Food recalls are requested if there is a health risk during processing or packaging. The most common reasons are microbiological contamination, foreign substances, labeling errors, and production issues. Salmonella is the most common bacterium causing recalls, followed by L. monocytogenes and E. coli. Mislabeling of allergen information has also increased recalls.
There are many reasons for a food recall. If there is reason to suspect a health risk at any stage of food processing and packaging, a food recall is requested. The most common reasons for a food recall are microbiological contamination, the presence of foreign substances and labeling errors.
Salmonella bacteria contamination is the most common reason for a food recall. This bacterium lives on and is passed on from the feces of humans or animals to other people or animals. Of more than 2,300 types of Salmonella, the two most common types are Salmonella enteritidis and Salmonella typhimurium. These two types of Salmonella are responsible for half of all human infections. This bacterium does not affect the taste, appearance or smell of the food in which it is present.
Salmonella is only one type of microbiological contamination responsible for food recalls. Microbiological contamination can be caused by all bacteria that live in food. L. monocytogenes and E. coli are the two most common types of contamination after Salmonella. Like Salmonella, these bacteria do not affect food in any noticeable way until after the food is eaten, when the effects are very noticeable and similar to flu symptoms.
Other foreign substances in food are common reasons for a food recall. Sometimes foreign bodies are packed or even cooked into food. The most common types of foreign matter recalls are due to the presence of metal, glass and plastic. These food items are being recalled to protect the public from choking hazards and internal organ damage. Other types of materials that can cause a recall are rubber, plant matter, or animal or insect contamination.
Food recalls have increased significantly since 2004 due to mislabelling of allergen information. Mislabelled food products must be recalled to prevent public health risks. When food products contain nuts, milk or other substances to which a large population is allergic, they must be clearly indicated on the labels. This makes it easier for people with food allergies to stay informed about what they’re digesting and avoid allergic reactions, which can be life-threatening.
Production issues are also a common reason for food recalls. Production problems broadly describe a malfunction in food processing and packaging. These issues can include labeling errors or allowing external contaminants into the food. Sometimes the product packaging is the source of the contamination. Lead and other toxins can leach into food from the containers it is placed in.
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