The average number of food recalls in Australia and New Zealand has been rising over the past decade, according to the latest data from Food Standards Australia New Zealand (FSANZ). The primary cause of these recalls is undeclared allergens, a trend FSANZ has been tracking and analyzing to identify root causes.
Between January 1, 2014, and December 31, 2023, FSANZ coordinated a total of 836 food recalls, averaging 84 recalls per year. This marks an increase from the annual average of 79 recalls during the 2013–2022 period, with 87 recalls occurring in 2023 alone. FSANZ attributes this rise to an enhanced national food safety control system, technological advancements, and heightened industry and consumer vigilance.
In the last five years (2019–2023), undeclared allergens were the leading cause of food recalls in the region, accounting for 44% (192 recalls). Most of these recalls involved a single undeclared allergen, but 21% were due to multiple undeclared allergens. The most frequently implicated allergens were milk (63 recalls), tree nuts (29), wheat/gluten (28), eggs (26), soy (20), peanut (18), sesame (11), sulfites (3), mollusk (2), crustacean (2), and lupin (1).
FSANZ’s analysis of recall records identified several root causes for undeclared allergen recalls, including accidental cross-contamination, lack of allergen labeling knowledge, packaging errors, and ingredient supplier verification issues. Packaging errors were the most common cause, responsible for 79 of the 192 recalls from 2019–2023, followed by supplier verification issues (39 recalls).
This issue is not unique to Australia and New Zealand. The U.S. Food and Drug Administration (FDA) and the UK Food Standards Agency (FSA) have also reported a significant increase in recalls due to undeclared allergens in recent years.
Microbiological contamination was the second most frequent cause of food recalls, accounting for 83 recalls (24%) from 2019 to 2023. The primary pathogens responsible were Listeria monocytogenes (30 recalls), Salmonella (27 recalls), Escherichia coli (18 recalls), and Pseudomonas (3 recalls).
Other notable causes of food recalls during this period included foreign matter (39 recalls) and chemical contaminants (24 recalls). Biotoxins were the least common, with 14 recalls.
The most frequently recalled food products were mixed and/or processed foods (89 recalls), followed by dairy products (46 recalls); breads and bakery products (42 recalls); fruits, vegetables, and herbs (41 recalls); and confectionery (40 recalls). Of the 192 undeclared allergen recalls from 2019–2023, 31% were related to mixed/processed foods, 17% to breads/bakery products, and 16% to salts, stocks, sauces, and condiments.
FSANZ coordinates two types of recalls: consumer recalls, for products already available for retail sale, and trade recalls, conducted before products reach consumers. From 2019 to 2023, 83% of FSANZ-coordinated recalls were consumer recalls.
Following a recall, food producers are required to report corrective actions, which often include staff training, amended handling procedures, and improved communication processes.
[inline_related_posts title=”You Might Be Interested In” title_align=”left” style=”list” number=”6″ align=”none” ids=”10014,10011,10007″ by=”categories” orderby=”rand” order=”DESC” hide_thumb=”no” thumb_right=”no” views=”no” date=”yes” grid_columns=”2″ post_type=”” tax=””]
