Foodborne illness has been making headlines throughout 2026, with investigations involving everything from jalapeños and frozen blueberries to eggs, cheese, lettuce and sprouts.
Several of this year's outbreaks have also been a good reminder that food safety isn't limited to raw meat or restaurant kitchens.
In August, a Salmonella outbreak linked to jalapeño peppers sickened 431 people across 32 states, including Illinois, with 57 hospitalizations reported. More recently, FDA and CDC investigators have been looking into outbreaks connected to sprouts, including a September Salmonella outbreak associated with broccoli sprouts. An ongoing E. coli investigation has also been linked to frozen blueberries, with cases and recalled products spanning multiple states.
These outbreaks are a good reminder of something easy to overlook: food safety follows food all the way from the farm and manufacturer to the grocery store, restaurant and even our own kitchens.
So, What Can We Do?
We can't control every step of the food supply chain, but there are simple things we can do every day to reduce the risk of foodborne illness.
Start With Your Produce
Fruits and vegetables can pick up germs during growing, harvesting, processing, transportation or preparation. Before eating or cutting fresh produce, rinse it thoroughly under running water and rub firm produce with your hands to help remove dirt and germs.
And... don't reach for the dish soap. Fruits and vegetables should not be washed with soap, detergent or household cleaners.
Washing produce is only one piece of the puzzle, though. Keeping it away from raw meat and seafood during preparation is just as important!
Don't Forget About Cross-Contamination
You can wash your vegetables perfectly and still contaminate them in the kitchen. Using the same cutting board or knife for raw chicken and vegetables, for example, can transfer harmful bacteria to food that may not be cooked afterward.
A few habits can make a big difference:
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Use separate cutting boards for raw meat and ready-to-eat foods when possible.
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Wash knives, cutting boards and countertops after preparing raw meat, poultry or seafood.
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Keep raw meat and seafood separate from produce and other ready-to-eat foods in your grocery cart, refrigerator and kitchen.
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Don't put cooked food back on a plate that previously held raw meat unless the plate has been washed.
A Food Thermometer Is Worth Using
Color isn't always a reliable way to tell whether food is cooked safely. A food thermometer provides a much better answer. The CDC recommends cooking poultry to 165°F, ground meats to 160°F, and whole cuts of beef, pork, lamb and veal to 145°F followed by a three-minute rest.
Take the guesswork out of cooking. Use a food thermometer.
And Then There's the Refrigerator
Food safety doesn't stop when dinner is finished. Perishable foods should be refrigerated within two hours, or within one hour when the temperature is above 90°F. Your refrigerator should be kept at 40°F or below.
This is especially worth remembering when you're hosting a cookout, bringing food to a gathering or dealing with a large meal and lots of leftovers. Don't let food sit out on the counter for hours simply because everyone is still eating.
When in doubt, refrigerate it.
Why Food Safety Still Deserves Our Attention
One of the biggest takeaways from the foodborne illness investigations we've seen this year is that contamination can happen in many different parts of the food system.
The FDA's 2026 outbreak advisories have included Salmonella, E. coli, Listeria, Cyclospora and infant botulism investigations, involving foods ranging from sprouts and jalapeños to frozen berries and soft cheese.
That doesn't mean we should be afraid of our food. It means we should be aware of how we handle it.
Food safety is often about habits that take less than a minute: washing your hands, rinsing produce, using a clean cutting board, checking a temperature or putting leftovers in the refrigerator. Those little steps are easy to overlook precisely because they're so routine. But they matter.
This Food Safety Month, Keep It Simple
Clean. Separate. Cook. Chill.
Wash your hands and produce. Keep raw foods away from foods that are ready to eat. Cook food to a safe temperature. Refrigerate leftovers promptly.
And when a recall or outbreak is announced, take it seriously. Check your refrigerator, freezer and pantry, follow the instructions from public health officials and don't serve or eat products that have been recalled.
Food safety isn't just something to think about during an outbreak. It's something we practice every time we prepare a meal.
For current food recalls and outbreak information, consumers can check updates from the CDC and FDA.