2024 is already shaping up to be quite the roller coaster for food safety, earning the alarming title of the “Year of Recalls.” If you’ve been feeling overwhelmed by headlines about listeria in deli meats, salmonella in cucumbers, or E. coli lurking in everything from carrots to beef, you’re not alone. Nearly 2,000 food and cosmetic items have been recalled just this year, according to the Food and Drug Administration (FDA). It’s understandable to feel anxious every time you check the news or grocery store—will your favorite snack be next?
We’ve lived through numerous E. coli outbreaks linked to romaine lettuce—from 2018 to 2022, many of these incidents felt like déjà vu. It raises a constant worry that another food crisis could be on our doorstep. But instead of panic, let’s arm ourselves with knowledge about what food recalls really mean, and how you can protect yourself and your loved ones.
What does a food recall really mean?
A food recall happens when either the U.S. Department of Agriculture (USDA) alongside the Food Safety Inspection Service (FSIS), or the FDA finds a serious “hazard” in food available for consumption—and they require the responsible company to pull those products from shelves. You’ll often find detailed information on both the FSIS and FDA websites about any recall, covering everything from the nature of the issue (think bacterial outbreaks or mislabeling), product names, places of sale, and expiration dates.
If a recall is issued by the USDA, you’ll see something called an EST number, a unique identifier that appears as a small round stamp on the packaging of meat, poultry, or eggs.
Recalls can be quick fixes, sometimes only affecting a single batch of a product. But in other cases, investigations may take weeks or even months, with new information surfacing as officials dig deeper.
What’s the difference between USDA and FDA recalls?
You might be surprised to learn that food inspections in the U.S. are overseen by two separate government agencies. The FDA is in charge of most food items—think fruits, packaged snacks, even coffee creamers—while meat, poultry, and eggs fall under the USDA’s watchful eye.
The FSIS is proactive and regularly inspects food processing and packaging facilities to catch potential risks early. While some recalls are voluntary, issued by companies wishing to take the safer route, the USDA can insist on mandatory recalls and even shut down non-compliant plants if necessary.
On the flip side, most FDA recalls are done voluntarily—a system that leans on the relationships the agency has with food companies and their ability to spread the word quickly to consumers, according to Darin Detwiler, LP.D., a food policy expert and professor at Northeastern University.
How does a recall begin anyway?
So, how do these recalls actually happen? The FSIS conducts regular inspections at facilities that handle food processing, packaging, and distribution. During these inspections, they check not only the food itself but the machinery and environment. They might even send samples off for testing.
To keep things in line with safety regulations, they follow a framework called Hazard Analysis and Critical Control Points (HACCP), a concept that anyone familiar with food service is likely to recognize. This framework became part of FSIS procedures in 1996, ensuring clearer safety inspections—like identifying potential hazards during production and ensuring there are steps in place to minimize risks.
Interestingly, companies have the ability to self-report issues to the USDA, and the FDA operates a similar self-reporting system. Additionally, health professionals are required to report any cases of foodborne illness, helping to uncover trends in outbreaks.
When contamination is confirmed, one of these agencies will issue an official statement explaining the affected products and what consumers should do next.
What made the Boar’s Head recall a big deal?
A really important case this year was the Boar’s Head Provisions Co., Inc. recall that began at the end of July when around 200,000 pounds of deli meats were pulled from store shelves due to a reported listeria outbreak. That number ballooned to 2 million pounds just weeks later as investigators connected what seemed to be isolated cases back to liverwurst.
“Listeria outbreaks are particularly concerning, especially for at-risk populations like pregnant women, the elderly, and those with weakened immune systems,” explains Detwiler. “The scary part about listeria monocytogenes is that it can grow in cold temperatures, so it remains a threat in ready-to-eat foods like deli meats or salads.”
Since Boar’s Head deli meats are popular among older adults—who tend to be more susceptible to infections—this recall was even more serious due to the breadth of its impact.
What was particularly troubling about the Boar’s Head situation was the rapid sequence of events that unfolded. Once Maryland’s health department alerted FSIS to the listeria found in liverwurst, a Virginia processing plant linked to the outbreak was swiftly shut down. Following that, more contamination was discovered because listeria can stick around in chilled environments. “Cross-contamination can easily amplify the risk,” Detwiler warns. “Especially in facilities dealing with high-risk foods, the consequences can escalate quickly.”
In total, 71 Boar’s Head products remain on the USDA’s official recall list, with the total volume nearing a staggering 7 million pounds. This event stands as the largest listeriosis recall since 2011, rocking consumer trust.
As a result of this outbreak, Boar’s Head has indefinitely halted production of liverwurst, indicating through a press release on September 13 that their unique production processes, which were linked to the contamination, are now being reassessed to prevent similar situations in the future.
Are all recalls serious?
While some recalls—like the Boar’s Head outbreak—show dramatic health risks, it’s important to understand that not all recalls are created equal. While over 59 illnesses and ten deaths were associated with it, some recalls, like the one for International Delight’s “Home Alone” Peppermint Mocha Zero Sugar coffee creamer, occurred simply due to a labeling issue, and fortunately, this did not pose health risks.
Recalls fall into different categories, managed by the USDA’s Food Safety and Inspection Service (FSIS). These categories include “mislabeling” (like a product mistakenly labeled as sugar-free when it isn’t) and “extraneous material” (foreign objects like bone fragments). The FSIS and FDA classify recalls into three levels: Class Three, indicating negligible risk, Class Two, implying a remote possibility of health impacts, and Class One, suggesting a reasonable likelihood the product could cause severe health consequences or even death.
For example, the class assignment for the International Delight recall was Class Two, while the Boar’s Head recall made the cut for Class One because of its significant health implications. Even the onion recall associated with McDonald’s was eventually classified as Class One.
Lastly, consider a less urgent recall that occurred in June due to labeling mistakes. A ham product correctly marked as ham on the front but misidentified as Honey Smoked Turkey Breast on the back. While the consumers could correctly identify the product, the recall served as a precautionary move.
Understanding food recalls and being informed allows us not just to react, but to stay ahead and ensure the safety of our families. In a world where food sources can be unpredictable, knowledge is our best tool to safeguard our health.
