Stop Foodborne Illness

10/15/2026

🍲 Still letting your food cool on the counter before refrigerating it? It’s time to rethink that habit!

Alliance Director Vanessa Coffman, PhD, is featured in Martha Stewart sharing her expert advice on safely cooling and storing cooked foods.

“Modern refrigerators can generally handle warm food, and the greater concern is allowing perishable food to sit at room temperature for too long,” Coffman explains.

Perishable foods left in the temperature danger zone (40°F–140°F) for more than two hours can become unsafe to eat. The good news is that you don’t have to wait for food to reach room temperature before refrigerating it!

Check out the full article to learn how to keep your leftovers safe!

🔗 Read more: https://www.marthastewart.com/8354814/how-long-you-can-leave-cooked-foods-unrefrigerated

Food safety experts explain how long you can safely leave cooked foods out of the refrigerator, including how long cooked meat can sit out. They also explain the best way to cool cooked foods before refrigerating them, and clarify what the temperature danger zone is.

10/09/2026

🥛 Raw milk comes with real risks. The science is clear.

The American Academy of Pediatrics (AAP) has released new research and a policy statement highlighting the serious health risks associated with consuming unpasteurized (raw) milk and dairy products, reaffirming that pasteurization is a critical food safety measure.

Raw milk can carry dangerous pathogens, including Salmonella, E. coli, Campylobacter, and Listeria, which can cause severe illness, hospitalization, and even death. The risks are especially concerning for pregnant people, infants, young children, older adults, and people with weakened immune systems.

Despite claims about raw milk’s health benefits, the AAP emphasizes that there is no evidence that raw milk offers meaningful nutritional advantages over pasteurized milk that outweigh its risks.

At Stop Foodborne Illness, we believe evidence-based food safety information is essential to protecting public health. Pasteurization significantly reduces the risk of foodborne illness while preserving milk’s nutritional benefits.

📖 Read the AAP’s full policy statement and research:
https://publications.aap.org/pediatrics/article/doi/10.1542/peds.2026-079036/210736/Consumption-of-Unpasteurized-Raw-Milk-and-Milk

10/08/2026

Starting as a birthday celebration, Sharon's story develops into 28 days of illness.

Shortly after a meal at a local fast-food restaurant, Sharon became violently ill and was rushed to the hospital. Tests confirmed Salmonella, and she spent five days hospitalized.

But leaving the hospital wasn’t the end of the ordeal. For 28 days, Sharon struggled to eat or drink without getting sick. She couldn’t leave her home, lost her job, and relied on family and friends for help.

“I don’t wish this on anyone, and I NEVER want to go through an experience like this again.”

Sharon’s story shows us that foodborne illness can have lasting consequences far beyond a single meal.

Read Sharon’s story and discover more real stories of foodborne illness on our website at https://stopfoodborneillness.org/stories/sharon/.

10/06/2026

Alliance to Stop Foodborne Illness Director, Vanessa Coffman, Ph.D. recently shared her food safety expertise with EatingWell for an article exploring five unexpected foods that can become risky when left at room temperature.

Vanessa explains that perishable foods left in the “danger zone” (40°F–140°F) for two hours or more can give bacteria the opportunity to multiply rapidly. She also shares an important reminder about one of our favorite foods: pizza shouldn’t be left sitting out overnight.

“Leaving pizza out overnight provides ample time for bacteria to multiply to potentially unsafe levels and can increase the risk of foodborne illness.”

Her advice? If you want to enjoy those leftovers the next day, refrigerate pizza within two hours and reheat it to 165°F before eating.

Check out the full article to learn about five unexpected foods that require a little extra attention when it comes to food safety: https://www.eatingwell.com/foods-that-are-dangerous-when-left-out-too-long-12140853

Learn which five surprising foods food safety experts say can become unsafe when left out too long and how to store them safely.

09/28/2026

Foodborne illness can affect anyone, but for some people, the consequences can be far more serious.

Pregnant people, young children, older adults, and individuals with weakened immune systems face a much greater risk of severe illness, hospitalization, and even death from foodborne pathogens. What may cause mild symptoms for one person can become life-threatening for another.

During , we walk 3,000 steps each day to honor the approximately 3,000 lives lost to foodborne illness annually and to raise awareness about the importance of protecting those most vulnerable among us.

Every step we take and every dollar raised helps advance education, advocacy, and prevention efforts that make our food system safer for everyone.

Visit our campaign page to learn more, participate, and/or donate: www.justgiving.com/campaign/stop3000-2026

09/25/2026

Foodborne illness is often thought of as a short-term sickness, but for many survivors and families, the effects can last a lifetime.

Long after the initial infection has passed, individuals may continue to face chronic health complications, emotional trauma, anxiety around food, and the financial burden of medical bills, lost wages, and ongoing care. For some families, the impact includes the unimaginable loss of a loved one.

During , we walk 3,000 steps each day to honor the approximately 3,000 lives lost to foodborne illness annually and to recognize the countless others whose lives have been permanently changed by these preventable illnesses.

Behind every statistic is a person, a family, and a story. By sharing these experiences and raising awareness, we can help create a safer food system and prevent future suffering.

Visit our campaign page to learn more, participate, and/or donate: www.justgiving.com/campaign/stop3000-2026

09/23/2026

The symptoms of infant botulism can be subtle and easy to overlook. Because infants cannot tell us how they are feeling, recognizing the warning signs is especially important. Symptoms may include poor feeding, constipation, drooping eyelids, a weaker cry, difficulty lifting the head, and muscle weakness that can make a baby appear “floppy.”

Familiarizing ourselves with the signs, symptoms, and risk factors is crucial for protecting our youngest and most vulnerable family members. As part of , we encourage families and caregivers to learn more and share this information with others.

To empower yourself with knowledge and reduce the risks, explore the comprehensive information provided on our website: https://stopfoodborneillness.org/common-foodborne-pathogens/

09/21/2026

Did you know that harmful bacteria can multiply rapidly between 40°F and 140°F? This temperature range is known as the “Danger Zone” because food left out too long can become unsafe to eat.

Never leave perishable foods out for more than 2 hours, and if the temperature is above 90°F, refrigerate food within 1 hour. Keeping hot foods hot and cold foods cold can help prevent foodborne illness.

During , we’re taking 3,000 steps each day to raise awareness about food safety and the simple actions that protect families. Knowing the Danger Zone is one small step that can make a big difference.

Visit our campaign page to learn more, participate, and/or donate: www.justgiving.com/campaign/stop3000-2026