From frozen waffles to deli meat and mixed greens, it seems like a new recall is posted every few weeks for the foods sold at our grocery stores and fast food restaurants. An analytical report by Trace One on Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) data shows that food recalls have been on the rise, with a 20% increase in the total number of recalls from 2020 to 2023. This data, along with the recent increase in news headlines about food being recalled off the shelves, has Americans concerned about the foods they’re consuming.
To find an answer to this question, we must first understand what these harmful bacteria are, and how they end up in our food. The most common bacteria that prompt recalls are E. coli, salmonella, and listeria. E. coli and salmonella come from the intestines of cattle and can contaminate the meat during processing. Runoff or contaminated water from these cattle farms can also cause crops to carry the bacteria. Listeria is found in soil and water and can be carried by animals without inducing sickness in them. The bacteria can also spread to fruits and vegetables through contaminated water. When humans eat food or water contaminated with these bacteria, it can cause illness and symptoms such as diarrhea, vomiting, severe stomach cramps, fever, dehydration, and in serious cases, kidney problems and death.
The Centers for Disease Control and Prevention (CDC) estimates that every year in the United States 128,000 people are hospitalized and 3,000 die from foodborne illnesses. Due to these concerns, organizations like the FDA and the USDA have safety standards and regulations in place to keep our food free from contamination during manufacturing. The USDA, United States Department of Agriculture, is responsible for regulating meat, poultry, and eggs. The FDA, Food and Drug Administration, is responsible for other foods including seafood, dairy, and produce. These organizations supervise risk management and ensure food and production plants pass safety inspections and tests. At the local level, establishments follow public guidelines that are often based on federal regulations to prevent the growth or spread of bacteria.
Despite the safety regulations in place, in our modern world where food goes through many steps of production and transportation before it gets to the consumer, there are bound to be gaps in the system where bacteria can spread. When this occurs, food becomes contaminated, and recalls are posted. Darin Detwiller, a food policy expert at Northeastern University stated, “Our supply system has become so complicated that there are more and more blind spots that are allowed to exist and allowed to be ignored throughout the system.” This is just one factor that experts believe is causing the uptick in food recalls. Another factor is that due to technological advances, the rise can be partially attributed to improvements in the detection of contaminants. For example, the FDA is aiming to digitize the process of tracing outbreaks, which allows for quicker response. There has also been increased use of culture-independent diagnostic tests which are more sensitive and provide faster results than previously used methods such as sending cultures to state labs. Detwiler also mentions that “increased regulatory scrutiny and mandatory reporting requirements mean that food companies are more likely to issue recalls as a precautionary measure”.
While we’ve had more recalls in 2024 than in 2023, experts have stated that what’s happening is not unusual. An FDA spokesperson says, “There may be a perception that the amount of recalls has increased particularly if one recall event has a large number of affected products, however, the number of food-related recall events in 2024 is generally consistent with years past.” As shown on the graph below that details FDA data on recalled products by fiscal year, the average number of food recalls in the past few years is less than the statistics from before the pandemic.
Overall, while the number of food recalls being announced seems like a cause for concern, there is no reason to panic. Martin Bucknavage, a food safety specialist at the Penn State Department of Food Science, spoke with Today.com stating, “Looking at the data on outbreaks and recalls, there’s no indication to say that our food supply is suddenly worse.” An FDA spokesperson added, “The U.S. food supply remains one of the safest in the world.”
To protect yourself from foodborne illnesses, it’s important to practice food safety when handling or cooking food. The CDC recommends 4 simple steps to prevent foodborne illness: clean, separate, cook, and chill. The first step, “clean,” refers to washing our hands, cooking surfaces, and fresh fruits and vegetables often. It’s recommended that hands are washed for 20 seconds with warm water and soap before and after food preparation, as well as after handling any uncooked meat, poultry, seafood, eggs, or flour. They also recommend that cooking and preparation surfaces be washed with warm soapy water after preparing each food item. The second step, “separate,” encourages keeping all raw meat, poultry, and seafood away from other items, especially ready-to-eat foods. Whether it’s during grocery shopping, while storing meat in the fridge, or preparing for meals, it’s important to keep raw meat separate to avoid contamination. The third step is to ensure you’re cooking foods to the correct temperature to kill the harmful bacteria. Using a food thermometer to check the temperature is the safest way to tell when food has finished cooking. The CDC has a list of foods and the minimum temperature they need to reach as a guide. The final step, “chill,” ensures that after preparing or buying food it is stored in a way that inhibits bacterial growth. Leftovers should be refrigerated promptly and never left out at room temperature for over 2 hours (or 1 hour if it’s reached a higher temperature over 90° like in a hot car or at a picnic). It’s also recommended to separate hot leftovers into smaller shallow containers to help chill them faster in the refrigerator. Practicing these steps, as well as keeping up with food recall alerts can help you stay safe and protected from foodborne illnesses!
References
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