Visit Best Food Facts’ website to learn about the connection between your food and agriculture.
Video produced by the National Chicken Council
- Modern production practices have virtually eliminated some former common causes of human foodborne illnesses. Pathogens, such as Trichinella spiralis, formally one of the most prominent pathogens, have largely disappeared with the movement of pigs to indoor production. *USF&RA
- Dairy farms and plants must meet stringent federal and local regulations, including those developed by the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA) and state regulatory agencies. http://www.fsis.usda.gov
- When it comes to milk, pasteurization destroys harmful bacteria that may be present, including Salmonella, E. coli, M. tuberculosis, Listeria, Campylobacter (cause of most food poisonings), Yersinia and Staph. aureus. Standard heat-based pasteurization is a process whereby milk is quickly heated to a temperature of at least 161° Fahrenheit for at least 15 seconds, and is then rapidly cooled. Strict quality control and regulatory oversight start at the farm, and continue at the manufacturing plant with thorough protocols and product safety measures. *USF&RA