Allergens and pathogens surge as global supply chain pressures mount
A comprehensive new review by BRCGS has revealed that food recalls increased by 5% globally in 2025, driven by a volatile mix of geopolitical instability, climate change and labour shortages.
The report, authored by independent food safety consultant Alec Kyriakides, serves as a stark warning to the trade that “root cause” analysis is more critical than ever to prevent systemic failures.
The microbiological big three
Microbiological hazards remained the primary cause of major food safety incidents. Listeria monocytogenes, Salmonella, and Shiga toxin-producing E. coli (STEC) dominated the data, with several high-profile outbreaks causing significant fatalities.
- Listeria: accounted for 42% of all microbiological recalls globally. Notable 2025 incidents included a large-scale outbreak in the US linked to supplement shakes (42 cases, 14 deaths) and ready-to-heat meal recalls in Ireland.
- Salmonella: the leading cause of US advisories, with outbreaks linked to everything from whole cucumbers and eggs to “Dubai-style” chocolate and pistachio cream.
- STEC: a rising threat, particularly with non-O157 strains. Significant incidents were reported in France (linked to butchers’ meat) and Belgium (raw minced beef in care homes).
The allergen crossover
In a significant shift, undeclared allergens overtook microbiological contamination as the leading cause of recalls in the UK (60%), USA (43%), and Australia (43%).
The report highlights that most allergen recalls were not due to complex cross-contamination, but rather simple labelling errors, mispacking, or illegible declarations. Milk remained the single most common undeclared allergen, while sulphites continued to plague the German market.
Emerging threats: infant formula and heavy metals
One of the most concerning trends identified at the end of 2025 was the contamination of infant formula milk with cereulide toxin (produced by Bacillus cereus). The toxin was traced to an ingredient — arachidonic acid oil — used by several major international manufacturers, highlighting the “weakest link” vulnerability in global ingredient sourcing.
Additionally, chemical contamination saw a surge in Germany (26% of recalls), while the US dealt with high-profile recalls involving lead in cinnamon powder and baby food pouches, as well as radionuclides (Caesium 137) in shrimp.
| Country | Top reason for recall | Top pathogen | Top food category |
| UK | Allergens (60%) | L. monocytogenes | Prepared foods (meals, pasta) |
| USA | Allergens (43%) | L. monocytogenes | Prepared foods / Produce |
| Germany | Microbiological | L. monocytogenes | Nuts, seeds, & dried fruit |
| Australia | Allergens | L. monocytogenes | Prepared foods |
The review emphasises that the “format” of recalls is changing. While physical contamination (plastic, glass, and metal) remains steady, the complexity of chemical and microbiological risks is increasing due to shifting sourcing strategies forced by trade policies and climate-impacted crops.
“Major incidents provide an important source of information from which we can all learn,” the report concludes. For food manufacturers and retailers, robust analytical assurance programmes must now account for a wider range of hazards — including non-O157 STEC strains and emerging chemical contaminants — to ensure the safety of the 2026 supply chain.
The full “Recalls: A Review of 2025” report is available at brcgs.com.
