"Back in 1920, canned olives were the cause of the first major food recall in the U.S. The reason for the recall was Clostridium botulinum, which, if consumed, can lead to the life-threatening disease botulism. Since then, there have been many, many food recalls. Some have been linked to canned foods, many have been linked to meats, and several have been linked to produce."
"It can help you stay hydrated, and it's a good source of essential vitamins and minerals, like vitamin C and potassium, as well as potent antioxidants. But in the mid-1980s, this innocent fruit made hundreds of people sick. Why? Because it was coated with a toxic pesticide, called aldicarb. As a result, 10 million watermelons already sitting on West Coast store shelves were destroyed."
Food recalls in the U.S. began in 1920 with canned olives contaminated by Clostridium botulinum, which can cause life-threatening botulism. Recalls since then have involved canned foods, meats, and produce. Fruits, vegetables, and leafy greens have been pulled for reasons including toxic pesticides and bacterial contamination such as Listeria and Salmonella. Large-scale incidents have forced destruction of massive quantities of produce, hospitalized dozens of people, caused some deaths among vulnerable individuals, and imposed substantial financial costs on brands and retailers. A major 1985 incident destroyed 10 million watermelons coated with the toxic pesticide aldicarb.
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