McDonald’s hamburger. egg. Green onions. frozen waffles. A list of recalled foods in recent weeks has American consumers concerned about food safety.
This product has been recalled due to concerns that it may contain harmful bacteria. In some cases, the recalls were preventative, but illnesses and even deaths have been associated with outbreaks.
Ever since Boar’s Head’s major deli meat recall revealed serious violations of health and safety regulations at one of its factories, it seems like a new recall is making headlines every day. But experts say people don’t need to worry too much.
Martin Bucknavage, a food safety expert at Penn State University’s College of Food Science, said that while it’s always a tragedy when an outbreak causes illness and death, the U.S. food supply remains very safe.
“Certainly, we all worry about our food supply when these issues come up, but our food supply is generally secure across the board,” Bucknabage told USA TODAY.
Here’s what you need to know about food recalls and bacterial outbreaks.
What kind of food has been recalled?
In recent months, a number of companies have announced recalls due to possible links to Listeria monocytogenes and food poisoning.
The most extreme case was a deadly listeria outbreak in Boar’s Head deli meats linked to a single plant in Virginia, first reported in July. As of late September, 59 people were hospitalized and at least 10 people had died from Boar’s Head-related cases.
Since then, other recalls have caused alarm among U.S. consumers.
Earlier this month, Treehouse Foods announced a voluntary recall of its frozen waffles and pancakes after discovering possible Listeria contamination, but there were no reports of illnesses related to the products.
Leeks with possible Salmonella contamination were recalled after being sold at multiple stores in the U.S. and Canada, including Trader Joe’s. There are no reports of illness. Another Listeria monocytogenes concern prompted manufacturer Bruce Pack to recall millions of pounds of meat in ready-to-eat packaged foods.
Costco has announced a recall of products containing meat related to the Blue Pack recall. Costco’s recalled products include Lana Chicken Truffle Carbonara and Tagliatelle Grilled White Chicken with Portabello Mushroom Sauce.
McDonald’s Quarter Pounders sold in 10 states have been linked to an outbreak of yet another bacteria, E. coli. One person has reportedly died and dozens of others have fallen ill, sometimes requiring hospitalization.
Even pet food brands recalled some products last month as a precautionary measure over listeria concerns.
Avoid contaminated food:Complete list of Listeria cases and recalls in the United States
How do harmful bacteria get into our food?
Listeria, E. coli, and salmonella are some of the most common bacteria causing food recalls in the U.S., and these bacteria “seem to find tiny little gaps in our systems and take advantage of them.” Bucknabage said.
Listeria monocytogenes can be a concern in processing facilities, where small pieces of equipment can get into packaged products if they aren’t properly cleaned, he said. It survives even at refrigeration temperatures and only small amounts can cause disease. This can occur after the product has already been cooked to a safe temperature, but can become contaminated before it enters the packaging.
“We need to maintain a clean facility. A really, really clean facility. And we need to make sure that facility is clean through environmental monitoring,” Bucknabage said.
Note:75 people got E. coli after eating at McDonald’s: How can I avoid it?
E. coli enters food in a slightly different way. It is primarily found in the feces of cows, goats, and other animals, and can get into water used to irrigate crops and improperly treated compost used to fertilize crops. there is. With E. coli, even a little bit of contamination can have a big impact. In McDonald’s case, the CDC has not isolated the contaminated ingredients, but the company said the illness was linked to shredded onions from a particular supplier.
Salmonella, which is found in the intestines of animals and humans alike, can also contaminate crops through irrigation. It can be transmitted through raw eggs, meat, or unpasteurized milk.
What symptoms to look out for
Poisoning by harmful bacteria can cause a variety of symptoms and may be mild for many people, but especially for the elderly, young children, those who are pregnant, or those with medical conditions that have a weakened immune system. It can be serious and dangerous for some people.
Listeriosis, a poisoning caused by Listeria monocytogenes, can be accompanied by fever, muscle aches, fatigue, headache, stiff shoulders, confusion, loss of balance, and seizures. It can also cause complications during pregnancy.
Salmonella can cause infections that can cause diarrhea, fever, stomach cramps and, in some cases, serious illness.
Symptoms of E. coli include fever, diarrhea, vomiting, blood in the stool, and dehydration.
All three symptoms usually do not begin immediately after eating contaminated food. It may take hours, days, or even weeks after ingesting the food for symptoms to appear.
Why are there so many recalls?
Bucknavage said one reason food recalls are being talked about so much is because the Boar’s Head outbreak has brought increased attention to food safety. He said while there has been an increase in food recalls in recent weeks, the incidents are not particularly unusual compared to recent years.
And there is no connection between the outbreak and the recall, Bucknavage said. It’s “more of a coincidence than anything” that the recalls happened so close to each other, he said.
“This is unusual, but by no means…an indication that our food supply is deteriorating,” he said.
Bucknabage said the ability to detect outbreaks and trace them to their source has also improved significantly. And the United States has the safest food supply in the world, he said.
“Just because we have the ability to observe a disease does not mean this disease is not occurring in other countries. It’s just that we’re more advanced than other regions in terms of our technological ability to do that.” ”
Experts say compliance with regulations is a big factor in outbreaks like the one in Boar’s Head. The USDA’s inspector general has launched an investigation into how the agency responded to reports of violations at factories related to Listeria outbreaks. Inspection reports from the past year revealed the presence of insects, mold, and mildew in the facility.
“What is always at issue is what is called a culture of food safety, which means that everyone who comes into contact with food during production and distribution does what is necessary to keep it safe, and that food is safe. It means paying attention to things,” said Marion Nestle. , Professor Emeritus of Nutrition and Food Studies at New York University.
“Please understand, all food should be produced based on safety plans, and if followed the risk should be close to zero. These plans must be properly designed, but not diligently. We must comply,” she said in an email to USA TODAY.
Remember 101:How does the chicken and salad mix come off the shelf?
Should I worry about food?
In most cases, you don’t need to worry too much about your diet. Check your refrigerator and freezer for recalled products, which should be thrown out. (The FDA and the Department of Agriculture maintain updated lists of recalls and warnings.)
Bucknabage said there are common-sense food safety measures people should take in their daily lives to further reduce the risk of contracting foodborne illness.
- Use a meat thermometer to make sure your meat is cooked to a safe temperature.
- Thoroughly wash all kitchen surfaces after handling raw meat.
- Wash your hands when handling food.
- Use a thermometer to make sure your refrigerator is keeping your food at the proper temperature.
- Use or discard food in a timely manner to avoid ingesting spoiled products.
History of contaminated food:How we established today’s recall system
