Stop Foodborne Illness

04/22/2026

🌟 Happy Administrative Professionals Day! 🌟

Today we’re celebrating and thanking Kelly Lombardo and Maria Krysciak for the incredible work they do to keep Stop Foodborne Illness running smoothly and efficiently every day.

From coordinating the details that keep our programs moving forward to supporting our team behind the scenes, their dedication, organization, and care make a meaningful impact across the entire organization.

We are so grateful for everything you do to help advance our mission to prevent foodborne illness and protect public health. Thank you, Kelly and Maria! 💙

04/17/2026

Looking forward to a lively and engaging session at the Food Safety Summit: “Food Safety Culture Debate Club—Live and Hybrid” on Thursday, May 14th from 2:45–3:45 PM.

Led by Vanessa Coffman, PhD (Alliance to Stop Foodborne Illness), and featuring Conrad Choiniere (FDA), Lone Jespersen (Cultivate SA), Karen McCarty (formerly of Agropur), and Kelly Stevens (General Mills), this session will bring a fresh, debate-style format to some of the most talked-about challenges in food safety culture.

Expect thoughtful discussion, differing perspectives, and real-world insights. Plus, the opportunity for both in-person and virtual attendees to weigh in. It’s a great chance to explore what’s working, what’s not, and what it takes to move food safety culture forward in meaningful ways.

Register here: https://consumerbrandsassociation.zoom.us/webinar/register/WN_97Vj1sA-ROGpOKiRfqPhUQ #/registration

Hope to see you there and take part in the conversation!

04/13/2026

🚨 After weeks of refusal, Raw Farm has finally issued a recall of raw cheddar cheese linked to a multi-state outbreak of E.coli O157:H7.

People have been sickened, mostly children under five who were hospitalized. One child even developed a life-threatening complication. We know the real number of illnesses if likely far higher! Yet still, action was delayed.

This is exactly why food safety systems exist. When strong epidemiological evidence links a product to illness, companies must act immediately; not “under protest,” and certainly not after weeks of denial and delay.

Pasteurization exists for a reason: because raw dairy products carry well-documented risks. When those safeguards are ignored, and when accountability is delayed, real people pay the price.

At Stop Foodborne Illness, we stand with the families impacted and will continue to push for stronger oversight, faster action, and a food system that puts public health first.

04/06/2026

🧀 Uh-oh! Spot mold on your cheese?

In a recent Parade article, Alliance Director Vanessa Coffman, PhD shares important guidance on the risks of eating moldy cheese and why it’s not always as simple as cutting it off.

“Moldy food isn’t just unappetizing - it can sometimes make you sick,” she explains. “Certain molds produce invisible toxins…while even non-toxic molds can trigger digestive upset or allergic reactions.”

While there may be limited exceptions for some hard cheeses, the safest rule, especially for soft cheeses, is “when in doubt, throw it out.”

Food safety starts with informed choices. Learn more about how to reduce your risk and protect your health.

Read the full article here: https://parade.com/health/is-it-safe-to-cut-mold-off-cheese-and-eat-the-rest

03/30/2026

Stop Foodborne Illness Board Member, Mary McGonigle-Martin, is featured in the latest Outside/In episode, “The Raw Milk Question.”

As conversations around raw milk continue to grow, this episode explores the risks, misconceptions, and real-life consequences of consuming unpasteurized dairy. Mary shares her family’s powerful story as a critical reminder about why we pasteurize milk in the first place:

“You wouldn't give your kids raw chicken… The milk is the same.”

Her voice, and the voices of numerous families impacted by foodborne illness, help ground this conversation in what truly matters: protecting public health and preventing future harm.

🎧 Listen to the episode and learn more about the real risks behind raw milk.

https://outsideinradio.org/shows/the-raw-milk-question

Raw milk has surged back into the zeitgeist. RFK Jr. is taking shots of it at the White House and Gwyneth Paltrow is putting it in her coffee. What's the appeal? Is raw milk some kind of superfood? Or something to avoid at all costs?

03/23/2026

The Alliance to Stop Foodborne Illness will be at the Conference 2026, hosted by the Global Food Safety Initiative in Vancouver.

The session, moderated by Isabelle Kumar, is titled “Food Safety Culture: Key Insights from Research to Practice” and will take place on Thursday, March 26th at 9AM. Alliance Director, Vanessa Coffman, PhD will be speaking alongside Professor Carol Wallace (University of Central Lancashire), Julian M. Cox (UNSW Sydney), and Bianca Kolln (Mars, an Alliance member).

Attendees will gain fresh insights on fostering accountability, strengthening leadership engagement, and driving continuous improvement in everyday operations.

We’re excited to continue advancing the global conversation on food safety culture and to work toward our shared goal of .

If you’re attending , we hope you’ll join the session and connect with us in Vancouver!

03/20/2026

The most recent book by Lone Jespersen, “A Decade of Cultivating Food Safety,” is available for purchase!

This book shares hard-learned lessons from the core team at Cultivate SA, along with insights from the clients and partners they’ve worked with around the world. Together, they explore why food companies must rethink how their culture shapes and impacts food safety.

All proceeds will be donated to STOP Foodborne Illness, supporting critical advocacy, education, and prevention efforts.

👉 Order your copy here: https://www.paypal.com/ncp/payment/XLA2PHGTNKYVL

Questions? Make sure to ask Alliance Director, Vanessa Coffman, Phd or John Boyce of Cultivate SA in-person at the upcoming GFSI Conference in Vancouver, Canada!

# StopFoodborneIllness

03/09/2026

Food recalls are on the rise, and the conversation is growing louder.

A new article The Food Institute explores why U.S. food recalls reached a nine-year high in 2025, examining factors ranging from improved detection to supply chain complexity and food safety management practices.

The piece features insight from Alliance Director, Vanessa Coffman, PhD, who emphasizes that recalls are a critical safeguard in the food safety system:

“Rather than focusing on minimizing the number of recalls, we should take every opportunity to get notices out faster, in formats that consumers actually read, make recall notices easier to understand, and ensure recalled products are removed from store shelves and out of consumers’ cupboards.”

At Stop Foodborne Illness, we believe effective recalls and clear communication are essential to protecting families and strengthening trust in the food system.

📖 Read the full article to learn more: https://foodinstitute.com/focus/why-americas-food-recalls-are-surging/

Food recalls surged in 2025 as weaker processes, globalized supply chains, and sharper detection systems exposed quality control gaps.

03/06/2026

🧅 Are you washing your onions before using them? The answer should be yes.

A recent All Recipes article highlights this simple but often overlooked food safety step. While the outer skin protects the inside, onions grow underground and can carry dirt and bacteria on the surface.

The article features insight from Vanessa Coffman, PhD of The Alliance to Stop Foodborne Illness, who notes that skipping this step can spread microbes to your cutting board, knife, and hands when you begin slicing.

Her advice: rinse the whole onion under cool running water and gently scrub the outside before cutting.

Sometimes the smallest kitchen habits can make a meaningful difference in reducing food safety risks, especially if food is being eaten raw in salads, salsas, or dips.

Read more here: https://www.allrecipes.com/should-you-wash-onions-11914707

A quick rinse today can help keep your kitchen, and your family, safer.

Think you don’t need to wash onions? Here’s why rinsing them before peeling can help prevent harmful bacteria from spreading in your kitchen.

03/03/2026

🚨 Recall Alert: Cottage Cheese 🚨

Saputo Cheese USA Inc. is recalling select cottage cheese products after discovering that liquid dairy ingredients may not have been fully pasteurized according to state standards.

The affected products were sold under the Great Value label and distributed to Walmart stores and distribution centers in multiple states between February 17–20, 2026.

While no illnesses have been reported, consuming products that are not fully pasteurized can pose serious health risks, especially to young children, older adults, pregnant individuals, and those who are immunocompromised.

The issue was identified during pasteurizer troubleshooting conducted by Saputo in coordination with the California Department of Food and Agriculture.

Check your refrigerator for Great Value cottage cheese purchased during the affected dates. Do not consume the product and follow recall instructions for returns or disposal.

At Stop Foodborne Illness, we know pasteurization is a critical safeguard against harmful pathogens. Strong oversight, preventive controls, and rapid transparency help protect families before illnesses occur.

To see lot codes and read more, head to our recall page: https://stopfoodborneillness.org/recalled-2-26-26/

Food Recall Alert for February 26, 2026 Recall Information Product: Great Value brand Cottage Cheese Customers who purchased the affected products should not consume them and either dispose of them or return them to the place of purchase for a full refund. For more information, contact Saputo at 1-8...

03/03/2026

Aluminum foil might be a kitchen staple, but it’s not always the safest choice for food storage.

In a recent feature, Vanessa Coffman, PhD, Director of the The Alliance to Stop Foodborne Illness, shares why certain foods should never be stored in foil.

⚠️ When warm foods are wrapped tightly in foil, they cool too slowly, lingering in the temperature “danger zone” (40–140°F) where bacteria like Bacillus cereus can multiply rapidly.

Foil also isn’t airtight. It doesn’t protect against cross-contamination or help food cool evenly in the refrigerator.

Safer swaps are shallow, airtight glass or food-grade plastic containers. Make sure to divide large portions into smaller containers to speed cooling and refrigerate leftovers promptly.

Smart storage protects both the meals you worked hard to prepare and the people you’re feeding.

Read more here: https://www.marthastewart.com/foods-never-wrap-in-aluminum-foil-11908915

Think aluminum foil is safe for storing all leftovers? Food scientists and experts explain which foods should never be stored in foil, why certain ingredients can trigger chemical leaching or bacterial growth, and what to use instead to keep your food safe.