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By Hatty Willmoth
Food & Nutrition Reporter
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More than 80 percent of Americans are worried about food recalls, according to a new report.
Food recalls are a frequent part of the news agenda, warning Americans about the dangers of bacterial contamination, allergic reactions and more.
A report from Civic Science published last week has revealed that for 81 percent of U.S. consumers, the recalls are a cause of concern.
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Almost a third of respondents said they were very concerned about the recalls, and only 19 percent said they weren't concerned at all.
This is based on data from more than 2,000 U.S. adults collected between December 2 and 4 and weighted to be nationally representative.
"Recalls have been on the rise over the past couple of years," Dr. Mark Fischer, regional medical director at risk mitigation company International SOS, told Newsweek. "In the past few months, carrots, cucumbers and deli meats have been recalled for various reasons such as E. coli contamination, listeria and salmonella.
"It's recommended that consumers ensure they are keeping up to date with news regarding recalls... Staying informed when purchasing food items is the best way to prevent foodborne illness."
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Nearly half of Civic Science survey respondents said they did not trust grocery stores and food brands to ensure that their food was safe, and 3 in 10 said they had personally been affected by recalled products.
The Centers for Disease Control and Prevention estimated in 2019 that six major foodborne pathogens caused almost 10 million illnesses in the U.S. per year—but the true number is likely more than this; a notice on the CDC's website on Tuesday said they were planning to publish updated estimates soon.
The Civic Science survey suggested the number of people getting sick from recalled products might have risen significantly in recent months, with 8 percent of respondents saying they or someone in their household had become sick due to a recalled product—compared with 6 percent in October.
"Foodborne illnesses range in severity from mild to deadly," said Fischer. "Each year, millions of people are affected by foodborne illness, which typically presents symptoms from a minute, up to a few weeks, after eating contaminated food."
Healthy people who eat food contaminated with foodborne bacteria, such as E. coli, salmonella or listeria may experience vomiting, diarrhea and fever, which go away in a few days.
However, in some groups infection can be more severe—particularly young children, pregnant people, older adults and those with weakened immune systems.
Fischer said that, if symptoms of food poisoning don't go away on their own after three days, the individual should seek medical care.
The Civic Science report found that 16 percent of U.S. consumers said they avoided buying products they usually purchased due to food recalls—which is more than the 14 percent who said the same in October.
Fresh foods were the most commonly impacted by the food recalls; 54 percent of those who said they had avoided buying foods due to recall concerns said they had avoided buying fresh foods, such as meat, fruit or vegetables in the last 30 days.
Out of the group of food-avoiders, approximately a third had avoided food in each of the other food categories: processed or packaged food, frozen products, dairy, prepared snacks.
"Many of the recent outbreaks have centered around produce, so being aware of the producer of the fruits, vegetables, etc. may help avoid people eating contaminated foods that are already in their fridges and pantries," said Fischer.
Recent large recalls included a salmonella outbreak connected to cucumbers, E. coli infections linked to onions and meat contaminated with listeria.
Not every recall comes with the same risk. Some are called because of incorrect ingredient information on packet labels or unlawful importation, for example.
"Whether you're in the know on the latest food recalls or not, when you leave the grocery store, the USDA recommends following simple measures such as washing hands and kitchen surfaces often, avoiding cross-contamination of food, cooking food at proper temperatures and promptly refrigerating food items, to prevent foodborne illness," said Fischer.
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