If it feels like every time you open the news, there’s another food recall, you’re not imagining things. From cucumbers to frozen meals and even pet food, recalls seem to be popping up more frequently. But does this mean our food is less safe? Not exactly. The truth is a bit more nuanced and maybe even a little reassuring.
The Numbers Behind the Headlines
Between 2020 and 2024, food recalls in the U.S. rose by 15%, according to Good Housekeeping. However, the number of products affected within those recalls has actually decreased in some cases. In 2025, the total number of products affected by recalls decreased compared to 2024, but the number of individual recall events—where companies pull one or more products from shelves—actually increased. This means companies are catching issues earlier and acting faster to prevent widespread contamination.
Interestingly, while recalls are increasing, the reasons behind them are evolving. Improved technology, like real-time traceability and genome sequencing, has made it easier to detect problems and link outbreaks to specific foods. This means recalls are often preventative, catching issues before they lead to illness.
What's With All the Recalls?
The rise in recalls isn’t necessarily a sign of declining food safety. In fact, experts argue it’s the opposite. Advances in technology and stricter regulations, like the Food Safety Modernization Act (FSMA) of 2011, have made the food supply chain more transparent and proactive. The FSMA shifted the focus from reacting to outbreaks to preventing them, giving the FDA more power to enforce recalls and conduct audits.
But there’s another factor at play. The complexity of today’s food supply chain. Many products are made with ingredients sourced from around the globe, increasing the chances of contamination. A single batch of lettuce could end up in school lunches, hospital cafeterias, and pre-made sandwiches, making it harder to track and contain issues.
The Usual Suspects
When it comes to food recalls, some culprits are more common than others. Produce, meat, and dairy are frequent offenders, often because they’re consumed raw or with minimal cooking, which can kill harmful bacteria. In 2024, cucumbers alone were linked to over a third of all hospitalizations from foodborne illnesses, according to CNN.
Undeclared allergens are another major cause of recalls. These occur when products contain ingredients like peanuts or tree nuts that aren’t listed on the label. Allergen-related recalls have decreased slightly, but they still account for a significant portion of cases.
Is Our Food Safe to Buy and Eat?
So, are food recalls becoming more common? Yes, but not because our food is less safe. Advances in technology, stricter regulations, and a more complex food supply chain mean we’re better at catching issues before they become widespread. While the headlines might seem alarming, they’re actually a testament to a system that’s working harder than ever to keep us safe.
The good news is that the U.S. food supply is among the safest in the world. Recalls are alarming, but they're a sign that the system is working to protect consumers. Most recalls are initiated by manufacturers themselves, often as a precaution.
How to Protect Yourself from Foodborne Illnesses
While you cannot personally inspect every farm or factory, you can take charge of safety within your own kitchen.
Taking a few proactive steps significantly reduces your risk of encountering foodborne illnesses.
Stay in the Loop
- Knowledge is your first line of defense.
- Don’t wait for the evening news to catch wind of a recall.
- Sign up for free email alerts directly from the FDA or your favorite grocery retailers.
- Many stores now use their loyalty programs to notify customers if they have purchased a recalled item, so ensure your contact information is up to date.
Master the Basics of Hygiene
- Old-fashioned handwashing remains one of the most effective tools against bacteria.
- Always wash your hands with soap and water before handling food.
- Wash cutting boards, dishes, and countertops with hot, soapy water, especially after they have touched raw meat, poultry, or seafood.
Mind the Temperature
- Cooking food thoroughly is essential because heat kills harmful bacteria like Salmonella and E. coli.
- Don't rely on color or texture alone; use a food thermometer to ensure meats reach a safe internal temperature.
- How you store your food matters, too.
- Bacteria can multiply rapidly in the "danger zone" between 40°F and 140°F.
- Never leave perishable food out for more than two hours.
Check Your Pantry
- When you hear about a recall, act fast.
- Check your refrigerator and cupboards immediately.
- If you find a recalled product, do not eat it.
- Most advice suggests throwing it away or returning it to the store for a refund.
- If the item was stored near other foods, clean and sanitize that shelf or drawer to prevent cross-contamination.
