Recalls in the second quarter 2019 remained flat across industries, but serious and deadly incidents were on the rise, an indication of lagging activity by regulatory agencies, according to the second quarter 2019 Recall Index released by Stericycle Expert Solutions, Indianapolis, Ind.

The stakes are rising for food suppliers in a landscape of continuously evolving food safety challenges, technologies and regulations, according to a new from CoBank’s Knowledge Exchange Division, Denver, Colo.

Fundamental flaws in today’s current food safety system have led to a jump in these recalls since 2013, according to “How Safe is Our Food?,” a report released by U.S. PIRG Education Fund, Denver, Colo.

HorizonScan, UK, noted an increase in food integrity issues in key categories such as poultry, seafood, fruits, vegetables and nuts, according to the company’s third quarter findings.

Implementing third-party x-ray inspections gives manufacturers peace of mind that they are delivering a safe, contaminant-free product.

Between 2009 and 2013, the annual average of recalls rose to 676, up from 304 as noted between 2004 and 2008. While an increase in the volume of food sold in the United States during this decade partially explains this statistically significant increase, other factors are also likely at play, according to a new report from USDA’s Economic Research Service, Washington, D.C.

Earlier this month, two products produced under the Dietz & Watson label by cheesemaker Deutsch Kase Haus, Middlebury, Ind., were voluntarily recalled because they may have contained Listeria monocytogenes.

DMI, an end-to-end mobility company based in Bethesda, Md., partnered with the U.S. Department of Agriculture (USDA), Washington, D.C., to incorporate enhancements and customer feedback into The FoodKeeper.

User error can result in food recalls. But, the increase in recalls by the USDA FSIS can be attributed to two factors—misbranding and producing without the benefit of inspection.

A major fallacy concerning food recalls is that the food industry is producing less safe food. In reality, the food being produced today is safer than it has historically been.