Recalls

The recall of approximately 8.5 million pounds of Tyson Foods, Inc. chicken products on July 3, 2021, made the national news. This recall addresses Listeria monocytogenes and the possibility of the contamination of the products. (1) We know that recalls impact the companies that make the product, but how do they affect consumers and what do you need to know so that you can make sure to protect yourself and others.

What is a recall?

When the USDA FSIS or FDA issues a recall, there is usually evidence that there is an issue with either the product or its labeling that causes significant risk.  Most recalls are for undeclared allergens which are allergens that are not stated on the label. There are three classes of recalls, and they are categorized by the amount of risk to the consumer. Class I recalls are the most serious. They represent a high or medium risk to the consumer if used or ingested. Class II recalls have a possibility, but it is unlikely that there would be any risk to the consumer if used or ingested. Class III recalls are products that do not pose any risk to the consumer. (2) They will also include a picture of the label, the establishment number and the lots or production dates of the product.  All inspected facilities are issued an establishment number that begins with P-XXXX or M-XXXX. The plant information in which the recall initiates, can be determined by cross referencing the number on the USDA FSIS or FDA website. All the information that is needed is posted so that you can check to see if the product that you have purchased is affected.

What do I do if I have purchased the affected product?

You can return it to the store where it was purchased, or you can contact the manufacturer for proper disposal methods. If the item was refrigerated, you should clean your refrigerator, using a dishcloth that has been soaked in water and dish soap. Disinfect your refrigerator and the outside packaging. Be careful not to get the water and soap mixture inside any of the packages.

What is Listeria?

Now you may be wondering, what is Listeria? Listeria is the scientific name of a group of bacteria that are tiny, rod shaped, and have flagellum at each end. There are many species of listeria and not all species cause disease in humans. Listeria monocytogenes causes illness in humans and has been implicated in outbreaks of foodborne disease, but many species of listeria exist and can cause illness in mammals and birds. (3)

Listeriosis is the disease that is caused by Listeria monocytogenes, and there can be a mild form and a more serious form. In the mild form, people develop symptoms in 2-3 days, or depending on the immune system of the person, but it can be up to three weeks later.  With Listeria monocytogenes, the risk of contacting listeriosis depends on how much of the food you ate, how often you ate it, how contaminated it was, the type of food and how long and at what temperature the food was stored. This bacterium is very hardy and can multiply at refrigerated temperatures, so just making sure it is refrigerated is not enough, although pasteurization will kill it. It grows readily in raw dairy and cheeses, cooked meats, deli foods, and low acid foods, and usually is introduced by cross contamination from the environment. (4)

Most people who get infected have a mild case, but certain groups of people, particularly pregnant women, the elderly, immunocompromised individuals, and people who ingest antacids can have much more severe symptoms or outcomes. Listeria monocytogenes can be particularly problematic for women who are pregnant, as the disease can cause miscarriages or stillbirth. (5)(1)

How do manufacturers protect me from issues like Listeria monocytogenes?

Manufacturers never want to produce a product that will cause someone harm. I cannot emphasize this enough. Some foods are trickier to manufacture than others and more safeguards must be put into place. When you produce a product that is raw, it is intended for the consumer to cook, thus killing any bacteria that may be present. Ready to eat foods are a little harder to manage. These can be items that are pre-cooked, such as a rotisserie style chicken, heat and eat items such as cooked ham, foods meant to be eaten chilled like egg salad sandwiches or precut salads and fruits. In the age of convenience foods, many products are categorized as ready-to-eat. The safeguards that are put in place are much more stringent, and USDA inspectors monitor them closely. Environmental and product testing for Salmonella and Listeria monocytogenes are mandatory for meat and poultry processors that produce ready to eat products (https://www.fsis.usda.gov/guidelines/2014-0001 ). The FDA has a issued a draft guidance and it can be found here https://www.fda.gov/files/food/published/Draft-Guidance-for-Industry–Control-of-Listeria-monocytogenes-in-Ready-To-Eat-Foods-%28PDF%29.pdf for other food manufacturing facilities.

Manufacturers perform an analysis of their processes, looking for hazards at each step that it performs in the production of their product. This means from the time that they receive ingredients to the time the product is loaded on a delivery truck, the processes to keep the food safe are in place. There is a written plan, there are verification checks put into place that control hazards, those checks are reviewed by knowledgeable, trained personnel and federal inspectors, can and do, review those records at any time. The facilities also monitor the environment where the food is produced to ensure that it is clean and sanitary. This is done by observation, before and during the process, and by swabbing to ensure that no harmful bacteria is in the environment. Product and ingredient testing are also ways that the manufacturer ensures that the process is working, and that the food is safe.

We all need to do your part to keep everyone safe from food borne illness. Until next week, stay safe and wash your hands!

1. Tyson Foods Inc. Recalls Ready-To-Eat Chicken Products Due to Possible Listeria Contamination. (n.d.). Retrieved July 9, 2021, from https://www.fsis.usda.gov/recalls-alerts/tyson-foods-inc.-recalls-ready-eat-chicken-products-due-possible-listeria
2. Recalls & Public Health Alerts. (n.d.). Retrieved July 9, 2021, from https://www.fsis.usda.gov/recalls
3. Todar, K., Madison, & WI. (n.d.). [No title]. Retrieved July 7, 2021, from http://textbookofbacteriology.net/
4. Government Relations Team. (2016). FSPCA Preventive Controls for Human Food. CreateSpace Independent Publishing Platform. A4-2A4-9
5. Center for Food Safety, & Nutrition, A. (n.d.). Bad Bug Book (Second Edition). Retrieved July 9, 2021, p 101-103. from https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition