When Does Food Spoilage Become A Food Safety Issue? A Conversation From IAFP

By Melinda Hayman, Ph.D., director of microbiology, the Grocery Manufacturers Association

As part of the International Association for Food Protection (IAFP) annual meeting, a panel convened by Peter Taormina (Smithfield Foods) addressed the topic of food spoilage. The panelists were Doctors Melinda Hayman (GMA), Mickey Parish (FDA), William Shaw (USDA FSIS), and Ruth Petran (Ecolab).

Microbial spoilage of food and beverage products can be caused by a number of factors, such as a loss of process control, post-processing contamination, inadequate packaging performance, damage during distribution, or temperature abuse during storage or display. The causative microorganisms of food and beverage spoilage are usually not the same as those that are attributable to foodborne illness. However, in some instances in North America, spoiled products have been subjected to class II recalls, rather than a more discreet market withdrawal.

The difference between "market withdrawal" and "recall" is an important regulatory and legal matter impacting food brands and the bottom line for food businesses. Under the FDA’s definition, a recall is required when the product violates the Food Drug and Cosmetic Act. In contrast, a market withdrawal occurs when a product has a minor violation that would not be subject to FDA legal action.