Bird flu, lead in cinnamon, cantaloupes or cucumbers with salmonella, and numerous food recalls have highlighted the news feeds over the past year. So perhaps, the recent 2024 International Food Information Council (IFIC) Food and Health Consumer Survey results reflecting a decline in consumer confidence in the safety of our food is not surprising.1
According to these results, the typically high level of confidence about the safety of the U.S. food supply waned significantly over the past year. While 7 of 10 consumers are usually confident, the latest data shows a slide to approximately 6 of 10. Checking your barometer on safe food, should we remain confident or be more cautious?
Fuel for Concern
While the U.S. food supply is one of the safest in the world, the decline in confidence noted in the IFIC Survey centered around three frequently cited issues: carcinogens in food, bacteria related food borne illness and pesticides. Additionally, food recalls in 2023 were at the highest level since the beginning of 2020.2 While we should have concern, it’s even more important to understand why there are food recalls and the actions we can take to ensure our food is safe.
Food Recalls — There is a Silver Lining
Food recalls are never a “good thing” and recent ones do reflect concerns expressed in the IFIC survey. However, the fact that there are recalls show we have a tracking system that works. Recalls can occur in various ways.
They can be the result of self-reported laboratory analysis and testing within a production facility under FDA guidance. For example, approximately 50% of the 2023 recalls were related to the potential presence of an unidentified food allergen. In 2023, sesame was added to the required list of identified allergens for labeling, which contributed to some of these recalls; a regulation that should have been resolved within a company’s product production but for some, apparently was not.
Other recalls may have been related to the presence of a metal in a product deemed to be at an “at risk” level for long-term use, often discovered through routine government surveillance. While certain brands of cinnamon3 and cinnamon flavored applesauce have been recalled due to such “at risk” lead levels, no illnesses have been reported.
Be Cautious, Bacteria is Bad
Unlike the recalls discussed above, it is a different story when bacteria in food products are identified in laboratory testing, or groups of individuals become ill requiring medical care. This is when the federal Centers for Disease Control and local health departments become involved in seeking the culprit for the outbreak.
Over the past year, salmonella was identified in whole and fresh-cut cantaloupe products from three U.S. produce suppliers, causing foodborne illness outbreaks in the U.S. and Canada. Through trackability and whole genome sequencing, the link between the sickened individuals in both countries and the origin of the cantaloupes was identified and traced back to the specific produce suppliers.4 Onions, cucumbers and a national brand peanut butter also have had recalls due to salmonella in the past couple of years.
While the FDA holds oversight responsibility for most of the U.S. food supply, the U.S. Department of Agriculure’s Food Safety Inspection Service (FSIS) is responsible for animal-based products. Currently, the identification of listeria in a national brand’s deli meats, and the consumer illnesses that have ensued have caused a nationwide recall.5
Be Confident — Use Common Sense
So what is the solution to make sure our food is safe? Don’t eat cantaloupe or other fresh produce? Stick to processed foods? Or take personal responsibility and use common sense? Like most other areas of life, common sense is often the best approach!
Let’s take the scenario of the cantaloupe, a salmonella-prone melon for 30+years. During the 1990s, a salmonella outbreak associated with cantaloupes grown in my geographic area was an issue. Why? Let’s think about:
- Cantaloupes, like other melons, are grown in large fields and lie on the soil.
- The soil sticks to the outer layer of the melon (especially with the cantaloupe’s web-like skin). How the melon is grown, including the type of fertilizer used and the source of water, will determine the soil bacteria content.
- IF the outside of the melon is not washed before cutting it, the knife transfers the dirt and potential bacteria to the melon meat, creating the potential for foodborne illness.
- Solution: WASH THE MELON! (and all other produce)
Safe Food Barometer: Be Smart
Whether you buy conventional or organic produce in the supermarket or farmer’s market, the bottom line is “wash your produce!”6 With clean hands, knives and running water, we can prevent foodborne illnesses.
And when it comes to food recalls, check your pantries and refrigerators, if you have any of the items, discard or return them to the point of purchase. Food recall notices and updates are publicly available at the U.S. Department of Health & Human Services’ website.
As one of my former IFIC colleagues always reminded me, “food isn’t healthy, if it’s not safe.”
References
1. “2024 IFIC Food & Health Survey,” International Food Information Council, June 20, 2024.
2. “2023 Had Most Food Recalls Since Start Of COVID-19 Pandemic, Report Finds,” Arianna Johnson, Forbes, April 25, 2024.
3. “More Ground Cinnamon Products Added to FDA Public Health Alert Due to Presence of Elevated Levels of Lead,” U.S. Food & Drug Administration, July 30, 2024.
4. “2023 Recalls of Food Products Associated with Cantaloupes due to the Potential Risk of Salmonella,” U.S. Food & Drug Administration, December 13, 2023.
5. “Boar’s Head Provisions Co. Expands Recall for Ready-To-Eat Meat and Poultry Products Due to Possible Listeria Contamination,” Boars Head Provisions Co., July 30, 2024.
6. “A Produce Safety Resource for You and Your Family,” Alliance for Food and Farming.