April 2026 Food Safety Recall Bulletin: Listeria, Salmonella and E. coli Dominate Global Alerts
The March–April 2026 period saw a notable concentration of foodborne pathogen-related recalls and outbreak investigations across multiple continents. Listeria monocytogenes continued to feature prominently — with a fatal outbreak in France, cascading cheese recalls in Canada, and a cured-meat recall in the United Kingdom — while Salmonella drove significant activity in Ireland, Canada, and the United States. A cold-chain failure triggering a Clostridium botulinum risk in garlic products, combined with a large-scale Salmonella discovery in dried dairy powder in the US, reinforced the recurring importance of robust temperature management across the entire food production and distribution chain. This bulletin summarises the key recalls and alerts issued by major regulatory authorities over the past thirty days.
- Temperature Indicators Staff
- Tags: CFIA cold chain FDA food safety FSAI FSANZ HACCP MHRA RASFF recalls thermal processing
Food Safety Recalls Round-Up: March–April 2026
April 2026 has seen a notable concentration of food safety recall activity across the UK, Ireland, the European Union, and the United States, with Listeria monocytogenes and Salmonella once again accounting for the majority of microbiological recalls. Ready-to-eat chilled products, cured and fermented meats, and fresh produce feature prominently in this month’s round-up, reflecting persistent challenges in post-process contamination control and cold chain integrity.
- Temperature Indicators Staff
- Tags: cold chain FDA food safety FSAI HACCP MHRA RASFF recalls thermal processing
Is Your Canning Facility Ready for a Retailer Audit? Time-Temperature Indicators and Documentation
Retailer and supermarket audits are among the most commercially significant quality events a canning or bottling facility faces. A successful audit maintains and can strengthen the commercial relationship with major retail customers. A failed audit — or worse, a product recall triggered by an inadequacy identified during or after an audit — can result in delisted products, contract termination, and reputational damage that extends far beyond a single customer relationship. For facilities that pr
- Temperature Indicators Staff
- Tags: 21 CFR Part 113 BRC canning food safety retailer audit retort SQF SteriTec thermal processing time-temperature indicators
Using Temperature Indicator Labels for HACCP Compliance in Food Manufacturing
HACCP — Hazard Analysis and Critical Control Points — is the internationally recognised framework for managing food safety through the systematic identification, assessment, and control of biological, chemical, and physical hazards throughout the food production process. At the heart of any HACCP plan are the Critical Control Points (CCPs): the specific stages in the process where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level. For the vast majo
- Temperature Indicators Staff
- Tags: BRC cold chain critical control point food manufacturing food safety HACCP LaundryStrip temperature monitoring
