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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.

The freezer hacks that can save you money and help you eat healthier

• Stock your freezer, save money. Frozen vegetables, fruit, and lean proteins last longer, reduce food waste, and make healthy meals easier.

• Skip the takeout habit. Keeping a few freezer staples on hand means dinner can be ready in about 15 minutes.

• Read the label. Choose frozen foods with simple ingredients and watch for excess sodium and added sugar.

Busy family schedules have a way of throwing even the best meal plans off track. Between work, school, soccer practice, and homework, it's easy to find yourself staring into the refrigerator wondering what's for dinner or reaching for your phone to order takeout.

ConsumerAffairs interviewed registered dietitian Lauren Manaker, who explained one of the smartest places to stretch your grocery budget isn't in the produce aisle. It's in your freezer.

Manaker says today's freezer aisle is far different than it was a generation ago. While it still contains highly processed convenience foods, it's also filled with nutritious staples that can help families save money, reduce food waste, and get healthy meals on the table in minutes.

"It's really about having quality ingredients ready when life gets busy," Manaker said. "When you have nutritious foods in your freezer, the easiest meal is often the healthiest one, too."

Here's how she recommends shopping (and stocking) your freezer.

Frozen vegetables are the ultimate budget buy

If Manaker could recommend just one freezer staple, it would be frozen vegetables.

She always keeps broccoli, spinach, and mixed vegetable blends on hand because they make it easy to round out almost any meal without worrying about produce spoiling before it's used.

Frozen vegetables are typically processed shortly after they're harvested, helping preserve their nutrients while extending their shelf life. That means fewer trips to the grocery store and less food ending up in the trash.

"They're typically frozen at peak ripeness, so the nutrition holds up well," Manaker said. "Plus, they don't wilt on me before I get to them, which cuts down on waste and saves money."

Whether you're adding broccoli to pasta, spinach to scrambled eggs, or mixed vegetables to a stir-fry, frozen vegetables are one of the easiest ways to stretch both your meals and your grocery budget.

Frozen fruit saves money and breakfast

Fresh berries may be delicious, but they're also one of the quickest foods to spoil. For that reason, Manaker always keeps frozen fruit in her freezer for smoothies, oatmeal, yogurt, and quick breakfasts.

Buying berries frozen often costs less than buying them fresh, especially when they're out of season, and you only need to use what you need instead of rushing to finish an entire container before it goes bad.

Frozen mango, peaches, cherries, and mixed fruit can offer similar savings while making it easier to keep healthy ingredients on hand year-round.

Keep a protein ready for busy nights

One of the biggest reasons families end up ordering takeout is simply because they don't have a plan. That's why Manaker always keeps a quick protein in the freezer.

Lately, that has been Safe Catch Tuna Burgers, but she says the concept is more important than the specific product. Frozen chicken breasts, salmon fillets, turkey burgers, shrimp, veggie burgers, or other lean proteins can all serve the same purpose.

"When I don't have a plan, having a lean protein ready to go keeps me from reaching for takeout," she said.

A dependable freezer protein turns "What's for dinner?" into a much easier question to answer.

Don't assume frozen means unhealthy

The freezer aisle still suffers from an outdated reputation. Many shoppers immediately think of sodium-packed TV dinners or heavily processed meals. While those products certainly exist, so do plain vegetables, fruit, seafood, and minimally processed proteins.

"The key is reading the label rather than assuming," Manaker said.

She starts with the ingredient list. Products made with recognizable ingredients and shorter ingredient lists tend to be better choices than foods filled with additives and preservatives.

She also compares sodium levels, looks for hidden added sugars in products like sauced vegetables or breaded proteins, and checks how much protein and fiber each serving provides.

"A straightforward label is usually a good sign," she said.

Build a 15-minute dinner

Healthy eating doesn't have to mean spending an hour in the kitchen.

One of Manaker's favorite weeknight dinners starts with a frozen protein cooking in the air fryer or skillet while frozen vegetables steam in the microwave. She pairs everything with microwaveable brown rice or another whole grain, then finishes the meal with fresh greens, a squeeze of lemon, or a yogurt-based sauce.

Dinner is ready in about 15 minutes.

"The point isn't that every meal has to be gourmet," she said. "It's that a little planning on the front end means the easy choice is also a genuinely nourishing one."

It's also likely to cost far less than another delivery order.

Avoid these common freezer mistakes

One of the biggest mistakes shoppers make is assuming all frozen foods are either healthy or unhealthy. Neither is true.

Manaker says another common error is ignoring serving sizes. Some frozen meals appear to be single servings but actually contain two, doubling the sodium, calories, and fat if you eat the entire package.

She also encourages shoppers to keep their freezer organized.

Buying frozen food only saves money if you eventually use it. Labeling homemade freezer meals with dates and rotating older foods toward the front can help reduce waste and prevent forgotten items from sitting in the freezer for months.

As for foods she generally skips, Manaker avoids products loaded with sodium and added sugars while offering very little protein or fiber.

"If a product is mostly refined carbohydrates with a long list of additives and not much nutritional payoff, it's usually not earning its spot in my freezer," she said.

Fresh still has an advantage

Frozen foods aren't always the best choice.

Fresh salad greens, herbs, and produce you'll use within a day or two generally deliver better texture and flavor. If you're serving vegetables raw or making a salad, fresh usually wins.

The smartest strategy isn't choosing frozen over fresh, but it's knowing when each one makes the most sense.

"My general rule is to buy frozen for the staples I use regularly and want on hand, and buy fresh for the things I'll use quickly or want at their peak texture," Manaker said. "Balancing the two is what keeps both my meals and my budget in good shape."

New survey reveals what's keeping many adults awake night after night

• Family responsibilities, work stress, and mental health are among the most commonly reported factors affecting sleep.

• The findings come from a nationwide survey of more than 2,000 U.S. adults conducted in June 2025.

• The results highlight how everyday pressures not just bedtime habits can influence sleep quality.

Getting enough sleep isn't always as simple as turning off the lights a little earlier. For many adults, everyday responsibilities and life stressors can make it difficult to get consistent, restful sleep.

A new survey from the American Academy of Sleep Medicine (AASM) found that family obligations, work demands, financial pressures, and physical and mental health challenges all play a role in how well people sleep. Rather than pointing to a single cause, the findings suggest that sleep is often affected by multiple aspects of daily life.

The survey underscores something many people may already suspect: the factors interfering with sleep often extend well beyond the bedroom.

People are struggling to protect their sleep in the face of real, ongoing pressures, AASM spokesperson Dr. David Kuhlmann said in a news release.

Whether it's a demanding job, financial stress, or the around-the-clock responsibility of caring for a family, these burdens don't disappear at bedtime. And when sleep suffers, so does our ability to manage stress, stay healthy, and function at our best.

How the survey was conducted

The findings are based on an online survey commissioned by the American Academy of Sleep Medicine and conducted by independent market research agency Atomik Research.

Researchers surveyed 2,007 adults across the United States between June 5 and June 13, 2025. The survey has a margin of error of plus or minus 2 percentage points at a 95% confidence level.

Participants were asked which aspects of their lives had a major, moderate, minor, or no impact on their ability to sleep well on a regular basis. The survey explored a range of potential influences, including family responsibilities, work, finances, health, technology use, environmental factors, and caregiving.

What the results mean for consumers

Family responsibilities topped the list, with 45% of adults saying they have a major or moderate impact on their ability to sleep well. Physical health problems (39%) and job stress (39%) followed closely behind, while 37% pointed to mental health challenges as a significant factor affecting their sleep.

Financial concerns also ranked high. More than one-third of respondents said housing costs (36%) and work schedules (35%) have a major or moderate impact on their sleep. Nearly three in 10 adults (29%) also said limited access to healthcare affects how well they sleep.

Other factors were less commonly identified but still affected some respondents. Twenty-five percent cited social obligations, 24% pointed to caregiving responsibilities, and 23% said technology use had a major or moderate effect on their sleep. Fewer adults reported that environmental noise (22%), environmental light (20%), or travel (15%) regularly disrupted their sleep.

Poor sleep is not a personal failing. It is often a reflection of the pressures people face outside the bedroom, Dr. Kuhlmann said. We encourage anyone who is consistently struggling to sleep well, or who experiences excessive daytime sleepiness, to speak with a healthcare professional. Identifying the root causes of poor sleep is an important first step toward better overall health.