Recalls and Outbreaks
A food recall occurs when a product is removed from sale, because there is reason to believe that it may cause consumers to become ill. Recalls can be issued for a variety of reasons, including the discovery of:
- Disease causing microorganisms such as bacteria, viruses, or parasites.
- The presence of foreign objects such as broken glass or fragments of metal or plastic.
- Failure to list major allergens on the product label.
The Food and Drug Administration (FDA) oversees recalls for nearly all products, and the U. S. Department of Agriculture's Food Safety Inspection Service (FSIS) issues recalls for meat, poultry, and egg products. Both the FDA and FSIS classify recalls based on the relative health risks. Though each agency has their own definitions, they follow the same general rule of Class I being most serious, Class II being potentially serious, and Class III being least dangerous.
Recalls issued are very specific, meaning all information must match to be considered part of the recall. Details about recent recalls can be found at:
FDA Recalls, Market Withdrawals, and Safety Alerts
USDA FSIS Recalls and Public Safety Alerts
Food Recalls and Safety Alerts | Washington State Department of Health
Additional Resources:
Reporting Food Illness
FoodSafety.gov
Food Safety Home Page | CDC