In 2020, the year COVID-19 appeared on our doorstep (or, as some would argue, crashed through the front door), the total number of food product recalls dropped from 645 in 2019 to only 420 in 2020. That represented a more than 30% decline in recalls in only one year. In 2021, as COVID control began to normalize, we saw the numbers of recalls steadily increase from the historically low levels in 2020 to nearly 500 in 2021. Of those nearly 500 recalls, 45 involved USDA-regulated products and 448 involved products regulated by FDA.

In addition to an overall increase in the number of recalls in 2021, there was also a higher level of reported outbreaks. Onions imported from the state of Chihuahua, Mexico, for example, were reported to have caused a Salmonella outbreak which sickened nearly 900 consumers between August and November. 2021 was also a bad year for packaged salads. Packaged salads, which are supposed to be regarded as healthy, accounted for four separate outbreaks in 2021. One was caused by E. coli O157:H7, one was caused by Salmonella Typhimurium, and two were caused by Listeria monocytogenes.

Unfortunately, produce was not the only suspect accused of causing illnesses in 2021. The consumption of products like ground turkey, chicken and shrimp were also associated with Salmonella outbreaks. Overall, in 2021, there were a total of 63 recalls for products containing Salmonella, 53 recalls of products containing Listeria monocytogenes, and only two recalls of products for E. coli O157:H7. In addition to the Big Three pathogens (Salmonella, Listeria monocytogenes and E. coli O157:H7), Clostridium botulinum, Cyclospora and Bacillus cereus made cameo appearances, contaminating products such as dressing, salmon, chili beans (Clostridium botulinum), blueberries and basil (Cyclospora), and pepperoni and plant-based milk (Bacillus cereus).

All things considered, even at nearly 500 recalls, 2021 proved to be a better year than most in the last decade when looking strictly at total recall numbers. As we move into 2022, we predict that the numbers will continue to spike, however, as FDA begins visiting more facilities and USDA begins conducting more Food Safety Assessments. Additional influencers will likely include more food manufacturers moving from metal detection only to X-ray (with downstream manufacturers catching more upstream problems), and continued improvements in CORE and CDC foodborne illness outbreak surveillance and response.

Thus, as we move into 2022, we should all continue to work hard to ensure that we are producing only the safest possible products. Perhaps, with some extra effort, you can all prove my prediction wrong and we can have another record-low recall year.

We would, therefore, like to wish you best of luck in 2022, and also thank you for all you do!!

Happy New Year to all!

Onions, salads and turkey, oh my!

Join for free* to continue reading.