California’s food safety is facing mounting concerns as food recalls continue to rise sharply.
According to the California Department of Public Health (CDPH), there were 26 reported food recall cases between September and November this year. Notably, nearly half of these incidents—11 in total—occurred in November alone.
As the nation’s largest food producer, California is also the state with the highest number of food recalls. Data from Trace One, a product management software company, reveals that the number of food recalls nationwide increased by over 20% from 454 cases in 2020 to 547 in 2023. Of these, nearly 40% of the recalls originated from California.
Approximately 16% of the recalled food products were found to be manufactured within California, while 8% were produced in New York.
The U.S. Food and Drug Administration (FDA) reports that food recalls occur when products are contaminated with pathogens such as bacteria, viruses, or parasites, or when foreign objects like glass or metal are found. Additionally, recalls can result from allergens like peanuts or shellfish being unlisted on product labels.
While most recalls are initiated voluntarily by manufacturers or distributors, the FDA has the authority to enforce recalls if necessary.
Experts attribute the increasing number of food recalls to the complexities of the supply chain.
According to the Los Angeles Times, the risk of contamination grows as food moves through multiple companies during production, packaging, and distribution, increasing the potential for contamination. California’s vibrant food production, distribution, and consumption network is contributing to the heightened frequency of recalls.
Interestingly, despite the rise in recalls, the rate of foodborne illnesses in California has decreased. This decline is attributed to improvements in hygiene practices, stricter regulations, and advancements in pathogen detection technology.
The Los Angeles Times reported that the surge in recalls is not a new phenomenon. Instead, it highlights the success of systems designed to identify and prevent the spread of contaminated food.
“As we get better at identifying, monitoring and tracking [contaminated foods], we will naturally see an increase in recalls,” said Sara Bratager, Senior Food Safety Specialist for the Institute of Food Technologies, according to the Los Angeles Times. She added, “It’s a comfort and a scare because we don’t want to see recalls happening. But at the same time, I would be worried if I was living in a community where there was not a single recall.”
The Centers for Disease Control and Prevention (CDC) estimates that foodborne illnesses affect 48 million Americans annually, resulting in 128,000 hospitalizations and 3,000 deaths. In light of these statistics, the CDC advises following four basic food safety guidelines: Clean, Separate, Cook, and Chill.
BY HANKIL KANG [kang.hankil@koreadaily.com]
