Scientists have found that kitchen sponges that don't appear dirty or greasy may still harbor bacteria that can cause foodborne illness, and the cleaning items should be discarded regularly, including after wiping surfaces that have come into contact with raw meat.

We can get food poisoning from spending time in swimming pools, lakes, rivers, and ponds

Some of the same pathogens that may sicken us in food or water may also sicken us in recreational swimming environments. Bacteria can rub off of people’s (or animal’s) bodies or contaminate the water through a diarrheal episode. Washing your hands for at least 20 seconds before eating food if you are at the beach, pool, or other similar environments and being sure not to swallow the water are ways to help keep safe.

Lengthy incubation periods are why it's tough to link foodborne illness to specific foods.

How often should you clean your water bottle?

Experts say a daily wash of a high-use bottle is key to keep away unwanted bacteria and odors. For a good clean, use water—as hot as 140 degrees Fahrenheit—mixed with soap, swirling the mixture in the bottle before letting it sit for 20 minutes. Learn more tips with this quick overview.

Research suggests the cleanliness of the ISS may make astronauts unhealthy

The International Space Station's sterile conditions deprive astronauts of the opportunity to strengthen their immune systems through microbial exposure. To address this problem, future missions may use probiotic-based cleaners and foster diverse microbes in space habitats.

Just because leftovers look and smell okay doesn’t mean they’re safe to eat

Despite what the sniff test is telling you, older leftovers should probably be trashed. Pathogens that cause illness don’t usually affect the taste, smell, or appearance of food (though if they look bad, you should chuck them as well). Scientists recommend tossing leftovers within a few days even if they appear to be fine.

HFMD can survive on surfaces for days at a time

That's why the virus can be transmitted via fomites—surfaces that have virus on them like doorknobs, kids toys, etc. These viruses are resilient—they are often even resistant to freezing (and are frequently stored at freezing temperatures in lab settings).

The fish in sushi is usually frozen to eliminate parasites

Most raw fish contain parasites, but sushi restaurants and fish markets use “super freezers” to make the food safe for consumption. The United States Food and Drug Administration warns that frozen raw seafood can still contain parasites, depending on the type of fish and the conditions of the “super freezer.”

Watch 'Last Week Tonight' explore the risks of 'forever chemicals,' a group of human-made chemicals used in everyday products to make them resistant to water, stains, grease, and heat. (Warning: language.)

Scientists have found that sewage sludge used as fertilizer introduces various microplastics into soil, which persist in farmland for decades.

How spoiled meat helped uncover a bacterium that can survive the vacuum of space

When a can of ground beef and pork spoiled despite attempts to sterilize it with gamma radiation, researcher Arthur Anderson isolated the bacteria in the food and discovered Deinococcus radiodurans. The polyextremophile has since been found on the walls of nuclear reactors and overcomes radiation damage through highly optimized DNA repair mechanisms.

In 2026, University of Cambridge researchers reported that a group of gut bacteria called CAG-170 may be a key marker of good health, occurring far more often in healthy individuals and less commonly in people with chronic diseases.

One in six Americans contracts food poisoning each year.

Foods shouldn't be defrosted on the counter, but microwaving to defrost is okay

This wide-ranging video from the US Food and Drug Administration explains causes of food poisoning and tips for consumers. The agency's advice includes that we should separate meat and eggs from our veggies and fruits in our shopping carts, during food prep, and in the fridge (with meat located below veggies in the refrigerator in case it drips).

Ticks are extremely hard to kill

These arachnids can transmit more than a dozen diseases to humans, and they're very resilient: Some can survive extreme heat and cold, live for years without a blood meal, and even survive multiple days underwater.

Gas station sushi is actually pretty safe to eat, experts say

Vending machine food, in general, gets a bad rap for its seeming lack of freshness, but whether the food you eat is safe usually depends on the quality of the cold chain supply logistics that brought it to the point of sale. Most prepackaged sushi fish has been flash frozen, and the rice has been mixed with vinegar to inhibit bacteria.

See the incubation periods for certain food poisoning-causing organisms

Read this chart that lists common food sources of different foodborne illness-causing pathogens and typical times between exposure and symptom onset.

Washing dishware before putting it in a dishwasher may reduce the appliance's effectiveness because it dynamically adjusts wash time and temperature based on a sensor that detects dirtiness.

Why bacterial bioremediation may help counter the negative effects of past chemical solutions

Molecules such as DDT, a synthetic insecticide, and PFAS—"forever" chemicals used to make products resistant to heat, water, and grease—have historically been used across various industries but are now known to be harmful. Microbes that can convert some of these substances into nontoxic products, such as water and carbon dioxide, have already been identified, with ongoing research to find others.

Most plastics are not biodegradable because breaking their chemical bonds requires temperatures lethal to most microbes, and these organisms have not been exposed to plastic long enough to evolve the necessary enzymes.

Stainless steel and cast-iron pans should be used over older nonstick cookware

Although modern nonstick pans avoid forever chemicals like PFOA, they were previously used in the manufacturing of Teflon coatings and have been linked with certain types of cancer, infertility, and other adverse health outcomes. Vintage plastic utensils should also be avoided due to the leeching of contaminants in early formulations of plastic.

See this interactive global map that highlights which forever chemicals have been detected in specific wildlife species, providing data on hundreds of species exposed to these hard-to-breakdown substances.

Drug-resistant staph infection is one of the deadliest superbugs, killing more than 120,000 people globally each year.

Restaurants are where most of us contract food poisoning in the US.

Learn about unconventional ways to clean up crude oil, including using moss and chickens

Studies show that microorganisms in chicken manure can break down the hydrocarbons in crude oil without producing toxic by-products. Scientists have also explored avoiding the environmental risks of chemical dispersants and synthetic adsorbents by using human hair and peat moss to adsorb crude oil, which can be taken up by their cuticles and porous structures, respectively.

The challenges of trying to study microplastics in microplastic-abundant labs

The presence of microplastics in instruments, surfaces, and air has made accurate measurement of their levels in lab samples difficult, given the high likelihood of contamination. While the use of stainless steel tools in a sealed, clean lab may reduce accidental exposure, existing methods can misidentify biological substances, such as fat, as plastics, further complicating research.

Climate shifts are projected to cause more cases of food poisoning

Research published in 2024 suggests that with more severe heatwaves and natural disasters, scientists expect there to be a rise in foodborne disease, especially in Africa and Asia. Already, there are an estimated 600 million food poisoning cases and 420,000 deaths annually. Diarrhea is the most common cause of those deaths.

Ticks survived 27 years in a lab, including eight without food

Research published in 2022 set a new record for tick longevity. A group of adult African ticks that are normally found in eastern and southern Africa lived in a laboratory for 27 years, including eight without food. What's more, one of the females laid eggs at least four years after the last male died. Most ticks, on average, reportedly live for six months to three years.

Eating street food while traveling isn’t recommended, but there are ways to do it more safely

The US Centers for Disease Control and Prevention urge people to stay away from street food while traveling. But if you still want to eat it, the agency recommends making sure it’s cooked food and that it’s served steaming hot. Also, avoid eating any raw vegetables as they may be more likely to harbor pathogens.

How a polluted New York City waterway created extremophiles hungry for 'black mayonnaise'

In the 19th century, coal processing plants, oil refineries, a tannery, and other industries lining the Gowanus Canal contaminated its waters with coal tar, sewage, and other pollutants, forming the toxic sludge. Samples taken from the site before clean-up efforts revealed over 450 species of microbes with metabolisms adapted to break down these contaminants.

Food poisoning can sometimes cause serious long-term health issues

Although foodborne illness can be relatively mild and cause short-term discomfort, more rarely it can also cause long-term severe health consequences, depending on your individual risk factors, the severity of your sickness, and the care you receive. Kidney failure is one serious complication associated with certain types of food poisoning. Meningitis, hepatitis, arthritis, and pancreatitis are also rare and serious foodborne illness complications. If a pregnant person gets food poisoning, it can cause health issues for the fetus.

Although PFAS, or forever chemicals, are intentionally designed to be extremely stable and long-lasting because of their strong carbon-fluorine bonds, these bonds can be broken by heat, plasma, and supercritical water.

There are up to 100 trillion microbes in the gut, and maintaining the relative balance in this ecosystem is important for our health.

Cantaloupe’s textured skin boosts the risk of food poisoning

Food safety expert Darin Wetwiler says he prefers to stay clear of this fruit altogether since it’s so hard to keep the textured skin pathogen-free. He advises trying to avoid pre-cut cantaloupe in particular, since consumers won’t know when the fruit was sliced and pathogens on the outside could have been spread to the part we consume during slicing and multiplied.

Scientists have found that the Great Barrier Reef's microbiome includes an estimated 362,802 distinct viruses and 876 distinct bacterial and archaeal species—584 of which had never been documented before 2026.

When bleach comes into contact with oily skin, it forms soap—the combination of an alkaline, non-acidic substance with a fat.

Superbugs are pathogens that have proved resistant to medications designed to combat them, rendering standard treatments ineffective.

Humans can get tuberculosis from drinking raw milk, but milk pasteurization kills pathogens, including the bacteria that cause tuberculosis.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Forever chemicals are so common that experts concluded in 2022 that it's uncertain whether limiting consumer exposure would truly reduce one's exposure to these substances, and noted it would still take years for the body to clear them.

Used since the 1940s, 'forever chemicals' include thousands of different types of substances routinely integrated into industry and consumer products, yet research suggests they can accumulate in the body over time.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

Foodborne illnesses cost our country an estimated $74.7 billion in 2023

A US government estimate puts the cost of all foodborne illness in 2023 at almost $75 billion dollars. In a report published by the US Department of Agriculture’s Economic Research Service, government analysts detailed how the burden of foodborne illness includes medical costs, but also more hidden costs like lost wages. The analysis also breaks down estimated costs by pathogen.

Microfiber cloths have four times as much surface area as similarly sized cotton, enabling them to more effectively trap dirt and oil.

The benefits of sous vide: cooking food in bags immersed in water

Through this technique, food can be prepared to precise temperatures lower than those of open flames, without the risk of overcooking, with less oil, fat, and salt, and without requiring ongoing attention. By allowing for long cooking times, tougher cuts of meat can also be prepared at lower temperatures.

Leprosy bacteria replicate extremely slowly—only once every two weeks

Mycobacterium leprae has a long incubation period and a very slow replication rate, taking roughly 12 to 14 days to make a copy of itself and divide. In contrast, bacteria like E. coli can replicate in about 20 minutes in ideal conditions. Someone can be infected for years without experiencing any symptoms. This also makes the disease difficult to treat. This video describes the knowns—and unknowns—about this infectious bacterium.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

A remote Scottish island is awash in forever chemicals even though there are no obvious industrial sources nearby, and scientists suspect the toxic substances are accumulating via sea spray.

Read the 2012 study about captive orcas and the threat of mosquito-borne illness

Written by orca trainers who went on to become scientists, it states mosquitoes bite orcas at night when the animals hang out close to the surface. What's more, antibiotics used to keep captive orcas healthy also may depress their immune response, boosting the risks of them being unable to fight off diseases like West Nile Virus and encephalitis, which have killed orcas at US water parks.

Keep foods out of the temperature danger zone to help avoid sickness

This graphic can help remind you what temperatures are generally unsafe for perishable food because they can promote and encourage the growth of harmful pathogens.

The history of soap and how it forms bathtub scum and white spots in old oil paintings

Soap has been produced since at least 2,200 BCE via a chemical reaction between fats or oils and a base. This creates salts that act as molecular bridges, helping water lift dirt and grease from surfaces. The same chemistry produces scum when metals in hard water bind to soap molecules, as well as white spots in paintings when metal ions in pigments react with fatty acids in the oil binder.