| Abstrakt: |
A recent study analyzed food recalls in the United States from 2002 to 2023, revealing that product contaminants were the primary cause, with biological contamination and allergens accounting for the majority of recalls. Listeria monocytogenes and Salmonella serovars were the leading causes of recalls, making up 40% of all recalls. The research, conducted by John DeBeer and colleagues, was peer-reviewed and published in the Journal of Food Protection. For more information, readers can contact the authors or access the full article for a detailed analysis of food recalls in the U.S. [Extracted from the article] |
