Are food outbreaks and recalls rising? It apper as if we hear about new outbreaks very frequently

So many recalls due to food pathogens

There has been a barrage of bad news about food safety lately. Some examples include ten people who died after eating Boar’s Head deli meat connected to a Listeria outbreak  (https://www.cdc.gov/listeria/outbreaks/delimeats-7-24.html) that hospitalized dozens of others. One person has died, and more than 100 people have been sickened. An E. coli outbreak (https://www.cdc.gov/ecoli/outbreaks/e-coli-O157.html) linked to onions served on McDonald’s Quarter Pounders. There was a massive egg recall (https://www.cdc.gov/salmonella/outbreaks/eggs-09-24/investigation.html) that thickened 93 people with 34 hospitalizations and a large outbreak attributed to Salmonella Typhimurium cucumbers. (https://www.cdc.gov/salmonella/outbreaks/cucumbers-11-24/index.html).   The recalls came one after the other and dominated the news. For the government fiscal year that ended in September, there were 179 highest risk recalls. That’s up from 145 in 2023 but less than the 185 the agency recorded in 2022. There were 167 high-risk recalls in 2019.   Data from the CDC shows that the number of outbreaks has increased from last year, but not by much. However, there is room for improvement.

Details of Outbreaks

Salmonella in Cucumbers

The outbreak started at Sunfed Produce. Multistate outbreak of Salmonella Typhimurium outbreak linked to American/slicer cucumbers grown by Agrotato, S.A. de C.V. in Sonora, Mexico. On November 27, 2024, the FDA reported that SunFed Produce, LLC recalled all sizes of whole fresh American cucumbers packaged in bulk cardboard containers. The outbreak caused 100 sick people, in 23 states.The recall caused a ripple effect by impacting Dairyland Produce, LLC, F&S Fresh Foods recalled Mediterranean Inspired Party Tray 22 oz. Congaing Grecian Delight Tzatziki sauce supplied to F&S Fresh Foods. JFE Franchising recalled products due to the recall of Sunfed products. Other recalls followed for products containing the cucumbers. The product was also recalled in Canada.

E. coli in onions used on Quarter pounder

On December 3, 2024, the FDA reported a multistate outbreak of E. coli O157:H7 infections linked to yellow onions distributed by Taylor Farms and served at McDonald’s restaurants in certain states. On October 22, 2024, Taylor Farms initiated a voluntary recall of yellow onions and directly notified their food service customers who were impacted. E. coli O157:H7 linked to slivered onions served on Quarter Pounder burgers at McDonald’s restaurants.

E. coli O121:H19Organic Carrots

Grimmway Farms of Bakersfield, California initiated the recall of the carrots. Thereafter,  4Earth Farms of Commerce, California, recalled multiple brands of Organic Vegetable Medley, Conventional Vegetable Medley, and Organic Whole Carrots because they may be contaminated with STEC Escherichia coli O121:H19. The recall of carrots was expanded to include additional bag sizes for organic whole carrots. The recall was initiated after 4Earth Farms was notified by Grimmway Farms, Inc. that carrots used in the Vegetable Medleys and Whole Organic Carrots may have been contaminated with E. coli O121:H19. The CFIA reported that a recall triggered by the FDA in the US caused an additional recall in Canada of 365 Whore Food Market organic carrots. Whole Foods Market 15 oz. Organic Carrot Sticks and Whole Foods Market 15 oz. The recalled products were shipped directly to retail distribution centers nationwide in the United States and Puerto Rico.

Listeria monocytogenes BrucePac meat

BrucePac Meat recalled approximately 9,986,245 pounds of ready-to-eat meat and poultry products in October 2024 due to contamination with Listeria monocytogenes. The recalled products include sandwiches, wraps, salads, frozen meals, and other prepared foods. The products were sold at major retailers such as Walmart, Sam’s Club, Target, Sprouts, Trader Joe’s, and Albertsons. Some products were shipped to other establishments and distributors nationwide and distributed to restaurants, schools, and institutions.

Listeria monocytogenes YU Shang Foods

Yu Shang Food recalled ~72,240 pounds of RTE meat and poultry products within their shelf life that may be contaminated with Listeria monocytogenes. The scope of the recall was expanded on November 9, 2024. All ready-to-eat products produced before October 28, 2024, are subject to recall. The problem was discovered after FSIS performed routine testing and follow-up activities on the finished product Yu Shang Food, Inc. produced on October 21, 2024. This confirmed that the product was positive for Listeria monocytogenes.

Listeria monocytogenes Boar’s Head

In July 2024, Boar’s Head recalled more than 7 million pounds of deli meats due to contamination with Listeria monocytogenes. The recalled products were made at the company’s Jarratt, VA facility. The outbreak sickened 61 people, 60 people were hospitalized, and 10 killed in 19 states. One person got sick during their pregnancy and remained pregnant after recovering. Ten deaths were reported, including one in Illinois, one in New Jersey, two in New York, one in Virginia, one in Florida, one in Tennessee, one in New Mexico, and two in South Carolina. The data showed that meats sliced at deli counters, including Boar’s Head brand liverwurst, were contaminated with Listeria and sickened people.   The table below provides a summary of the CDC data relating to the various outbreaks, including the number of cases, hospitalizations, and deaths.

Recalls create a ripple effect

For products that serve as an ingredient in other foods, a contaminated item can result in numerous different food products being recalled, often called a ripple effect. When a products is recalled, the recall often ripple throughout the manufacturing, retail grocery, and restaurant industries.   On January 11, 2024, Rizo-Lopez Foods reported the recall of 344 cases of aged cotija Mexican grating cheese due to officials in Hawaii found Listeria monocytogenes in a product sample. The cheese recall was expanded to more than 60 dairy products, on February 6, 2024, including cheese, sour cream, and yogurt. The company’s cheese products were used in taco kits, salads, sandwiches, dips, snacks, and ready-to-eat burritos and other products available in vending machines. The recall of cotija Mexican grating cheese has affected at least 20 grocery stores, including Costco, Walmart, Trader Joe’s, and Whole Foods.   Dole Fresh Vegetables Inc. recalled salad kits because the kits were produced on the same line as the recalled cheese, and Dole was concerned about the risk of Listeria cross-contamination.   For food manufacturers, product recalls can be costly, because they need to overcome loss of revenue, loss of product, manufacturer reputation, and brand credibility. However, the losses is compound if the ingredient  is used in another food products, rapidly expanding the recall scope. Fortunately, tools like product recall insurance, along with other management strategies, can help mitigate the risk. Recall ripple effects are common when a food recall involves a commonly used ingredient, such as cheese, produce, spices, and more.

How do we explain the reasons for the increase in recalls?

With advancements in testing methodologies, public health is becoming better at investigating and solving outbreaks thanks to whole genome sequencing, advancement in AI, and the introduction of new and improved regulations such as FSMA, etc., so we will see a meaningful decline in outbreaks. Therefore, it is surprising that only a fraction of foodborne outbreaks are solved.   We might speculate that a reason for the increase in outbreaks is due to improved laboratory methodology, getting more specific and faster results allows us to detect more outbreaks. PulseNet, used by the CDC, utilizes whole genome sequencing, which allows a more accurate approach to pinpointing unique genetic fingerprints, allowing investigators to link and connect different cases. Creating those connections is curtail to the identification of outbreaks. Therefore, it may be that we are just seeing more of the iceberg now than we did years ago.   Another reason might be that the US food system has become more complex over the years, with more imported ingredients and foods and more highly processed foods. This creates more opportunities for pathogens to enter the food. However, it is unacceptable that the number of outbreaks is not declining over time. It seems that the incidence of food-borne illnesses in the US has not changed over the years and might have slightly increased. See below (CDC food pathogens over the years).   Additional regulations such as FSMA, extensive training of food companies’ employees, thousands of inspections by regulators, and other measures did not seem to significantly reduce the number of outbreaks over the years.   A variety of foods, such as carrots and cucumbers, deli meats, chicken hamburgers, and onions in McDonald’s quarter-pounders, eggs, and onions, caused outbreaks of Salmonella, Listeria, and E. coli.

Multiple recalls cause loss of public confidence

While the FDA keeps saying that the food supply in the US food supply is one of the safest in the world,  the public sees daily outbreak notices in the press. Numerous outbreak notices cause the public to lose confidence in the food supply.   Frank Yiannas Said that it is time to rethink food safety, commit to food safety reFORM, and develop a new National Food Safety Strategy. Gallup poll https://news.gallup.com/poll/650024/trust-government-assurance-food-safety-hits-record-low.aspx showed that Americans’ confidence in the federal government’s ability to ensure the safety of the US food supply has reached a record low in Gallup’s trend dating back to 1999. The 57% of US adults who now say they have a “great deal” or “fair amount” of confidence i n the government to keep the food supply safe is down 11% from Gallup’s prior reading in 2019. While 57% expressed at least a fair amount of confidence in the government to keep food safe, 28% of Americans did not have much confidence, and 14% had “none at all.” The FDA, USDA/FSIS, and food manufacturers need to do more to regain the public’s trust in food safety.