The Journal of Food Protection published a manuscript comparing the 12 years of 2012–2023, 1,001 food recall incidents that occurred, representing 205.2 million lbs of recalled product. The FSIS classified the recall incidents at 76% as Class I, 20% as Class II, and 4% as Class III. Product Contaminants caused 68% of the FSIS recalls, Processing Issues added 13%, and Other Reasons contributed 19%. Evaluation of these recalls by product type resulted in Poultry at 29%, Beef at 23%, Mixed Animal meat at 23%, and Pork at 22% of the recall incidents. Evaluation of these recalls by product weight showed Mixed Animal meat at 52%, Poultry at 27%, Beef at 16%, and Pork at 4%. Four bacterial species caused almost 59% of the FSIS recalls by weight. Listeria monocytogenes caused 32%, Shiga toxin-producing E. coli (STEC) caused 12%, Salmonella caused 9%, and Bacillus cereus caused 0.5% of the recalls by weight. The FSIS food recalls were compared to the FDA Food & Beverage recalls from a recent publication. Listeria was the common cause of the highest percentage of FDA recalled by incidents, and FSIS recalls by weight. In both USDA/FSIS and FDA, the most common bacterial species causing the recalls were L. monocytogenes, Salmonella, and E. coli. Live bacteria is a certain sign of improper cleaning and sanitation methods, uncontrolled procedures and processes like GMP failures, or lack of proper thermal process control, which results in recalls. @ https://www.sciencedirect.com/science/article/pii/S0362028X25000444?dgcid=raven_sd_via_email
