GoKawiil
Tech News
The FDA is investigating a multistate Salmonella outbreak linked to broccoli sprouts, which have been recalled from store shelves. So far, 22 people across four states have fallen ill, with two requiring hospitalization. Health officials are urging consumers not to eat any of the affected products.
Researchers at the University of Minnesota, led by surgeon Daniel Saltzman, have developed a therapy using genetically modified Salmonella Typhimurium bacteria to carry interleukin-2, an immune-stimulating molecule, straight into tumours. Pancreatic cancer patient John Heller received the experimental treatment after starting chemotherapy for advanced disease, illustrating an early real-world test of the approach.
The FDA has designated a recall of Mild Guacamole and Salsa Dips sold at Whole Foods Market as Class I, its most severe category, due to possible salmonella contamination. The recall, initiated August 7, covers 10 product varieties and nearly 13,000 units with best-by dates between August 7 and August 16, 2026, and is tied to contaminated jalapenos distributed nationwide by a Mexican supplier.
The FDA has tracked over 12,800 illnesses linked to foodborne outbreaks in 2026, dwarfing the 895 cases recorded in all of 2025. Recent outbreaks include salmonella tied to jalapeños, eggs, and dog food, plus a combined E. coli and salmonella outbreak from alfalfa sprouts, following what experts call an unprecedented cyclospora outbreak from tainted lettuce that ranks as the largest since the 1990s.
The CDC has confirmed a growing multistate outbreak tied to alfalfa sprouts, with dozens of illnesses reported across 15 states and four people hospitalized. Michigan and Wisconsin have recorded the highest case counts, and the update comes just days after a recall of multiple alfalfa sprout products linked to the contamination.
Following FDA-reported salmonella outbreaks tied to jalapeños, granola, dog food, alfalfa sprouts and eggs from supplier Midwest Poultry Services—sold under brands including Kroger and Simple Truth—one writer tested a home method to render eggs safe without fully cooking them. Using an immersion circulator, a pot of water, and about ninety minutes, the process aims to pasteurize eggs so they can be used safely in raw or near-raw dishes like Hollandaise or carbonara.
As salmonella outbreaks spread across more than 30 states this summer, affecting products from eggs to nut butters, WIRED's cooking technology reviewer highlights that proper cooking temperatures remain the most reliable way to kill the bacteria. Despite most households owning a food thermometer, surveys show over 70 percent of Americans rarely use one to check whether food has reached safe internal temperatures.