201_Food Recalls and How to Avoid Them

Adventures in Sustainable Living Podcast

Episode 201

Food Recalls and How to Avoid Them

Despite the fact that it’s been years since I’ve watched network television, I pursue the new once a week. It is the only way I keep track of what is going on in the world.

Over the last year, whenever I sit to review world events, there seems to be yet another food recall in the news. And all of these recalls span a wide variety of products. From Salmonella to E. Coli to Listeria, there seems to always be some sort of pathogen we need to be concerned about.

With every recall that I read about I simply told myself that I had no reason to be concerned. But it you want to know why, then listen to this episode on food recalls and how to avoid them.

Welcome back everyone to the Adventures in Sustainable Living podcast. This is your host Patrick and this is E201 which is called Food Recalls and How to Avoid Them.

In case you have not noticed, the number of food recalls are increasing. What I want to accomplish in this episode is to first explain why that is happening and then give some some valuable tips on how to avoid this entire scenario.

But before I do that let’s get a couple of things out of the way.

Sustainability Question of the Week

This weeks question goes right along with the good news story of the week.

If there are so many advantages to solar, why are we not using more renewable energy?

So, stick around to the end of the episode and I will answer that question. 

Good News Story of the Week

The good news story of the week has to do with renewable energy. I know you have heard we talk extensively about the use of renewable energy and how we could run the entire planet on this energy source. However, there are some challenges to that transition one of which is infrastructure.

When building a new power generation facility and getting it online in order to feed the grid, one of the challenges is years of bureaucracy and red tape. Sometimes that is as long a 7 years.

But as we transition away for coal fired power generation, those utility plants are being decommissioned or they are sitting idle and used only as back up power. Meanwhile, all the permits for running those plants have been in place for years. The red tape has already been run.

One study determined that there are more clean energy projects waiting to be connected to the grid than there is power circulating on the grid. But, there may be a solution.

These decommissioned power plants are valuable infrastructure that is already in place. There is enough land around these power plants to build 1,000 gigawatts of renewable energy that can be plugged into facilities that are already in place. We have the potential to use a lot of the existing infrastructure and save time and money.  And that is significant considering the billions of dollars already spent in our transition to renewable energy. We already have tremendous assets that can be used to speed up our transition years ahead of time.

Well folks, it is good to know we are taking one more step towards a renewable energy future.

Now let’s move on to this weeks episode about food recalls and how to avoid them. 

At some point in time most of us have likely suffered the ill effects of eating something that just did not agree with our GI tracts. And if you travel abroad your chances of eating something that results in GI symptoms increases dramatically. It is commonly referred to as travelers diarrhea.

But sometimes this is simply the result of eating foods that you are not accustomed to. If our diet at home is consistent and stable our GI tract develops its own stable ecosystem which is called normal gut flora. Whenever you eat something that is different  your gut gets exposed to a strange organism or bacteria and it temporarily results in GI symptoms. I actually deal with this on a regular basis with my clients. They feed their dogs the same type of food for years and then they decide to change it up. Their dogs suddenly develop diarrhea which resolves in a few days. This is all because they changed up their normal gut flora. 

While most of us have likely experienced some of these minor symptoms, true food poisoning is a completely different game. This is when your symptoms are significant enough that you may need to seek medical attention. Often this is the result of exposure to food contaminates such as Salmonella, E. Coli, or Listeria. In any given year, it is estimated that 1 in 6 of us experiences food poisoning.

What can frustrating is that if you live in a developed country you have this expectation that the food we buy is safe to eat. However, for a number of reasons, this is not always the case. And this is clearly evident when we see a significant increase in food recalls. It starts to make you question whether or not the food we buy is actually safe to eat.

What is a food recall?

But what exactly is a food recall and what does it mean?

Essentially a food recall is when steps are taken to remove a product from the market place. This can be a voluntary action taken by the producer, a request by the FDA or a demand by the FDA or another agency.

The FDA categorizes recalls into three classes. A Class III is the mildest category. A Class III recall is issued when “the use of or exposure to a violative product is not likely to cause adverse health consequences.” A Class II recall is issued when “the use of or exposure to a violative product may cause temporary or medically reversible adverse health consequences” or if the chance of “adverse health consequences is remote.” A Class I recall is the most serious. A Class I recall is issued when “there is a reasonable probability that the use of or exposure to a violative produce will cause serious adverse health consequences or death.”

And it is worth noting that recalls are typically voluntary and initiated by the manufacturer or distributor.

Acceptable Food Contaminates

Food recalls are typically the result of some sort of contamination, or what the FDA refers to as a “violative product.” That being said, you would be surprised at the amount of contaminates in our food that are actually considered acceptable. Things such as pesticides, herbicides, drugs, growth regulators, metal chips, lubricants, sanitizing agents, and numerous other things as a result of industrial food processing. And what most people do not know is that there is also an acceptable level of insects parts allowed in our food.

I my opinion it is somewhat disconcerting that government agencies take the time to determine what is called acceptable daily intake (ADI) levels and tolerable concentrations of contaminants in individual foods. This is determined based on “No Observed Adverse Effect Level ( NOAEL) in animal experiments. This is similar to there being acceptable levels of pesticides in our foods when there have been no studies to determine the health affects of long-term exposure. Not to mention the fact that new chemicals and products are being produced so rapidly that regulations and testing can’t possibly keep up.

Why All the Contamination

At some point you have to ask yourself why is so much of our food contaminated and why are there so many food recalls.

The main reason we see so much contamination of our food is that the distance from farm to table keeps getting longer and longer. The point of origin of our food keeps getting further and further away. For example, in 1870, 100% of all apples consumed in Iowa were produced in Iowa. In 1999 only 15% of apples consumed in Iowa were actually grown by Iowa farmers.

What this means is that we now have a very complex food supply chain that relies on global sourcing. This increase the risk of contamination at various points from production to distribution.

Additionally, regulations and enforcement are simply not keeping pace with changes in food production, which is becoming increasingly industrialized and interconnected.

A good example of this is meat production operations, which are becoming larger and larger. With more animals passing through any given facility there is increased possibility of contamination and the spread of pathogens.

Along the same lines, legislation and regulation can’t possibly be updated fast enough to keep up with changes in farming practices. Producers are actually allowed to sell salmonella tainted meat as long as it’s meant to be cooked.

Another great example is the poultry industry. This industry is now allowed to send 175 birds per minute down the line for inspection. Officially, the meat is being inspected. But it is happening at such a high rate of speed that you can’t really say it’s being inspected.

Why All the Recalls?

Now there are several reasons for all the food recalls.

-Undeclared allergens: This is usually the result of mislabeled or unlabeled allergens. At least in the US, over 25% of adults and children have at least one allergy. Consequently proper labeling is crucial.

-Contamination with pathogens such as Salmonella, E coli and Listeria, as well as others

-Lack of standardization: There are no standard procedures for the recall process which leads to confusion and delays on recalling contaminated products.

-Changes in the food manufacturing process have lead to shortages of supplies which leads to more recalls.

-Improved detection processes: Improved surveillance by regulatory agencies, such as the FDA and USDA, have also contributed to more frequent recalls.

As you can see, most of these issues are directly related to our industrial food process. So, how can you actually avoid all of this?

Top Contaminated Foods

First of all I think it is valuable to discuss the foods that are most frequently contaminated. This will also give you some idea of how to avoid such things in the first place.

In 2023 the FDA issued recalls for more than 200 contaminated foods and the Centers for Disease Control (CDC) estimates that one in six of us becomes ill every year due to consuming contaminated food. As a result I think it is valuable to have some knowledge of the foods that are mostly commonly contaminated.

Ground Meat

The Environmental Working Group analyzed some data from the FDA and found numerous examples of meat contaminated with E. coli and salmonella that were found to be resistant to nearly all antibiotics. Additional studies found that 81% of bacteria found in ground turkey was resistant to antibiotics.

Antibiotic resistance occurs when animals are treated with these medications as a means of disease prevention and to boost production levels. The problem is that if these organisms are resistant to antibiotics then physicians have fewer options for treating affected people.

Preventative measures in this case is to cook all meats thoroughly, clean any surfaces that come into contact with raw meat and wash your hands thoroughly after handling raw meat.

On the other hand, I rarely purchase ground meat. We buy organic, pasture raised meat, process the meat ourselves, grind it ourselves, and freeze it immediately.

Contamination in Melons

In 2018 the FDA issued a warning regarding salmonella contamination in precut melons. This led to a recall of fruit salads containing cantaloupe, honeydew and watermelon.

A major Listeria outbreak in 2011 resulted in 33 deaths and 143 people being hospitalized. The CDC tracked the outbreak to a farm in Colorado.

The obvious way to avoid this problem for the most part is to purchase whole fruits and cut them yourselves. Precut fruits are over priced anyway and are a luxury item in my opinion.

However, there is one caveat. Listeria lives in the soil and can be found inside the fruit as well. It even thrives in cold temperatures such as in your refrigerator.

Cross Contamination of Leafy Greens

According to data collected from 1990 to 2006, of all the food products regulated by the FDA, contaminated leafy greens account for almost 30% of food borne illnesses.

The challenge is that we like to eat raw leafy greens. It is best to get in the habit of washing all of your greens prior to consumption. Never wash meats and greens in the same sink or use the same surface to cut vegetables and greens.

Once again, good sanitation practices can go a long way toward preventing food borne illnesses. But, one additional thing you can do is to grow your greens at home. Lettuce, spinach and other greens are extremely easy to grow at home and take very little effort.

Contaminated Eggs

Salmonella in eggs has been linked to hundreds of outbreaks of food borne illnesses. The most prevalent type of salmonella actually lives in the ovaries of the chickens. When they lay the eggs they are already contaminated. The best way to avoid this is to cook your eggs well. If you have your own chickens, then of course keep their pens as clean as possible and still cook your eggs well.

Potato Salad

The stand bye picnic favorite potato salad is another food that is commonly contaminated. Once it sits out for a period of time it is the perfect breeding ground for Salmonella. In other words, keep it refrigerated.

Soft Cheeses Such as Feta and Brie

Most cheese are made from pasteurized milk. Pasteurization heats a dairy product to a temperature that kills bacteria and thus makes cheese safe to consume. But the soft cheeses such as Feta, Brie, Camembert, and queso fresco, aren’t always made from pasteurized products. Pregnant women and children should avoid consuming these products. According to the CDC, pregnant women are 10 times more likely to develop a Listeria infection and pass that along to the fetus.

The obvious solution here is to only consume pasteurized products. Whenever I use feta cheese it is typically as an additional pizza topping which is then cooked.

Ice Cream

And believe it or not, ice cream is commonly contaminated with salmonella, staphylococcus, and listeria. The contamination typically results from improper sanitation. Even homemade ice cream can be a risk if you use unpasteurized eggs.

In my opinion the best way to avoid this is to make your own ice cream. I typically use a recipe that is heavy cream, whole milk, sugar and added flavorings. Super simple and much healthier than store bought. If you eat ice cream regularly, the cost of purchasing a good quality ice maker will easily pay for itself.

Tomatoes

Tomatoes believe it or not can be contaminated with various bacteria, salmonella and noro virus. Salmonella can enter the tomato through the plant’s root system. Other contamination occurs during preparation at restaurants. The best way to avoid any illness is to cook them.

Raw Clover, Bean, and Seed Sprouts

Fresh sprouts are becoming increasingly popular in supermarkets and salad bars. These sprouts germinate best in a warm, moist environment which is perfect for salmonella and E. coli.

Honestly, the best way to avoid this is to make your own. This is something that is incredibly easy and we do this all the time. We have a specific jar for sprouting. We only use purified, non-chlorinated water and the sprouts get rinsed twice a day. Once they are grown, they are rinsed, refrigerated, and consumed in less than 3 or 4 days. This is a great healthy alternative to store bought and it is much less expensive.

Imported Berries

Cyclospora is a parasite that has been found as a contaminate in imported berries. It can cause Hepatitis A. It even survives freezing.

Fish and Oysters

Raw and undercooked sea foods are another major source of food borne illnesses. Tuna contains a naturally occurring toxin called scombrotoxin, that builds up in the flesh if it is not properly refrigerated after it is caught. Unfortunately cooking it makes no difference.

People love to eat ray oysters. Unfortunately norovirus and a bacteria called vibrio are common contaminates. Oysters can be contaminated from the water they are grown in or from improper handling. The best avoidance tactic is to properly cook them.

Bottom Line on Food Contamination

For various reasons some foods are more likely to be contaminated than others. Undercooked meat, especially chicken and other poultry products as well as sea foods are prime suspects. Additionally raw vegetables, leafy greens, sprouts  and even raw fruits can be a source of food borne illnesses. Salmonella and E coli are among the most common culprits. If you have had the pleasure of experiencing either one of these then you know just how unpleasant it can be.

Food borne illnesses can be avoided by a few simple practices:

-Avoid cross contamination of raw meat and other foods. Do not place cooked food back on a surface that previously had raw meat. Sanitize your cutting boards between cutting meat and vegetables or use separate cutting boards and utensils.

-Thoroughly rinse fresh produce before consumption.

-Store dairy products and meat at proper temperatures. The FDA recommends not leaving any perishable food at room temperature for more than two hours.

-Regularly sanitize counter tops, cutting boards, and refrigerator spaces.

-Wash kitchen sponges and towels regularly.

-When purchasing raw meat and sea food, place them in plastic bags and keep separate them from other grocery items.

-Wash your hands with warm soap and water for 20 seconds before and after handling raw food.

-Remember the five C’s: clean, cook, combat cross contamination, chill, and common sense.

Summary

In summary, let’s take a quick look at the list of foods that were recently recalled:

-Genova pesto

-Instant cold brew coffee

-Windmill almond cookies

-Dark chocolate almond cookies

-Tropical fruit blend

-Broccoli cheddar soup

-Falafel

-Multigrain crackers

-Gourmet black bean tamales

-Boar’s Head recalled 7 million pounds of deli meat

-Perdue Foods recalled 165,000 pounds of chicken nuggets.

-Reser Fine Foods recalled mustard potato salad

-Prime Foods Processing recalled steamed buns with egg custard added

And if you visit the FDA website for recalls and public health alerts you will find many, many more. Typically there are over 1000 items listed.

I look at this list and the first thing I notice is every one of these products is some sort of processed food that I would never purchase anyway. Nearly 95% of these foods are something I can make at home from basic, unprocessed ingredients.

But the challenge we have as consumers is that we now live in a world with a very complicated supply chain. The distance from farm to table keeps getting longer and longer. That alone increases the risk of some sort of contamination.

In my mind, the answer is simple. Buy local, go organic, cook at home from basic ingredients, eat more whole foods and avoid processed foods as much as possible. Additionally, one of the simplest solutions is to educate yourself on where your food comes from and how it is processed.

If you have the room then plant a garden. We grow a tremendous amount of our own herbs and vegetables. You can do this even if you only have a small patio or balcony. Have a container garden. We even get 95% of our meat from a local ranch. We purchase a whole animal and process it ourselves at home. Organic meat processed at home to make your own sausage is highly unlikely to contain metal and bone fragments. The distance from farm to table doesn’t get any shorter than your own backyard.

Unfortunately I have experienced food poisoning on a number of occasions. A couple of times that has been because of traveling abroad and eating street food. More commonly, my problems with food poisoning have been related to restaurant food right at home in the United States. Only once have I experience food poisoning from something at home and that was my own fault. I did not wash my hands after handling raw chicken.

There has never been a time that this has happened to me as a result of food produced or processed at home. And I cook almost everyday. Consequently, every time I read yet another report about recalled food, I shrug it off because it has no affect on me whatsoever. My best advice is stick to the basics. Cook at home from basic ingredients which is much less expensive, healthier and carries much less risk than being dependent on a food supply chain that you cannot control.

Let’s start finishing out this episode by discussing the sustainability question of the week.

If there are so many advantages to solar, why are we not using more renewable energy?

It is entirely possible to run the world on solar energy. Countries such as Iceland, Norway and Paraguay are good examples. However, there are logistical challenges.

Energy storage is the biggest barrier. Renewables also produce a variable amount of electricity. Then we have to deal with the initial high capital costs not to mention the infrastructure required to fully take advantage of this natural resource. And of course there are going to be tremendous political challenges. And as always we have to be aware that every thing we do has some sort of impact and that includes the implementation of renewable energy.

As discussed above in the good news story of the week, it take as long as seven years of red tape and bureaucracy to get a renewable energy system online. It only took me a couple of months of construction work to put the infrastructure in place to be totally off grid at the cabin. Even if you don’t have that kind of skill, it is extremely easy to learn how to assemble a basic solar electric system that could be used to run dedicated circuits in your home. Or you can pay a contractor to do the work for you. Why wait on the government. Take matters into your own hands and produce a little bit of energy security for yourself.

Well, that’s about it for this week folks. I hope you have enjoyed this episode and I hope it has given you yet another reason to be as independent as possible. We have access to so much information these days I would encourage you to never stop learning.

Until next week folks, this is your host Patrick signing off. Always remember to live sustainably because this is how we build a better future.