A growing number of food recalls has sparked concern about the safety of our food supply. However, experts say that this increase is largely due to improvements in testing and monitoring, rather than a decrease in overall safety.
Food recalls occur when food is removed from the market because there is reason to believe it may cause consumers to become ill. In contrast, foodborne outbreaks happen when two or more people become ill from eating or drinking contaminated food. According to experts, many foods are recalled out of an abundance of caution due to pathogens that can affect anyone.
Those who are most vulnerable to foodborne illness include children under age five, pregnant women, older adults, and people with weakened immune systems. To stay safe, consumers should pay attention to food recalls and be aware of the signs of contaminated produce. However, it’s essential to note that washing or rinsing recalled produce does not guarantee safety.
Instead, focus on proper food storage, handling, and preparation at home. This includes refrigerating perishable foods within two hours, washing hands before cooking, and avoiding cross-contamination between raw meat, poultry, fish, and eggs. Cooking foods to a proper temperature using a meat thermometer is also crucial.
When in doubt, experts recommend throwing away recalled food rather than taking a chance on its safety. “You don’t want to play this Russian roulette game,” says Sara Bratager, senior food safety scientist at the Institute of Food Technologists.
By following these guidelines and staying informed about food recalls, consumers can minimize their risk of getting sick from contaminated food.
Source: https://www.nationalgeographic.com/science/article/food-safety-recall-tips