About Salmonella

From the nation’s leading law firm representing victims of salmonella and other foodborne illness outbreaks.

Chapter 14

Salmonella Recalls

Salmonella recalls are initiated if certain foods are contaminated with Salmonella.

When public health officials learn of potential Salmonella contamination in a food product, that food is removed from the marketplace to prevent Salmonella outbreaks.

Recalls of Salmonella-contaminated foods are almost always voluntary; however, if a company refuses to recall its products, the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) have the legal authority to detain and seize those food products in commerce.

Sometimes companies discover Salmonella contamination in their products and issue Salmonella-related recalls on their own. Other times, companies recall products for potential Salmonella contamination if FDA or FSIS testing has revealed Salmonella in a food or if FDA or FSIS has learned of a potential Salmonella outbreak associated with a food.

FDA and FSIS Food Recall Management

In the case of FDA-regulated products (all foods except eggs, meat and poultry), FDA’s role is to oversee a company’s recall strategy and to assess the adequacy of the recall. For USDA-regulated products, the FSIS role is well integrated into the recall process. A Recall Committee, which is housed within the FSIS Recall Management Division, makes recommendations to the company about the need for a recall if E. coli contamination is found.

Food Recall Classifications have been established for both FDA and FSIS. Guidelines are used to categorize food recalls into 1 of 3 classes, according to the level of hazard involved.

FDA Recall Classifications: For all food products except meat, poultry and eggs

Class I: Dangerous or defective products that predictably could cause serious health problems or death. Examples include: food found to contain botulinum toxin, food with undeclared allergens, a label mix-up on a lifesaving drug, or a defective artificial heart valve.

Class II: Products that might cause a temporary health problem, or pose only a slight threat of a serious nature. Example: a drug that is under-strength but that is not used to treat life-threatening situations.

Class III: Products that are unlikely to cause any adverse health reaction, but that violate FDA labeling or manufacturing laws. Examples include: a minor container defect and lack of English labeling in a retail food.

More information about FDA food recall policy can be found on the FDA Product Recall page.

USDA Recall Classifications: For all meat, poultry and egg products

Class I: This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

Class II: This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.

Class III: This is a situation where the use of the product will not cause adverse health consequences.

More information about USDA/FSIS food recall policy can be found on the FSIS Food Recall page.

Previous Chapter

Salmonella Outbreaks

Next Chapter

Salmonella Resources

Related Blog Articles

The Salmonella blog supplements this Marler Clark website About Salmonella | Subscribe

Connect with Marler Clark

Office:

1012 First Avenue
Fifth Floor
Seattle, WA 98104

Hours:

M-F, 8:30 am - 5:00 pm, Pacific

Call toll free:

1 (800) 884-9840

If you have questions about foodborne illness, your rights or the legal process, we’d be happy to answer them for you.