According to FSNS, U.S. regulators issued 296 food recalls in 2024.
Hospitalizations from foodborne illness doubled that year, showing these alerts are not just red tape but life-or-death warnings.
So how do you stay safe without feeling like every grocery trip is a gamble? The answer is to treat recalls like a process, not a panic.
This guide breaks down the 10 most common food recalls in 2025, explains why they happen, and shows you exactly how to respond.
Key takeaways:
- Recognizing recall patterns keeps you safer: Many food recalls follow predictable patterns. Understanding these trends and the FDA’s three recall classes can help you shop with greater caution and respond quickly when problems occur.
- The top 10 most common food recall causes: According to FDA and USDA-FSIS data from 2024 and 2025, the leading triggers include undeclared allergens, Listeria, Salmonella, E. coli, foreign objects, heavy metals or chemicals, parasites, viral contamination, botulism risks, and mislabeling.
- Trusted recall resources save time and lower risk: Using official recall pages from the FDA, USDA, and FoodSafety.gov ensures you get accurate information quickly.
- Settlemate simplifies recall refunds: Settlemate monitors recalls, identifies affected products you purchased, prepares claim forms when possible, and reminds you to take safety steps, protecting both your health and your finances.
What counts as the most common food recall
When we say “most common” food recalls, we mean patterns that appear repeatedly. These can be recalls that occur often, involve the same types of products, or share similar safety issues.
Examples include recurring contamination in leafy greens, undeclared allergens in packaged snacks, or ongoing problems tied to manufacturing or storage practices.
The FDA organizes recalls into three classes to indicate severity:
- Class I: A dangerous or defective product that can cause serious health problems or death, such as Listeria in ready-to-eat meats.
- Class II: A product that may cause temporary or reversible health problems, or has only a slight chance of serious harm, such as a mislabeling error that leaves out a low-risk allergen.
- Class III: Manufacturers violate labeling or manufacturing laws but do not create products expected to cause health problems, such as a missing ingredient list on a product without allergens.
Why patterns matter
Tracking the recalls that appear most often, like Salmonella in certain produce or undeclared allergens in baked goods, helps you see which foods require more caution.
When you recognize these trends, you shop with more confidence, ask better questions about products, and respond quickly when companies announce a recall.
Top 10 most common food recalls
We used FDA and USDA-FSIS recall records, CDC outbreak notices, and trusted year-over-year analyses to compile this guide.
Here’s a quick table of the leading reasons behind U.S. food recalls, based on 2024 data:
Now, let’s dive deeper into each recall category, why it happens, and what you should do as a consumer when it strikes:
1. Undeclared allergens
Undeclared allergens are the leading cause of food recalls in the U.S.
This happens when a product contains a major allergen that is not listed on the label, creating a serious risk for people with allergies.
The law requires companies to declare the “Big 9” allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame) on food labels.
Even trace amounts can trigger severe or life-threatening reactions, so these recalls are almost always Class I, the highest risk level.
Real examples:
- In early 2025, Frito-Lay recalled about 6,000 bags of Lay’s potato chips after filling some with the wrong flavor that contained undeclared milk. The FDA classified it as a Class I recall, the most urgent level.
- In February 2025, My Mochi recalled its Peach Mango sorbet after tests found undeclared egg white. Two people had allergic reactions before the company pulled the product.
Consumer guidance:
- Stop eating the product immediately if it’s recalled.
- Return it to the store or dispose of it safely.
- Always check ingredient labels for the Big Nine allergens.
- Remember: “may contain” is voluntary, but allergens must be listed if they are ingredients.
- If you have an allergy, keep up with recall alerts from the FDA and USDA.
2. Listeria contamination
Listeria monocytogenes is a dangerous bacterium that thrives in cold, damp environments such as deli counters, packaged salads, soft cheeses, and seafood.
In 2024, it was the second most common cause of recalls and one of the deadliest, posing severe risks for pregnant women, older adults, and those with weakened immune systems.
While healthy people may experience mild symptoms, high-risk groups can face life-threatening infections.
Real examples:
- In June 2025, a recall was issued for 44,550 pounds of ready-to-eat shrimp after tests found Listeria, prompting the Bornstein Seafoods Inc. company to stop distribution immediately.
- In 2024, a deli meat outbreak sickened 61 people in 19 states and killed 10.
Consumer guidance:
- Throw out or return recalled items immediately, even if you already ate some and feel fine.
- Clean any surfaces, utensils, or containers the product touched using a bleach solution.
- Heat deli meats until steaming hot if serving to pregnant or immunocompromised individuals.
- Use the “first in, first out” method for refrigerated foods to reduce storage time.
3. Salmonella contamination
Salmonella is a common food poisoning, and it remains a leading cause of recalls and outbreaks.
These hardy bacteria often contaminate poultry, eggs, meat, produce, and even dry goods like spices and nuts.
In 2024, Salmonella prompted 41 recalls (14% of recalls), and it was behind some of the biggest multistate outbreaks.
Unlike Listeria, Salmonella usually causes acute but self-limiting illness (fever, vomiting, diarrhea for a few days).
However, it can be severe in children, older people, and those with weak immunity.
Real examples:
- In August 2025, Navarro Pecan Company recalled over 32,000 pounds of raw pecans for possible Salmonella contamination.
- In 2024, contaminated cucumbers sickened 551 people and hospitalized 155.
Consumer guidance:
- Check your fridge and pantry for the recalled product and dispose of or return it.
- Do not attempt to cook the product unless official guidance says it is safe to do so.
- Double-bag discarded items to prevent contamination.
- Watch for symptoms within 6–72 hours and call a doctor if high-risk individuals are exposed.
4. E. coli contamination
E. coli recalls are fewer in number than Salmonella or Listeria, but they tend to grab headlines because of how severe the illnesses can be.
Here we’re talking about the dangerous types like E. coli O157:H7 (and other “STEC” bugs) that produce Shiga toxin, leading to bloody diarrhea and potentially kidney failure (HUS) in victims.
E. coli usually lurks in undercooked ground beef, unpasteurized juices or dairy, and contaminated produce or water.
Real examples:
- In February 2024, Raw Farm recalled raw cheddar cheese after an outbreak sickened 11 people and hospitalized five.
- In 2024, Grimmway Farms recalled organic carrots linked to 48 illnesses and one death.
Consumer guidance:
- Do not eat the recalled item under any circumstances, even if it looks clean or has been washed or cooked.
- Seal the product in a bag before throwing it away, then disinfect any surfaces it touched.
- Monitor everyone in your household for symptoms for up to 10 days, especially children, who are more at risk of complications.
- If you notice bloody diarrhea or severe cramps, seek immediate medical care.
5. Foreign objects
Some recalls are due to “extraneous material,” which is a polite way to say someone found stuff in the food that shouldn’t be there.
We’re talking about metal shavings, broken glass, hard plastic bits, bone fragments, and even wood or rubber pieces that end up in products due to manufacturing issues.
In 2024, foreign material triggered 12 recalls. These recalls might not involve invisible germs, but they pose an immediate physical danger: chipped teeth, choking hazards, internal injuries, or just a really unpleasant surprise in your meal.
Real examples:
- In July 2025, Kayem Foods recalled 24,000 pounds of chicken sausage after consumers found white plastic pieces inside.
- In August 2025, Adda Valley Meat Company recalled ground beef products for possible metal fragments after detection on the production line.
Consumer guidance:
- Stop eating the product as soon as you hear about the recall, even if you do not see anything unusual.
- Check the lot code and “best by” date against the recall notice to confirm if your product is affected.
- Save the object and packaging if you find something inside. It can help the investigation and make it easier to get a refund or replacement.
- Report the incident to the manufacturer and the FDA so they can determine if the problem is widespread.
6. Heavy metals and chemical contamination
This category has received more attention in recent years due to recalls involving toxic heavy metals such as lead and arsenic, as well as cleaning chemicals or sanitizers that contaminate food products.
It also includes natural toxins that appear in foods at levels considered unsafe.
In 2024, we saw a sharp rise in recalls due to excessive lead, with 13 recalls attributed to lead contamination.
Real examples:
- In late 2024, tests found lead levels far above FDA limits in several cinnamon products, prompting recalls.
- In 2024, a processing failure that created a botulinum toxin risk led to the recall of bottled cold brew coffee.
Consumer guidance:
- Dispose of recalled products immediately.
- Consult a doctor about testing if you or your children have consumed the product regularly.
- Avoid finishing the product “to prevent waste” when safety is in question.
7. Parasite contamination
Parasites in food? It’s less common than bacteria, but it does happen and can prompt recalls or outbreak alerts.
One parasite that’s been a recurring problem is Cyclospora cayetanensis, a microscopic protozoan that causes an illness marked by prolonged diarrhea, fatigue, and weight loss.
Contaminated water on fresh produce, such as imported leafy greens, herbs like cilantro or basil, or berries, typically spreads Cyclospora.
Other parasites, such as Toxoplasma gondii in undercooked meat or Trichinella in certain meats, are now rare causes of recalls thanks to modern safety controls.
Real examples:
- In July 2024, the FDA and CDC linked an outbreak in North Carolina to imported parsley, sickening 49 people.
- In 2020, bagged salad mixes caused a multi-state outbreak affecting several major retailers.
Consumer guidance:
- Throw out or return recalled produce immediately.
- Wash produce under running water as a general precaution.
- Seek medical care if you develop prolonged diarrhea, fatigue, or weight loss, and mention possible Cyclospora exposure.
8. Viral contamination
Viruses are another invisible hazard that can trigger food recalls or public health alerts. The two main foodborne viruses of concern are Hepatitis A and Norovirus.
Hepatitis A is a virus that causes liver infection, and it usually spreads when food or water is contaminated with fecal matter (often by an infected handler).
Norovirus, on the other hand, is infamous for causing sudden outbreaks of vomiting and diarrhea (the “cruise ship virus”), and it spreads like wildfire person-to-person and through food (especially ready-to-eat foods or shellfish from sewage-contaminated waters).
Real examples:
- In late 2024, a norovirus outbreak led to a recall of oysters from certain harvest areas.
- In 2023, Hepatitis A contamination prompted recalls of several frozen strawberry brands.
Consumer guidance:
- Discard or return recalled products.
- If exposed to Hepatitis A within two weeks, contact a healthcare provider about vaccination.
- For norovirus, monitor for symptoms within 1–2 days and avoid contact with others if sick.
9. Botulism and processing failures
Toxins from the bacterium Clostridium botulinum cause botulism, and even tiny amounts of that toxin can paralyze or kill.
The bacteria are found in soil and can thrive in low-oxygen, low-acid environments. Think improperly canned or jarred foods, vacuum-packed items, or fermented products.
The good news: botulism outbreaks are extremely rare nowadays, thanks to strict processing standards.
However, when there’s any hint that a commercial product wasn’t processed correctly (e.g., not heated enough in canning to kill C. botulinum spores), a recall is quick and often massive.
Real examples:
- In September 2024, Tri-Union Seafoods recalled canned tuna due to botulism risk from improper sterilization.
- In March 2025, AKT Trading Inc. recalled chilled vegetable products lacking “Keep Refrigerated” labels, which could allow Clostridium botulinum to grow.
Consumer guidance:
- Do not open or taste recalled products.
- Double-bag and discard them safely.
- Seek emergency care if you experience blurred vision, trouble speaking, or muscle weakness after eating suspect food.
10. Mislabeling, misbranding, and miscellaneous recalls
Not all recalls involve direct hazards like bacteria or glass.
Some stem from labeling or compliance issues that can still pose risks or break the law, such as misbranding (“gluten-free” products that aren’t), missing USDA inspections, or incorrect packaging (like beef stew labeled as vegan).
Other triggers include unapproved additives or inaccurate expiration dates. While these recalls may seem less alarming, they are common and play a key role in maintaining safety and consumer trust.
Real examples:
- In December 2024, producers recalled 7,500 pounds of raw pork sausage made without the required USDA inspection.
- In 2024, a “veggie burger” was recalled after it was found to contain beef.
Consumer guidance:
- For missing allergen information, follow the safety steps for allergen recalls.
- Do not consume uninspected or unknown products.
- For non-health-related labeling errors, check recall details and request a refund if needed.
Trusted places to check food recalls
Stay informed by using these reliable recall resources:
- FDA: Daily updates for most foods.
- USDA: Covers meat, poultry, and egg products.
- FoodSafety.gov: One-stop feed combining FDA, USDA, and CDC alerts.
- CDC: Posts multistate outbreak investigations with related recalls.
- State health sites: Faster for regional or local recalls.
- Grocery chains: Some notify you directly if a purchased product is recalled.
- Recall apps (e.g., Settlemate): Track recalls, flag purchases, and help with refunds.
Stay safe, claim your refunds, and let Settlemate help
Recalls often lead to refunds, replacement programs, and class actions. Many people leave money on the table because they never see the notice or the form.
Throughout this guide, we emphasized claiming refunds from the most common food recalls and staying on top of alerts - that’s precisely where Settlemate shines.
In a nutshell, Settlemate is a consumer-friendly app that helps you track and claim compensation from product recalls, class action settlements, and refunds effortlessly.
What we do for you in a recall situation:
- Track developing recall lists and consumer refund pages.
- Extract the identifiers on your receipt or confirmation email.
- Pre-fill claim forms where allowed, so you can just review and send.
- Remind you to clean storage areas or discard high-risk items.
Your first line of defense against the most common food recalls - Sign up for Settlemate and take control of your safety.
