These Were the Largest Food Recalls Last Year, From Eggs to Produce

From cucumbers to eggs, it seems like there is a new food recall every day. According to the U.S. Public Interest Research Group Education Fund, there was a 41 percent increase in food recalls from 2023 to 2024 due to possible contamination by salmonella, E. coli, and listeria.

Consumer Reports recently released its rankings of the 10 riskiest foods to eat based on the largest recalls and most serious illness outbreaks of 2024. To obtain its findings, the research platform used data from the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), and the Department of Agriculture.

Of course, you're not expected to stop eating these items but you should know how "to properly handle them, and when to skip certain ones in order to stay safe," says James E. Rogers, PhD, director and head of product and food safety testing at Consumer Reports. Here are the foods that made the list.

Deli Meat

According to the report, bacteria, especially listeria, are often found in processing plants and on slicers and other equipment at deli counters. Deli meat is also typically handled frequently, resulting in a greater chance of cross-contamination. In fact, the largest listeria outbreak of 2024 was linked to liverwurst at a Boar’s Head plant, resulting in the company recalling 7 million pounds of cold cuts.

Rogers says that people at high risk—those who are pregnant, are under age 5 or over age 65, or have a weakened immune system—should consider skipping this grocery store staple. Others should consider opting for prepackaged cold cuts since they're handled less than meat sliced at the store counter. 

Cucumbers

Cucumbers are sometimes contaminated by bacteria from animal waste in the soil or irrigation water runoff from nearby livestock, potentially resulting in recalls. A recent recall of cucumbers sold in 15 states was linked to 26 reported cases of salmonella, although it's unclear how the cucumbers became contaminated.

Consumer Reports recommends choosing fruits and vegetables that aren't bruised or have damaged skin since bacteria can more easily enter those areas. Washing and peeling cucumbers can reduce bacteria but doesn’t remove all of it.

Raw Milk and Cheese

Pasteurization—heating milk to 161 degrees Fahrenheit—kills any contaminants found in milk, including bird flu. But raw milk does not undergo this step, making it more likely to contain bacteria. As for raw milk cheese, the FDA requires that it be aged for at least 60 days before it’s sold, which should destroy any harmful bacteria. Those at high risk should stick with cheese made from pasteurized milk.

According to Consumer Reports, in 2024, unpasteurized (raw) milk products from Raw Farms were linked to two separate outbreaks—one for salmonella in milk and cream, and the other for E. coli in raw cheddar cheese.

Cotija and Queso Fresco Cheese

The high water content and low acidity of soft cheeses can create a hospitable environment for listeria. Consumer Reports calls out cotija and queso fresco cheese in particular because it was found to be the source of a widespread listeria outbreak last year. To stay safe, the platform recommends sticking with hard cheeses like cheddar, Gouda, Parmesan, pecorino, or Gruyere, especially if you have a weakened immune system or are pregnant.

Eggs

Last year, millions of eggs were recalled because they were linked to a salmonella outbreak in 12 states. Remember to wash your hands after handling eggs, but don’t wash the actual eggs. Doing so can spread salmonella from the shell to the inside of the egg; shells can become contaminated when the eggs are laid. They can also be contaminated during development inside the hen, which is why you should cook eggs until both the yolk and the white are firm.

Onions

Like cucumbers, exposure to contaminated soil or irrigation water can sometimes make raw onions unsafe to eat. Last fall, an E. coli outbreak was caused by the fresh yellow onions used to make McDonald’s hamburgers. To protect yourself when cooking at home, buy whole, unbruised onions and discard the first few layers since the inner layers are less likely to be contaminated.

Leafy Greens

Per the report, many of the leafy greens grown in the U.S. are produced on farms located near cattle feed lots. Irrigation water contaminated by runoff from those lots has been the source of several outbreaks. Last year, fresh spinach and a romaine-iceberg lettuce mix caused two E. coli outbreaks.

If you’re in a high-risk group, consider skipping raw greens in salads or on sandwiches when dining out, Consumer Reports suggests. At home, you can lower your risk of illness by using hydroponic lettuce, which is grown in greenhouses. When using whole heads of lettuce, remove and discard the outer leaves.

Organic Carrots

Organic produce like carrots can also become contaminated with bacteria picked up in a field or processing plant. In 2024, Grimmway Farms recalled organic bagged whole and baby carrots after they were linked to E. coli illnesses in 19 states. Washing and peeling carrots can reduce bacteria, but cooking is your safest bet.

Organic Basil

Like other greens, fresh herbs are susceptible to contamination from soil. Last year, organic basil produced by Infinite Herbs was connected to a salmonella outbreak in 14 states. To protect yourself from potential contamination, rinse herbs well before using them. Cooking herbs rather than adding them to a dish raw is the safest way to eat them, Rogers says.

Cooked Poultry and Meat

Because prepared foods like cooked poultry and meat go through many processing steps, they're at greater risk of contamination. During routine testing by federal health officials, listeria was discovered in cooked poultry from BrucePac, causing a recall of nearly 12 million pounds of ready-to-eat meat and poultry. 

When buying salads and sandwiches that contain cooked meat, be sure they are refrigerated when you buy them, and keep them cold until you’re ready to eat them. Also, be sure to thoroughly heat frozen foods.