What causes food product recalls?
Food contamination risks exist across the value chain, many of them invisible to the human eye. Understanding the common causes of food recalls is the first step toward preventing an incident:
- Physical contaminants
Foreign materials such as metal, plastic, glass, bone fragments, pests, hair, and dirt were the leading cause of US food recalls in 2019, accounting for 34 recalls.
- Cross-contamination of allergens
Undeclared allergens came in a close second, accounting for 32 recalls. The most common culprits included milk, wheat, soy, and peanuts.
- Pathogens
E. coli, listeria, and salmonella led to 16 product recalls in 2019. Pathogens are particularly concerning because they can make anyone ill, not only people with food sensitivities.
Avoiding contamination and minimizing the impact of recalls
It’s no secret that food contamination risks are numerous and varied. Plus, every food processing line is unique, further complicating the risk management process.
Setting priorities and establishing clear protocols—including accountability and crisis response plans—is an effective way to control risks in the context of your operation.
Strategies to minimize food contamination risks
| Food contamination risk area | Possible mitigation strategies |
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Employees |
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Equipment |
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Procedures and systems |
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Facility management |
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Communication |
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Supplier and customer relationships |
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It’s almost impossible to eliminate all food contamination risks. However, being able to identify issues early can help ensure they’re contained in time to prevent a costly recall.
In the worst-case scenario of a suspected or confirmed contamination, manufacturers must be able to contain the issue quickly and demonstrate adherence to food safety standards and regulations.
