An in-depth analysis in the United States, covering 2002 to 2023, reveals that biological contamination and allergens are the leading causes of food recalls.
The study, recently published in the Journal of Food Protection, examined more than 35,000 food and beverage recalls overseen by the U.S. Food and Drug Administration and shows a clear trend in the types of food safety issues that pose the most risk to consumers. The lead author on the study was John DeBeer.
The study breaks down food recalls into two main categories: product contaminants and processing issues. Product contaminants, which include biological contaminants, allergens, chemical contaminants, and foreign objects, accounted for 91 percent of all recalls. The remaining nine percent were caused by processing issues such as manufacturing errors, mislabeling, or improper refrigeration.
The study underscores that biological contamination, particularly from Listeria monocytogenes and Salmonella, was responsible for a significant portion of these recalls, with Listeria alone accounting for 22 percent of all recalls and Salmonella making up 18 percent. Together, these two pathogens were responsible for 40 percent of the total food recalls analyzed.
Listeria and Salmonella
Listeria, a bacterium commonly found in raw or undercooked foods, has been a recurring culprit in foodborne outbreaks. According to the study, Listeria monocytogenes was responsible for 7,844 recalls during the study period, which constitutes almost half of the biological contamination recalls.
The risks posed by Listeria are especially serious for vulnerable populations, including pregnant women, newborns, and individuals with weakened immune systems. The bacteria can lead to listeriosis, a life-threatening infection that causes symptoms ranging from fever and muscle aches to more severe complications such as meningitis, septicemia and even death.
Salmonella, another significant pathogen, was linked to 6,597 recalls, making it the second-largest cause of biological contamination. Unlike Listeria, Salmonella tends to be associated with a broader array of food products, including eggs, poultry, and produce. A 2009 outbreak tied to the Peanut Corporation of America, which led to one of the largest recalls in U.S. history, was a prominent example of the impact of Salmonella contamination.
Allergens
In addition to biological contaminants, undeclared allergens accounted for 28 percent of all food recalls. The study highlights that food allergies affect approximately six percent of U.S. adults and five percent of children, making allergens a critical focus in food safety regulations. Milk, eggs, peanuts and tree nuts were the most common allergens triggering recalls, with undeclared milk alone responsible for 36 percent of allergen-related incidents.
The failure to declare allergens often stems from cross-contamination during food processing or incorrect labeling. Even small errors in handling or labeling can result in severe reactions for individuals with food allergies, ranging from hives and swelling to life-threatening anaphylaxis.
“Undeclared allergens are particularly dangerous because consumers may unknowingly ingest products that pose a direct threat to their health,” the study notes.
Companies are required by law to properly label foods containing any of the nine major allergens, but lapses in labeling continue to result in numerous recalls each year.
Processing issues
Although only 9 percent of the total food recalls were linked to processing issues, they still present significant risks. Mislabeling or misbranding accounted for a notable portion of these recalls, often due to incorrect nutritional information or unapproved claims on product labels. These types of errors, while sometimes less immediately harmful than biological contamination or allergens, can still mislead consumers and undermine food safety standards.
Improper refrigeration and under-processing were also identified as key contributors to processing-related recalls. Products that are not adequately cooled or processed can become breeding grounds for bacteria, leading to dangerous outbreaks.
Trends over time
The study shows a noticeable spike in food recalls around 2011, following the implementation of the Food Safety Modernization Act (FSMA). The FSMA introduced stricter guidelines for food producers, focusing on prevention rather than simply responding to contamination events. After this initial increase, food recalls began to decline in the latter half of the review period, which the study attributes to improved safety practices across the food industry.
However, the persistence of biological contamination and allergen-related recalls suggests that there is still work to be done. “While FSMA has undoubtedly strengthened food safety protocols, the fact that Listeria and Salmonella continue to dominate recalls indicates ongoing vulnerabilities in the food supply chain,” the authors wrote.
Recommendations for the future
The study emphasizes the importance of maintaining rigorous food safety practices to minimize the risk of contamination. This includes implementing strong sanitation procedures, ensuring proper food handling at all stages of production and conducting regular inspections to identify potential hazards.
For allergen control, the study recommends thorough cross-contact prevention measures in manufacturing plants and a strong focus on accurate labeling. Companies should verify that labels match the actual ingredients in each product and monitor supply chains to prevent allergen cross-contamination.
In light of the ongoing challenges, the study calls for a continued focus on developing a robust food safety culture. Training employees to understand the critical role they play in maintaining food safety and implementing new technologies such as traceability tools are crucial steps to preventing future recalls.
The full study can be found here.
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