My baby son died from food poisoning… so I made it my mission to spare others the same agony. Here's what every parent must know

Family Holiday Turns to Tragedy: Baseball Legend Brett Gardner’s Son Dies in Costa Rica

Just a week ago, what was intended to be a dream family vacation in Costa Rica for baseball icon Brett Gardner tragically transformed into an unimaginable ordeal. The family reportedly experienced suspected food poisoning after dining at a local eatery near their upscale resort, leading to the sudden and devastating death of their 14-year-old son, Miller. The family now faces an agonizing wait for autopsy results to determine the precise cause of this heartbreaking loss.

A Shared Pain: Food Safety Advocate Speaks Out

As someone who endured the profound sorrow of losing my own 16-month-old son, Riley, in 1993 due to a lapse in food safety, I deeply understand the crushing heartbreak the Gardner family is experiencing. I comprehend the agonizing pain of seeing an empty chair at the dinner table, a constant, silent reminder of a tragedy that should have been prevented. No parent should ever bear such a burden, particularly when the cause is potentially avoidable.

To the Gardner family, and to all others who have faced similar devastating losses, please know that I share your pain. I feel your anger and the unwarranted guilt that may creep in during the quiet of night, raising unanswerable questions. These emotions are valid and weighty, but you are not alone. This is why I advocate and work tirelessly to prevent others from suffering similar tragedies. Because even one preventable death – one empty chair – is simply too many.

Echoes of the Past: A Personal Tragedy Spurs Food Safety Advocacy

My son, Riley, contracted E. coli at his daycare over three decades ago. The outbreak, which affected roughly 500 individuals and tragically claimed the lives of Riley and three other children, was linked to contaminated fast food hamburgers. Although Riley had never consumed a hamburger, another child at his daycare had eaten one that January. This classmate’s mother, an employee at the implicated fast-food restaurant, had unknowingly served her child a burger undercooked to a temperature insufficient to eliminate the E. coli bacteria.

The bacteria subsequently spread to my son, necessitating his emergency airlift to a hospital. The infection severely damaged a portion of his intestines, requiring extensive surgical removal. Riley was later placed in a medically induced coma, his condition so critical that I was unable to even hold him. He was supported by numerous wires, machines, and intravenous lines. On February 20, 1993, following multiple organ failure, life support was withdrawn, and Riley was placed in my arms. I held him for a final time as he passed away.

From Personal Loss to Public Service: Championing Food Safety Reforms

In the aftermath of Riley’s death, I spoke with President Bill Clinton, conveying my commitment to raising public awareness about E. coli and the critical importance of food safety. In the early 1990s, the USDA Secretary of Agriculture enlisted my expertise in the development and implementation of the department’s Pathogen Reduction Program, a direct response to the 1993 Jack in the Box E. coli outbreak.

Furthering my dedication, in 2004, the Secretary of Agriculture appointed me to two terms on the USDA’s National Advisory Committee for Meat and Poultry Inspection. My advocacy extended to representing consumers with non-governmental organizations, serving on Conference for Food Protection councils, and supporting the FDA’s implementation of the Food Safety Modernization Act.

Through television appearances, documentaries, and contributions to major news outlets, I have consistently emphasized the necessity of ensuring the safety of America’s food supply and raising public consciousness about foodborne illnesses. Currently, I serve as Chair of the National Environmental Health Association’s Food Safety Program Committee and as a food safety expert at Northeastern University in Boston.

Global Food Safety Risks: Beyond Street Food and Five-Star Dining

Drawing upon my experiences as a bereaved father and a career dedicated to food safety, I want to underscore this crucial point: foodborne illness is not a negligible threat, and it affects individuals regardless of whether they are eating street food or in a high-end restaurant. The CDC estimates that annually, one in six Americans—approximately 48 million people—contract food poisoning. Around 128,000 require hospitalization, and tragically, 3,000 fatalities occur.

The risk of traveler’s food poisoning is significantly higher than many realize, particularly when venturing outside of developed nations like the US and UK. Travelers often encounter environments with unfamiliar pathogens, varying food handling procedures, and different hygiene standards. While your body may possess immunity to common bacteria in your home country, it may lack defenses against microbes that are benign to locals but foreign to you.

Furthermore, allergens and physical contaminants—such as metal fragments, glass shards, or plastic pieces—are more likely to contaminate food abroad, potentially due to less stringent regulations or fewer resources available to prevent contamination. Costa Rica, while a popular and beautiful tourist destination welcoming over two million visitors annually, also presents heightened risks of bacteria such as Salmonella, E. coli, Shigella, and Campylobacter, which flourish in warm, humid climates.

Coupled with variations in sanitation infrastructure, food safety regulations, and refrigeration practices—for example, storing certain foods at room temperature instead of refrigeration—the potential for contamination and serious illness escalates.

Luxury Resorts and Food Safety: A False Sense of Security

It is erroneous to equate luxury with immunity to foodborne illness. All-inclusive resorts, in particular, often prepare food in large volumes, maintain it in buffet settings for extended periods, and may struggle to consistently maintain safe temperature controls, especially in humid environments. I have unfortunately experienced this personally on several occasions, even contracting Salmonella while attending a food safety conference overseas, despite exclusively dining at the hotel’s upscale restaurant. This incident served as a stark reminder that food safety truly is indiscriminate.

Minimizing Risks: Practical Tips for Travelers

While the possibility of food poisoning exists anywhere, there are proactive measures travelers can take to mitigate risks. A common mistake is prioritizing a restaurant’s aesthetic over its food handling processes. A pristine appearance does not guarantee safe food handling practices behind the scenes; white tablecloths offer no protection against bacteria.

I strongly advise against consuming pre-cut fruit or undercooked meat, as these are high-risk items. In warmer climates, bacterial proliferation occurs rapidly when food is not properly refrigerated or thoroughly cooked.

While it is widely known to avoid tap water in unfamiliar locations, the same precaution extends to ice. Many tourists overlook that ice is simply frozen tap water. Opt for sealed bottled water, even for routine tasks like brushing your teeth. Personally, I avoid ice even on domestic flights due to the numerous variables outside of my control.

Relying solely on the reputation of a resort for food safety is also unwise. Kitchens may adhere to local standards, which can differ significantly from US or UK food safety protocols.

Travel Food Safety: Personal Non-Negotiables

Given my frequent international travel for both professional and personal reasons, I adhere to several non-negotiable food safety practices. I avoid buffets whenever feasible. Food left out at room temperature provides an ideal breeding ground for bacteria due to inadequate temperature maintenance and increased exposure to germs.

Instead, I prioritize freshly cooked, hot food, especially meat, eggs, and seafood, and exclusively consume bottled water, avoiding local ice and raw juices. I also proactively review local food safety advisories to identify any patterns of foodborne illness in the region.

Listen to Your Gut: Prioritizing Food Safety at Home and Abroad

Most importantly, I trust my intuition, both figuratively and literally. If something seems questionable, I avoid it. It is also crucial to recognize that I have encountered more serious food safety violations in restaurants near my home than during my international travels. We often take domestic food safety for granted, but lapses—ranging from improper refrigeration to cross-contamination—occur daily.

Foodborne illness is not solely a concern in developing countries; it constitutes a global public health issue. We are all susceptible if we fail to treat it with the seriousness it warrants. Food poisoning is frequently dismissed as a minor inconvenience, but as the Gardner family, along with countless others, tragically know, it can be fatal.

We must shift from treating food safety as a niche concern to recognizing it as a fundamental public health priority, particularly during travel. Just as you would not forgo auto insurance, do not disregard common sense when it comes to food choices. This is not about fearmongering but about respecting the potency of foodborne pathogens and acknowledging the preventability of so many tragedies.

While we may wish to shield ourselves and our loved ones from every potential hazard—every lapse in food safety, every unseen risk—living in complete isolation is not feasible. Life inherently involves uncertainty, but this does not render us powerless.

Our power lies in staying informed, asking pertinent questions, and advocating for stronger protective measures. We can hold systems accountable and demand better—not only for our own families but for every family who sits down to a meal, trusting in its safety. The ultimate goal is not to live in fear but to create a world where such devastating tragedies are eradicated.