Consumer Alert: Following a workplace injury, avoid these most common mistakes

New apartment construction has given renters more choices and negotiating power

By Mark Huffman of ConsumerAffairs

• The typical U.S. asking rent reached $1,965 in June, a 2.2% increase from a year earlier.

• Nearly 40% of rental listings offered a concession, such as free rent, waived fees or complimentary parking.

• Renters have the most negotiating power in markets where apartment construction has produced a large supply of available units.

Rents are moving higher again, but renters may be able to offset some of the increase by taking advantage of a growing number of move-in specials.

The typical U.S. asking rent rose to $1,965 in June, up 2.2% from a year earlier, according to Zillows latest rental market report. Rent growth accelerated slightly from May, and monthly increases during April, May and June were all stronger than during the same months in 2025.

At the same time, 39.7% of rental listings on Zillow offered some type of concession in June, up from 35.2% a year earlier.

Concessions can include a free months rent, waived application or move-in fees, free parking or other discounts. Those offers mean the actual cost of renting may be lower than the advertised monthly price.

The payoff from the construction boom is showing up clearly for renters right now, Zillow senior economist Orphe Divounguy said in the companys July rental report.

New construction gives renters leverage

Developers added a large number of apartments in recent years, providing renters with more choices and forcing some property managers to compete for tenants.

That trend is especially noticeable in Sun Belt markets. Charlotte had the nations highest share of listings offering concessions, at 67.1%. Denver followed at 65.9%, with Dallas at 64.6% and Austin at 64.3%.

Rents were also falling in several heavily developed markets. Over the previous year, typical rents declined 1.8% in San Antonio to $1,416, 1.7% in Austin to $1,653 and 1.3% in Denver to $1,930.

In contrast, renters have less negotiating power in cities where housing supplies remain tight. San Francisco rents increased 8.2% over the year to $3,301, while only 24.9% of listings offered concessions.

San Jose rents rose 6.2% to $3,729, and Chicago rents increased 5.2% to $2,275.

Houses are getting more expensive, faster

Consumers renting single-family homes are seeing larger price increases than apartment renters.

Single-family rents rose 3% from a year earlier to $2,320, about twice the 1.5% increase for multifamily properties. The typical multifamily rent was $1,789.

The difference is largely tied to supply. Builders added far more apartment units than single-family rentals, giving apartment hunters more options and restraining price growth.

Zillow forecasts single-family rents will rise 3.1% during 2026, while multifamily rents will increase 2%.

However, the supply advantage may begin to fade. Apartment completions slowed during the second quarter while demand remained steady. As renters absorb the available units, Zillow said rental markets could gradually tighten and concessions could become less common.

Renters shopping now may want to compare the total cost over the entire lease rather than focusing only on the advertised monthly rent. They can also ask competing properties to match incentives, negotiate fees or parking costs, and determine whether the rent will increase sharply once an introductory concession expires.

Here are several foodborne illnesses and how to avoid them

By Mark Huffman of ConsumerAffairs

• Food poisoning can be caused by bacteria, viruses, parasites or toxins produced by germs in contaminated food.

• Most mild cases can be managed with rest and fluids, but bloody diarrhea, high fever, severe pain or dehydration require medical attention.

• Consumers can reduce their risk by washing their hands, preventing cross-contamination, cooking foods thoroughly and refrigerating perishables promptly.

The Cyclospora outbreak no doubt has consumers carefully considering what they eat, in order to avoid the parasite that has sickened over 2,000 people in the U.S. Its just one example of food poisoning cases that are increasing as supply chains become intertwined.

While most food poisoning cases are resolved without medical treatment, an infectious-disease specialist says consumers should know which symptoms signal something more serious.

Foodborne illness can result from bacteria, viruses, parasites or toxins produced by bacteria in food, according to Dr. Poonam Bai, an infectious-disease physician at Penn State Health and assistant professor at Penn State College of Medicine.

Although food poisoning often resembles a common stomach bug, the source is contaminated food or drink. Symptoms can include nausea, vomiting, diarrhea, stomach cramps and fever.

The timing and severity of those symptoms may provide clues about the cause.

Some illnesses result from toxins already present in food. Symptoms can begin within a few hours of eating and commonly include nausea, vomiting and diarrhea. These cases often improve within about a day, Bai said.

Other illnesses are caused by infection with bacteria such as Salmonella, Shigella or E. coli; viruses such as norovirus; or parasites such as Cyclospora. Symptoms may take daysor sometimes longerto appear and can be more persistent.

That delay means the food that made someone sick may not be the last thing they ate.

When to call a doctor

Most people with mild food poisoning can recover at home by resting and replacing fluids lost through diarrhea or vomiting. Bai recommends taking small sips of water or an electrolyte drink and eating small amounts of bland food, such as bananas or crackers, as tolerated.

Consumers should seek medical care for severe abdominal pain, bloody diarrhea, persistent vomiting, high fever or signs of dehydration.

The Centers for Disease Control and Prevention recommends contacting a healthcare provider for diarrhea lasting more than three days, a fever above 102 degrees, vomiting that prevents a person from keeping liquids down or dehydration symptoms such as dry mouth, reduced urination and dizziness when standing.

Adults 65 and older, young children, pregnant women and people with weakened immune systems face a higher risk of serious illness and should be especially cautious.

Persistent watery diarrhea may be a sign of cyclosporiasis, particularly if it begins after eating fresh produce or a restaurant salad. Other possible symptoms include cramping, bloating, nausea, fatigue, loss of appetite and weight loss.

Cyclospora symptoms commonly begin about one to two weeks after a person eats contaminated food. Doctors can diagnose the infection using a stool test, and prescription medication is available to treat it.

Food may look and smell normal

One of the challenges of preventing food poisoning is that contaminated food does not necessarily look, taste or smell spoiled.

There is no way to tell just by looking at it, Bai said.

Washing fruits and vegetables under running water may reduce contamination, but it cannot remove every bacterium, virus or parasite. Consumers should also follow recall instructions and discard any food identified by health authorities as potentially contaminated.

The CDC recommends four basic food-safety practices: clean, separate, cook and chill.

Hands should be washed with soap and water for at least 20 seconds before, during and after food preparation. Raw meat, poultry, seafood and eggs should be kept away from foods that are ready to eat, including in grocery carts and refrigerators.

A food thermometer is the safest way to determine whether meat and poultry have reached the proper internal temperature. Perishable foods and leftovers should be refrigerated within two hoursor within one hour when temperatures are above 90 degrees.

Make sure hot food stays hot and cold food stays cold, Bai said.

Health officials dont think iceberg lettuce is the only cause

By Mark Huffman of ConsumerAffairs

• More than 11,500 confirmed or suspected Cyclospora illnesses have been reported across 41 states since May 1.

• A subset of 1,947 confirmed cases in nine states has been linked to recalled Taylor Farms de Mexico iceberg lettuce.

• Washing produce reduces risk but may not remove the parasite; consumers should discard recalled lettuce and seek care for persistent diarrhea.

Federal health officials are investigating more than 11,500 confirmed or suspected cases of cyclosporiasis reported across 41 states, making the 2026 seasonal surge much larger than initially reported.

Since May 1, the Centers for Disease Control and Prevention has received reports of 4,173 laboratory-confirmed cases acquired in the United States. At least 308 patients have been hospitalized, but no deaths have been reported.

The CDC is also aware of more than 7,400 additional cases reported by state and local health departments that have not yet been laboratory-confirmed and require further investigation. Combined, those figures indicate that more than 11,500 illnesses may be involved.

The cases are not necessarily part of a single outbreak or connected to the same food. The CDC is investigating several clusters, including a major outbreak linked to iceberg lettuce.

Lettuce outbreak is one part of the national increase

Of the nationwide cases, 1,947 confirmed illnesses in nine states have been associated with shredded iceberg lettuce served at Taco Bell restaurants.

Those states are Illinois, Indiana, Kansas, Kentucky, Michigan, Ohio, Oklahoma, Pennsylvania and West Virginia. At least 98 people have been hospitalized in that outbreak, and no deaths have been reported.

Patients became sick between June 22 and July 20. Health officials say the count will probably continue to increase because it can take up to six weeks to determine whether an illness is connected to a particular outbreak.

Epidemiological interviews and supply-chain tracing led investigators to Taylor Farms de Mexico, which supplied iceberg lettuce from growers in central Mexico. The company recalled all iceberg lettuce from that source on July 17.

The FDA initially reported a positive result from a lettuce sample collected at the border but later determined it was a false positive. The agency said that laboratory finding did not change the recall because patient interviews and traceback evidence continue to point to Taylor Farms lettuce.

Taco Bell said it stopped using lettuce from Taylor Farms de Mexico on July 17.

Recalled lettuce had a wider distribution

Although confirmed illnesses in the lettuce outbreak have been reported in nine states, recalled products were distributed much more widely.

Food-service lettuce was sent to Alabama, Arkansas, Connecticut, Florida, Georgia, Iowa, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Michigan, Missouri, Mississippi, North Carolina, New Hampshire, New Jersey, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Virginia and Wisconsin.

Recalled Marketside-brand products were sold at selected Walmart stores in Alabama, Arkansas, Florida, Georgia, Indiana, Kansas, Kentucky, Louisiana, Missouri, Mississippi, Oklahoma, Tennessee, Texas, Virginia and West Virginia.

The retail recall includes Marketside Iceberg Salad in 12- and 24-ounce packages and Marketside Shredded Lettuce in 8- and 16-ounce packages. Affected products have Best if Used By dates from July 18 through Aug. 3. The FDA said distribution may have extended to other locations.

How consumers can reduce their risk

Consumers should discard recalled lettuce or return it to the store for a refund. Containers, refrigerator shelves, cutting boards, countertops and utensils that touched the lettuce should be cleaned with hot, soapy water or placed in a dishwasher when appropriate.

Cyclospora is a microscopic parasite generally spread through food or water contaminated with fecal material. It is most often associated with raw produce.

Washing fruits and vegetables thoroughly under clean running water can reduce the risk, even when packaging says the produce is prewashed. However, washing and chemical sanitizers cannot guarantee that Cyclospora has been removed. Cooking produce to at least 158 degrees Fahrenheit can kill the parasite.

The most common symptom is frequent watery diarrhea. Other symptoms include loss of appetite, weight loss, stomach cramps, bloating, gas, nausea and fatigue. Some patients may experience fever, headache, body aches or vomiting.

Symptoms usually begin about a week after exposure but can appear between two days and two weeks or longer afterward. Without treatment, the illness can persist for a month or more and may appear to improve before returning.

Consumers with persistent watery diarrhea should contact a health care provider and mention possible Cyclospora exposure. Routine stool examinations do not always test for the parasite, so patients may need to request a specific test.