Florida shoppers may feel overwhelmed by the steady stream of food recalls, but the situation is not unprecedented, says Dr. Timothy Dye, professor and chair of population health at Florida Atlantic University’s Charles E. Schmidt College of Medicine. The epidemiologist notes that outbreaks have always occurred across a range of foods—meat, produce, dairy and more—and that recent headlines reflect heightened public awareness rather than a sudden surge in danger.

Why recalls happen

According to Dr. Dye, the modern food system is more complex than ever. “We get food from all over the world,” he explains, and that global supply chain introduces multiple points where contamination can occur. Challenges in the public‑health workforce, agricultural practices, and transportation logistics can all contribute to occasional lapses that trigger recalls.

He adds that high‑profile incidents, such as the recent cyclosporiasis outbreak linked to Taylor Farms’ iceberg lettuce, draw extra media attention. “When an outbreak causes serious symptoms or spreads widely, it naturally gets more coverage,” Dr. Dye says.

What consumers can do

Rather than eliminating entire categories of food, Dr. Dye recommends staying informed and practicing basic safety measures. Many grocery stores now use purchase‑tracking technology to alert customers via email when a product they bought has been recalled. “This is a new data age where the store knows what you purchased and can notify you promptly,” he notes.

Practical steps include:

• Washing all produce thoroughly before consumption.
• Cooking foods to recommended internal temperatures to kill harmful bacteria.
• Checking store or manufacturer websites for recall notices, especially for packaged fruits, vegetables, and even organic items.

He emphasizes that organic foods are not immune to recalls. “Even knowing these things, when we go into the store those are the items we still buy,” Dr. Dye says, underscoring the importance of vigilance rather than avoidance.

Balancing safety with nutrition

Dr. Dye encourages Floridians to continue eating a balanced diet that includes local produce when possible. “It’s always good to eat healthy and eat local food, wash and prepare your food,” he advises. While risks exist, they are manageable with informed choices and proper food‑handling practices.

In summary, the current wave of recalls reflects a more transparent food‑safety system rather than a systemic failure. By staying alert to alerts, practicing good kitchen hygiene, and supporting local growers, Florida consumers can protect their families while still enjoying a varied diet.

Original reporting: WPBF West Palm Beach — read the source article.