When consumers purchase food, not only do they expect it to taste good, but they also expect that the product is safe for them to eat.
According to the Center for Disease Control, one in six Americans gets sick from eating contaminated food1. When a food has been identified as contaminated, a recall ensues. Not only does a recall have direct costs for your company, but it has many indirect costs as well.
A study done by the Food Marketing Institute and the Grocery Manufacturer’s Association found that the average cost of a recall for a food company is $10M in direct costs2. However, these are not the only costs food manufacturers incur during a recall. Loss of sales and litigation fees are just some of the initial damages. One of the most significant losses during a recall is your brand reputation with your consumer. Consumers expect safe and flavorful food. When your brand fails to deliver safe food, consumers may choose to stop purchasing not only the recalled product, but everything falling under that brand due to safety concerns.
There are three common types of food recalls:
While all three are significant, microbial contamination is the one that has significant impact due to its severity and number of illnesses they cause.
There are three types of microbial spoilage that concern food manufacturers:
These three types of spoilage can be introduced into a food system in a variety of ways. Common sources of microbial contamination include: equipment, air, water, sanitation practices, people, packaging, food build-up and ingredients.
Microbial spoilage is often a major factor affecting the shelf-life of food products. Baked goods, specifically those with a high water activity such as corn tortillas, are especially susceptible to mold. The water activity of meat and poultry products also makes them highly susceptible to microbial spoilage and food borne pathogens.
At Kemin, our experienced technical team uses their extensive know-how to develop solutions that positively affect food safety. We offer both antimicrobials and mold inhibitors to help control microbes and prevent spoilage and mold growth for a variety of matrices, helping you solve your food safety challenges.
Mold Control for Baking and Snack Applications
Pathogen Control for Meat and Poultry Products
1. “Food Safety." Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 7 Feb. 2018, www.cdc.gov/foodsafety/index.html
2. Tyco Integrated Security. “Recall: The Food Industry's Biggest Threat to Profitability.” Food Safety Magazine, Food Safety Magazine, Oct. 2012, www.foodsafetymagazine.com/signature-series/recall-the-food-industrys-biggest-threat-to-profitability/.