Let’s start with a quick quiz. Name a food that has been recalled in recent months.
Here’s your bonus question: what was the potential issue with the food?
You probably thought of more than one food that has been recalled due to a potential or actual safety threat to the public. Recalls are specific to certain brand names, not every product. Visit the Food and Drug Administration website for details about recalls and other safety alerts.
Some of the recalls are specific to a small region in the U.S., while other recalls can be nationwide.
You probably remember the 19-state Listeria outbreak linked to deli meats. Ten people died and 60 were hospitalized during the summer of 2024. Previously, lettuce, onions and tomatoes have been linked to outbreaks.
More recently, in Nov. 2024, organic whole carrots potentially contaminated with Shiga toxin-producing E. coli were recalled. Tortilla strips were recalled due to undeclared wheat. Orange custard chocolate chip ice cream was recalled due to undeclared eggs. Soft ripened cheese was recalled due to potential Listeria monocytogenes contamination.
In Oct. 2024, seafood salad was recalled due to undeclared soy. Smoked salmon and chicken street taco meal kits were both recalled due to potential contamination with Listeria monocytogenes.
Food recalls also can involve pet foods. For example, chicken chips dog treats were recalled due to potential salmonella contamination in Nov. 2024.
Not all of the recalled foods have been directly implicated in making people sick, but some products have.
Why do we hear about recalls more often? Information is circulated rapidly through various social media, TV news and many other forms of media. Our food travels throughout the U.S.
Recalls fall into three different categories, and companies can voluntarily conduct a recall. The FDA can request or order a recall.
According to the FDA, a Class I recall is a situation where the product can cause serious or fatal health consequences. A Class II recall is a situation where the product can cause temporary health issues but the chances for serious health consequences is rare. A Class III recall usually does not cause adverse health consequences.
If you were to discover a recalled food product in your refrigerator, freezer or cupboard, what should you do?
Should you take your chances and eat a food potentially contaminated with bacteria such as E. coli or Listeria? No, that is not a good plan. We cannot see, smell or taste bacteria or viruses, and tiny amounts could make us very ill.
The U.S. Department of Agriculture does not recommend that we throw caution to the wind. We should not eat the recalled food with potential bacterial contamination. We also should not feed the food to pets, who also can get food poisoning. We should not donate the food to a food bank.Avoid opening the food package. If you already opened the food, be sure to wash your hands thoroughly with soap and water for at least 20 seconds.
Food recalls often are associated with specific instructions from the manufacturer. Most of the time, you are advised to return the food to where you bought it for a refund. If returning the food is not a possibility, then dispose of the food where no human or animal will consume it.
In 2023, more than half of food recalls were due to undeclared allergens. All foods are required to include the presence of nine allergens (milk, eggs, wheat, soy, sesame, fish, shellfish, tree nuts and peanuts). These allergens are responsible for 90% of food allergies, but there are many other potential food allergens.
Food allergies can be serious, even deadly, for people with allergies.
I am fortunate that I do not have food allergies. I would not be as concerned about missing allergen labeling for myself. However, most of us know people with food allergies, and we might be preparing food for them.
Therefore, handle foods with potential allergens similarly to those with potential bacterial contamination. Make an effort to return mislabeled foods to the store for a refund. Never donate it, because you do not know who might be eating the food.
Obviously, I won’t give you food preparation advice for recalled foods. Following food safety principles is important every day. Here’s a spread for crackers or bread perfect for a light appetizer at a holiday gathering. It was contributed by one of the volunteers in the Growing Together Community Gardens of Fargo–Moorhead.
Cucumber Spread
4 large cucumbers (about 3 to 4 cups, diced)
½ teaspoon salt
8 ounces cream cheese, softened
½ cup mayonnaise
2 tablespoons dill weed
1 tablespoon minced onion
Chives, mint or parsley
Crackers, carrot or celery sticks, bread (for serving)
Rinse cucumbers thoroughly. Peel cucumbers if desired. Remove seeds and dice. Combine with salt and allow to rest one hour, draining excess water. Combine cream cheese, mayonnaise, dill weed and onion. Fold in cucumbers. Use as a spread.
Makes 16 servings. Each serving of spread has 110 calories, 10 grams (g) fat, 2 g protein, 4 g carbohydrate, 0 g fiber and 160 milligrams sodium.
(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)
