A recall involving more than one million bags of cheese may sound dramatic, but it’s hardly unusual in the U.S. food system, where hundreds of products are under various levels of recall at any time.
This week, the Food and Drug Administration elevated a cheese recall that it had first announced in October. Consumers were warned that there could be metal fragments in several Great Lakes Cheese products that could cause temporary health effects. The notice did not say how the issue was spotted or if anyone who had eaten the cheese reported any health issues.
Food recalls are more common than you think. Joining cheese on the list of products currently under F.D.A. recall notices are beef bowls, vanilla ice cream, Ritz crackers, whiskey pecans and dessert buns. From 2014 to 2024, more than 83,000 regulated products were subject to recalls.
Not all recalls are created equal. Some warn of minor or temporary risks to consumers, while others signal a more serious threat. Here’s how they work:
What causes a recall?
Food recalls happen when something about a product raises enough of a red flag that it needs to be pulled from the market.
Under F.D.A. rules, that could mean contamination by bacteria or viruses; the discovery of a foreign object like broken glass, metal or plastic; or a labeling mistake, such as failing to mention the presence of peanuts or shellfish.
A recall can be announced by the manufacturer itself or be requested, and in some cases mandated, by the F.D.A. Great Lakes Cheese Co., the maker of the shredded cheese now under scrutiny, voluntarily announced its recall in October. (The company did not respond to a request for comment.)
Food recalls can sweep up millions of items. In February, for example, around two million baked goods including Dunkin’ doughnuts and coffee rolls were pulled over concerns of bacteria contamination.
The F.D.A. ends a recall only after it determines that the problem has been fixed or the product is fully off the market.
Are recalls dangerous?
Not necessarily. The F.D.A. sorts recalls into three categories based on how likely a product is to harm consumers.
The lowest level, Class III, applies when a product is unlikely to cause health problems. Class II recalls, like the one involving Great Lakes Cheese, are issued when a food product may cause temporary or medically reversible adverse health issues.
A Class I recall is used when regulators believe there is a reasonable chance that the product could cause serious or even fatal health consequences. In January, for instance, more than 6,000 bags of Lay’s potato chips were subject to a Class I recall after Frito-Lay said some of its chips might contain undeclared milk.
Who is responsible for carrying out the recall?
Once a recall is issued, the heavy lifting falls mostly on the manufacturer. Companies must alert wholesalers and retailers and give them instructions for removing the product, according to federal guidelines.
Depending on the situation, manufacturers can relabel the product, rework the recipe or destroy the recalled items, according to the U.S. Department of Agriculture. In some cases, products can be corrected and returned stores. It is unclear what will happen to the 1.5 million bags of cheese included in the latest recall.
Consumers who bought the items can often return them for a full refund at the store where they were purchased.
Jin Yu Young is a reporter and researcher for The Times, based in Seoul, covering South Korea and international breaking news.
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