According to a 2009 study by the Rutgers University Food Policy Institute, fewer than 60% of Americans have ever checked their homes for a recalled food item. This suggests that, while many Americans view food recalls as important, they don’t believe they’re particularly relevant. With food product and ingredient recalls becoming increasingly present in our daily lives, Stop Foodborne Illness presents a basic guide to orient consumers on food recalls.
Who issues recalls? In many cases the product manufacturer or producer initiates a recall in cooperation with the federal agency of jurisdiction. Until very recently, all food recalls have been voluntary actions. However, due to FSMA the FDA can now mandate a food recall.
Who regulates food products?
The USDA Food Safety and Inspection Service (FSIS) inspects and regulates meat and poultry products, and pasteurized egg products produced in federally-inspected plants. The Food and Drug Administration (FDA) regulates all food products not regulated by the FSIS.
How are potentially unsafe food products discovered?
Most symptoms of foodborne illness do not occur until hours or even days after consuming contaminated food. So, it is difficult to determine if a specific food product is unsafe just by simply looking at it. However, there are several ways unsafe food products are identified: