This Food Protection Connection CE article appeared in the 2025 March/April issue of Nutrition & Foodservice Edge magazine. To view a PDF of this article click HERE.
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Understanding the Impact and Importance of Food Recalls
By: Jessy Sadler, SNS
FOOD RECALLS ARE MAKING HEADLINES in the news more and more often lately. In 2024 alone there were several major recalls involving a variety of foods, including ready-to-eat meat products, whole and baby carrots, plant protein powder, frozen waffles and pancakes, and many others.
You may recall that in October 2024 the slivered onions on the McDonald’s quarter pounder were recalled due to a possible E. coli contamination. A total of 104 people, in 14 different states, were infected with the outbreak strain of E. coli O157:H7 between September 12 and October 21, 2024. It was reported that 34 individuals were hospitalized; four developed hemolytic uremic syndrome (HUS), a serious condition that can cause kidney failure; and one death was reported.
According to the 2022 FDA Food Code, a foodborne outbreak occurs when two or more individuals get the same illness from consuming the same contaminated food or drink. The true number of sick people in the E.coli outbreak may have been much higher than the actual number reported if people recovered without medical care. During the outbreak investigation, state and local public health officials interviewed people about the foods they ate in the week before they got sick. The epidemiology data of the investigation reported that out of the 81 people interviewed, 80 (99 percent) ate at the fast-food chain. Seventy-five people were able to remember specific menu items they ate there, of which 63 (84 percent) reported eating an item containing the fresh slivered onions. As of December 3, 2024, the CDC considered this outbreak over, and the FDA closed the investigation.
Rewind to July 2022 when a Salmonella Senftenberg strain outbreak linked to peanut butter infected a total of 21 individuals across 17 states, hospitalizing four people. The illnesses occurred between February 20 and May 24, 2022, affecting a wide age range of individuals, from infants to 85 years old.
Foodborne illness outbreaks can wreak havoc on the individuals and companies impacted. Let’s learn more about what constitutes a food recall, how to communicate that information to clients, and common culprits in food recalls.
WHAT IS A FOOD RECALL?
Food recalls are designed to protect consumers from getting infected due to potentially hazardous products. According to the Food Safety and Inspection Service (FSIS), a public health agency within the United States Department of Agriculture (USDA), a food recall is defined as the removal of a food product from the market due to a potential health hazard. Recalls can occur for a variety of reasons, including contamination with harmful pathogens, undeclared allergens, or even mislabeling. According to the FDA’s database dashboard, there were a total of 1,908 food and cosmetic product recalls in 2024, marking the highest number of recalls since 2019, which had a total of 2,046 recalls.
THE PROCESS: WHO INITIATES RECALLS?
The recall process is a complex system that can be initiated by two primary entities: the food companies themselves or government agencies. Government agencies such as the FDA and USDA play a vital oversight role. The FDA oversees the safety of many products such as prescription and over-the-counter drugs, medical devices, dietary supplements, tobacco products, and food with the exception of meat, poultry, and eggs which are regulated by the USDA. The Modernization of Cosmetics Regulation Act (MoCRA) of 2022 gave the FDA the authority to also regulate cosmetics.
When conducting inspections and investigating reports of foodborne illnesses, upon discovering a potential health hazard, they can request or, in some cases, mandate a recall. However, many recalls are initiated voluntarily by food companies themselves. Companies often have internal quality control systems that detect problems. If a company identifies a potential issue, such as discovering contamination or mislabeling through internal quality control checks or consumer complaints, they may choose to issue a voluntary recall to protect their customers. This proactive approach is known as the initiation step.
Once a potential hazard is identified, thorough investigations are conducted to determine the extent of the issue. This includes tracing the source of the contamination and assessing the affected products in the supply chain.
As defined in the Code of Federal Regulations 21 CFR§7.3(m), the FDA uses a three-tiered classification recall system, Classes I, II, and III based on the severity of the health risk associated with the product.
Class I recalls include foods contaminated with pathogens like botulism or undeclared allergens that could cause life-threatening reactions, while Class II recalls involve a health hazard that may cause temporary or medically reversible adverse health consequences. This might include products with minor labeling errors or contamination with bacteria that typically cause mild illness. Finally, Class III recalls are for situations where the use of or exposure to a violative product is not likely to cause adverse health consequences. This could include minor labeling issues that do not pose a direct health risk, such as incorrect weight or volume. The USDA uses a similar classification system for the products they regulate.
METHODS OF COMMUNICATING RECALLS
Communicating recalls effectively is a very important step in the process to ensure consumer safety. The channels used to notify the public depends on the severity and scope of the recall. Some of the communication channels include press releases distributed to major news outlets, both traditional and online, providing detailed information about the recalled product, the reason for the recall, and instructions for consumers. Social media platforms (e.g., X, Facebook) and company websites are also increasingly used to distribute recall information quickly and broadly.
Government agencies (i.e., FDA, USDA) also publish recall notices on their websites. FoodSafety.gov is a federal government website managed by the U.S. Department of Health & Human Services that serves as a central hub of food safety-related information for the various food recalls and outbreaks and other food safety information from USDA, FDA, and CDC. Additionally, retailers may post in-store notices, send email alerts to loyalty program members, or use other communication methods to reach their customers.
COMMON FOOD HAZARDS
While generally safe, our food supply can be susceptible to various hazards that may compromise our health. One of the most significant concerns is microbial contamination, caused by harmful pathogens like bacteria, viruses, and parasites.
Microbial pathogens would include Salmonella, often found in raw or undercooked poultry, eggs, and contaminated produce, which can lead to diarrhea, fever, and abdominal cramps. Escherichia coli (E. coli), especially certain strains, can cause severe illness, including bloody diarrhea and kidney damage, and is frequently associated with contaminated ground beef and leafy greens. Listeria monocytogenes, a bacterium that thrives in cool, moist environments, poses a risk in ready-to-eat foods like deli meats, soft cheeses, and unpasteurized milk, which can be particularly dangerous for pregnant women, newborns, and immunocompromised individuals. In December 2024, close to 19,688 cases of shelf-stable milk were recalled and classified as a Class II recall. This recall was initiated by Horizon Organic Dairy, LLC due to potential packaging issues that could allow microorganisms to multiply within the product, potentially causing spoilage of the milk which would pose a health risk when consumed.
Besides microbial threats, chemical contamination presents another set of risks. Pesticides, used to protect crops from pests, can leave residues on fruits and vegetables if not applied correctly or if safety regulations are not followed. While there are set limits for acceptable pesticide levels, long-term exposure to even low levels can have potential health consequences. Heavy metals like lead, mercury, and arsenic can contaminate food through environmental pollution of soil, water, or air. Seafood, particularly certain types of fish, can accumulate mercury, while rice can sometimes contain arsenic. Other chemical contaminants can include industrial chemicals that accidentally enter the food supply or chemicals leaching from packaging materials.
Physical hazards, while perhaps more obvious, also pose a significant threat. These hazards consist of foreign objects that accidentally find their way into food products during processing, packaging, or transportation. Glass fragments from broken jars or bottles, metal shards from malfunctioning machinery, and pieces of plastic from packaging materials are all potential physical contaminants. In August 2024, FSIS announced that Perdue, LLC recalled an estimated 167,171 pounds of various frozen ready-to-eat chicken nuggets and tenders due to a possible metal contamination. Physical contaminants can cause injuries such as cuts, choking, or dental damage.
Finally, allergens represent a serious concern for a significant portion of the population. Food allergies occur when the body’s immune system reacts abnormally to specific proteins in food. The top common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish, with sesame being the last to be added on January 1, 2023. Even trace amounts of these allergens can trigger severe reactions in sensitive individuals, ranging from mild skin rashes to life-threatening anaphylaxis. Accurate and clear allergen labeling on food packaging is therefore absolutely essential. Food manufacturers are legally required to declare the presence of any of the major allergens. However, unintentional cross-contamination can occur during manufacturing, which is why “may contain” statements are often used. Individuals with food allergies must be diligent in reading food labels and the ingredient list to avoid products that may pose a risk.
THE IMPACT OF FOOD RECALLS
Food recalls can have a significant impact not only economically, but also impact both suppliers and retailers. Financial losses incurred by food companies during a recall can be substantial, resulting from not only the cost of removing the affected products from shelves, but also potential legal fees and settlements related to illnesses caused by the contaminated items.
From a public health perspective, effective food safety measures are important in preventing foodborne illnesses and protecting consumers.
GENERAL CONSUMER SAFETY TIPS
- Stay Informed: Regularly check for food recalls on government websites like the ones mentioned earlier in the article. Consumers can also sign up for email alerts to receive notifications directly.
- Follow Recall Instructions: If you have a recalled product, follow the instructions provided in the recall notice. This may include returning the product to the store for a refund or disposing of it properly.
- Read Labels Carefully: Always check food labels for expiration dates, ingredient lists, and allergen information.
- Inspect Food: Before consuming any food, inspect it for signs of spoilage, such as mold, discoloration, or unusual odors.
- Practice Safe Food Handling: Always practice good hygiene, such as washing hands thoroughly before and after handling food. Cook food to the proper internal temperature and store perishable foods at the correct temperature.
By following these tips, you can minimize your risk of exposure to contaminated food and help ensure your safety, and that of your family and clients.
Lastly, remember that offering training demonstrates how much your employees matter to you and that they are a worthwhile investment. In fact, your employees are your most important asset and training them well should enhance their value, loyalty, and your company’s reputation in the market.
About the Author
Jessy Sadler, SNS
Jessy Sadler has worked in school food service for eight years and is currently the Nutrition Director in Urbandale, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master’s Degree in Nutrition Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from Bradley University. Sadler is a certified ServSafe Instructor and Proctor, and provides food safety training to many professional groups such as schools, restaurants, and healthcare facilities.
