It seems as if there’s another food recall every day. While this frequency alone is almost enough to make you sick, we should be glad that producers can successfully identify and intercept contaminated food quickly. What are the most common causes of these recalls? In this guide to the most dangerous common foodborne illnesses, we’ll identify the pathogens that send our food away before it can send us to the hospital.
Escherichia coli Infection
As the commercials for certain dietary supplements remind you, our digestive systems are full of bacterial colonies that aid in breaking down our food. Indeed, E. coli often lives in our intestines without incident, making up part of our personal ecosystem of gut flora. Some strains of E. coli, however, produce a dangerous toxin that damages our intestinal lining and causes severe distress. These are the strains that lead to recalls, most often of fresh produce. Unsanitary handling processes often lead to this contamination.
Salmonellosis
Salmonella enterica and Salmonella bongori, two closely related species, cause bacterial infections that most often arise from the contamination of a variety of food products. We usually associate Salmonella poisoning with tainted animal products, such as meat, dairy, eggs, and poultry. If your parents told you never to eat raw cookie dough, it was out of a fear of Salmonella bacteria in raw eggs. However, even people on plant-based diets must watch out for these bacteria as well. A recent recall of salad greens cited potential Salmonella contamination as the reason to take precautions and dispose of the product.
Staph Infections
Staphylococcus aureus is a common adversary of the human body’s immune system. Strains of staph bacteria can cause sinus infections, bone and joint abscesses, and even meningitis. They can also cause cases of food poisoning, in which toxins the bacteria produce lead to painful stomach cramps and diarrhea. Staphylococcus aureus is particularly pernicious among the most dangerous common foodborne illnesses because the bacteria and their toxic byproducts are odorless, giving no apparent indications of contamination.
Hepatitis A
While most common foodborne illnesses stem from bacteria, the hepatitis A virus can also taint our food, leading to severe liver disease. The Mexican restaurant chain Chi-Chi’s was a casualty of a rampant outbreak of hepatitis A contamination, which caused a public relations disaster from which they couldn’t recover. Frozen produce has also been a vector of hepatitis A, with a 1997 case of frozen strawberries imported from Mexico still lingering in the public memory.
A day to listen deeply, learn humbly, and honor the living wisdom of Native communities on Native Heritage Day on November 28th.
Opening Reflection
Native American Heritage Day is more than a mark on the calendar. It’s a living invitation to hear the first voices of this land, voices that carry stories of stewardship, innovation, courage, and care. As we step into this observance, we honor the people whose cultures, languages, and traditions continue to shape our shared future.
Artificial intelligence isn’t just a theory from science fiction anymore. It’s reshaping industries all over the world, and construction is right at the center of this shift. From automated machines on job sites to smart data analytics behind the scenes, AI's role in shaping the future of construction is about more than efficiency; it’s changing how people build, design, and manage structures. Instead of simple automation, we're seeing smarter, more responsive worksites that can adapt to challenges faster than ever.
Picture this: the sun dips below the horizon, casting a golden glow across your patio. Laughter fills the air as you grill steaks to perfection, a chilled drink in hand from your outdoor refrigerator.
Owning a car provides incredible freedom, but it also carries the responsibility of basic upkeep and preparation for unexpected events. You cannot predict every issue, but a curated kit turns a major headache into a minor inconvenience.
Thanksgiving on November 27th this year is more than a meal; it’s a stage for storytelling. Families are rediscovering the joy of sharing origin tales, funny mishaps, and heartfelt memories. Some hosts place a “story card” at each seat with prompts like “What tradition would you invent?” or “What are you most grateful for this year?” These sparks of conversation transform dinner into a living archive of family history. Recording or writing down these stories ensures they’ll be cherished for generations.
