The taste that caused the recall: Why food recalls happen
Why Food Recalls Still Happen
Even with modern tech and higher safety standards, food recalls are still common.
A food recall occurs when a product is removed from the supply chain because it may be unsafe and could cause health problems when consumed.
Common Reasons for Recalls
- Pathogen contamination – Bacteria, viruses, or parasites that can cause food poisoning.
- Manufacturing defects – Foreign objects like plastic or metal found in the product.
- Allergen information errors – Missing or incorrect allergen labels can trigger an allergen recall.
Insight from Food Microbiology Research
Dr. Lars Fieseler, Head of the Food Microbiology Research Group at the Zurich University of Applied Sciences, shares typical causes of recall incidents.
Brief Overview of Recent Multi‑Country Recalls
- 2024 – Migros – M‑Classic lemon yogurt pulled due to a factory quality control issue.
- 2022 – Ferrero – Kinder products across Europe recalled after a Salmonella typhimurium outbreak.
- 2025 – Haribo – Happy Cola F!ZZ gummies removed in the Netherlands after trace amounts of cannabis were detected in one batch.
Root Causes of Food Recalls
Even a minor lapse in the lab can snowball into a public disaster, costing time, money, and consumer trust.
Typical Recall Triggers
- Inadequate hygiene in the production area – Many companies underestimate the risk of secondary contamination during slicing, packaging, or storage on the production floor.
- Inconsistent quality checks – Differences in testing methods, inspection schedules, and safety protocols across facilities can lead to missed contaminants or spoilage.
- Lack of traceability – Paper documents and Excel spreadsheets often result in disorganized data, making it hard to identify where things have gone wrong.
- Missing allergen information – Incorrect labeling can trigger a recall, causing legal repercussions and reputational damage.
Proactive Measures to Prevent Recalls
Companies should implement robust quality control, enhance traceability, and invest in employee training to minimize the risk of food recalls.
Recommended Actions:
- Strict quality control at every production stage – Raw material inspection, production line monitoring, and thorough testing.
- Strong food safety culture – Proactive hazard analysis and thorough documentation.
- Full transparency and traceability – Ensure goods are traceable throughout the supply chain, recognizing contamination can occur at any stage.
By adopting these measures, companies can protect consumer health, avoid legal issues, and maintain trust in their brand.
