Education is power: Food recalls & safety tips for consumers
During the past summer, consumers were warned of concerns related to cucumbers and deli meats. The Centers for Disease Control identified respective strains of Listeria monocytogenes and Salmonella in these items, which have caused sickness and even death.
Multi-state recalls like this have led to dwindling trust in the food system. According to data from the International Food Information Council’s 2024 Food and Health survey, consumer confidence in food safety has decreased and is currently at 62%.
These crises can also have negative consequences for the economy. Amanda Deering, associate professor of food science at Purdue University who was then working for Dole as a research and development associate, said that the 2006 Dole spinach recall, caused by an outbreak of E. coli O157:H7, led to lasting negative consumer sentiment toward the leafy vegetable. Over 15 years later, domestic spinach sales have not recovered.
Deering has dedicated her career to specializing in plants and fresh produce, examining human pathogenic bacteria, and providing education on proper food safety.
To mitigate these types of adverse effects, she explained that “education about the food system is power.” Although widely reported, recalls due to foodborne illnesses are actually rare.
“Manufacturers or distributors often voluntarily issue recalls out of an abundance of caution. They can be generated if there's a missing gasket from a conveyor belt, for example. A lot of it is not bacterial-related,” Deering said. The recent recall of frozen chicken nuggets due to metal wire is one such example. Three consumer complaints led to the recall.
“If you look at the trend over the past few years, the number of recalls has increased, but we’re also getting better at detecting contaminations,” she added. “When it comes to produce, it is possible that not everything in a recalled batch is contaminated, but it’s better to be safe, considering compromised populations such as the young and the elderly.” This is true for fresh packaged meat as well.
Typically, Deering said, food recalls stem from packaging issues, mislabeling or not declaring an allergen. Of the 506 recalls reported by the U.S. Food and Drug Administration (FDA) in 2023, undeclared allergens were the main culprit.
The FDA’s 2011 Food Safety Modernization Act requires minimum standards that growers must follow to prevent multi-state outbreaks due to foodborne illness. Deering said. “In general, growers are doing their due diligence and practicing good food safety to help protect consumers from illness, no matter the size of their operation.”
She also encouraged consumers to practice food safety at home. “For fresh produce, be sure to get it as cold as possible, quickly, as this will slow down the growth of spoilage microorganisms,” Deering said. “Before eating, run the produce under cool water and consume it immediately, because water activates bacteria.”
For meat, she emphasized cooking it thoroughly, using a meat thermometer, to the correct minimum internal temperatures. This helps to kill any pathogens.
Consumers can also sign up for FDA and the U.S. Department of Agriculture’s recall notices to stay updated. Deering said, “Awareness and caution can help. The more understanding there is about the realities of our food system, the more that consumers can ensure that they are doing their part to keep their food and themselves safe.”
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