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Home » Keywords: » PIRG

Items Tagged with 'PIRG'

ARTICLES

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Report Raises Concerns About U.S. Food Recall Timeliness, Transparency in 2025

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Bailee Henderson
February 5, 2026

The U.S. Public Interest Research Group (PIRG) Education Fund’s newly published Food for Thought report outlines food recalls and foodborne illness outbreak investigations that occurred in 2025 and provides recommendations for improving the U.S. food recall system.


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Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024

baileehendersonmay23.jpg
Bailee Henderson
February 13, 2025

According to the U.S. Public Interest Research Group’s (PIRG’s) Food for Thought 2025 report, hospitalizations and deaths linked to foodborne illnesses doubled in 2024. Illnesses also increased, 98 percent of which were attributed to just 13 outbreaks. The number of USDA and FDA recalls decreased by 5 percent.


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sesame crackers

Thanks, Sesame: U.S. Food Recalls Due to Undeclared Allergens Skyrocketed in 2023, Causing Half of All Food Recalls

baileehendersonmay23.jpg
Bailee Henderson
April 26, 2024

A total of 313 food product recall announcements were issued in 2023 by FDA and USDA, which the U.S. Public Interest Research Groups (PIRG) Education Fund analyzed in its Food for Thought 2024 report to identify recall trends. 


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Events

May 28, 2026

Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing

Live: May 28, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.

June 3, 2026

How to Build a Better Food Safety Training Program

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

June 4, 2026

Building a Stronger Food Safety Program in a Changing GFSI Landscape

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.

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