As climate change increases the risk of foodborne illnesses, transparency and planning is key: experts
Food recalls are par for the course in the grocery industry, but with temperatures rising and climate change impacting supply chains across the globe, experts warn issues around food safety may become more prevalent than ever.
In 2023, the U.S. saw the highest number of food recalls since the beginning of the COVID-19 pandemic, with the U.S. Food and Drug Administration and Department of Agriculture recording some 313 recalls and alerts.
Comparatively, the Canadian Food Inspection Agency (CFIA) recorded a total of 253 food recalls in fiscal 2023 (April 2022 to March 2023)—up from 248 in the prior year but less than the 560 recorded from April 2018 to March 2019.
Celine Nadon is the director of enteric diseases at the Public Health Agency of Canada's National Microbiology Laboratory. She says there’s no question that food-borne illnesses are going up with warmer temperatures. “We’re already seeing some of the effects,” she says, noting the example of a milder form of cholera emerging that is believed to be related to increases in sea temperature due to climate change.
There are also strong associations between increasing air temperatures and various E. coli, salmonella and vibrio infections. Earlier this year, a number of lawsuits were filed over salmonella-tainted cantaloupes sold in multiple provinces. Nine people died from the outbreak.
Fortunately, Canada has well-established detection systems in this regard that Nadon says ensures “we are prepared to react as quickly as possible to any problems.”
On top of air temperature concerns, extreme precipitation can cause contamination on surfaces at the production level, says Ben Smith, risk assessor at the Public Health Agency of Canada. “With climate change we can also expect increased weather events…and longer power outages, which can interfere with food storage if there is no backup power,” he says. This can be critical for foods such as dairy that can develop harmful bacteria when temperatures are too high.
What can grocers do?
Smith says most grocers in Canada are already doing a good job when it comes to food safety, but as the climate becomes more unpredictable, retailers should zero in on a few key areas: checking that storage systems are operating properly at optimal temperatures and there are backups in place; as well as ensuring clear communication with suppliers. “Take the time to know your suppliers and ask them questions about their food safety principles,” he says, noting that it’s essential to work with like-minded suppliers who take food safety seriously.
READ: We need to up our food recall game
Monica Walker, head of food and grocery at Healthy Planet, says transparency is key when it comes to any issues around food safety. She also points to the fact recalls are more widely reported now via social media so more and more people are hearing about issues when they happen. “When it comes to recalls, there needs to be a plan in place … we don’t want anything on shelves that could pose problems,” she says.
Nadon says grocers also have a huge role to play in educating consumers about food safety. “They’re on the front end…when I see a notice on the shelf about the lack of romaine lettuce, for example, because it’s been recalled, that makes me so grateful that the grocery industry has put that messaging out.”
Creating a recall plan involves outlining the steps that will occur should a recall happen, including determining who will alert employees, notify supply chain partners, manage customer feedback and handle media inquiries if needed.
Some industry experts say simulating a recall can be valuable too, because it allows employees to practice what they’d need to do during an actual incident. It also enables grocery leaders to see process gaps and address them before a real event occurs.
