Rising Wave of Foodborne Illnesses Triggers Major Product Recalls Across the U.S.

In recent months, a wave of foodborne illnesses has sparked multiple product recalls, affecting various food items across the United States.

From frozen breakfast staples to popular burger options, foods potentially tainted with bacteria such as listeria, salmonella, and E. coli have led to recalls and investigations by health agencies.

Among the high-profile cases is the temporary removal of McDonald’s Quarter Pounder burger in over ten states after a suspected link to E. coli led to 75 reported illnesses, including two in Michigan, resulting in 22 hospitalizations and one death, according to the Centers for Disease Control and Prevention (CDC).

Additional recalls include frozen waffles and pancakes by TreeHouse Foods due to possible listeria contamination, with affected products distributed widely under popular brands like Target’s Good & Gather and Walmart’s Great Value.

Similarly, BrucePac recalled almost 12 million pounds of ready-to-eat (RTE) chicken and beef products, also linked to listeria, which reached stores such as Target and Sam’s Club.

Costco further advised customers to return certain lots of its Kirkland smoked salmon due to listeria risks, and deli giant Boar’s Head recalled over 7 million pounds of deli meats, citing contamination concerns across products from liverwurst to ham.

Foodborne illnesses, which can arise from consuming contaminated food, often present symptoms similar to the flu, including nausea, vomiting, and diarrhea.

According to the CDC, foodborne bacteria sickens nearly 48 million Americans annually, leading to 128,000 hospitalizations and 3,000 deaths.

Preventative measures recommended by the CDC include:

• Clean: Wash hands, utensils, and surfaces thoroughly.
• Separate: Avoid cross-contamination by using different cutting boards for raw and ready-to-eat foods.
• Cook: Ensure foods reach safe internal temperatures (e.g., ground meats at 160°F, poultry at 165°F).
• Chill: Store foods promptly, keeping refrigerators at 40°F or lower.

The outbreak associated with the Quarter Pounder is linked to E. coli O157, a Shiga toxin-producing strain known to cause severe symptoms such as bloody diarrhea and, in severe cases, hemolytic uremic syndrome (HUS), a form of kidney failure.

Those at increased risk include young children, older adults, and individuals with weakened immune systems.

This recent surge in foodborne illnesses has heightened awareness of food safety, underscoring the importance of safe food handling and preparation practices to mitigate risks.

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