Animals raised in controlled environments, like pigs, actually carry less foodborne pathogens than those raised outside. Why? In controlled environments, farmers and ranchers can provide livestock with safe, clean food and controlled water systems that are not exposed to the elements. Additionally, livestock are less likely to lie in their own manure and urine in a controlled environment.
Recent studies (2011) have shown that exposure to Salmonella, Toxoplasma and Trichinella in pigs raised outdoors and in antibiotic-free systems were higher than in pigs raised in indoor production systems.
Today less than one percent of foodborne illness outbreaks in the U.S. involve pasteurized dairy products. The dairy industry is often cited by other industries as a model for food safety and much of this is contributed to cows’ clean environment and milking conditions. Farms carefully follow government protocols to ensure food safety.