Over the past year, there has been an alarming increase in food recalls due to concerns about potential contamination with Listeria monocytogenes, a bacterium that can cause serious illness.
The recalls have affected a wide range of products, from ice cream and waffles to deli meats and fresh produce. This surge has raised public concern, prompting questions about why these recalls are happening more frequently and what it means for food safety.
In 2024, both the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) have issued multiple recall notices. These recalls have impacted major food producers and retailers, including a significant recall involving nearly 10 million pounds of precooked meats sold at grocery chains like Walmart, Kroger, and Trader Joe’s. A particularly severe outbreak linked to a Boar’s Head deli meat plant in Virginia resulted in 10 deaths, highlighting the potential dangers of Listeria contamination.
Listeria infections, known as listeriosis, pose the highest risk to vulnerable groups such as the elderly, young children, pregnant women, and people with weakened immune systems. The Centers for Disease Control and Prevention (CDC) estimates that about 1,600 people in the US are affected by listeriosis annually, with around 260 fatalities. Symptoms of the infection can range from fever, nausea, and diarrhea to more severe issues such as headaches and stiffness, and in pregnant women, it can lead to miscarriage or stillbirth.
One key reason for the apparent rise in recalls is advancements in detection technology. Whole genome sequencing, a sophisticated process for analyzing an organism’s DNA, allows for more precise identification of pathogens like Listeria. While this leads to quicker and more effective recalls, it can also create the impression that contamination is more widespread than in previous years. As Dr. Darin Detwiler, a food safety expert, explained, better detection doesn’t necessarily mean more contamination, but rather that we are now identifying it more efficiently.
Another contributing factor is the growing demand for ready-to-eat food products such as deli meats, salads, and pre-cooked meals. These types of food are particularly susceptible to Listeria contamination because the bacteria can thrive in cold environments, including refrigerators. The longer shelf life of many of these products also gives Listeria more time to grow, even if contamination levels are initially low.
Changes in regulatory oversight and inspection practices have also played a role. The FDA recently underwent a major restructuring, creating a new Human Food Program, which could have led to temporary gaps in food safety oversight. Additionally, the COVID-19 pandemic disrupted regular inspection routines, which may have contributed to lapses in food safety compliance.
For example, the Boar’s Head plant linked to the fatal Listeria outbreak was found to have multiple violations, including mold and unsanitary conditions, before it was shut down indefinitely. This suggests that interruptions in regular inspections could have exacerbated existing issues at food production facilities.
The increasingly global nature of the food supply chain further complicates efforts to ensure food safety. Ingredients sourced from various locations around the world make it more difficult to trace the source of contamination. This complexity adds more steps to the production process, increasing the chances of cross-contamination at multiple points.
While the increase in Listeria-related recalls may seem alarming, it is important to recognize that improved detection and better safety measures are part of the solution. However, the combination of changing consumer preferences, regulatory transitions, and inspection gaps highlights the need for continued vigilance in food safety practices. Strengthening oversight and maintaining rigorous standards will be crucial in minimizing future outbreaks and restoring consumer confidence.
Consumers are advised to stay informed about ongoing recalls and to properly store and handle ready-to-eat food products.
The Washington Post and Quartz contributed to this report.
