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The science of recalls
Melvin N Kramer1, Daniel Coto, J David Weidner
1EHA Consulting Group, Inc., 7904 Starburst Dr. Baltimore, MD 21208, USA.
Meat Science
|November 9, 2011
Summary
Foodborne illness morbidity has declined, yet meat and poultry recalls, particularly for Listeria monocytogenes and E. coli O157:H7, have risen. Industry recall plans are crucial for managing crises and rebuilding consumer trust.
Area of Science:
- Food Safety
- Public Health
- Microbiology
Background:
- Foodborne illness morbidity in the US has decreased over the past decade.
- Meat and poultry recalls have significantly increased during the same period.
- Recalls are increasingly linked to pathogens like Listeria monocytogenes (LM) and E. coli O157:H7, despite declining incidence rates.
Purpose of the Study:
- To analyze trends in foodborne illness morbidity and meat/poultry recalls.
- To investigate the pathogens driving recall increases.
- To highlight the importance of industry recall plans.
Main Methods:
- Trend analysis of foodborne illness incidence data.
- Analysis of meat and poultry recall data from 1993-2003.
- Review of pathogen-specific recall data and food positive rates.
Main Results:
- Incidence of Salmonella and E. coli O157:H7 cases decreased by 17% and 42% respectively since 1996.
- Ready-to-eat food positives for LM decreased from 3% in 1995 to 0.75% in 2003.
- Meat and poultry recalls peaked in 2002, with LM and E. coli O157:H7 dominating recent recalls.
Conclusions:
- Despite decreased pathogen incidence, recalls in the meat and poultry sector have increased.
- Effective, tested recall plans are essential for mitigating economic and consumer confidence impacts.
- Proactive crisis management strategies are vital for the food industry.
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