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Food Safety Concerns: Examining the Rise in Illnesses From Recalled Products in 2024

Key points

Although the total number of food recalls did not rise in 2024 compared to 2023, incidents of illness, hospitalization, and fatalities associated with contaminated food saw an alarming increase. Notably, there was a rise in recalls due to pathogens such as Listeria, Salmonella, and E.coli. To safeguard against these threats, consumers are encouraged to stay vigilant about recall announcements and employ food safety practices at home.

In 2024, a variety of food staples—including cucumbers, deli meats, and eggs—were recalled, and the trend has continued into 2025, with recent issues involving ground coffee and bottled water.

Remaining informed about these recalls is crucial, as the underlying food safety concerns can have severe implications. The Public Interest Research Group (PIRG) has reported that while the volume of recalls remained stable, the associated health risks did not, leading to more hospitalizations and deaths due to contaminated food.

Did food recalls increase last year?

The year 2024 proved to be tumultuous for food safety, with the Food and Drug Administration (FDA) recording an 8% uptick in food and beverage recalls compared to the previous year, amounting to 241 announcements. In contrast, the United States Department of Agriculture (USDA) reported a 38% decrease in its recalls, totaling 55 incidents.

When combined, these agencies’ notifications fell to 296 in 2024, lower than in 2023. Nonetheless, the PIRG emphasized that a reduction in recall notifications does not equate to safer food. Nearly 1,400 individuals suffered illnesses associated with recalled products last year.

The situation is made worse by the fact that hospitalizations and deaths linked to these recalls more than doubled, with 487 hospitalizations and 19 fatalities marking a troubling trend for public health.

Significant lapses in inspection protocols and manufacturing practices were underscored by severe cases like the deadly Listeria outbreak at a Virginia Boar’s Head plant, which forced the closure of the facility. This incident marked the gravest Listeria outbreak in over a decade.

Why is contaminated food making more people sick?

According to Toby Amidor, MS, RD, CDN, a registered dietitian, the apparent rise in foodborne illnesses might not be solely attributed to an increase in infections but rather to technological advancements in health detection. Improved testing capabilities have enabled quicker identification of food contamination.

Amidor suggests that while detection may be on the rise, it is also possible that the volume of impacted products could decrease as problems are resolved more promptly. This may provide a glimmer of hope amidst the overwhelming statistics from 2024.

What caused the most recalls?

In 2024, undeclared allergens were the leading cause of food recalls, followed closely by pathogens like Listeria and Salmonella, alongside issues related to excessive lead content, foreign materials, and E. coli contamination.

The frequency of recalls due to Listeria, Salmonella, and E. coli outbreaks increased last year, together comprising about 40% of total recalls. Each of these pathogens showcases diverse symptoms, commonly including fever, nausea, and diarrhea, posing significant health risks to vulnerable populations.

Though not listed as a primary cause by the PIRG, norovirus remains a notable threat in food safety discussions. As reported by the Centers for Disease Control and Prevention (CDC), norovirus is the foremost cause of foodborne illness, resulting in severe gastrointestinal diseases.

Who is most at risk?

Specific demographic groups are particularly vulnerable to severe outcomes from foodborne illnesses:

• Children under the age of 5
• Elderly adults
• Pregnant individuals
• Individuals with weakened immune systems

For those in these categories, even minor exposure to tainted food can lead to substantial health challenges.

“For pregnant individuals, Listeria poses significant risks to prenatal health,” underscores dietitian McKenzie Caldwell, MPH, RDN. “While exposure to any foodborne illness may cause dehydration through vomiting or diarrhea, a listeria infection can have even more severe consequences during pregnancy, including miscarriage or preterm labor.”

How can you find out about food recalls?

Registered dietitian Elizabeth Shaw, MS, RDN, CPT emphasizes the importance of being an informed consumer in the fight against foodborne illnesses. Staying updated on recall notifications allows individuals to check their home inventory for affected products.

Shaw recommends regularly visiting the websites of the CDC and USDA and following the FDA on social media platforms.

Each of these organizations maintains dedicated pages to keep consumers informed about recalls and foodborne illness outbreaks.

The FDA provides a resourceful page for “Recalls, Market Withdrawals, and Safety Alerts,” filled with information from press releases and public advisories regarding FDA-regulated recalls. Although not exhaustive, this list is regularly updated to facilitate access to past recall data.

Similarly, the USDA’s Food Safety and Inspection Service offers an organized page showcasing all recalls, with clear indications of recall classes and reasons.

The CDC also provides updates on multi-state foodborne outbreaks for public awareness. Additionally, the PIRG has released a comprehensive guide to staying informed about recalls, highlighting helpful mobile applications such as the Food Recalls and Alerts app.

How can you prevent foodborne illness at home?

According to PIRG’s review of foodborne illness outbreaks and related reports, several best practices can minimize the risk of consuming contaminated food at home:

Practice proper food handling.

• Regularly wash hands, utensils, and food preparation areas.
• Prevent cross-contamination by keeping raw meat separate from other foods.
• Utilize a food thermometer to verify ingredients are cooked thoroughly.
• Thoroughly wash fruits and vegetables before consumption.

Adhere to proper refrigeration and freezing practices.

• Refrigerate perishable items within two hours when left at room temperature, or one hour if above 90°F.
• Thaw frozen foods in the refrigerator to limit bacterial growth.

Additional precautions for vulnerable groups.

• Refrain from consuming raw or unpasteurized milk, juices, and certain cheeses.
• Reheat deli meats to an internal temperature of 165°F before eating.

What should you do when there is a recall?

Not every recall warranting an alert necessitates immediate action. Here’s a guide for interpreting recall notices and determining your next steps:

• Product details: Confirm the product name, lot number, and production dates against your household items.
• Reason for recall: Understanding whether the cause involves allergens, bacteria, or foreign material helps gauge the urgency of the recall.
• Scope of the recall: Multi-state recalls or those linked to verified outbreaks warrant closer examination.
• Next steps: Discard affected products or return them for a refund.

Amidor advises, “If you suspect you have a recalled item, read the notice thoroughly and follow the specific instructions provided.” Often, recalled products may be returned to the store for full refunds. If this is not an option, disposals should be conducted thoughtfully, ensuring contaminated items are securely wrapped before disposal.

It’s also crucial to remember that recalled products should never be given to others, including pets or food banks.

What the landscape looks like now

Despite the ongoing issues surrounding foodborne illnesses, consumers can take proactive steps to educate themselves and mitigate risks at home. By staying informed about recalls and practicing effective food safety measures, the public can contribute to improved food safety outcomes.

Source
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