How confident are you about the safety of our U.S. food supply? If your answer is “less than before,” you’re not alone. According to the 2025 International Food Information Council (IFIC) Food and Health Survey,1 consumer confidence has dipped to an all-time low — with only 55% of Americans expressing confidence in the safety of our food. That is a notable slide from the 70% threshold in 2023 and 62% in 2024. But perhaps this erosion in trust isn’t surprising considering the frequent headlines about food dyes to high-profile outbreaks of foodborne illness and product recalls. All give rise to questions about whether food companies and the government are doing enough to protect the food on our plate … and whether our confidence should be overshadowed with concern.
Why Confidence Is Slipping
According to a recent IFIC Survey — an online representative sample of the U.S. population — respondents who are less confident point to three main drivers of their mistrust:
- Profit over safety (59%) — Many believe a company’s “bottom line” wins over safety.
- Lack of coordination across the food system (54%) — The food system is complicated and most see food safety efforts as fragmented rather than coordinated.
- Weak oversight (46%) — Less than half view government regulations as sufficient.
However, the consumers who expressed confidence in our food supply, cited similar reasons, viewing food system coordination and federal government regulations as top reasons for their confidence. It’s a classic example of perceptions creating either a glass “half full” or “half empty” scenario.
What’s Fueing the Concern?
Bacteria related food borne illness was the most frequently cited food safety concern this year at 50%, a significant increase from last year’s survey. While carcinogens in food and pesticides were the next most cited concerns by four of 10 consumers, food additives and ingredients rose to a similar level for the first time; not surprising as headlines and government emphases about food dyes and ultra-processed foods have filled our news and social feeds over the past several months.
Food recalls also were cited as a concern by four of 10 consumers. While food recalls in 2024 were slightly less (296)2 than in 2023, the significance of the recall increased with more hospitalizations (486) and deaths (19), with the majority related to three main pathogens (listeria, salmonella, and E.coli). Just 13 outbreaks caused 98% of all reported foodborne illnesses in 2024.3
While food recalls are a concern, it’s also important to understand that they are an outcome of a coordinated food safety reporting and surveillance system, even though improvement is needed.
The Impact of Food Recalls?
Food safety confidence doesn’t drop in theory — it drops in the grocery aisle or restaurants when known products we trust are suddenly pulled from shelves. Pathogens, undeclared allergens and toxic contaminants (excessive lead and foreign matter) are the core of recalls. Most of the 2024 recalls were pathogen-related (39%) and had the most life-threatening outcomes. Examples include:
- Boar’s Head Listeria outbreak: At least 60 hospitalizations and 10 deaths led to one of the largest deli meat recalls in recent history.
- McDonald’s onion-linked E. coli outbreak: Over 100 illnesses traced back to a common ingredient in burgers.
- Produce recalls: From cucumbers to cantaloupes, contaminated fruits and vegetables sparked national alerts.
Most recently, pathogen-related food recalls have been frozen vegetables with potential listeria contamination and eggs linked to salmonella which sickened nearly 100 people across several states.
In a perfect world, no one would get sick from eating food, but that’s not reality. As a report by the Council for Agricultural Science and Technology (CAST)4 noted: “Zero risk of microbiological hazards is not possible and no method will eliminate all pathogens or toxins from the food chain.” Why? Bacteria can survive throughout the food system despite aggressive controls at the processing level. In addition, contamination is possible during transport, preparation, cooking, serving, and storage if proper handling and temperature controls are not in place.
Food recalls are reminders that food safety is fragile and should be a priority at throughout the supply chain. Improvements in food safety testing have helped to identify outbreaks faster, but experts warn that these improvements won’t solve underlying issues that require better support for food safety agencies.5 But government support — financial and personnel —seems to be fading at this point.
Be Confident, Take Action
While confidence in the food system may be slipping, it doesn’t mean we’re powerless. As I have said before, safe food handling begins at home6 — and it’s a critical part of keeping food safe. We may not control how our food is grown, processed, or shipped, (unless it’s in our own backyard) but we can control what happens in our kitchens. Here are four ways to keep confidence on your plate:
- Stay Alert: Real time information on food recalls can be found at www.foodsafety.gov/recalls-and-outbreaks.7 Knowledge is your first line of defense; action is your second. If you have a product that is recalled, follow the instructions. Return the item to the place of purchase for a refund or toss it before anyone eats it.
- Handle with Care: Wash your hands before food prep, wash produce thoroughly, separate raw meats from ready-to-eat foods and use clean, separate cutting boards and utensils for meats and produce.
- Cook It Right: Use a food thermometer (or maybe buy one first) to ensure meat, poultry, and seafood reach safe internal temperatures. Heat leftovers to 165 degrees.
- Store Smart: Keep hot foods hot and cold foods cold and avoid the danger zone of 41 to 140 degrees. Always refrigerate perishable foods promptly.
These everyday steps can’t prevent every outbreak or recall, but they can reduce your risk significantly.
Bottom line: While confidence in the safety of our food supply may be trending down, the actions we take in our own kitchens can restore confidence — one plate at a time.
References:
1. 2025 IFIC Food & Health Survey, “A Focus On Food & Ingredient Safety.”
2. “Food Recalls in 2024: Revealing the Statistics,” March 7, 2025, FSNS.
3. Id.
4. “Food Safety and Fresh Produce: An Update,” July 5, 2009, The Council for Agricultural Science and Technology (CAST).
5. “Are Foodborne Illnesses and Deaths in the U.S. Worsening? New Data on Recalls Explain,” March 11, 2025, Scientific American.
6. “Confident or Cautious? Checking Your Barometer on Safe Food,” Marianne Smith Edge, The Agrinutrition Edge, August 29, 2024.
7. Recalls and Outbreaks, U.S. Department of Health & Human Services.