Don Schaffner, a food microbiology expert, discusses the current landscape of food recalls and how consumers can manage risks associated with foodborne illnesses.
Key facts
- •Don Schaffner is a food microbiology specialist and distinguished professor at Rutgers University.
- •Recent outbreaks have involved Cyclospora in iceberg lettuce, salmonella in jalapeno peppers and eggs, and E. coli in frozen blueberries.
- •Shoppers club cards can help grocery chains notify customers directly if they purchased items later identified as part of a recall.
- •Class I recalls are the most critical for consumers to monitor because they are directly linked to foodborne disease outbreaks.
- •Fresh produce lacks a final 'kill step' during processing, meaning consumers rely on the safety protocols of those who handled the food previously.
Food microbiology specialist Don Schaffner of Rutgers University addressed recent concerns regarding foodborne illnesses and recalls, including outbreaks involving Cyclospora, salmonella, and E. coli. While the frequency of recalls may seem higher, Schaffner suggests that increased public awareness and reporting are significant factors. He emphasizes that while fresh produce carries inherent risks due to the lack of a final 'kill step' before consumption, most available produce remains safe.
The Role of Companies and Regulators
When a foodborne illness outbreak occurs, the responsibility for identifying the source and managing the recall process involves multiple agencies. The CDC typically investigates to determine if illnesses are linked to the same microorganism, while the USDA oversees meat and poultry products. Other food items fall under the jurisdiction of the FDA. Once a source is identified, the company involved is responsible for announcing the recall, often coordinating with retailers to notify consumers.
Managing Consumer Risk
Schaffner advises consumers to focus on Class I recalls, which are specifically triggered by foodborne disease outbreaks. While some consumers use apps or subscription services to track all recalls, he notes that these can be overwhelming. For those concerned about fresh produce, he suggests standard kitchen hygiene practices, such as washing hands, sanitizing cutting boards, and refrigerating leftovers promptly, rather than attempting to avoid fresh produce entirely.
Regaining Public Trust
To restore consumer confidence following a recall, companies are encouraged to be transparent about what they know and when they know it. Schaffner notes that companies should provide updates even when information is incomplete. Ultimately, firms must identify the root cause of the contamination and implement specific measures to prevent future occurrences.
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This article was independently rewritten by ManyPress editorial AI from reporting originally published by NPR Health.
