Food recalls have become a disturbingly frequent occurrence. From radioactive shrimp to vodka-laced energy drinks, the headlines in 2025 and 2026 were filled with alarming contamination reports. A recent mass recall of hundreds of products from Gold Star Distribution in Minneapolis—including Arizona iced teas, Dole products, Haribo candies, and Kellogg’s cereals—due to rodent urine, bird feces, and salmonella contamination is just one example. The issue isn’t isolated; the FDA and USDA announced recalls of shredded cheese with metal fragments, infant formula contaminated with Clostridium botulinum, and products from major brands like Trader Joe’s, Ritz, Häagen-Dazs, Wegmans, Boar’s Head, and White Castle.
These incidents raise a critical question: why are food recalls so commonplace? The answer is complex, but the core issue is that our food safety infrastructure is struggling to keep pace with modern production methods and underfunding.
The Scale of the Problem: A Recall Almost Daily
According to food safety expert Darin Detwiler, PhD, “We literally have almost a recall a day.” This isn’t just a perception; the USDA reports that foodborne pathogens cause 48 million illnesses and 3,000 deaths annually in the United States – numbers that haven’t improved in three decades. This statistic underscores the persistent failure to address underlying systemic problems.
Recalls themselves are a necessary component of food safety: they prove that detection systems are working, albeit imperfectly. Barbara Kowalcyk, PhD, director of the Institute for Food Safety and Nutrition Security at George Washington University, explains, “It’s not like we can go into the grocery store and say, ‘Oh, that package of poultry has salmonella, and that one doesn’t.’ We rely on the government to verify company safety systems.” But that reliance is increasingly strained.
Underfunding and Systemic Weaknesses
The problem isn’t just about identifying contamination; it’s about preventing it. Rising costs, staffing cuts in health departments, and reductions in food safety programs are jeopardizing an already underfunded system. The FDA and USDA monitor food, but manufacturers can ship products before sample testing is complete, meaning contaminated food often reaches consumers before recalls are issued.
Further compounding the issue is the reduction in CDC surveillance programs. FoodNet, the agency’s active surveillance program, cut tracking from eight pathogens to just E. coli and salmonella, potentially missing outbreaks of other dangerous contaminants. Kowalcyk warns that health department cuts and low budgets will exacerbate this issue, leading to slower reporting and missed outbreaks.
The Most Common Causes of Recalls
In 2025, undeclared allergens were the most frequent cause of recalls (45% of all cases). While these are critical for the 33 million Americans with food allergies, they also indicate broader sloppiness in manufacturing. Foodborne pathogens accounted for 34% of recalls, with Listeria monocytogenes and salmonella being the most common.
Other notable causes included foreign object contamination (8.7%) and potential radioactive contamination (3.8%), highlighting the range of hazards consumers face.
High-Risk Foods to Watch Out For
Certain foods consistently appear in recall lists. Shredded cheese, ground or shredded beef and poultry, deli meats, ready-made foods, sprouts, microgreens, and fresh produce pose higher risks due to processing methods or growing conditions.
For example, shredded cheese is often made from multiple batches, increasing the likelihood of contamination. Ground meat combines inputs from numerous animals, amplifying the risk. Ready-made foods, while convenient, lack the safety of home-cooked meals. Sprouts and microgreens thrive in conditions that also favor pathogen growth.
Protecting Yourself: A Necessary Vigilance
Individuals with compromised immune systems, children, the elderly, and pregnant women are at the highest risk. While eliminating risk is impossible, awareness and caution can help. Paying attention to recalls, cooking high-risk foods thoroughly, and rinsing produce carefully are essential steps.
The reality is that food recalls aren’t decreasing; they’re a persistent feature of our modern food system. The question isn’t just whether recalls are increasing but how many people are being harmed and why food safety isn’t improving. Until systemic issues like underfunding and lax oversight are addressed, consumers must remain vigilant to protect themselves.
