Frequently Asked Questions

A food recall is when a company removes a product from the market because it may be unsafe for consumers. This can happen due to contamination (bacteria like Salmonella, Listeria, or E. coli), undeclared allergens, foreign objects (like plastic or metal), or mislabeling. Companies may initiate recalls voluntarily or at the request of the FDA.

The FDA classifies recalls into three categories. Class I is the most serious—these products could cause serious health problems or death. Class II products might cause temporary health problems or pose a slight threat. Class III products are unlikely to cause adverse health effects but violate FDA regulations.

Recalls remain active until the FDA determines the issue has been adequately addressed. This can take weeks to months depending on the severity and how widely the product was distributed. The status changes to "Completed" or "Terminated" when the recall is resolved.

Not necessarily. Class III recalls involve products unlikely to cause health problems. However, you should always take recalls seriously, especially if you or family members are in high-risk groups (pregnant women, young children, elderly, immunocompromised).

Check the product's UPC code (barcode number), lot number, and best-by/use-by date against the recall notice. Even if a product is recalled, only specific batches are usually affected. The recall notice will list exactly which codes and dates are included.

Lot numbers are typically stamped or printed on the package—often on the bottom, near the expiration date, on the side seam, or on the cap/lid. They may be labeled as "LOT," "BATCH," or just be a series of numbers and letters.

No. Many foodborne pathogens like Listeria and Salmonella cannot be detected by look, smell, or taste. If your product matches a recall, do not consume it regardless of how it appears.

If you can't locate the necessary codes, err on the side of caution. Contact the manufacturer directly—their number is usually on the package. Or return the product to the store for a refund.

Stop consuming it immediately. You can return it to the store for a full refund (usually without a receipt), contact the manufacturer for a refund, or dispose of it safely. Make sure to clean any surfaces or containers that came into contact with the product.

Most stores will accept returns of recalled products without a receipt. If the store won't accept it, contact the manufacturer directly—many offer refunds or replacement coupons. The recall notice usually includes manufacturer contact information.

Don't panic—not everyone who consumes a contaminated product gets sick. Watch for symptoms based on the type of contamination (see the recall notice for specifics). If you're in a high-risk group or develop symptoms, contact your healthcare provider immediately.

Place the product in a sealed bag before throwing it in the trash. This prevents other people, children, or animals from accidentally consuming it. For products with contamination concerns, avoid composting.

Common symptoms include diarrhea, stomach cramps, nausea, vomiting, and fever. Symptoms can appear anywhere from a few hours to several weeks after consuming contaminated food, depending on the pathogen. Severe cases may cause bloody diarrhea, high fever, or signs of dehydration.

Seek medical care if you have: bloody diarrhea, fever over 102°F, diarrhea lasting more than 3 days, signs of dehydration (decreased urination, dry mouth, dizziness), or if you're in a high-risk group. For severe symptoms like difficulty breathing or swelling, call 911.

High-risk groups include: pregnant women, newborns and young children, adults 65 and older, and people with weakened immune systems (from cancer treatment, HIV/AIDS, organ transplants, or certain medications). These individuals should be especially cautious about recalls.

Yes, reporting helps protect others. You can report to the FDA via MedWatch at safetyreporting.hhs.gov, contact your local health department, or call the FDA at 1-888-INFO-FDA. For meat and poultry, contact the USDA Hotline at 1-888-674-6854.

RecallPedia is a free, searchable database of FDA food recalls. We aggregate publicly available recall information from the FDA's openFDA API and present it in an easy-to-search format. We are not affiliated with the FDA or any government agency.

Our database is updated daily with the latest recall information from the FDA. However, for the most current information on any specific recall, always verify with the official FDA website.

No. RecallPedia is an independent website. We aggregate publicly available data from the FDA but are not affiliated with, endorsed by, or operated by any government agency. Always verify important information with official sources.

No. RecallPedia is an informational resource to help you stay aware of recalls, but you should always verify information with official sources like the FDA's recalls page (fda.gov/safety/recalls) before making health or safety decisions.

Check RecallPedia regularly, sign up for FDA recall alerts at fda.gov, follow @FDArecalls on social media, and save your receipts so you can identify products you've purchased. Many grocery stores also send recall notifications to loyalty program members.

Practice food safety basics: cook foods to proper temperatures, refrigerate perishables promptly, wash hands and surfaces often, separate raw meat from other foods, and wash produce. Also stay informed about recalls on products you purchase.

No. Organic and natural foods can be subject to the same contamination risks as conventional products. The source of contamination (bacteria, allergens, foreign objects) doesn't discriminate based on how food is produced. Always follow food safety practices regardless of the product type.