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Foodborne Illness

What You Should Know

By Michele St. Martin

Recalls are voluntary, according to FSIS, and they may be initiated either by the product's distributor or at FSIS' request. No company has ever refused a recall request from FSIS; however, if a company were to refuse, FSIS has the authority to seize the product.

Upon learning of an unsafe or mislabeled food, FSIS launches an investigation to determine whether or not a recall is necessary. If it is determined that a recall is necessary, a special Recall Committee determines the type of recall necessary. There are, according to FSIS, three types of recalls:

A Class I recall involves a health hazard situation where there is a reasonable probability that eating the food will cause health problems or death. Meat that is contaminated with pathogenic bacteria, such as Listeria or E.coli, would be subject to a Class I recall. Also, adding Class I allergens, such as peanuts or eggs, as an ingredient in processed meat without listing them on the label would justify a Class I recall.

A Class II recall involves a potential health hazard situation where there is a remote probability of adverse health consequences from eating the food. An example of a Class II recall would be the presence of dry milk, a Class II allergen, as an ingredient in sausage without mention of the dry milk on the label.

A Class III recall involves a situation when eating the food will not cause adverse health consequences. An example would be improperly labeled processed meat in which added water is not listed on the label as required by Federal regulations.

While consumers can't prevent food contaminants that occur prior to purchase of their food,they can prevent contamination at home, according to Mary Wenberg. "Cross-contamination of foods in the home is one of the major causes of food borne illnesses," Wenberg says. One of the primary culprits is the juices in meats and poultry that contain bacteria; though the bacteria may be killed by cooking, unless meats and poultry are handled carefully, the juices can contaminate other foods. She cites several examples of cross-contamination: putting raw meat or poultry on a plate, cooking or grilling them and then putting them back on the same plate; not keeping raw meats or poultry separated from other foods (especially foods that won't be cooked). "The only thing that kills bacteria is heat," Wenberg points out. As a caution, though, she adds that some bacteria produces toxins that aren't killed by heat; this is the reasoning behind ensuring that all foods that need refrigeration are promptly refrigerated and not allowed to sit out.

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