According to data recently issued by Stericycle Expert Solutions, the number
of food recalls documented by the U.S. Food and Drug Administration (FDA)
during the third quarter (Q3) of 2013 declined 14 percent compared to the
previous quarter. Of the foods recalled, 44 percent, an increase of 8 percent
from the previous quarter, were classified as Class I recalls, which means they
can potentially cause illness or death. The volume of Q3 recalls—seven million
units—however, doubled the number of units recalled in Q2, with a 17-percent
increase in the number of companies involved. According to FDA, one recall affected 2.5 million units, three recalls affected between 500,000 and one million units, and eight recalls affected between 100,000 and 500,000 units. As in previous years, allergens were the single largest cause of food recalls, representing more than 40 percent of recalls reported during Q3. One company was involved in 24, or more than 9 percent, of recalls, in Q3.


About The Author


For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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