Major incidents provide an important source of information from which we can all learn, especially if root causes are identified and preventive measures shared. This article looks back at some of the key food safety outbreaks, incidents and recalls of 2025 to provide insight that we can use to challenge our own systems and processes. This ensures they remain sufficiently robust and we do not have to suffer the same issues first hand.

 

In 2025, the food supply chain continued to be exposed to a number of challenges stemming from geopolitical, economic, environmental and regulatory factors. Trade policies impacted the cost of goods which led to changing sourcing strategies, and global conflicts continued to impact the availability of commodities. Climate change also affected the sustainable supply of key ingredients, and there were significant economic challenges with inflationary pressures, labour challenges and regulatory burden. Major recalls such as the contamination of infant formula milk with cereulide continue in 2026 - an early indicator of continued challenges in managing global supply chains.

 

Major Incidents 2025

 

Microbiological hazards were the most common reason for major food safety incidents in 2025 with Salmonella spp., Listeria monocytogenes and Shiga toxin-producing E. coli (STEC) representing the top micro-organisms. Advisories, issued by the US Food and Drug Administration (USFDA) for outbreaks requiring specific, actionable steps for consumers to protect themselves included seven for Salmonella spp., three for Listeria monocytogenes and one for infant botulism (detailed below).

 

Listeria monocytogenes

A large listeriosis outbreak in America originating from supplement shakes caused 42 cases, 41 hospitalisations and 14 deaths across 21 states. Most of those affected lived in long-term care facilities or were hospitalised before becoming sick. Ready-to-eat foods, the majority of which were sandwiches, caused a listeriosis outbreak in two American states affecting 10 people, all of whom were hospitalised and with one death. Similarly, a listeriosis outbreak implicating a variety of pasta ready meals resulted in 27 cases, 25 hospitalisations and six deaths across 18 states.

 

A listeriosis outbreak in Ireland implicating ready-to-heat meals resulted in nine cases and one death. An outbreak of listeriosis caused by soft pasteurised cow’s and goat’s milk cheese manufactured in France resulted in 21 cases and two fatalities in France, and a further four cases in other European countries. An outbreak of listeriosis was reported in Denmark, affecting five elderly patients, all of whom were hospitalised, with the cause identified as fish cakes from a single manufacturer. It is notable that five other outbreaks of listeriosis in the USA in 2025 that affected over 100 people could not be traced to a specific food.

 

Salmonella species

The biggest cause of outbreaks in 2025 was caused by Salmonella.  Those issued as advisories in the USA included:

  • Whole cucumbers (69 cases, 22 hospitalisations, Montevideo)
  • Eggs (134 cases, 38 hospitalisations, one death, Enteritidis)
  • Sweet-cream mini pastries (18 cases, one hospitalisation, 0 deaths)
  • Pistachio cream (four cases, one hospitalisation, 0 deaths, S. Oranienburg)
  • Frozen sprouted beans (12 cases, four hospitalisations, 0 deaths, S. Anatum)
  • Eggs (105 cases, 19 hospitalisations, 0 deaths, S. Enteritidis)
  • Moringa leaf powder (11 cases, three hospitalisations, 0 deaths, S. Richmond).

 

Other salmonellosis outbreaks in the USA included those associated with backyard poultry (559 cases, 125 hospitalisations, two deaths) and raw oysters (64 cases, 20 hospitalisations, 0 deaths).

 

Spain reported outbreaks caused by tortillas (162 cases, 22 hospitalisations) and restaurant made potato omelette (four cases). Austria reported two outbreaks including one implicating cashew butter with raspberries (13 cases) and another caused by egg, egg products and chicken meat (35 cases, 10 hospitalisations). Eggs were also implicated as the vehicle of a salmonellosis outbreak in France affecting over 100 people and dried eggshell membrane sold online contaminated with S. Enteritidis, S. Othmarschen and S. Livingston were reported to have caused several illnesses by the UK authorities.

 

A large salmonellosis outbreak with 300 cases and large numbers hospitalised occurred in Vietnam implicating Banh mi, a baguette sandwich filled with a variety of meat and pickled vegetables. Canada reported a large outbreak caused by pistachios from Iran and products containing pistachios such as Dubai-style chocolate. It resulted in 155 cases with 24 individuals hospitalised, and a further outbreak linked to salami and other raw dried meat products with 88 cases and nine hospitalisations. Raw milk and raw milk products caused at least four cases of illness in Pennsylvania, USA and, finally, small tomatoes were the cause of 437 cases across 17 European countries between 2023 and 2025 due to contamination with Salmonella Strathcona.

 

Pathogenic E. coli

Shiga toxin-producing Escherichia coli (STEC) caused the majority of foodborne outbreaks in 2025. A notable feature of the STEC outbreaks was the predominance of non-O157 strains, highlighting the importance of monitoring the wider STEC group as part of analytical assurance programmes. Outbreaks included one involving dairy products in Latvia caused by STEC O103 and O26 that affected 60 individuals, and one caused by pepperoni and bacon pizza snacks that resulted in 29 cases and seven hospitalisations across Canada.

 

A French STEC outbreak caused by meat from butchers resulted in 25 illnesses (24 of them children) with 10 hospitalisations and the death of one child. Over 70 cases of STEC infection were reported in a Belgian outbreak implicating raw minced beef served as part of meals provided to eleven care homes. Nine people reportedly died in the outbreak. STEC caused a voluntary recall of products made with raw milk and unpasteurised milk cheeses in the USA after three infections of E. coli O103 were reported across two states. One notable outbreak in Germany caused by STEC, where the food source was not identified, was that due to E. coli O45:H2 with 351 cases and three deaths. Finally, over 140 people suffered symptoms of foodborne illness at a festival in Iceland with analysis finding enteropathogenic E. coli (EPEC) in jellied pork.

 

Bacillus species

Although it did not result from the identification of a foodborne disease outbreak, one of the most significant incidents that emerged at the end of 2025 and progressed into 2026 was the contamination of infant formula with cereulide toxin, produced by Bacillus cereus. The toxin was detected in an ingredient, arachidonic acid oil, used in batches of formula milk by a number of major national and international baby food manufacturers. The details of the incident from one manufacturer are documented clearly in an advisory note that outlines the investigation that led to the widespread recall.

 

Clostridium botulinum

Botulism remains a frequent cause of foodborne disease although many incidents occur as small outbreaks or individual cases, often associated with home-produced foods. Examples include two cases of botulism with one death due to home produced dried, ungutted fish and a single case following the consumption of homemade sausage, both in Ukraine.

 

Most cases of botulism result from improperly stored or processed foods. Examples in 2025 include a case in Japan where refrigerated food was stored at room temperature, four cases in Uzbekistan caused by canned tomatoes (one fatality), and a case due to improperly stored canned pate in Vietnam. Other notable outbreaks included one due to carrots in jars used in a cake that affected six people in France (one death), and two in Italy which implicated a guacamole dish and sandwiches with sausage and friarielli that affected over 20 people and resulted in four deaths.

 

The largest outbreak of botulism in 2025 was not from conventional illness but due to infant botulism where the presence of spores in the food results in their germination in the immature baby’s intestine causing local release of botulinum toxin. There were 51 cases of infant botulism across 19 American states with all cases hospitalised (no deaths) due to the presence of spores in a brand of infant formula milk. In a separate incident, a case of infant botulism was reported in a 52 day old baby in China following the consumption of water with added honey.

 

Other microbiological outbreaks

There were a range of outbreaks caused by the many other microbiological food safety hazards. An outbreak of campylobacteriosis affecting two individuals from the consumption of raw milk was reported in the USA. Clostridium perfringens was identified as the cause of an outbreak of illness affecting 43 individuals in Wales, UK after eating a Sunday lunch at a village pub. A case of anisakiasis was reported in a man in his 20s after consuming flounder sashimi in Japan. Oysters were potentially the cause of an outbreak of norovirus that affected 11 people Alabama, USA, following a similar oyster associated outbreak in Louisiana that affected 15 people.

 

A much larger outbreak affecting 594 people was reported in Hungary implicating food served by a catering company to a number of educational establishments. Hepatitis A from food served at a café and restaurant caused an outbreak in Norway resulting in 22 cases. Vibrio vulnificus infections following the consumption of oysters resulted in two deaths in Louisiana, USA. Flat leaf parsley imported from Italy is thought to be the cause of 11 cases of cryptosporidiosis in Denmark. Yersinia enterocolitica infections in 175 people in France and seven in three other European countries was caused by soft unpasteurised goat’s milk cheese. Finally, an outbreak of shigellosis resulted in 37 Shigella sonnei infections across the UK and three EU countries with food served on long-haul flights being the potential origin.

 

Chemical outbreaks

There are fewer reports of illness due to the presence of chemical contaminants in food than those caused by micro-organisms but there were some notable examples in 2025.  Consumption of a steamed red date cake and sausage corn bun was reported to have caused 233 cases of illness in children at a kindergarten in China due to lead intoxication. The lead is believed to have been present due to the use of an illegal paint/dye. A Vitamin D supplement containing excessive levels of the vitamin caused a number of illnesses, with 15 people reportedly suffering from conditions including acute renal failure.

 

A small outbreak of mushroom poisoning was reported in Hong Kong with four people suffering symptoms and being hospitalised after consuming shop bought porcini mushrooms. Wild mushrooms were associated with an increase in serious illnesses in California with three deaths, three liver transplants and 35 hospitalisations being reported. Adulteration of alcohol continues to present a significant food safety risk highlighted by a large incident in Turkey with 230 hospitalisations and over 100 deaths.

 

Food Recalls 2025

 

Product recalls are issued to protect consumers as a result of potential exposure to foodborne hazards. In some cases, this is linked to a known illness or injury, as seen in many of the major incidents mentioned above. However, many are purely precautionary, with no known associated illness or injury, but rather due to the presence of a known hazard that could cause an adverse effect if consumed. To provide a global outlook, this review examined databases from four countries across several continents: the UK, USA, Australia, and Germany. To allow for direct comparison, products were assigned to author-defined categories, which may differ from those in the original datasets. Please note that these databases are regularly updated, and records may have been changed or removed since this article's research was conducted. Unless otherwise specified, multiple entries for the same product are included in this review.

Recalls by Country 2025 (Brackets indicates 2024 value)

  • Australia - Source: FSANZ
    • Most frequent reason for recall: Allergen (Allergen)
    • Top allergen: Milk/Gluten (Milk/Gluten)
    • Top microorganism: monocytogenes (Salmonella spp.)
    • Top food group**: Prepared foods including ready meals, pasta, noodles and pies

 

  • Germany - Source: BVL
    • Most frequent reason for recall: Microbiological (Microbiological)
    • Top allergen: Sulphites (Sulphites)
    • Top microorganism: monocytogenes (L. monocytogenes)
    • Top food group**: Nuts, seeds, dried fruit and ambient snacks

 

  • United Kingdom - Source: FSA
    • Most frequent reason for recall: Allergen (Allergen)
    • Top allergen: Milk (Milk*)
    • Top microorganism: monocytogenes (L. monocytogenes)
    • Top food group**: Prepared foods including ready meals, pasta, noodles and pies

 

  • United States - Source: FDA & USDA
    • Most frequent reason for recall: Allergen (Microbiological)
    • Top allergen: Milk (Milk)
    • Top microorganism: monocytogenes (L. monocytogenes)
    • Top food group**: Prepared foods including ready meals, pasta, noodles and pies

 

* Excludes the multiple notices issued for peanuts in mustard powder

** Top food groups were the same in 2024

 

The data shows how consistent the issues are across different years and the similarities between countries. Some differences in product recall trends are evident with allergens overtaking microbial pathogens as the main reason for product recalls in the USA. Allergens continued to remain the top drivers of recalls in the UK and Australia. Across the four countries, total recalls increased by 5% year on year, with allergen and microbiological contamination causing the biggest increases (15% and 10%, respectively).

 

Listeria monocytogenes was the top cause of microbiological recalls in all countries surveyed and, in total, accounted for 42% of all microbiological recalls with the next highest pathogen, Salmonella spp, a distant second at 24%. Numbers of recalls due to microbiological contamination significantly increased from 2024 in Australia, mainly driven by a large number of Listeria monocytogenes and E. coli incidents. Germany experienced a surge in microbiological led recalls with increases in all three major pathogens although E. coli recalls were significantly higher year on year.

 

In the USA, recalls due to the three major pathogens saw a near 25% reduction. The food categories driving recalls differed between each country but of the overall total, fruit and vegetables and prepared foods accounted for nearly 40% of all microbiological recalls. Fruit and vegetables were the biggest drivers in the USA and Australia whereas UK recalls were caused mainly by prepared foods, and the meat and poultry category accounted for the highest number in Germany.

 

In the UK, there were a number of recalls due to the presence of Salmonella spp. in eggshell membrane, and the incidents due to L. monocytogenes were split predominantly between salads, cheeses and prepared meals. Nearly half the microbiological recalls in the USA were dominated by L. monocytogenes, with cheese, salad vegetables, enoki mushrooms and prepared meals being the main food groups. Recalls due to Salmonella spp. included familiar products such as cucumbers, tomatoes, salad vegetables and some large recalls of shell eggs.

 

 

 

Undeclared allergens overtook microbiological contamination as the leading driver of recalls in the UK (60%), Australia (43%) and the USA (43%). Allergens, however, remained amongst the lowest causes of recalls in Germany (18%), behind microbiological and chemical contamination and on a par with physical contamination. Milk remained the single most common allergen causing recalls in Australia, the USA and UK although gluten was the joint highest cause in Australia.

 

The vast majority of allergen recalls remained as a result of misdeclaration of the allergen and simple labelling errors or mispacking of product, with illegibility of the allergen being an occasional reason. Sulphites continued to represent the most frequent cause of allergen recalls in Germany, followed by gluten. In terms of food groups, nuts, seeds, dried fruit and ambient snacks were the biggest driver of recalls (25% of all allergen recalls), closely followed by prepared foods (21%). However, there were some variations by country with nuts, seeds, dried fruit and ambient snacks being the biggest underlying reason in Australia and Germany and the second biggest reason for UK and USA. Prepared foods were the main reason for allergens recalls in the UK and USA.

 

Some notable changes from the previous year included increased recalls in the UK due to peanuts and a significant increase in recalls in the confectionery category especially due to incidents associated with Dubai style chocolates. The USA saw a significant increase in overall allergen recalls year on year and a near doubling in milk allergen recalls. Conversely, Australia’s allergen recalls decreased mainly due to a reduction in milk allergen recalls.

 

Insert stock picture of metal swarf or glass splinters

 

Physical contamination of products rarely appears as the highest driver of product recalls, but it did drive a high number in some countries. Australia had the highest percentage of recalls due to physical hazards (22%) followed by Germany (18%), UK (14%) and the USA (9%). The specific hazards driving physical recalls were more evenly distributed than in previous years with no single hazard dominating. The top hazard in the UK and Australia was shared between plastic and glass (32% in the UK and 29% in Australia). In Germany it was plastic (30%) and in the USA the top spot was shared between metal and plastic (27%). No specific food group predominated in the recall data for physical contamination although there was a tendency towards nuts and seeds, meat and poultry and prepared foods.

 

Chemical contamination events causing product recalls were most common in Germany (26%) which was over double that in the USA (10%) and considerably higher than Australia (5%), with the UK having the lowest proportion of chemical recalls (2%). The reasons for the chemical recalls were dominated by the detection of chemicals above the legal limit such as pesticides or mycotoxin or the presence of an illegal chemical. A number of common single issues in Germany included the presence of muscimol in confectionary products, glycerin in slush drinks and illegal dyes in spices. In the USA, there were a number of recalls due to the presence of the radionuclide, Caesium 137 in shrimps, and lead in cinnamon powder and baby food pouches. The presence of chlorate in a cola drink prompted recalls in a number of European countries.

 

In conclusion, I hope this review of some of the main issues from the past year inspires you to apply these lessons to strengthen your systems and processes, helping to prevent similar challenges in your production or supply chains. While only brief, examining past incidents and recalls allows us to implement effective mitigations and avoid repeating the same mistakes.

  

   

Author

Alec Kyriakides

Independent Food Safety Consultant