New York’s food safety laboratory tests products for pathogens and chemical hazards as the state initiates roughly 300 recalls a year, according to Spectrum News 1.
Inspectors collect ready-to-eat foods, produce and dairy samples from retailers, farms and manufacturers, checking sanitation and labels before sending suspect products to the Albany laboratory.
The lab tests for Salmonella, E. coli, Listeria and Campylobacter, along with sulfites, dyes and other chemical concerns.
When a problem is confirmed, officials coordinate with manufacturers, stores and federal agencies to trace affected products and remove them, with Class I recalls reserved for those that could cause serious illness or death.
Consumers should compare a notice’s brand, package size, UPC, lot code and date with food they have, then avoid eating any matching product and follow the return or disposal instructions.
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