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Over the last few months, Trader Joe’s has pulled thousands of cases of focaccia bread and frozen fried rice from its shelves for potentially having fragments of metal or glass, respectively. If that makes you a little nervous about stocking up on other TJ favorites like cookie butter and Everything But the Bagel crackers, you’re not alone. (Trader Joe’s website notes that the company takes “these matters seriously—personally, even.”)
Monti Carlo, a chef who breaks down food recalls on her Substack, told me in November that at one point during the fall, it felt like there were too many recalls for her to keep track of. There was a listeria outbreak in prepared pasta meals, an infant botulism outbreak in ByHeart whole nutrition infant formula, and a recall of certain corn dogs and sausage-on-a-stick products for potential pieces of wood in the batter. “You have to ask yourself, ‘What is going on?’” Carlo said.
According to experts, the answer is complicated. For the past year especially, food safety has been in turmoil.
Last fall, the 43-day government shutdown led to the furlough of over 30,000 employees at the Department of Health and Human Services, stalling public health communications from the Centers for Disease Control and Prevention and delaying inspections of food facilities. Then there was the Trump administration’s layoff of 3,859 FDA and 2,499 CDC employees by the end of 2025, as part of Secretary Robert F. Kennedy Jr.’s restructuring of the Department of Health and Human Services in accordance with the DOGE effort to cut costs.
Firing all the epidemiologists wouldn’t get rid of foodborne illnesses, it would just stop us from knowing about them.
While it isn’t totally clear yet how the shutdown and layoffs will affect the food safety system, when a system on the brink loses thousands of workers, it creates fractures in an already delicate food system. In a March 2025 Consumer Reports article, food safety experts in and outside the agency agreed “that the food program’s budget was already inadequate to carry out the amount of oversight required even before the new administration took over.”
For animal products like meat and poultry, food safety regulations are created and maintained by the USDA Food Safety and Inspection Service, while the safety of all other food products is overseen by the Food and Drug Administration. Many USDA facilities are under continuous inspection, but the FDA may visit each facility only once a year, leaving much of the daily oversight to food manufacturers. State and local health agencies may be the first to identify cases of illness and determine the cause to be foodborne. Sometimes the FDA will delegate food manufacturer inspections to these agencies, but its main purview is typically the inspection of the retail food industry. When illness cases in different states are linked, the CDC will often get involved to coordinate an investigation and contact the appropriate agencies once an issue is identified.
It’s a fragile system that becomes even more tenuous in situations like last year’s multistate listeria outbreak in prepared pasta meals. Donald Schaffner, an extension specialist in food science and professor at Rutgers University, recalled how that outbreak was an eye opener because it happened at a company making fresh pasta for meals, which made it an FDA-regulated company, but because the pasta might have been used to make a fresh or refrigerated entree that has meat in it, that became a USDA issue. They were still able to unravel the threads, but it showcased just how intertwined, and occasionally arduous, the system oversight can be.
The ultimate hope is that with these overlapping systems in place, all food will be safe, but it’s not perfect. It’s unnerving to have to worry about whether the food you’re eating is safe, and most foodborne illnesses are identified first by the consumer—once they’re already sick.
“We have recalls as a last recourse. Everything else that we need to do in order to produce a safe food product must be done,” said Angela Anandappa, founding executive director of the industry nonprofit Alliance for Advanced Sanitation. “And the worst-case scenario is for someone to get sick and die.”
Despite how unnerving a recall might be, experts argue that it might be a good thing that we’re still seeing them, because that means there are still people within the government doing the work to keep our food safe.
Schaffner noted that firing all the epidemiologists wouldn’t get rid of foodborne illnesses, it would just stop us from knowing about them.
“If you undermine those resources, things could get worse, and probably will get worse, and you might not even know it, because the people who are keeping track of whether it’s getting better or worse no longer work for the federal government,” he added.
When you see a new food recall, don’t take it lightly, but also remember that it means there are still food safety specialists working hard to make sure your food is as safe as it can be.
