Understanding Food Recalls and Food-Related Outbreaks

What is a food recall?

A food recall is when a food is removed from the market because of safety concerns. Food recalls happen when either a product manufacturer or government agencies request or require a food recall.

Food may be recalled because:

• It is believed that potentially harmful organisms are present in the product
• There may be foreign objects present in the product
• There may be a major food allergen present that is not listed on the product label
• These agencies may issue food recalls or public health or safety alerts. Public health or safety alerts may be issued when the source of a foodborne outbreak or illness has not yet been identified.

What is a food-related outbreak?

A food-related outbreak is when two or more people get the same illness from a contaminated product, usually related to harmful bacteria, viruses, parasites, or toxins found in the food. In the case of an outbreak, officials work to identify the source and provide safety information to the public.

What do I do if I have a recalled product?

If you discover that you have a recalled product in your home, throw the product away, whether it’s been opened or not, then wash any cookware, utensils, counter space, refrigerator space, shelf, drawer, or cabinets the food made contact with.

If the product has not been opened, you may be able to return it for a refund. The food manufacturer will usually provide instructions on their website or through the agencies listed below.

How do I find find food recall and food outbreak-related information?

Stay up to date on food recalls and food-related outbreaks that may affect your household or community at:

Official recall websites and resources:

• U.S. Food & Drug Administration
  @FDARecalls
• U.S. Department of Agriculture
• U.S. Department of Health & Human Services
• U.S. Centers for Disease Control and Prevention
• FreshRecall- A third party tracker for USDA/FSIS and FDA food recalls

And look for alerts at supermarkets and pharmacies.

How do I prevent food-borne illnesses in my own home? 

WASH hands and food prep surfaces often with hot soapy water. Rinse fruits and vegetables (including their skin) under cool running water. Rinse the lids of canned goods before opening.

SEPARATE raw meats from other foods, in the grocery cart, the refrigerator, and prep surfaces.

COOK foods to the right temperature:

• Leftovers and casseroles: 165°F
• Poultry: 165°F
• Ground meat: 160°F
• Beef, pork, veal, lamb, fin fish: 145°F
• Eggs: Cool until yolk and white are firm

CHILL foods within 2 hours of purchasing or cooking, or within 1 hour if it’s very hot outside. Keep your refrigerator temperature at 40°F or below and your freezer at 0°F or below. Defrost food in the refrigerator, in cold water, or in the microwave and cook immediately if defrosted in cold water or in the microwave.

For more tips and info on other nutrition topics, visit www.glwd.org/nutrition