There seems to be a new food recall every week. Tomatoes, eggs, cucumbers, deli meats — the list goes on. Why are we seeing more outbreaks from food-borne pathogens? Why are people getting sick from their groceries?
Food-borne pathogens are bacteria, parasites or other microscopic agents that make us sick when consumed. The United States Food and Drug Administration estimates that one in six Americans gets sick from contaminated food, which results in an estimated 128,000 hospitalizations and 3,000 deaths each year.
“This is one really eventful year, even though the whole year hasn’t passed yet,” said University of Florida Emerging Pathogens Institute member Soo Ahn, Ph.D. Ahn is a food science and human nutrition lecturer at the UF Institute of Food and Agricultural Sciences.
Breakthroughs and setbacks in food safety
Many factors are contributing to the rise in food-borne illness outbreaks. More advanced technology equips researchers to detect more outbreaks than before.
Whole genome sequencing enables faster, more precise pathogen identification by sequencing DNA from patients, foods and environments. Technology advancements allow experts to share findings across vast public health networks, such as through the Centers for Disease Control and Prevention’s Bacteria, Enterics, Ameba and Mycotics, or BEAM, Dashboard.
“We are identifying outbreaks faster and with more accuracy, but even with these tools, the risks haven’t gone away,” Ahn said. “In fact, some of them become actually more complex.”
A centralized model for food production broadens consumer access to products year-round, but a single contamination event can affect many products across the country. Though expedited, food processing automation consequently creates difficulty in detecting problems as they arise. Tracing issues back to the source becomes challenging with globalized trade as food travels across borders and longer distances. Consumer preference has also altered the American food safety landscape.
“More people are choosing raw or minimally processed food,” Ahn said. “Unpasteurized juices or organic produce can be healthy choices, but they also skip the important safety steps, like pasteurization in the case of raw milk, which can increase the risk of contamination, as well.”
The big three: Salmonella, Escherichia coli and Listeria
When federal health institutions like the FDA and the United States Department of Agriculture issue recalls, the notices likely stem from Salmonella, Escherichia coli and Listeria.
Salmonella
Salmonella can pack a heavy punch. It’s the primary cause of food-related hospitalizations and deaths in the U.S., with the CDC estimating about 1.35 million infections annually.
Only 100 out of the 2,500 known Salmonella species have been identified to cause illnesses in people.
Most salmonella infections are linked to chicken, fruits, pork, tomatoes, nuts, beef and turkey, but processed foods like flour can also become contaminated. In 2025, outbreaks have come from various foods, including ice cream, cucumbers, eggs and frozen sprouted beans.
Salmonella infections are typically local to the intestines but can spread to the urine, blood, bones, joints, brain or other internal organs if not properly treated. If not treated quickly, infections can become life-threatening, particularly for children, pregnant people, the elderly and immunocompromised individuals.
E. coli
E. coli is a group of bacteria found in many places, such as soil, water, and human and animal intestines. Most E. coli strains support a healthy intestinal microbiome by facilitating food digestion, producing vitamins and protecting against harmful germs.
The illness-inducing species mainly cause urinary tract infections or stomach bugs with diarrhea and vomiting. Certain strains of E. coli, however, produce a deadly bacterial toxin called Shiga toxin. Shiga toxin-producing E. coli can cause hemolytic uremic syndrome, leading to kidney failure, blood cell destruction and possible death.
E. coli O157 is the strain most associated with food-borne hospitalizations, but more strains are beginning to appear in severely infected individuals.
“We are seeing more non-O15 strains of E. coli, like O121 or O145, which can be just as dangerous as O157, but they aren’t always screened for because so far, our main focus was O157,” Ahn said.
In Florida, recent STEC outbreaks have been associated with the consumption of raw milk. According to the Florida Department of Health, there have been 21 cases since January 2025, including six children under 10. At least two cases involved severe complications.
Listeria
Listeria monocytogenes bacterial infections are the third leading cause of death from a foodborne illness in the U.S., behind salmonella and Toxoplasma gondii infections.
Listeria infections are rare but serious, causing intestinal and invasive diseases. The intestinal form usually resolves on its own after mild to severe nausea, vomiting, aches, fever and diarrhea. Invasive listeriosis is more dangerous. If it spreads beyond the gut, it can reach the bloodstream and brain, leading to fatal conditions like blood poisoning and meningitis.
In 2025, the U.S. saw listeria outbreaks in ready-to-eat sandwiches and protein shakes sold in hospital vending machines. Unlike most food-borne bacteria, Listeria’s ability to continue replicating below 40 degrees Fahrenheit also makes it a dangerous pathogen to refrigerated food.
“(The contaminated products) were distributed in California and Nevada, and all of the people who got sick had to be actually hospitalized because it was that serious,” said Ahn. “One person even died.”
Those with compromised immune systems are more likely to develop critical listeria infections. This includes pregnant people, since their bodies have reduced immune function to prevent the risk of a fetus being rejected. A listeria infection in a pregnant person could cause a miscarriage.
How to avoid food-borne pathogens at home?
You can do four things at home to protect yourself from food-borne pathogens: Clean, separate, cook and chill.
Wash your hands with warm, running water and soap, and sanitize surfaces thoroughly after preparing food.
“Separating is all about preventing cross-contamination,” said Ahn.
That means keeping raw meat and seafood away from ready-to-eat foods like salads or fresh produce.
Thoroughly cooking meals is essential, especially with meat and poultry. Always use a food thermometer to ensure the internal temperature reaches the desired USDA recommendation.
“Refrigeration matters actually more than people realize,” Ahn said. “Perishable foods should be kept at or below 40 degrees Fahrenheit, and leftover food shouldn’t be left outside more than two hours. And actually, on hot summer days, it’s got to be less than one hour.”
At home, be mindful of expiration dates and discard food once it has expired. Pay attention to warnings and recalls from health officials. As our food systems grow more complex, so do our strategies for combating the pathogens they can spread.
Written by: Sydney Burge