Food products are recalled from the North American market for various reasons, but historically, the vast majority of them are attributed to public health hazards. A review of reports from U.S. and Canadian regulatory agencies revealed that the majority of food recalls are due to undeclared allergens and microbial hazards.
Sometimes, increased regulation can actually lead to more recalls. Allergens have persisted as a leading reason for food recalls due to the implementation of labeling rules in the United States and Canada, which leads to greater regulatory scrutiny and enforcement. In the United States, the trend is likely to continue, as the FDA prepares a final allergen guidance and evaluates allergen controls mandated by the Food Safety Modernization Act (FSMA). Moreover, labeling errors associated with the 2014rule for gluten-free labeling could prompt additional recalls. In Canada, food allergen labeling regulations implemented in August 2012 mandate new requirements for specific priority allergens, gluten sources and added sulfites in pre-packaged foods sold in Canada.