Listeria, Salmonella and E. coli recalls explained
Not medical advice. This guide summarizes public information from U.S. government health agencies for general education. It is not a substitute for advice from a doctor, pharmacist or other qualified health professional. If you have symptoms or questions about your health, contact a health professional. In an emergency, call 911.
Three bacteria show up again and again in food recall notices: Listeria monocytogenes, Salmonella and certain types of E. coli. Recalls for these germs are usually rated Class I, the FDA's most serious category. This guide explains what each germ is, why it leads to recalls, what symptoms it can cause, and what to do if you have an affected product. All facts come from the CDC and FoodSafety.gov.
Recall versus outbreak
A recall removes a product from sale because there is reason to believe it may make people sick. Often the germ was found in routine testing and no one has been reported ill. An outbreak, as FoodSafety.gov defines it, happens when two or more people get the same illness from the same contaminated food or drink. An outbreak investigation can lead to a recall, but many recalls happen without any outbreak.
Listeria
What it is
CDC describes Listeria as bacteria that can contaminate many foods. Infection is rare but serious. CDC estimates that each year in the United States about 1,250 people are infected with Listeria and 172 die, making it the fourth leading cause of death from foodborne illness.
Who is most at risk
Pregnant women, newborns, adults 65 or older, and people with weakened immune systems. CDC says other people can be infected but rarely become seriously ill.
Symptoms
CDC describes two kinds of illness:
- Intestinal illness usually starts within 24 hours of eating contaminated food and lasts 1 to 3 days, with diarrhea and vomiting. It is usually mild.
- Invasive illness happens when the bacteria spread beyond the gut. Symptoms usually start within 2 weeks. In people who are not pregnant they can include fever, flu-like muscle aches and fatigue, headache, stiff neck, confusion, loss of balance and seizures. CDC says almost 1 in 6 people with invasive listeriosis not associated with pregnancy die.
During pregnancy, symptoms are usually mild, and some women have none. However, CDC warns that infection during pregnancy usually leads to miscarriage, stillbirth, premature delivery or a life-threatening infection of the newborn.
When to call a provider
CDC advises contacting a healthcare provider if you ate food that was recalled or linked to an outbreak and you have a fever and other listeriosis symptoms such as fatigue and muscle aches. If you ate possibly contaminated food and feel fine, CDC says most experts believe you do not need tests or treatment.
Salmonella
What it is
CDC estimates Salmonella cause about 1.35 million infections in the United States every year, with contaminated food the source of most of them. Salmonella are a leading cause of foodborne illness and the leading cause of hospitalizations and deaths linked to foodborne illness. CDC also estimates that only 1 in every 30 Salmonella infections is diagnosed, because most people with food poisoning do not see a doctor or get tested.
Who is most at risk
Children younger than 5 (especially babies under 1), adults 65 and older, adults 50 and older with underlying medical problems such as heart disease, people with weakened immune systems, and international travelers.
Symptoms
Most people have watery diarrhea that might contain blood or mucus and stomach cramps that can be severe. Some also have headache, nausea, vomiting or loss of appetite. CDC says symptoms usually start 6 hours to 6 days after infection and usually last 4 to 7 days. Rarely, the infection spreads to the blood, bones, joints or other organs, and a small number of people develop reactive arthritis.
E. coli
What it is
CDC explains that E. coli are bacteria found in the environment, foods, water and the intestines of people and animals. Most are harmless. Some cause illness, and food recalls usually involve Shiga toxin-producing E. coli (STEC), such as O157. STEC can lead to hemolytic uremic syndrome (HUS), which can cause kidney failure, permanent health problems and even death.
Who is most at risk
Children younger than 5, adults 65 and older, people with weakened immune systems and international travelers.
Symptoms
Most people have diarrhea, which can be bloody or watery, and stomach cramps that can be severe. Some have vomiting or a low fever. CDC calls HUS a medical emergency. Signs include little or no peeing, losing pink color in the cheeks and inside the lower eyelids, unexplained bruising or a rash of tiny red spots, blood in the pee, and unusual tiredness or irritability.
When to call a doctor for Salmonella or E. coli
CDC lists the same warning signs for both:
- Diarrhea or vomiting lasting more than 2 days.
- Bloody poop or pee.
- A fever higher than 102°F.
- Signs of dehydration, such as little or no peeing, very dark pee, strong thirst, a dry mouth, or dizziness.
Dehydration can happen quickly in young children. Give them extra fluids and do not wait to get help.
What to do with a recalled product
If your product matches the recall, FoodSafety.gov advises not to open or eat it. Return it for a refund or throw it away as the notice instructs. Because these germs can spread to your kitchen, FoodSafety.gov also recommends:
- Washing cookware, utensils and cutting boards with hot soapy water.
- Clearing and washing counters and fridge shelves and drawers with hot soapy water.
- Sanitizing those surfaces, for example with 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water, then letting them air dry.
If someone already ate the food, see what to do if you ate recalled food. To make sure your package is affected, see how to check if your food has been recalled.
Frequently asked questions
Why do so many food recalls mention Listeria?
Listeria bacteria can contaminate many foods, and CDC describes Listeria infection as rare but serious. CDC estimates that each year in the United States about 1,250 people are infected and 172 die, making it the fourth leading cause of death from foodborne illness. Because the illness can be severe for some people, companies often recall products when Listeria is found, even before anyone gets sick.
How common is Salmonella?
CDC estimates Salmonella cause about 1.35 million infections in the United States every year, and that contaminated food is the source for most of these illnesses. CDC also says Salmonella are the leading cause of hospitalizations and deaths linked to foodborne illness.
Are all E. coli harmful?
No. CDC explains that most E. coli are harmless and are part of a healthy gut. Some kinds cause illness. Shiga toxin-producing E. coli (STEC) is the kind most often behind food recalls, because it can lead to hemolytic uremic syndrome (HUS).
Who is most at risk from these germs?
CDC lists pregnant women, newborns, adults 65 or older and people with weakened immune systems as most at risk from Listeria. For Salmonella and E. coli, CDC lists children younger than 5, adults 65 and older, people with weakened immune systems and international travelers, and for Salmonella also adults 50 and older with underlying medical problems.
Can I cook a recalled food to make it safe?
Follow the recall notice. FoodSafety.gov advises that if your product matches a recall you should not open or eat it, and instead return it for a refund or throw it away as the notice instructs.