Vermont has the highest rate of food recalls per capita, according to new research from FOSS IQX. The study analyzed data from the United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) to identify trends between 2010 and 2024.
FOSS IQX found that Vermont recorded 2.47 recalls per 100,000 inhabitants during the 14-year period. Food safety experts cited factors such as poor risk analysis, lack of adequate employee training, and insufficient hygiene procedures as the leading causes.
Main Causes of Food Recalls
The investigation highlighted the main reasons for food recalls across the United States. Product contamination topped the list, with 118 cases. Incorrect labeling followed with 95 incidents, while undeclared allergens caused 81 recalls.
Production without inspection (52 cases) and import violations (32 instances) completed the top five causes.
“Many recalls result from companies not conducting proper risk analyses,” explained Janick Elleholm Jensen, spokesperson for FOSS IQX. ”Without adequate control mechanisms and training, production sites are more vulnerable to contamination and other problems.”
Smaller States Face Higher Recall Rates
After Vermont, Wyoming came second with 2.23 recalls per 100,000 inhabitants. Rhode Island came third with 2.19 recalls per 100,000 people. Delaware and Maine completed the top five with 2.04 and 1.86 recalls per 100,000 inhabitants, respectively.
Although larger states such as California experienced more total recalls, Vermont’s per capita rate was significantly higher. California reported 234 food recalls between 2010 and 2024.
“It’s interesting to see that small states like Vermont and Wyoming top the list,” Jensen said. ”Although they had fewer total recalls compared to larger states, their rates per population were much higher.”
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Growing Concerns About Food Safety
In 2024, several high-profile food recalls heightened public concerns about food safety. These included incidents involving a domestic deli meat producer and a global fast food chain.
Experts emphasized that companies must conduct thorough risk analyses and strengthen internal control mechanisms to ensure food safety.
Jensen emphasized the importance of using tools such as Hazard Analysis, Critical Control Points (HACCP), and Preventive Controls.
What Are the Challenges?
Many small businesses face unique challenges in maintaining food safety. Limited access to knowledge and resources makes identifying and managing risks difficult.
“It can be difficult for companies to maintain an overview of potential problems, as there are hundreds of ways in which things can go wrong,” Jensen pointed out. ”Access to knowledge and the right data is essential to reduce recall levels.”
Food safety experts recommend increased training, better hygiene practices, and more rigorous inspection protocols to address these challenges.
“Understanding what can go wrong and managing it effectively is critical to protecting consumers,” Jensen concluded.