• Recalls of multiple food products in recent weeks have alarmed consumers and health officials.
• This is due to the risk of food-borne bacteria like E. coli, listeria, and salmonella in the broader U.S. food supply chain.
• Deli meat, frozen waffles, McDonald’s hamburgers, and ready-to-eat poultry meals sold at stores have all been recalled after routine testing showed traces of bacteria.
• Experts say the global food chain makes a number of products more vulnerable to such contamination, but the fact that we know about all the recent recalls means the safety protocols in place are working.

Recalls of multiple food products in recent weeks have alarmed consumers and health officials, as the risk of food-borne bacteria like E. coli, listeria, and salmonella in the broader U.S. food supply chain has increased.

Deli meat, frozen waffles, McDonald’s hamburgers, and ready-to-eat poultry meals sold at stores like Walmart, Trader Joe’s, and Costco have all been recalled after routine testing showed traces of bacteria.

• The popular Boar’s Head company had to pull 7.1 million pounds of deli meat after E. coli was detected at a facility in Virginia responsible for producing ready-to-eat liverwurst; 59 infections were reported in 19 states and at least 10 people died, according to the Centers for Disease Control and Prevention.
• At least 75 people in 10 states were sickened by E. coli that has been linked to McDonald’s Quarter Pounders. The company’s subsequent testing of the beef involved showed no E. coli, but federal investigators suspect that the bacteria was present in the raw slivered onions that were on the burgers.
• Frozen waffles and pancake products sold at stores like Target, Dollar General, and Publix were recalled by the company that produces them after listeria was found through routine testing at a manufacturing factory in Canada. No infections were reported.
• Green onions, eggs, and ready-to-eat poultry meals have all been recalled this fall due to concerns about potential salmonella outbreaks.

Why food recalls are increasing, and how they’re identified

With so many highly processed foods in the supply chain, there are more chances for contamination and infection and, in the case of the Boar’s Head listeria outbreak, sometimes poor oversight at the source of production.

However, there are also more backstops in place than there used to be and coordination between federal, state, and local public health officials.

Richard Martinello, MD, Yale Medicine infectious diseases doctor and professor of medicine at Yale School of Medicine, told Healthline that the CDC’s ability to identify and coordinate has made it possible for us to know about multistate outbreaks like the ones recently identified. In this way, the fact that so many have been publicized is a sign of success, he says.

“We have an increasingly industrialized food industry producing products at a large scale for lower cost. When potential contamination is not prevented, identified, and controlled, it can lead to large-scale, multistate outbreaks of disease,” Martinello said.

He further explained that foodborne diseases such as Listeria and E.coli 0157: H7 are notifiable to public health authorities, and this timely reporting allows a rapid response.

“Local and state public health authorities work closely with the CDC to both identify and respond when these events occur. As many foodborne outbreaks involve multiple states, CDC’s efforts are critical to identify and respond to these matters in a timely manner,” Martinello said.

He explained that the CDC has a deep bench of experts in a wide array of communicable diseases, allowing it to supplement state and local public health expertise. The CDC is also a lead agency for FoodNet.

“This collaborative federal effort helps to ensure timely identification of foodborne illnesses and an effective response. Both the Boar’s Head and McDonald’s issues are great examples of success. The outbreaks and their cause were quickly identified, communicated to the public, and measures taken to prevent further disease,” Martinello said.

Melanie Murphy Richter, MS, RDN, a registered dietitian nutritionist and the director of communications for the nutrition company Prolon, told Healthline that the vast network of supply and shipping involved in many products in stores can make them that much more susceptible to such contaminations, but the bad headlines in the news mean that the system’s safeguards are working.

“Our food now often has a global journey — from different farms, facilities, and countries — which opens up more chances for contamination. One event, like a salmonella issue in a farm’s onion supply, for instance, can impact salsa across multiple brands. This interconnected supply chain means a problem at any one point can trigger a far-reaching recall,” Richter said.

“With advanced DNA testing and data-sharing between agencies, we’re catching contamination faster and more precisely than ever. This technology means recalls happen sooner and are often larger because we’re better at detecting patterns across states and tracing them back to their source. This is definitely a good thing, and also, we hear about these outbreaks more, too,” Richter added.

How consumers can protect themselves from food-borne bacteria

Many experts have suggested that eating highly processed foods — which includes processed meats, ready-to-eat meals, and deli meat — should be avoided in general. But with the higher costs of groceries across the country, not everyone has the option of avoiding products that could carry these risks.

Richter suggested staying informed, reading labels carefully, and thoroughly washing fresh produce or purchasing frozen or canned produce along with shelf-stable proteins like beans, chickpeas, and canned fish.

Dry goods, in particular, are also a good meal option, she said.

“Foods like rice, pasta, quinoa, and whole grains are processed with minimal handling, making them generally low risk for contamination. They also store well and can form a safe, healthy base for many meals,” Richter said. “Pairing these with canned or frozen veggies, beans, or lentils can help create balanced, filling meals that don’t compromise on safety.”

However, it’s important to read food labels as some canned foods can be packed with high amounts of sodium and additives, which can also negatively impact your health.

As far as deli meats go, Richter suggested the following three specific ways to consume them safely if you’re concerned about potential contamination:

Eat prepackaged over “house-cured” meats

“Prepackaged deli meats generally have fewer handling points, so they tend to be a safer bet than those sliced in-store. Standardized processing and controlled packaging help reduce the likelihood of contamination,” Richter said.

Keep cold and eat fresh

“Listeria thrives even in cool temperatures, so store deli meats in the coldest part of the fridge and try to consume them within a few days of purchase,” Richter said.

Choose low sodium and nitrate-free options

“While often a healthier choice, these options tend to come from brands with more transparent processing and safety standards, which can add an extra layer of quality control,” Richter said.

Takeaway

Recalls of multiple food products in recent weeks have alarmed consumers and health officials, as the risk of food-borne bacteria like E. coli, listeria, and salmonella in the broader U.S. food supply chain have increased.

Deli meat, frozen waffles, McDonald’s hamburgers, and ready-to-eat poultry meals sold at stores like Walmart, Trader Joe’s, and Costco have all been recalled after routine testing showed traces of bacteria.

Experts say the global food chain makes a number of products more vulnerable to such contamination, but the fact that we know about all the recent recalls means the safety protocols in place are working.