Why Are We Seeing So Many Outbreaks and Recalls in the News?

If it feels like we are seeing so many outbreaks and recalls in the news. It’s because it is true. There are a lot.

In fact, there are nine U.S. Food and Drug Administration (FDA) outbreaks, three Centers for Disease Control and Prevention (CDC) outbreaks, and two United States Department of Agriculture (USDA) outbreaks under active investigation.

Not to mention, over 20 FDA recalls and at least four USDA recalls.

The most recent outbreaks involving imported cucumbers, organic carrots, and fast food onions have sickened hundreds!

Is this a sign that the U.S. food supply is less safe than in previous years. Or is identifying these products and illnesses an indication that our food supply is actually more safe?

Let’s discuss!

FDA Aims to Reduce Infections by 2030

In 2020, several FDA initiatives, were announced. One of these goals was to reduce infections from some of the deadliest foodborne pathogens by 2030.

That sounds like a good goal.

As we approach the halfway point of that proposed date, we have a great opportunity to look at how we are doing.

According to a recent CDC report in September, the rate of illness from Listeria monocytogenes, Listeria, Salmonella, and E. coli had not shown improvement. Other pathogens have seen a marked increase in cases.

Recalls Have Risen As Well

In addition to concerns about illnesses, the number of recalls nearly doubled between 2012 and 2024.

Not all of those recalls were due to foodborne bugs. Some were related to the medical side of the FDA’s recall process. Undeclared allergens also account for some of the recalls.

There were, however, a good number of recalls due to the potential presence of a harmful germ.

Fewer Cases of Foodborne Illnesses Than in Previous Years

The CDCD recorded close to 5,600 cases of foodborne illness in 2022. Compared to the 2009 numbers consisting of around 13,800 foodborne illness cases in 2009, I’d say that, at least on paper, things are moving in the right direction.

Sadly, there is a vast gap between the number of reported cases versus the actual number of people impacted by foodborne illness each year. This real number comes in at closer to 48 million with around 3,000 deaths from these infections.

If there are fewer cases of foodborne illness, why is it in the news so much!

Why Are We Seeing Many Outbreaks and Recalls in Our Country?

So, what is the reason for so many outbreaks and recalls?

The answer is not a simple one. There are many factors that play a role in this phenomenon.

Technological Advances Enable Better Detection

One of the reasons we see so many outbreaks these days is partly due to technological advances. Whole-genome sequencing and foodborne illness databases have changed the game when it comes to linking clusters of illnesses. Not only to each other (to identify an outbreak), but also to potential sources (compared to product samples).

These tools allow public health investigators to quickly detect pathogens in people and food, but also to trace them back to specific food suppliers or restaurants. This prompt identification of pathogens during routine sampling allows the FDA to issue recall notices before illnesses are even reported. Which is a good thing. Getting product off the market before people can consume it and get sick helps prevent illnesses.

More Complex Food Supply

Of course, it would be incorrect to say that in the past we have produced all the food Americans eat within our own borders. Food imports have always been a thing. As more exotic palates continue to develop, the demand for international ingredients will grow.

Certain fresh produce, seafood, and other food items are being increasingly sourced from overseas.

This poses a regulatory concern for American food regulators.

An FDA officer is not going to Vietnam to perform a site visit on a factory. Nor will they go to Italy, England, or any other country.

The Food Safety Modernization Act has imported food safety measures in place. But it isn’t fool proof. This gap in oversight was brought to the forefront last year when hundreds of children were sickened and even more exposed to applesauce pouches containing lead-tainted cinnamon from Ecuador. A situation where the FDA had neither inspected the Ecuador plant or sampled product arriving in the United States.

Fresh Produce is an Underestimated Risk

Most people perceive meat products (beef, poultry, seafood, etc.) as a greater threat when it comes to food safety. It is a common bearer of foodborne illness. But meat isn’t the only risk we should be paying attention to.

Fresh produce is a leading cause of foodborne illnesses. These harmful germs can come from the soil, irrigation water, feedlot runoff, and unclean processing.

Additionally, much of fresh produce is consumed without an added heat step. Making them an even greater risk to households.

How well do you think you wash that lettuce? Chances are… Not well enough.

What’s the Real Reason We Are Seeing So Many Outbreaks and Recalls for Foodborne Illness?

So, what is the real reason we are seeing so many outbreaks and recalls in the news?

Is it because there truly is a bigger food safety problem. Do we just have more people in the country and statistically, there will be more opportunities for foodborne illness? Are we encountering more international foods with food safety regulations that are different from our standards?

It is really hard to tell.

As a consumer, the best you can do is to select foods with food safety in mind, keep cold things cold and hot things hot, and check for recalls and outbreak updates to stay informed.

Stay in Touch with Make Food Safe!

If you’d like to know more about food safety topics in the news, like “Why Are We Seeing So Many Outbreaks and Recalls in the News?,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!

By: Heather Van Tassell (contributing writer, non-lawyer)