Food recalls: What consumers need to know

When faced with recall situations, what should consumers know?

Barbara Brown, Oklahoma State University Cooperative Extension food specialist said, according to the Center for Disease Control, if you have an unopened can of a recalled product, do not open the can. The CDC recommends placing the unopened can in a sealable bag and wrap two plastic bags around it and tape it tightly. Put it in trash so humans and pets cannot reach it.

Additional information from the CDC about proper techniques for dealing recalled products are listed below:

-         If a person has an opened can of the recalled product gloves and eye protection should be worn when disposing in a sealable bag. Wrap two plastic bags around it and tape tightly. Dispose in trash out of reach of pets and humans. Dispose of gloves.

-         If there is a container with the recalled food or food was prepared using one of the recalled products and is in a disposable container, follow the same measures of disposal from above. If food is in a non-disposable container, put food in a sealable bag, wrap two bags around it, tightly tape and dispose away from pets and humans. Now, fill the container with a diluted bleach solution (1/4 cup bleach for every 2 cups of water) and soak for 15 minutes. Get rid of liquid and wash the container thoroughly with soap and running water.

-         If the recalled product is spilled on surfaces, make a diluted bleach solution (1/4 cup bleach for every 2 cups of water). Completely cover the spill with the bleach solution. Place five to 10 paper towel on top of the bleach and let sit for about 15 minutes. Throw away the paper towels. Wipe up the remaining liquid and clean the area with water and liquid soap to remove bleach. Be sure to note that bleach can damage surfaces.

It is very important to wash hands with soap and water for at least two minutes after each step.

Stan Gilliland, OSU Regents professor and Sitlington endowed chair in food microbiology, said the frequency of this type of problem in the food industry is actually very low.

“If you consider the billions of cans of foods that are sold and consumed each year, the industry has an excellent track record of providing safe foods for our consumers,” Gilliland said. “It’s very rare for botulism to occur as a result of consuming commercially canned foods. It is more likely to come from consumption of home canned foods in which inadequate heat process has been used in canning.”

There are steps taken by manufacturers when processing foods, with respect to botulism. Heat processing is the primary control step.

Gilliland said steps are taken to ensure that adequate heat process is applied in the commercial canning process.

“The time and temperature used is based on heat resistance of the most heat resistant spore that might be encountered in the product,” he said. “This is based on spores having far greater heat resistance than the spores of Clostridium botulinum – the organism responsible for botulism.”

The heat process required is different for various types of foods.

Gilliland said the FDA reviews all protocols used for such processing and must approve them as being adequate. Yet, as with any situation, things go wrong which can have an adverse effect on the process.

For a complete list of the recalled products visit the FDA Web site at http://www.fda.gov/bbs/topics/NEWS/2007/NEW01670.html and http://www.fda.gov/oc/po/firmrecalls/castleberry207_07.html.

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Katie L. Reim
Communications Specialist
Agricultural Communications Services
140 Agriculture North
Oklahoma State University
Stillwater, Ok 74078
405-744-6792 (Phone)
405-744-5739 (Fax)
katie.reim@okstate.edu

Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating: The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, or status as a veteran, and is an equal opportunity employer.