According to ExpertRecall.com, food recalls in the United States increased 57 percent in the third quarter of 2012. On average, four recalls were issued a day.
Between July, August and September 2012, there were 414 separate incidences, with more than one event coming from almost 25% of the companies that had a recall. Over half of the recalls in third quarter were classified as Class I recalls, which means that the there is a reasonable probability that use of these products will cause serious adverse health consequences or death.
Most of the recalls involved foodborne illness such as Salmonella and Listeria. Salmonella was the pathogen that was responsible for the most recalls. Some other reasons for the recalls included lack of key ingredients, foreign materials and Staphylococcus aureus concerns.