begins:
Mechanism: Shiga toxin damages blood vessels throughout the body, particularly in kidneys
Symptoms: Pale skin, bruising, decreased urination, confusion, seizures
Organ damage: Acute kidney injury requiring dialysis; can progress to chronic kidney disease
Brain involvement: Neurological complications from blood clots
Mortality: Approximately 3-5% of HUS cases are fatal; many survivors have permanent kidney damage
Why Children Are at Highest Risk:
Young children and the elderly are more likely to develop HUS. A single infection can result in permanent disability—kidney transplant dependence, dialysis for life, or cognitive impairment.
Critical Treatment Information:
Do NOT give antibiotics or anti-diarrheal medications. Research shows that:
Antibiotics may increase Shiga toxin release from bacteria
Anti-diarrheal drugs slow intestinal transit, allowing more toxin absorption
Treatment: Supportive care only—IV fluids, monitoring for complications, and early dialysis if needed
Norovirus: The Most Common Cause
While bacterial pathogens receive attention, norovirus is actually the leading cause of foodborne illness in the United States.
Prevalence:
Causes approximately 5.5 million foodborne illnesses annually
22,400 hospitalizations per year
Most contagious foodborne pathogen
Incubation Period: 1-3 days
Symptoms:
Vomiting
Diarrhea
Stomach cramps
Sometimes: fever, headache, fatigue
Duration: Usually 1-3 days; highly variable
Transmission: Highly contagious via contaminated food, contaminated surfaces, or direct contact with infected individuals
Treatment: No specific antiviral treatment; supportive care (hydration, rest)
Prevention: Stringent hand hygiene, surface disinfection, proper food handling
Part 3: Who is Most Vulnerable?
Between 15-20% of the population has increased susceptibility to foodborne illness—a substantial portion of society that requires special precautions.
Pregnant Women
Pregnancy fundamentally alters the immune system, making women more susceptible to foodborne pathogens. The consequences are uniquely severe:
Why vulnerable:
Immune system shift to accommodate pregnancy
Listeria can cross the placenta
Unborn baby’s immune system is underdeveloped
Risks:
Miscarriage
Stillbirth
Premature delivery
Severe neonatal infection
Infant death
Special precautions:
Avoid high-risk foods: raw/undercooked meat, unpasteurized dairy, deli meats, raw seafood, undercooked eggs
Reheat deli meats and cured meats to steaming hot (Listeria survives refrigeration and curing)
Avoid raw sprouts, unwashed produce
Cook all animal products to proper temperatures
Wash produce thoroughly
Infants and Young Children (Under 5)
Young children’s immune systems haven’t fully developed, requiring smaller infectious doses to cause illness.
Particular risks:
More severe illness from pathogens
Higher hospitalization rates
Greater risk of complications (e.g., HUS from E. coli)
Dehydration occurs faster
Special precautions:
No raw eggs or undercooked eggs
No unpasteurized dairy products
No undercooked meat, poultry, or seafood
Careful handwashing after touching raw foods
No raw sprouts
Thoroughly cook all foods
Elderly (Over 65)
The elderly immune system naturally deteriorates with age and chronic disease.
Particular risks:
More severe illness from all pathogens
Higher mortality rates
Often on medications that impair immunity
Chronic conditions (diabetes, kidney disease, liver disease) increase susceptibility
Special precautions:
Similar to pregnant women: avoid high-risk foods
Be particularly careful with Listeria (deli meats, soft cheeses)
Cook all animal products to proper temperatures
Careful produce washing
Avoid raw sprouts
Immunocompromised Individuals
Various conditions or medications suppress the immune system, increasing foodborne illness risk:
Conditions:
HIV/AIDS
Cancer (especially during chemotherapy/radiation)
Organ transplant recipients (on immunosuppressive drugs)
Primary immunodeficiency
Rheumatoid arthritis (on biologics)
Diabetes
Liver or kidney disease
Inflammatory bowel disease (Crohn’s, ulcerative colitis)
Particular risks:
Any pathogen can cause systemic infection (bacteremia)
Foodborne pathogens can cause meningitis, sepsis
Complications occur more frequently
Recovery is slower and less certain
Special precautions:
Strict avoidance of high-risk foods
All animal products must be fully cooked
All produce must be thoroughly washed
No raw dairy, no raw eggs, no deli meats, no soft cheeses
Consider consulting food safety guidelines with healthcare provider
Part 4: Food Safety Systems & How They Work
HACCP: Hazard Analysis and Critical Control Points
HACCP is a systematic, science-based approach to food safety designed to identify and prevent hazards before they reach consumers. All federally regulated meat, seafood, and juice processors must implement HACCP systems.
Seven Core Principles:
Conduct a Hazard Analysis
Identify all biological (bacteria, viruses, parasites), chemical (pesticides, allergens, additives), and physical (glass, metal, plastic) hazards at each step of production
Assess likelihood and severity of each hazard
Determine Critical Control Points (CCPs)
Identify the specific steps where hazards can be prevented, eliminated, or reduced to safe levels
Examples: Cooking, cooling, packaging, labeling
Establish Critical Limits
Define the minimum or maximum safe values for each CCP
Example: Internal meat temperature of 165°F eliminates pathogens
Establish Monitoring Procedures
Continuous testing and measurement to ensure CCPs remain within critical limits
Regular temperature checks, microbial testing, visual inspection
Establish Corrective Actions
Pre-defined steps to take if a CCP deviates from critical limits
Example: If cooking temperature drops, extend cooking time or reject batch
Establish Verification Procedures
Regular testing to confirm the HACCP system is working effectively
Sampling finished products, reviewing records
Maintain Documentation
Records of all processes, monitoring, deviations, and corrective actions
Essential for outbreak investigations and regulatory compliance
How HACCP Prevents Outbreaks:
HACCP focuses on prevention rather than relying on end-product testing. By identifying hazards and controlling them at specific steps, contamination is prevented before it occurs.
Modern Pathogen Detection
The ability to detect pathogens rapidly is critical for food safety. Detection methods range from slow traditional approaches to advanced real-time technologies.
Conventional Methods (48+ hours):
Culture-based approaches
Gold standard for accuracy
Time-consuming and labor-intensive
Food already on shelves by the time results return
Modern Methods (4-24 hours):
Immunological assays (detect pathogen antigens)
Molecular/DNA-based methods (detect pathogen DNA)
Faster, more specific than conventional
Increasingly standard in industry
Advanced Methods (<4 hours): High-throughput sequencing (reads pathogen DNA) Nanoparticle-based detection Real-time monitoring systems Can detect emerging or unknown pathogens Still being rolled out in facilities Surveillance Systems: The CDC operates networks that identify outbreaks rapidly: FoodNet: Active surveillance of foodborne illnesses in multiple states; provides outbreak estimates PulseNet: DNA fingerprinting system that links cases across states; identifies multi-state outbreaks Real-time reporting: When labs detect pathogens, they report to PulseNet, enabling rapid response Part 5: Cross-Contamination & Kitchen Safety Cross-contamination is the transfer of harmful bacteria from one surface, food, or utensil to another. It’s one of the most common causes of foodborne illness in home and commercial kitchens. Primary Routes of Cross-Contamination Raw Meat → Ready-to-Eat Foods The most common route: Cutting raw chicken on a board, then slicing lettuce on the same board (without sanitizing) Result: Salmonella, Campylobacter, or E. coli transfer to salad Risk: Immediate illness; potentially life-threatening for vulnerable people Raw Poultry → Other Foods Unwashed poultry on counter, then produce placed on counter Hands touching raw poultry, then touching other foods Splashing during washing (which is why washing raw poultry is not recommended) Raw Seafood → Other Foods Similar risks as meat; raw fish handling can contaminate everything nearby Unwashed Produce → Ready-to-Eat Foods Raw vegetables with soil (which may contain E. coli) touching other foods Requires separate handling Contaminated Surfaces & Utensils Sponges, dish towels, cutting boards, countertops harbor bacteria Can persist and transfer to any food touched Improper Handwashing Touching raw food, then touching other foods without handwashing Touching face, then touching food Prevention Strategy Separation (The First Line of Defense) Use separate cutting boards for different food types: Red board: Raw meat Yellow board: Raw poultry Blue board: Raw seafood Green board: Produce and ready-to-eat foods Color-coding prevents cross-use Separate storage in refrigerator: Raw meat/poultry/seafood in sealed containers at the bottom of the fridge This prevents dripping onto other foods Ready-to-eat foods on higher shelves Separate preparation areas: Designate zones for raw and ready-to-eat food prep Use different utensils for different zones Separate utensil drawers for different food types (optional but recommended for vulnerable households) Sanitization (Between Prep Steps) Between touching raw food and other foods: Wash utensils and cutting boards thoroughly with hot soapy water Sanitize with: Bleach solution (1 tablespoon per gallon of water) Or food-grade sanitizer with test strips to verify efficacy Use clean dish towels (not the one used for raw meat) Critical Do’s and Don’ts Don’t: Wash raw meat or poultry (splashes bacteria onto surfaces and you) Use the same cutting board for raw and ready-to-eat without sanitizing Let raw meat above ready-to-eat foods in the fridge Touch ready-to-eat foods after handling raw foods without handwashing Use dish towels as a substitute for handwashing Do: Wash hands with warm soapy water for 20+ seconds after touching raw foods Use color-coded cutting boards Store raw meat in sealed containers at fridge bottom Sanitize between tasks Clean and sanitize sinks and countertops regularly Use separate utensils for different tasks Part 6: Temperature Control & Food Storage Temperature is one of the most critical factors controlling bacterial growth. The “Danger Zone” is a range where bacteria multiply rapidly. Safe Temperature Ranges Refrigerator: 0-5°C (32-40°F) Slows bacterial growth significantly Does NOT kill bacteria or stop growth completely Listeria can still grow at refrigeration temperatures Foods remain safe for limited time (2-4 days for most items) Freezer: -18°C (0°F) Stops bacterial growth entirely Does NOT kill bacteria Food remains safe indefinitely (though quality decreases) Must defrost properly (see below) Danger Zone: 8-63°C (47-140°F) Bacteria multiply rapidly in this range Most dangerous zone for food safety Bacteria can double every 20 minutes Can reach dangerous levels in 2-4 hours Proper Food Handling Refrigeration: Refrigerate perishables within 2 hours of purchase Reduce to 1 hour if room temperature is above 32°C (90°F) Keep chilled foods out of refrigerator no longer than 4 hours during prep Use appliance thermometer to verify fridge is 40°F or below Freezing: Freezer should be set to -18°C (0°F) or colder Food is safe indefinitely when properly frozen Quality decreases with time (freezer burn) Defrosting (Critical for Safety): Never defrost at room temperature (bacteria multiply in Danger Zone) Safe defrosting methods: Refrigerator (slow; takes 24 hours for chicken, 3-5 days for large meat) Cold water in sealed bag (change water every 30 minutes) Microwave (cook immediately after) Once defrosted in refrigerator, cook within 1-2 days Cooking: Cook all animal products to proper internal temperature Chicken/poultry: 165°F (74°C) Ground meat: 160°F (71°C) Whole beef/pork/lamb: 145°F (63°C) Fish: 145°F (63°C) Eggs: Cook until yolk is firm Use meat thermometer for verification Leftovers: Refrigerate within 2 hours of cooking Eat within 2 days or freeze Reheat to 165°F before eating Part 7: The FDA Food Traceability Rule & Future Safety What is the Food Traceability Rule? The FDA Food Safety Modernization Act (FSMA) Section 204(d) requires detailed record-keeping and traceability for high-risk foods. This represents a major shift toward preventing outbreaks through rapid source identification. Original Compliance Date: January 20, 2026 New Compliance Date: July 20, 2028 (delayed by Congress) How It Works When a foodborne illness outbreak occurs, every day matters. Under the current system: Investigators manually trace contaminated products through supply chain Can take weeks to identify source Contaminated products remain in distribution during investigation More people become ill before source is known With traceability: Lot codes identify each batch of product Records connect suppliers and customers FDA can request traceability data within 24 hours Source can be identified in hours instead of weeks Contaminated products recalled rapidly Foods on the Traceability List High-risk foods requiring enhanced traceability include: Leafy greens (lettuce, spinach, arugula) Berries (fresh or frozen) Melons Sprouts Eggs Seafood and shellfish Cheese and dairy products Spices and seasonings Ready-to-eat foods Others with outbreak history Why the Delay? FDA delayed the rule 30 months (to July 2028) because: Supply chain coordination challenges Smaller businesses unprepared Technology infrastructure gaps Need for all parties (farms, processors, distributors, retailers) to implement simultaneously for effectiveness The delay is controversial; consumer advocates argue that rapid implementation would prevent illnesses, while industry argues more time is needed. Part 8: Practical Food Safety at Home For General Population Purchases: Buy cold foods last, go straight home to refrigerate Choose pre-washed produce when possible Check expiration dates Avoid visibly damaged packages Storage: Organize fridge: raw meat bottom, ready-to-eat on top Keep fridge at 40°F or below Use within recommended timeframes Discard questionable items Preparation: Wash hands before preparing food Wash cutting boards between uses Wash produce (even if labeled “pre-washed”) Cook to proper temperatures Avoid cross-contamination Defrosting: Plan ahead; thaw in refrigerator If time-limited, use cold water or microwave For Pregnant Women Avoid entirely: Raw/undercooked meat, poultry, seafood Unpasteurized dairy products (soft cheeses like feta, brie, queso fresco) Deli meats, cured meats (unless reheated to steaming hot) Raw eggs or undercooked eggs Raw sprouts (including alfalfa, mung bean) High-mercury fish (shark, swordfish, king mackerel, tilefish) Raw seafood, sushi with raw fish Safe alternatives: Fully cooked meat and poultry Canned seafood or fully cooked fresh Pasteurized dairy products Hard cheeses (parmesan, cheddar) Cooked eggs Cooked vegetables Thoroughly washed produce For Young Children (Under 5) Avoid entirely: Raw or undercooked meat, poultry, eggs, seafood Unpasteurized dairy products Raw sprouts Honey (risk of botulism) Foods with high choking risk (unless modified) Safe alternatives: Well-cooked meat and poultry, finely shredded Pasteurized dairy products Hard-boiled eggs or cooked egg dishes Thoroughly washed produce, cut into safe sizes Age-appropriate prepared foods For Elderly or Immunocompromised Avoid entirely: Raw/undercooked meat, poultry, eggs, seafood Unpasteurized dairy, soft cheeses Deli meats (unless reheated to steaming) Raw sprouts Unwashed produce Unpasteurized juices Additional precautions: Wash produce very thoroughly Consider pre-made salads only from known safe sources Eat cooked vegetables instead of raw (if immune-compromised) Reheat leftovers to 165°F Discard leftovers after 2 days (don’t extend) Part 9: When to Seek Medical Attention While many foodborne illnesses resolve on their own, seek medical attention immediately if you experience: Warning Signs Requiring Immediate Care: Bloody diarrhea (sign of serious pathogen like E. coli) Persistent high fever (>102°F / 39°C)
Severe abdominal pain or pain lasting >a few hours
Frequent vomiting preventing fluid intake (dehydration risk)
Signs of dehydration: Dry mouth, extreme thirst, dizziness, little or no urination
Neurological symptoms (confusion, loss of balance, severe headache, stiff neck—especially concerning for Listeria)
Bloody urine or decreased urination (HUS warning)
Difficulty breathing (potential systemic infection)
Recently pregnant and fever (Listeria risk)
Less Urgent but Should Seek Care:
Symptoms lasting >3 days
Symptoms getting worse instead of better
Severe dehydration
Extreme fatigue or weakness
In vulnerable populations (elderly, immunocompromised, pregnant, very young children)
What to Tell Your Doctor
What you ate and when
When symptoms started
Type of symptoms (description of diarrhea color/frequency matters)
Any recent food recalls you’re aware of
Whether anyone else who ate the same food is sick
Any recent travel or restaurant visits
The Bottom Line
Food safety isn’t about eliminating all risk—it’s about understanding your personal risk factors and taking practical steps to reduce them.
Key Takeaways:
Foodborne illness is increasing, not decreasing: 2024 saw hospitalizations and deaths double compared to 2023
The pathogens are common: Listeria, Salmonella, E. coli, and Norovirus come from everyday foods—eggs, meat, produce, dairy
Vulnerable populations face severe consequences: Pregnant women, young children, elderly, and immunocompromised people can develop life-threatening complications
Prevention is possible: Cross-contamination prevention, proper temperature control, and handwashing reduce risk dramatically
Traceability matters: When outbreaks occur, rapid source identification prevents further illnesses
Know the warning signs: Bloody diarrhea, neurological symptoms, and signs of dehydration warrant immediate medical attention
By understanding food safety, you’re protecting not just yourself but vulnerable people around you.
This hub is part of Food Reality Check’s mission to help consumers understand food safety risks and make informed decisions to protect their health. Last updated: December 2025