States Most Impacted by Food Recalls in Recent Years [2026 Edition]
Potato salad with foreign plastic. Mixed greens with listeria exposure. Ice cream with metal fragments. Cookies with undeclared nut allergens. Dried pasta with mold contamination. These are just a few examples of recent food recalls issued by the U.S. federal government. Food recalls frequently generate headlines and public concern because of their associated safety risks and health hazards. To help protect consumers, government officials have developed a system of regulation and oversight that identifies potentially unsafe products and issues recalls that get those products off of store shelves and out of consumers’ homes. This system of oversight is a shared responsibility of the U.S. Food and Drug Administration and the U.S. Department of Agriculture. Each agency is authorized by law to oversee certain types of farms and food production facilities, with sometimes overlapping jurisdiction. As the agencies identify hazardous products, they can issue recalls to minimize risks to consumers. Both the USDA and the FDA distinguish between Class I, Class II, and Class III food recalls to signify the level of risk associated with each. While the two agencies’ systems are slightly different, the general classifications used are similar. Class I recalls are for the most hazardous products, which have higher risks of causing serious adverse health consequences or death, while Class II recalls have more moderate risks and Class III recalls have minimal risks. Trends in U.S. Food Recalls The total number of food recalls increased by 21.4% between 2021 and 2025
