What Are Food Recalls?

Food recalls occur when there is a problem with the food and it is seen as potentially unsafe to eat. These can be due to a variety of factors such as bacterial contamination, presence of foreign objects, mislabeling, and undeclared major allergens. The USDA-FSIS classifies food recalls as Class I, II, or III depending on the severity the recalled product may have on the consumer's health. These recalls are usually voluntarily issued by either the manufacturer, producers, or distributors of the products. Occasionally recalls can also be requested by regulatory agencies such as the USDA-FSIS or FDA. The increase in food recalls seen in recent years may be due to changing food safety standards and regulations as well as advancements in detection technology. 

Consumers can stay up to date by following the website https://www.foodsafety.gov/recalls-and-outbreaks which is regularly updated with foods and other consumer products that are being recalled. 

What to do when you receive a food recall update? 

1. Look at the packaging on the food in question to see if it matches the product being recalled. Some things to look for include: 
   1. Product name 
   2. Brand 
   3. UPC code 
   4. Lot number 
   5. “Use by" date
   6. Container code 
   7. Container weight/size 
       
2. Immediately throw the recalled product away or return it to the store at which it was purchased for a refund. Do not eat, open, or donate the recalled product.
3. Thoroughly clean and sanitize everything that the recalled product came in contact with to prevent any contamination that could have occurred. 
4. Be aware of poisoning symptoms from anyone that may have consumed the food product. Some possible symptoms that may indicate food poisoning are: 
   • Diarrhea 
   • Fever 
   • Stomach pain 
   • Nausea 
   • Vomiting 

Important notes: 

Anyone can get food poisoning, with symptoms and severity ranging from mild to severe depending on the bacteria that was involved. However, it should be taken more seriously for certain groups that are at risk of having a more severe illness such as: 

• Adults over 65 years old 
• Children under the age of 5
• Pregnant people
• Immunocompromised individuals 

"When in doubt, throw it out!" Always throw out any food that you think may be at risk of being unsafe to consume. 

Mild cases of food poisoning can often be treated by drinking lots of fluids and replenishing lost electrolytes. Over the counter medicine can also usually help with relieving some of the symptoms involved. For food poisoning cases that are more severe or involve at risk individuals never hesitate to contact a doctor for advice.