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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
PubMed

Insights

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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