News & Announcements
Ashley Miller Advises on How to Care for Wooden Cookware in Southern Living
Date: 11/26/25
A recent Southern Living article explores whether wooden cookware and servingware can safely go through the dishwasher, and why improper cleaning can lead to bigger problems than warped utensils.
NEHA Senior Program Coordinator Ashley Miller, MPH, CP-FS, REHS/RS, lent expert insight on how moisture affects wooden kitchen tools. She warns that failing to care for wooden tools correctly could be more detrimental than people realize.
"Putting wood away before it's fully dry, or storing it in a closed, humid space, gives mold the chance to grow, releasing spores," Miller said - an important reminder that food safety begins long before cooking starts.
Read the full article in Southern Living .
Melissa Vaccaro Highlights Hidden UTI Risk From Contaminated Meat in Food & Wine
Date: 11/21/25
A recent Food & Wine article uncovers a little-known connection between meat safety and urinary tract infections (UTIs), pointing to contamination as a possible contributor to infection risk.
NEHA Senior Food Safety Program Specialist Melissa Vaccaro emphasizes that the real danger lies in how contaminated raw meat can carry harmful bacteria - not something we can see, smell, or taste.
“Unfortunately, there are no visible signs of contaminated meat … the best practice is to assume all raw meat could contain bacteria and handle it carefully," she explains.
Vaccaro and other experts offer actionable guidance for reducing risk, such as separating raw meat from other foods, thoroughly washing hands and surfaces, and cooking meat to safe internal temperatures.
Learn more in the full article .
Melissa Vaccaro Shares Expert Guidance on Food Safety and Expiration Dates in Family Handyman
Date: 11/20/25
Expiration dates are one of the most confusing aspects of grocery shopping and home cooking. With labels ranging from “use by” to “best before,” consumers often struggle to determine what’s safe to keep, what to toss and how to reduce food waste without risking illness.
NEHA's Melissa Vaccaro explains that these dates are not federally regulated - with the exception of infant formula - and are primarily indicators of quality, not safety. Because harmful bacteria can grow without affecting taste or smell, she stresses the importance of proper food handling beyond simply relying on package labels.
Sell-by and use-by dates on meat are critical to follow.
“Experts recommend tossing these items if they’re [expired], or if you’re unsure about storage conditions,” Vaccaro said. “Bacteria multiply quickly even under refrigeration.”
She and other experts offer practical strategies for navigating expiration dates, including storing perishable foods promptly, avoiding cross-contamination and using a thermometer to ensure foods are cooked thoroughly.
Read the full article .
Chris Walker Shares Practical Tips for Avoiding Toxic Chemicals in The Washington Post
Date: 10/26/25
A recent Washington Post article explored how ÂÜŔňĘÓƵ health experts reduce their exposure to toxic chemicals in everyday life — offering simple, science-based actions anyone can take to protect their health.
NEHA Senior Program Analyst Chris Walker emphasized that awareness and education are key to minimizing risk.
“Environmental health is not about fear, it’s really about education,” Walker said. “Information is really the best protection.”
The article outlines practical strategies, such as filtering drinking water, limiting plastic use and choosing fragrance-free cleaning products, all rooted in research and professional best practices.
Learn more in the full article .
Dr. David Dyjack Featured on Food Safety Matters Podcast Regarding the Future of the Food Safety Workforce
Date: 10/15/25
NEHA Executive Director and CEO Dr. David Dyjack, DrPH, CIH, was featured on Episode 203 of the Food Safety Matters podcast to discuss the challenges and opportunities shaping the future of the food safety workforce.
In the episode, Dr. Dyjack shares insights on how demographic shifts, evolving technologies, and changing regulatory landscapes are impacting the profession. He also highlights NEHA’s efforts to strengthen workforce development through data-driven projections, training programs, and partnerships that support the next generation of food safety professionals.
Listen to the full episode via Food Safety Magazine .
Melissa Vaccaro Weighs in on Food Safety Detection Gaps in SupplySide Food & Beverage Journal
Date: 10/07/25
A recent SupplySide Food & Beverage Journal article spotlighted a major recall by Hillshire Brands, a Tyson Foods subsidiary, after wooden sticks contaminated millions of pounds of corn dogs - an incident underscoring the challenges of detecting nonmetallic materials in high-volume production facilities.
Senior Food Safety Specialist Melissa Vaccaro, MS, CP-FS, PCQI, explained how large-scale operations can magnify the impact of a single contamination event.
"Events of this kind show how a single issue in one production facility can affect a large volume of products distributed across the country," Vaccaro said. "They also highlight technological limitations. Detection tools such as metal detectors and X-ray machines are effective for certain materials but less reliable for nonmetallic objects like wood. This makes preventative measures, facility design and staff awareness especially important."
Vaccaro’s perspective reinforces the importance of proactive prevention and training within complex food manufacturing systems, particularly as detection technologies continue to evolve.
Learn more in the full article .
Melissa Vaccaro Shares Expert Tips on How Long Fresh Juice Lasts in Southern Living
Date: 10/01/25
Fresh juice may be packed with nutrients, but it doesn’t last forever. Senior Food Safety Specialist Melissa Vaccaro, MS, CP-FS, PCQI, recently shared her expertise with Southern Living on how long homemade and fresh-pressed juices can safely be stored.
“For best quality and safety, it is recommended homemade, fresh, unpasteurized juice be consumed within 24 to 72 hours if refrigerated,” Vaccaro said. She also emphasized that refrigeration temperature is critical - fresh juice should always be kept at or below 41 degrees Fahrenheit to prevent bacterial growth and fermentation.
Vaccaro explained that juices made from low-acid produce, such as carrots, cucumbers and beets, spoil faster and must be handled carefully, while high-acid juices like orange or pineapple may last slightly longer but still require refrigeration. “Freezing juice is a safe way to extend its shelf life, but freezing doesn’t kill all bacteria; it just pauses growth,” she said.
Her insights serve as a reminder that even healthy, homemade beverages require proper storage and handling to stay safe.
Learn more in the full article .
NEHA President Larry Ramdin Joins Beyond Data Management Podcast to Discuss the Future of Environmental Health
Date: 09/30/25
NEHA President Larry Ramdin joined host Cameron Garrison on HS GovTech’s Beyond Data Management podcast to share his journey from mosquito control technician in the Caribbean to state and local ÂÜŔňĘÓƵ health leadership in Massachusetts - and the lessons learned along the way.
In the episode, Ramdin reflects on the vital yet often unseen role of prevention in ÂÜŔňĘÓƵ health, emphasizing the need for stronger public communication, mentorship, and modernization to build the next generation of professionals.
Ramdin also explores the benefits of uniform adoption of the FDA Food Code, the value of hands-on field experience, and practical tools for reducing burnout in a profession that works largely behind the scenes to keep communities safe.
Listen to the full episode .
Doug Farquhar Examines 2025 State Food-Safety Legislation in Food Safety News
Date: 9/03/25
Doug Farquhar, director of government affairs at NEHA, analyzed the state-level food-safety legislation enacted so far in 2025.
Farquhar highlighted key trends in bills passed across the country, including measures addressing raw milk sales, cottage food operations, and the growing debate over cell-cultured meat. He noted that while some states are loosening restrictions, others are adding oversight to better protect consumers.
He also pointed out the importance of tracking these developments at the state level, as many policies eventually influence national food-safety regulations. Farquhar emphasized that staying informed about legislative shifts helps ÂÜŔňĘÓƵ health professionals, regulators, and industry leaders anticipate changes and adapt their practices.
Read the full article in Food Safety News.
Dr. David Dyjack Publishes Expert Commentary on Legionnaires’ Disease Prevention in Environmental Health Australia
Date: 09/01/25
NEHA Executive Director Dr. David Dyjack DrPH, CIH., authored an article for Environmental Health Australia’s (EHA) September newsletter titled “Why Legionnaires’ Disease Outbreaks Continue—And What to Do About Them.”
In the piece, Dr. Dyjack reflects on lessons learned from the 2015 Legionnaires’ disease outbreak in New York City and outlines actionable strategies to reduce future risks. He emphasizes that despite stronger regulations over the past decade, outbreaks persist due to maintenance gaps, limited testing frequency and insufficient oversight.
To strengthen prevention efforts, Dr. Dyjack proposes three key improvements: increasing the frequency of Legionella testing, requiring independent compliance oversight, and implementing real-time digital reporting of maintenance and test data.
“Ten years after the South Bronx tragedy, we know what works—and what still needs to be fixed,” Dyjack wrote. “Strengthening oversight, transparency and accountability is necessary to prevent the next avoidable outbreak.”
Read the full article on page 22 in the EHA newsletter .
Ashley Miller Provides Insight on the Right Way to Clean Fresh Corn in Southern Living
Date: 8/21/25
How and when you wash corn matters. Ashley Miller, MPH, senior project manager at NEHA, recently shared expert advice with Southern Living on how to properly clean fresh corn before cooking.
“From a safety perspective, it’s important to remember that fresh corn can carry dirt, bacteria, mold, or even pesticide residues from the field or after harvest. If you skip cleaning it properly before eating, you risk bringing those contaminants into your kitchen or onto your plate,” Miller said.
Her guidance underscores the importance of safe food handling and preparation–even with produce that seems low-risk.
Read the full article in Southern living .
Dr. Dyjack Discusses Bath Water Filters in Parents
Date: 7/9/25
Bath water filters are becoming increasingly popular among families with young children - but their effectiveness depends on a home's specific needs.
Dr. David Dyjack, executive director of NEHA, told Parents that while these filters can help reduce chemical and biological contaminants, they aren’t as effective as whole-home filtration systems and must be properly maintained. For families, especially those with children who have sensitive skin, bath filters may provide added comfort and peace of mind.
Read the full article in Parents .
Melissa Vaccaro Weighs In on the Safety of Cooking With Scratched Dutch Ovens in HuffPost
Date: 6/28/25
A scratched Dutch oven might seem like a minor cosmetic issue, but in some cases, it can raise serious food safety concerns.
Melissa Vaccaro, senior food safety specialist at NEHA, explains that deep chips can expose bare metal, lead to rust or, in older cookware, release potentially hazardous materials. Flaking enamel can also pose a physical risk if fragments end up in your food. While minor surface scratches that do not penetrate the enamel layer are generally considered safe, Vaccaro recommends regular inspection and proper handling to ensure continued safe use.
Read the full article in HuffPost here.
Kelsey Lyon Details How to Successfully Juggle Motherhood and Work in Authority Magazine
Date: 6/6/25
Kelsey Lyon, chief operating officer of NEHA, recently discussed balancing motherhood with executive leadership, navigating organizational change and shaping the future of public health in an interview with Authority Magazine.
In the wide-ranging discussion, Lyon reflected on her career journey - from early aspirations in global health to finding her strength in strategy and operations within U.S.-based public health organizations. She spoke candidly about the challenges of managing unpredictable federal funding, leading staff through restructuring and breaking down myths around working mothers in executive roles. Lyon also shared her “Five Things You Need to Succeed as a Senior Executive,” emphasizing strategic thinking, humility, risk tolerance, confidence in uncertainty and kindness.
Watch the full interview .
Dr. Dyjack Discusses Global Experience and Emerging Public Health Challenges
Date: 6/4/25
Dr. David Dyjack, executive director of NEHA, shares reflections from his international career and the evolving role of ÂÜŔňĘÓƵ health on the Beyond Data Management Podcast. He highlights the local nature of the profession, the value of field experience in leadership and current challenges in federal support and funding.
Dyjack also discusses underreported public health threats, previews the ÂÜŔňĘÓƵ AEC in Phoenix and shares compelling stories from his work around the world - including one unforgettable encounter with a rat.
Watch the full episode .
Rance Baker on Why Slashing FDA Training Funds Jeopardizes Food Safety
Date: 6/3/25
Food safety inspectors play a vital role in protecting public health, yet federal support for their training is shrinking. A 65% cut to the Food and Drug Administration’s training division has strained the system that prepares regulators to respond to outbreaks, enforce standards and support small food businesses.
Rance Baker, director of the Entrepreneurial Zone at NEHA, emphasizes the need for continued investment in scalable, science-based training - especially in rural and underfunded areas. As the United States observes World Food Safety Day, this moment calls for renewed commitment to the people who keep our food supply safe.
Read the full article in Food Safety Magazine .
Melissa Vaccaro Clarifies Safety Guidelines for Consuming Oysters
Date: 4/4/25
Seasonal oyster consumption has long been guided by the traditional "R rule," but evolving ÂÜŔňĘÓƵ factors make food safety practices more important than ever.
Melissa Vaccaro, senior food safety specialist at NEHA, advises that farmed oysters sourced from reputable suppliers remain the safest option. She cautions that rising water temperatures and Vibrio infections continue to present risks. To reduce the likelihood of illness, Vaccaro recommends avoiding wild oysters during warmer months and ensuring all oysters are properly handled and chilled.
Read the full article in Delish .
Melissa Vaccaro Offers Key Fridge-Safety Tips in Southern Living
Date: 4/3/25
Melissa Vaccaro, senior food-safety program specialist at the National Environmental Health Association, detailed common refrigerator mistakes that can compromise food safety.
Vaccaro stressed that temperatures above 41°F in the fridge allow harmful pathogens to grow, advising regular monitoring with a reliable digital thermometer—even placing a secondary unit in the door, which tends to be the warmest spot.
She also warned against wrong storage of raw meat, noting that placing raw proteins above ready-to-eat items can cause cross-contamination from dripping juices. Raw meats should always go on the bottom shelf or in designated bins. Remember that freshness doesn’t equal safety: food that looks (and even smells) fine can still harbor harmful bacteria. She recommended organizing your fridge, dating opened items, and maintaining proper temperature checks.
Read the full article in Southern Living .
Melissa Vaccaro Emphasizes the Importance of Washing Produce
Date: 3/24/25
Washing fruits and vegetables before consumption is a vital step in reducing the risk of foodborne illness and limiting exposure to pesticide residues. Despite appearing clean, fresh produce can carry harmful bacteria such as E. coli, salmonella and listeria, which may be present due to handling, harvesting or transportation.
Melissa Vaccaro, senior food safety specialist at NEHA, emphasizes that rinsing produce under potable running water is a simple yet highly effective practice. She recommends thoroughly washing and drying fruits and vegetables before both storage and consumption to enhance safety and maintain freshness.
Read the full article in Yahoo .
Dr. Darin Detwiler Stresses Food Safety for Grocery Store Prepared Meals
Date: 3/7/25
With the growing demand for convenience, ready-to-eat meals from grocery stores have become a staple for many households. But the ease of access to prepared foods also brings increased responsibility for maintaining proper food safety practices.
Dr. Darin Detwiler, chair of the Food Safety Program at NEHA, highlights the importance of consumer awareness when purchasing and handling these products. He advises that prepared meals should be stored at appropriate temperatures both in-store and at home to prevent the growth of harmful bacteria. Consumers should also avoid cross-contamination during transport, storage and reheating. Failing to follow safe food-handling procedures can significantly increase the risk of foodborne illness.
Read the full article in Yahoo .
Melissa Vaccaro Provides Safer Ways to Clean Kitchen Countertops
Date: 2/24/25
Disinfecting wipes are a common go-to for cleaning kitchen counters, but many contain chemicals that aren’t safe for food-contact surfaces. Products like Clorox and Lysol may leave behind residues that require an extra step.
Melissa Vaccaro, senior food safety specialist at NEHA, advises wiping surfaces with water after using these disinfectants to remove any remaining chemicals. She also recommends choosing food-safe options, such as food-grade hydrogen peroxide or isopropyl alcohol, for safer and more effective cleaning.
Read the full article in Real Simple .
Gina Bare Offers Safety Tips as Backyard Chicken Trend Grows
Date: 2/24/25
With egg prices soaring, more Americans are turning to backyard chicken coops - but the shift comes with important health considerations. While raising chickens can be rewarding, it also introduces potential risks if proper precautions aren’t followed.
Gina Bare, director of program and partnership development at NEHA, emphasizes the importance of safe poultry practices. Chickens can carry harmful germs like salmonella, Campylobacter and E. coli, but these risks can be managed through good hygiene.
Read the full article in Fox Business .
PFAS Crisis Could Eclipse Past Environmental Disasters, Warns Dr. Dyjack
Date: 2/10/25
Widespread contamination from PFAS, commonly known as "forever chemicals," is emerging as one of the most complex and costly ÂÜŔňĘÓƵ health threats of our time. Linked to serious illnesses such as cancer, liver damage and thyroid disease, PFAS compounds are found in thousands of everyday products and persist in the environment for decades.
Dr. David Dyjack, executive director of NEHA, warns that addressing PFAS will require urgent regulatory action, public education and significant investment in detection and treatment infrastructure. He emphasizes that the scale of this crisis mirrors past ÂÜŔňĘÓƵ disasters like asbestos and lead–and that without swift, coordinated action, the consequences for public health and water safety could be severe and long-lasting.
Read the full article in the Observer .
Dr. Dyjack Warns of Emerging Virus Threat in Alabama
Date: 2/5/25
A newly identified virus in Alabama, known as the Camp Hill virus, is drawing increased attention from health experts, who warn it may pose a serious global health risk. Although the virus has not yet been detected in humans, early findings have raised significant concern among public health officials due to its genetic makeup and potential to mutate.
Dr. David Dyjack, executive director of NEHA, stresses that the United States remains underprepared to detect and contain emerging zoonotic threats like this one. He is calling for urgent investment in early surveillance systems, interagency coordination and improved public health infrastructure to reduce the risk of a future outbreak. Dyjack adds that proactive measures are essential to prevent a repeat of the systemic delays and vulnerabilities experienced during the COVID-19 pandemic.
Read the full article in the Daily Mail .
Melissa Vaccaro Shares Cutting Board Safety Tips
Date: 2/1/25
Cutting boards are an essential component of kitchen safety, particularly when preparing raw meat or produce. However, without proper maintenance, even high-quality boards can become a source of bacterial contamination.
Melissa Vaccaro, senior food safety specialist at NEHA, says both wooden and plastic cutting boards are safe options–as long as they’re cleaned and maintained properly. She cautions that heavily scratched boards can trap harmful bacteria and should be replaced once they can no longer be effectively sanitized.
Read the full article in Real Simple .