The science of recalls

Morbidity due to foodborne illnesses in the US has decreased over the last ten years. During the same time period recalls affecting the meat and poultry industry have increased from 38 in 1993 to a peak of 128 in 2002. Recalls due to L. monocytogenes (LM) and E coli O157:H7 have accounted for the majority of recalls in recent years, while incidence rates for these pathogens have decreased. Incidence of Salmonella and E coli O157:H7 cases since 1996 have decreased 17% and 42% respectively while product positives in ready to eat foods for LM has decreased from 3% in 1995 to 0.75% in 2003. In response to the increasing number of recalls, members of the meat and poultry industry have developed recall plans to effectively manage a recall crisis. A detailed recall plan which is tested through mock scenarios is essential to reducing the economic and negative consumer confidence impact of recalls. (c) 2005 Published by Elsevier Ltd.