Food safety experts are sounding the alarm after more than 310 food and beverage recalls were reported in 2025, including high-profile cases like radioactive shrimp, vodka seltzer in energy drink cans, and a massive recall from a Minneapolis storage unit contaminated with rodent urine, bird droppings, and salmonella.

Despite the perception of an “epidemic” of recalls, data shows the number of events has remained consistent around 300 per year. Experts caution that the real concern is not the frequency of recalls, but the severity and public health impact.

“We literally have almost a recall a day,” notes Darin Detwiler, PhD, food safety activist. He emphasizes that hospitalizations from contaminated foods are rising, even with steady recall numbers.

High-Impact Outbreaks Highlight System Vulnerabilities

• Listeria in pasta meals: 27 illnesses, 25 hospitalizations, 6 deaths across 18 states.

• Salmonella in cucumbers: 69 cases, 22 hospitalizations.

• By Heart infant formula (Clostridium botulinum): 51 infant hospitalizations.

Experts cite critical loopholes in regulatory oversight: manufacturers are not required to await test results before shipping, meaning contaminated products can reach shelves before recalls are issued.

“By the time the consumer gets information about a recall, in most cases it’s already after someone’s been harmed,” Detwiler explains.

Surveillance Cuts and Staffing Shortfalls

The CDC’s FoodNet scaled back active pathogen surveillance from eight to two (E.coli and salmonella), raising concerns that emerging outbreaks could go undetected. Budget cuts and reduced staffing in federal and state food safety programs exacerbate the risk.

Common Causes of Recalls

• Undeclared allergens: 45% of recalls, affecting 33 million Americans.

• Foodborne pathogens: 34% (Listeria 17%, Salmonella 11%).

• Foreign objects: 8.7% (metal, glass, plastic).

• Radioactive contamination (Cesium-137): 3.8%.

• Lead exposure: 3.5%.

High-risk foods include cheese, shredded or raw; ground or shredded beef and poultry; deli meats; ready-made meals; and fresh produce like sprouts and microgreens. These items are often consumed without further cooking, amplifying contamination risk.

Preventive Measures for Consumers

Experts recommend:

• Cooking meats to safe temperatures with a digital tip thermometer.

• Avoid leaving perishable food at room temperature for over 2 hours.

• Rinsing produce thoroughly and scrubbing firm items.

• Staying updated on recalls via recalls.gov.

• Using loyalty cards to receive alerts about recalled products.

Vulnerable populations—including children, seniors, pregnant women, immunocompromised individuals, and those with severe allergies—should exercise particular caution.

Bottom Line

While recalls indicate that regulators are catching problems, systemic issues—loopholes, underfunded surveillance, staffing cuts, and the rising complexity of the food supply—mean that food safety outcomes have not improved over decades, underscoring an urgent need for reform.