Listeria monocytogenes and Salmonella serovars were responsible for 85% of food recalls in the US between 2002 and 2023, with Listeria accounting for 46% and Salmonella 39%.

An analysis of food recalls in the US from 2002 to 2023 published in the Journal of Food Protection highlighted concerning trends in the frequency and causes of foodborne illness outbreaks. The study examined recall data over a 2-decade period to identify patterns and risks associated with foodborne pathogens. The data showed Listeria monocytogenes caused 46% of recalls, with Salmonella serovars responsible for 39%. Of the 35,548 recalls, 91% were due to Product Contaminants, with Biological Contamination being the leading cause. Allergens, Foreign Objects, and Chemical Contamination also contributed significantly. Over 60% of L. monocytogenes recalls involved processed foods, with nearly 70% being chilled or frozen. For Salmonella, more than 45% of affected products were dried and 90% were stored at room temperature.

In a related study published in The International Journal of Environmental Research and Public Health, researchers focused on foodborne disease outbreaks tied to recalls from 2009 to 2019. Salmonella, E. coli, and Listeria outbreaks were responsible for 33.44%, 22.62%, and 9.84% of recalls, while non-recalls accounted for 12.76%, 2.68%, and 0.30% of these outbreaks, respectively. Because 47.21% of recalls were linked to the before-preparation supply chain stage, the findings indicate the need for food traceability efforts and data reporting to focus more on pre-harvest and preprocessing methods used by producers.

Further research into a multistate Listeria outbreak investigated the recall of 71 Boar's Head products in 2024. At the time of publication, the outbreak involved 13 states and resulted in 34 confirmed cases of Listeria infection, which included 33 hospitalizations and 2 deaths. The study found the pathogen was most likely spread through ready-to-eat deli products, emphasizing the importance of proper handling to prevent contamination. The Boar's Head recall highlights the public health risks associated with foodborne illness outbreaks.

Jim Jones, Deputy Commissioner for Human Foods - U.S. Food and Drug Administration, notes in a statement, “We must work in close coordination with federal partners, state, local, tribal and territorial regulatory entities, agriculture departments and international regulatory counterparts to prevent and rapidly respond to foodborne illness outbreaks.”

In another significant incident, a recall of 16,000 pounds of ground beef in 2024 due to E. coli contamination, led to multiple cases of illness. This incident highlights the continued difficulty of managing E. coli contamination in meat production. Earlier this year an E. coli outbreak associated with McDonald's Quarter Pounder hamburgers resulted in death and numerous illnesses, according to the U.S. Centers for Disease Control.

The studies and incidents highlighted the challenges in food safety, particularly in managing contamination risks at various stages of food production and distribution. Biological contaminants such as Listeria monocytogenes and Salmonella continue to be leading causes of recalls and outbreaks. The findings emphasized the importance of improved traceability and handling practices to prevent contamination, especially during preprocessing and distribution. Ongoing efforts are needed from producers, regulators, and consumers to strengthen food safety measures and reduce the frequency of foodborne illnesses.