Editor’s note: EatOrToss is pleased to share this guest post from the Institute for the Advancement of Food and Nutrition Sciences.
by Caitlin Karolenko, PhD, and Wendelyn Jones, PhD
Institute for the Advancement of Food and Nutrition Sciences
Almost daily, there seems to be a new food recall in the news. Currently, the most urgent recall is for deli meat contaminated with Listeria monocytogenes. Sadly, 3 people have died and another 43 people across 13 states have become sick that we know of.
Foodborne illness caused by Listeria infection is serious, especially for immunocompromised individuals and pregnant women. However, it can be avoided if proper precautions are taken. Only 67% of consumers know what to do when their food has been recalled. While food recalls, like the deli meat example, are unsettling, they play a crucial role in protecting public health if all parties take appropriate action. This article will attempt to demystify the food recall process and arm consumers with practical resources and steps to avoid unhealthy exposures.
Understanding the Food Recall Process
The U.S. Food & Drug Administration oversees the safety of most foods, including dairy, fruits, vegetables and packaged food. The U. S. Department of Agriculture through the Food Safety and Inspection Service oversees the safety of meat, poultry and egg products. Recalls can be initiated by the company or mandated by the FDA or USDA FSIS. The government rarely needs to force a company to issue a recall, as most proactively work with federal officials to resolve safety concerns.
There are three classes of recalls. A Class I recall is of the highest urgency and is used for products where there is a reasonable danger or probability that eating the food will cause serious health problems or death. The FDA and USDA FSIS diligently oversee the recall to ensure contaminated products are taken off the market and consumers are warned. Class II is used for recalls where the affected foods are potentially dangerous. Lastly, Class III is used for products that are unlikely to make people sick but violate regulations.
The FDA and USDA FSIS recall processes are similar:
- Identification of the problem: This can happen through company testing, consumer complaints or regulatory inspections.
- Notification and coordination with regulators: The company with the affected product will contact the agency responsible for the oversight of the product.
- Public announcement & consumer recall notices: Either the FDA or the USDA FSIS work with the company to inform the public using press releases and social media.
- Removal of the product from the market: The company removes the affected products from the market and store shelves.
- Follow-up actions: Both the FDA and USDA FSIS will conduct post-recall assessments to verify the risk has been addressed.
How Consumers Can Stay Informed
Email alerts are available from the FDA, USDA FSIS and other trusted sources. Mobile apps, like FoodKeeper, provide real-time recall notifications. Retailers also share recall information, which could include signs on the shelves where the product was stocked, signs at the register, emails to customers and notes on websites. Manufacturers frequently set up recall hotlines.
How Should I Handle Food Recalls?
If the FDA, USDA FSIS or a company recalls food — don’t panic. Often, the product is recalled as a precaution and not due to foodborne illness outbreak. However, it’s a best practice to not eat the food. While it’s tempting to open the package to check it, do not. Appearances don’t reveal contamination, which you could unwittingly spread to your kitchen counters or utensils. You can return the product to the retailer for a refund or dispose of it. For the deli meat recall, it’s important to continue to monitor your symptoms over the coming weeks. It can take up to 70 days after exposure for symptoms of a Listeria infection to develop.
Recalls are specific to the product’s name, use-by date and lot number. If a product doesn’t match all the information in the recall completely, then it is not considered part of the recall and is safe to use.
Why is this important? Food recalls are issued to protect public health. Examples of Class I recalls include confirmed cases of:
- Listeria monocytogenes and Salmonella in ready‐to‐eat foods
- Escherichia coli O157:H7 in raw ground beef
- Undeclared ingredients, including allergens
These recalls are the most serious in nature and consumers are actively alerted. But what about Class II? Since there’s a risk of an adverse health consequence, the food should also be thrown out. Examples include:
- Norovirus contamination in seafood
- A food that contains yeast or mold contamination
A Class III Recall is preventative and issued if there is no immediate danger of death or other serious injury linked to the product. Examples of Class III recalls include:
- Incorrect weight or volume labeling
- Non‐organic products being labeled as organic
A Shared Responsibility
Understanding the recall process and knowing what action is needed can significantly reduce risk.
Food safety is a shared responsibility between regulatory agencies, food producers, retailers and consumers. By working together to provide and access reliable information, we all contribute to a safe food supply.
IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research.
