The following information comes from Food Standards Australia New Zealand and is included with permission.

Between 1 January 2000 and 31 December 2010, FSANZ was notified of 711 food recalls. The number of food recalls undertaken per year has remained relatively constant over the past 10 years with the exception of 2003. Figure 1 shows the number of recalls during this period. 

Table 1:  The number of food recalls coordinated by FSANZ, by year and classification, from 1 January 2000 to 31 December 2010

Over the past 10 years, the majority of food recalls coordinated by FSANZ were due to potential microbial contamination followed by non-compliant food labelling (under the Food Standards Code)   

Of the 711 recalls coordinated from 2000 until 31 December 2010, 260 (36%) were due to microbial contamination and 206 (29%) were due to labelling errors. The presence of foreign matter resulted in 125 (18%) recalls, while chemicals/contaminants resulted in 62 recalls (9% of the total over the period). The remaining 8% occurred as a result of biotoxin presence (including histamine in fish), tampering, packaging fault or ‘other’ classifications.

Between January 2003 and December 2006, the main classification for food recalls coordinated by FSANZ shifted from microbial contaminants to non-compliant labelling. This shift coincided with the introduction of mandatory declaration of food allergens on labels. Of the 124 labelling related recalls during this period, 113 (37% of the total number of food recalls during this period) resulted from companies failing to declare one or more allergen on the label. Since 2007, the main classification for food recalls has returned to being microbial contamination. Over the past 10 years biotoxin, tampering and packaging faults are consistently the least common reasons for initiating a food recall.

Recalls occurring as a result of microbial contamination

Microbial contamination accounted for 36% of all food recalls notified to FSANZ between 1 January 2000 and 31 December 2010. 

Of the 260 recalls undertaken as a result of microbial contamination during the period 1 January 2000 to 31 December 2010, 125 (48%) recalls were due to Listeria monocytogenes contamination; 50 (19%) were due to Salmonella contamination and 32 (12%) were as a result of high levels of  Escherichia coli. The remaining 21% of recalls were attributed to contamination by yeasts, coliforms, high Standard Plate Count (SPC), viral contamination (Hepatitis A and Noroviruses) or other organisms not specified.

The high percentage of food recalls as a result of  Listeria monocytogenes contamination is likely to be a reflection of the amount of testing conducted by industry for this pathogen to ensure compliance with Standard 1.6.1 – Microbiological Limits for Food, in the Food Standards Code. Certain high risk foods such as soft cheeses, smoked fish products, cooked, cured or salted meats, meat paste and pate must have no detectable Listeria present.  

Listeria does not cause serious illness in healthy people; however it can cause severe illness in pregnant women and their babies, young children, the elderly and immuno-compromised individuals. For more information please see the fact sheet available at: http://www.foodstandards.gov.au/scienceandeducation/factsheets/factsheets2005/listeriacommonlyaske3115.cfm

Recalls resulting from labelling errors or non compliant labelling

Labelling is the second most common reason for food being recalled. In the last ten years, 29% of all recalls coordinated by FSANZ have been due to non-compliant labelling. .

The main reason for which food labels were non-compliant was undeclared allergens including nuts, dairy, egg, soy, wheat and others (accounting for 90% of labelling recalls during this period)

Undeclared nuts accounted for 63 (31%)* of labelling recalls, while undeclared dairy and undeclared wheat/gluten accounted for 51 recalls (25%)* and 39 (19%)* recalls respectively. Undeclared egg, soy and seafood accounted for 46 recalls collectively. Incorrect labelling was responsible for 7 recalls (3%), with the remaining recalls resulting from causes such as presence of sulphur dioxide, incorrect cooking instructions and incorrect use by date (10% of labelling recalls during this period).  

*As some recalls were due to more than one undeclared allergen the percentages for undeclared allergen recalls do not equal 100.

Food Types associated with food recalls

The most common food classes associated with food recalls include processed food, meat (including poultry) and dairy products. Of the 711 food recalls conducted between 1 January 2000 to 31 December 2010, 163 were associated with processed foods such as dips and sauces, snack foods, tofu and baby food, with a further 111 recalls associated with meat and meat products, including poultry. Of the total recalls during this period, 38% comprised of these two food classes. Dairy products were the third most common food class associated with food recalls with a total of 93 recalls of dairy products over the past 10 years.

Food recalls occur as the result of a number of factors including processing and packaging faults, incorrect handling of food products and contamination by microbiological pathogens, chemicals and foreign matter.

Microbial contamination is the most common classification for food recalls over the past 10 years. Of the 260 recalls for microbial contamination during this period, meat, dairy and processed food products were the top three food classes for which these recalls were undertaken.  Listeria monocytogenes is the most common aetiological agent responsible for microbial contamination in each of the top three food classes. The second most common aetiological agent is Salmonella for meat and processed food classes and E.coli for dairy. The ‘other’ classification includes yeasts, coliforms, unsatisfactory Standard Plate Count results, viral contamination or other organisms.

Processed foods and meats are recalled due to Listeria contamination more frequently than other foods due to the importance the food industry and government place on ensuring this bacteria is not present in ready-to-eat foods and extensive testing of food products for this pathogen.  

The Food Standards Code specifies limits for Listeria monocytogenes in certain foods, including cooked and/or cured meats. Foods that pose the most risk for Listeria infection are ready-to-eat foods that support the growth of Listeria such as meat and dairy products and are stored at refrigeration temperatures for long periods, thereby enabling Listeria to grow.

For more information on the microbiological limits in the Food Standards Code, please see the link here: http://www.foodstandards.gov.au/foodstandards/foodstandardscode.cfm