What’s Behind the Surge in Food Recalls?

Are Food Recalls Increasing? 

The last few years have seen many notable food recalls linked to foodborne illness, including ground beef, ice cream, strawberries, packaged salads, and even peanut butter. And unfortunately, it seems like this trend will continue. Notably, in August 2022, a regional E. coli outbreak in the midwest was linked to contaminated romaine lettuce served at Wendy’s restaurant chains. Of the 84 cases related to the outbreak, eight people in Michigan developed hemolytic uremic syndrome, a rare but severe condition that can lead to kidney failure. 

Additionally, food recalls caused by Salmonella and listeria have jumped in 2022, reaching the largest share of recalls for its type in recent years. So what's behind this surge in food recalls? And what can be done to help prevent infection from foodborne illnesses? We have the details for you here.

Why are Food Recalls Becoming More Common? 

A few factors have contributed to the increasing frequency of food recalls. First, our food supply chain has become increasingly globalized. This means that foods are often shipped long distances before they reach our plates. And while this can be great for our taste buds, it also means long travel times, and it’s more challenging to track where our food comes from and to ensure that it meets safety standards.

Another factor is the increasing popularity of processed foods. Processed foods often have ingredients from many different sources, making it challenging to track potential contaminants. Additionally, processed foods tend to have a longer shelf life than fresh foods, which means that they may be more likely to harbor bacteria or other pathogens.

Cross-contamination can occur anywhere on the food supply chain, from the field to the plate. So how can you avoid potentially contaminated food? First and foremost, food safety best practices are paramount. This means washing hands thoroughly and often, cooking food to safe minimum internal temperatures, and cleaning and sanitizing surfaces that come in contact with foods (especially raw meats, unwashed produce, and dairy products.) 

Additionally, buying fresh, locally sourced foods whenever possible will help support local businesses while minimizing the chances of exposure to potential microbial contaminants during shipping.

What is the Most Versatile Food-Contact Sanitizer? 

Proper cleaning and sanitization are critical steps in preventing pathogens that can cause foodborne illness. Vital Oxide is an EPA-approved sanitizer with superior antibacterial and antiviral efficacy for use in food processing, agriculture, food service, and many other disinfection and sanitization applications. 

Certified by NSF as a "no-rinse required on food-contact surfaces" sanitizer, Vital Oxide reduces the level of food-borne bacteria by 99.999% on a food-contact surface within one minute.

Vital Oxide provides a simplified procedure, helping customers in food processing facilities and commercial kitchens save time while maintaining food safety compliance and systems when cleaning hard, nonporous food contact surfaces. 

Vital Oxide’s 7-in-1 Cleaner Technology is great for sanitization dilutions in food service applications and commercial use in food processing facilities, covering large surfaces and areas. 

The active ingredient in Vital Oxide is stabilized chlorine dioxide. The U.S Food and Drug Administration and European regulatory agencies approve the use of chlorine dioxide in food processing and food service operations where food may come into contact with a surface. This compound is a broad sanitizer effective against bacteria, fungi, and viruses. Compared to sodium hypochlorite (bleach), chlorine dioxide requires much lower concentrations and is much less corrosive to equipment and surfaces. 

Vital Oxide is a versatile sanitizer active against many bacteria, viruses, fungi, and spores. It is also one of the most effective food-safe sanitizers for removing biofilms. Vital Oxide is environmentally friendly as its compounds break down into salt, oxygen, and water.

Vital Oxide Food Service Use Sites:

Vital Oxide is the easy way to sanitize food service operations.   

  • Banquet dining halls 
  • Bars 
  • Cafeterias 
  • Catering facilities
  • Commercial or Industrial Kitchens 
  • Delis 
  • Fast Food Chains or Restaurants
  • Food Preparation and Processing Areas School Kitchens
  • Food Service or Processing Establishments 
  • Food Serving Areas
  • Vending Machines 
  • Water Coolers 
  • Water Fountains

Vital Oxide Food Service Surfaces – Hard, Nonporous Surfaces Associated with the Following: 

  • Dish racks
  • Drainboards
  • Food cases 
  • Food Trays
  • Freezer Exteriors 
  • Hoods 
  • Kitchen Appliance Exteriors 
  • Microwave Exteriors
  • Plastic or Metal Outdoor Furniture
  • Refrigerator Exteriors 
  • Salad Bar Sneeze Guards 

Want to learn about using Vital Oxide in your production facility, restaurant, or home kitchen? Interested in a white-label program? We’d love to chat. Contact us today.

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