It continues to break my heart reading stories of how consumers have lost trust for the way their food is grown. How do we regain this trust?
What is the truth behind "Pink Slime"? What can be done to stop the current onslaught by the media to remove this product from schools and store? From what I understand this will have a large impact on the AG economy all the way back to the producers. This is a safe, wholesome, 100% Beef product, that is lower in fat, and lower in cost. Why is this a problem for so many?
How can we continue to call sea-products/(organic?) I know most "organic growers", often use sea products and many other OMRI sanctioned items but I beg people to remember that our oceans are unregulated and have so very much pollution in them how can we say we are growing organically when we use the products produced from the seas? Also, don't most people realize that many natural and or biological insecticide and or pesticides are still really poison? I support the natural order of things, and I support growing in a healthy good way - for the health of the planet and of our bodies, I just want folks to be honest with themselves about really where it's ALL coming from. I'm just saying..
Do you promote the mandatory labeling of GMO produce (or products containing any GMO)?
Why is there so much resistance to labeling products that contain GMOs? Consumers have the right to know. I believe most do not want to consume GMOs.
I've been hearing some folks in my town arguing against pasteurized milk. Can you explain what pasteurizing does to make milk safe? What are the relevant issues that we need to know about this pasteurized vs. raw milk issue?
Can Holly berries and leaves be used as garnish
How familiar are you with the steps beef producers (from farm to store) take to make sure the beef you eat is safe and wholesome? Please watch the following youtube videos and let us know what other information you would find useful. http://www.youtube.com/watch?v=9AnPKEOjWyo http://www.youtube.com/watch?v=7Fj81Ljx58s http://www.youtube.com/watch?v=cHFnSU04DFw
Because much of the world rejects gmo's because of health concerns, why doesn't the industry fund a valid study that would put these concerns to rest?
Just peeled and boiled some carrots for a salad. Put them in the fridge over night. Several sticks have developed a string of little lesion-like bumps, about two inches long length-wise on the outer edge of the carrot stalk. The stalks still look otherwise healthy and do not have any untoward smell or taste. What is this? Ever heard of it before? My grocer has not. Lanny Lutz
I just want to ask why many farmers and ranchers support the continuation of the slaughter of our horses for human consumption? I've owned horses for 35 years, and I actually left my native Dallas, Texas and moved to my husband's native Indiana to get away from from Beltex in Ft. Worth and Dallas Crown in Kaufman after one too many ghastly experiences, some of which I mention in my profile. They're both gone now, but they were certainly there in 1992 when I opted OUT. I am certainly not against animal agriculture - or ANY agriculture - but I darn well AM against horse slaughter and will fight to have it banned if it takes the rest of my life. That's why I was so totally shocked to see cattlemen support this horror. It seems SO counter-productive. The European Union - where most of our horse meat goes - is well aware that in the US horses are not considered food animals and thus are not regulated as such. The FDA does not require drug clearance tests for horse products, so there are many substances - both prescription and over-the-counter that are banned for use in food animals, both in the US and the EU. They know their rules are being ignored and circumvented and by 2013 they will require the US to have horses on a system comparable to their passport system or they will not be accepted at EU certified plants in Mexico and Canada. Unfortunately, this indifference - and even rabid support - for the flouting of food safety rules is spilling over into legitimate animal-ag. At a time when cattlemen are pinning their hopes on growing the international market, horse slaughter is giving all our animal-ag/meat industry a black eye. And not only abroad. I hate so see this happening almost as much as I hate horse slaughter. All producers of meat products know how highly regulated the lives of food animals are. They know that an animal must be raised as a food animal from birth and are subject to strict rules and record keeping. Surely you also know that none of this is true for horses. Phenylbutazone - bute - is THE most widely prescribed drug in equine veterinary medicine. I know my own horses have all had bute at one time or another. And bute alone is more than enough reason to end slaughtering our horses for humans to eat. It is extremely dangerous for humans - especially children. I'm sure you all know that. So, again I ask - WHY? I honestly want to know. Thanks.
I asked a question. I have no voice on my computer, it is broken, can you respond to my question by email???
A neighbor gave us baby back ribs to cook for a neighborhook pot luck. When package opened, a strong smell. Are these o.k.to cook and eat?
Eliminate factory farms!! Implement organic community farms across this country; small community farms within the community; implement raising farm fish & clams on these farms; thank you.
Is there a portable or stationary technology in development right now that is close to being able to help immediately be able detect salmonella, e-coli, or campylobactor jejuni that will help farmers? If not, is the USFRA trying to develop a tool or kit that will help farmers with this problem?
Does one meat (chcken, beef, turkey, port) require a lot more money than another to make it safe to raise and keep from getting contaminated on a farm?
Do random health inspections by officials happen on farms or are they scheduled? If there are violations, would the beef, chicken, fruit, or whatever the crop/livestock that was sold be immediately recalled?
why is the food industry generally and the beef industry specifically always defending the wholesomness and safety measures taken while the chicken and pork industries have no such problems? it seems to me that the beef industry has done a poor job of garnering support politically and with the media to have a more positive acceptance in our society -though the product is still very popular
I notice many of the farmers and ranchers saying that they care as much about their animals and crops as do consumers. While this may be true on a family farm, it is demonstrably untrue for large factory farms and the manufacturers of chemical fertilizers and GMO seeds, as has been brought home by numerous studies showing how these substances are not only harming our natural environment, but the health and well being of people all over the world. Why, if this organization says it wants to be a part of the solution, are there NO organizations devoted to growing organically or cleaning up toxins in our environment?
How is this a dialogue when none of the answers have received a single response?
How can we take this effort seriously when the advisory panel includes Monsanto and DuPont, arguably two of the companies most responsible for the current deplorable state of our food supply; AND includes not a single organic or non-chemical producer or organization??
Do the antibiotics and hormones used in animal agriculture pose a threat to people?
Why is "Genetically Modified" being pushed as 'the way' to ensure better food supply? How does the USFRA stand on GMO agriculture?
outbreak of listeriosis, a potentially fatal bacterial infection caused by eating contaminated food. Since my daughter aged 19 eat a CANTALOUPE some 12 days ago she has been hurting in the upper stomach and thowing up and diarria do you think it it this desease and if it is how do we get her tested? though she seems a little better after we gave her home remedies. Is there a permanent damage caused by this illness?
This statement was posted on KeepFoodLegal.org by Deb's Place Healthshockdotnet (FB name) "I will jump for joy the day the FDA stops raiding raw and organic food co-ops, you can transport raw milk across state lines legally, and when GMOs are labeled on all foods that are processed." Thoughts or responses?
What practices are farmers and ranchers doing today to keep our food safe?
Just prior to the January 2011 electronic release of “Emerging Infectious Diseases”, the Centers for Disease Control’s monthly journal that contained the story “Foodborne Illness Acquired in the United States—Major Pathogens”, the CDC issued a press release on December 2015 highlighting the new estimates of the number of foodborne illnesses occurring per year in the U.S.
by Richard Raymond
We recently hosted New York: Food Dialogues where three panel discussions highlighted tough questions consumers have about antibiotics, biotechnology and the media, marketing and healthy food choices. Barbara Determan, an Iowa pig farmer and president of Heartland Marketing Group, shared her expertise and perspective during our panel discussion on antibiotic use in farm animals, specifically as it relates to pork production and her family farm.
Following the event, Barbara blogged about her experience at the New York: Food Dialogues. Here’s what she had to say:
What is a small town Iowa farmwoman doing in New York City on a panel of experts about antibiotics with a moderator from CNN? That’s exactly what I was wondering Thursday, November 15!
A few weeks ago I was asked to represent the pork industry in the New York City Food Dialogues sponsored by the US Farmers and Ranchers Alliance. The panel I was on centered around antibiotics in livestock, specifically pigs. Two additional panels discussing GMOs and Marketing and the Media were also a part of the day. Here are my major take-aways from the experience.
Sarah Hubbart, the communications director for the Animal Agricultural Alliance (http://www.animalagalliance.org) shared a letter about a recent Rachael Ray appearance on The View. During the segment, Rachael provided viewers with some misinformation about food safety. The following is an excerpt from Sarah’s post on Meating Place – to read the remainder of the letter to Rachael Ray follow the link here on Meatingplace.com
The United States Department of Agriculture (USDA) announced a positive test result on April 24, 2012, as part of its targeted surveillance program to test cattle for Bovine Spongiform Encephalopathy (BSE). USDA’s Animal and Plant Health Inspection Service (APHIS) has confirmed the nation's fourth case of bovine spongiform encephalopathy (BSE) in a dairy cow from central California. According to USDA, the carcass of the animal is being held under State authority at a rendering facility in California and will be destroyed. It was never presented for slaughter for human consumption, so at no time presented a risk to the food supply or human health.
FROM THE SLATE ON JANUARY 17, 2012
Were you among the thousands who saw last week's Atlantic piece on "The Very Real Danger of Genetically Modified Foods?" Food writer Ari LeVaux sought to use recent research findings on the biology of digesting plant materials to argue for an overhaul of regulations for genetically modified (GM) food in the United States. The scientific misteps in his article and non-existent link between the study he cites and any specific danger from GM foods led a number of science writers to crack knuckles and get to rebutting.
US farmers and ranchers work diligently to produce the most cost efficient, safest and diverse food supply in the world. In addition, they are usually the people who fill key leadership roles in communities across the country.
I wish they understood the medical and health based reasons for many of the procedures and techniques used in food production and processing.
Farmers and ranchers have a huge task; that of feeding a world population expected to be at 9,000,000,000 by 2050 and at the same time responding to a growing interest in locally grown and specialty products. One or the other is not adequate. This can only be done if we appreciate the effort and work to keep all types of producers and operations at the table for discussion. Thoughts?
I have often been asked about the difference between sustainable and organic by those that aren't sure if there is a difference. I want people to understand that sustainable best management practices can be applied to both conventional and organic farming to provide SAFE and HEALTHY food. Likewise, both methods of production can be done in unsafe, unregulated ways. The biggest issue is knowing where our food comes from and being able to trust farmers to be accountable to safe practices and established guidelines.
The food that is produced here in America is a safe, nutritious, wholesome product. Our farmers take pride in producing a quality product. Our families eat and drink the milk we produce and the crops we grow. We aren't going to sell a product that we wouldn't consume ourselves. They can rest assured our products are safe and nutritious. Farming is not just a profession; it is a way of life. A life my family and I are proud to be part of. We don't punch a clock from 9-5; we live our lives 24/7 around our farms. It's a hard life, but a way of life well worth living!
I would like American people to know and understand that the American farmers and ranchers are very concerned about conserving and protecting our environment. We treat our land and livestock with respect and love. We want our food products to be safe because it is the same food we feed to our families and we want nothing but the best for them. We take a lot of pride in what we do. You have our handshake that we always do the best of our ability to ensure quality and safety for our food supply. I would like the average consumer to know that we care more than anyone about the safety and quality of what we deliver to you. We are in a tough job but we love what we do. One has to love farming or ranching to do it. Farmers and ranchers are some of the most business-minded people in the world. The U.S. depends on us and can't survive without us so please lend us your support.
Animal Chef, Jon Shook, says there are good restaurant owners and bad ones and the same may go for farmers and ranchers. Essentially, those that make poor decisions get more attention than all the ones that are doing good things and the good by far outweigh the bad.
With so much food information coming out, it creates challenges for television networks to decide where the information should go – is it news or entertainment?
Dr. Julie Funk answers questions about why antibiotics may be used in feed and why it can be a more humane, low-stress and efficient way to help keep animals healthy.
http://www.fooddialogues.com/
Dr. Julie Funk answers a consumer's question about whether antibiotic residues are present in our food and what livestock producers are doing to maintain high standards on treating animals.
http://www.fooddialogues.com/
Dr. Julie Funk explains that veterinarians take an oath to not only protect animals and alleviate suffering but more importantly, to preserve the public's health and helping producers provide healthy choices.
http://www.fooddialogues.com/
Melissa Joy Dobbins shares her perspective on how her clients and consumers would feel reassured about food choices and food safety by getting closer to producers, hearing directly from farmers and veterinarians and asking more questions.
http://www.fooddialogues.com/
Dr. Julie Funk talks about antibiotic residues, FDA guidelines and how producers adhere to a withdrawal period to ensure food safety.
http://www.fooddialogues.com/
Melissa Joy Dobbins, RD, says consumers have a real emotional connection to food and that they need more information to make better choices for their families.
http://www.fooddialogues.com/
Consumers have questions about antibiotics in livestock. Hear what Registered Dietitian Melissa Joy Dobbins has to say about what her clients are asking when it comes to our food, food safety and antibiotics.
http://www.fooddialogues.com/
Ranchers and Farmers Consider Antibiotic Efficacy
http://www.fooddialogues.com/
Dr. Julie Funk talks about antibiotic residues, FDA guidelines and how producers adhere to a withdrawal period to ensure food safety.
http://www.fooddialogues.com/
Hear Dr. Julie Funk share her thoughts on how producers judiciously use antibiotics to keep animals healthy and how potential overuse is not as prevalent or profitable as some consumers may believe.
http://www.fooddialogues.com/
On May 29 USFRA hosted third-party experts Julie Funk and Melissa Joy Dobbins for a roundtable discussion on antibiotics and to address some of the most pressing questions consumers have about this issue. Consumers want to know whether farmers and ranchers are using antibiotics responsibly with veterinary oversight to keep our food supply safe. They want to know more information about possible residue and resistance and the impact on their families’ health and nutrition. Click on the video above to see the entire conversation. To read more about USFRA’s perspective on using antibiotics to keep animals healthy. http://www.fooddialogues.com/antibiotics-chat http://www.fooddialogues.com/posts/2012/03/28/overview-antibiotics-use-in-animals-raised-for-food http://www.fooddialogues.com/
On Thursday, March14 The Dr. Oz Show plans to air an episode titled “Food Safety Alert.” Although horsemeat in the U.S. has been a nonissue, The Dr. Oz Show will feature experts who will show viewers how to read meat labels. As part of the television segment, we can anticipate Dr. Oz and his guests will pontificate on the possibility of horsemeat slipping into the US food supply.
As we start the New Year, Mark Bittman – New York Times opinion columnist – takes a hit on agriculture, blaming the industry for heart disease, cancer, stroke and diabetes. Bittman says more than a million people each year die from these health challenges and hyper-industrial agriculture is the root of the problem.
Bittman asks activists to remain patient, saying that a more sustainable agriculture system is essential. Bittman continues by pointing out two areas that must be addressed: reducing intake of sugary beverages and improving the living conditions for livestock.
University of Washington agricultural scientist Charles Benbrook recently looked at the rate of pesticide use in the age of genetically engineered seeds, or GMOs. Benbrook’s results undercut one of the main arguments in favor of this technology — the idea that they have significantly brought down pesticide use. According to Benbrook’s analysis, since their introduction in the 1990s, pesticide use for commodity crops like corn and soy has actually increased by approximately 7 percent.
Benbrook claims that Monsanto and its herbicide-resistant RoundUp Ready product line — seeds engineered to withstand the herbicide RoundUp — had the opposite effect, encouraging farmers to use a single pesticide, ultimately to excess.
The New York Times recently ran an editorial piece, “Get Antibiotics Off The Farm.” This editorial calls for the “Food and Drug Administration to quit dillydallying on its three-decade effort to curb indiscriminate use of antibiotics in farm animals to spur their growth.” While judicious use of antibiotics with the cooperation of a veterinarian is a necessity, removing all antibiotics from the farm is not viable – for the animal’s wellbeing or final food safety.
New York Times food blogger, Mark Bittman, posted a short article, which details a number of things, including a recent study that claims crops with biotech traits increases infertility. The study covers a number of other complications stemming from the consumption of food made from crops with biotechnology traits– obesity, cancer, lung lesions, allergens and more. What makes this study valid? How was the study conducted? Why have previous studies proven biotechnology safe?
Fox News recently featured a scientist from Consumer Reports to discuss the topic of what’s lurking in your chicken on your dinner table. The group not only talked about antibiotics “lurking” in the chicken on your table but also arsenic. Arsenic is not fed to U.S. poultry and these questionable facts have been manipulated into a food safety issue that media keep talking about. Additionally, farmers and ranchers judiciously use antibiotics with veterinarian oversight.
http://video.foxnews.com/v/1732738815001/danger-lurking-on-your-dinner-table/
The Washington Post editorial board recently ran an article entitled: Meat and Superbugs. The article claims that 80 percent of antibiotics used in the U.S. are for animals raised for meat. The article continues to say that most of these antibiotics are the same as human antibiotics. Additionally, Consumer Reports is looking to force change by insisting consumers refuse to purchase meat and poultry from animals that were fed antibiotics. Where were the facts in this article? What studies were presented? And why wasn’t the agriculture industry asked to comment in this article?
A new report from Consumer Reports scrutinizes the use of antibiotics in livestock and poultry and argues that, as a result, public health is at risk. The report states that farmers and ranchers are overusing antibiotics to make animals grow faster and to keep them healthy in what the report refers to as unsanitary living conditions. In a CBS interview, Consumer Reports’ director of Consumer Safety identified the main issue as farmers using antibiotics to keep already healthy animals healthy.
As the report collected data on antibiotic-free meat options available to consumers, it also noted that there is no difference in meat from animals treated with antibiotics and meat from those that have not been treated with antibiotics.
Should all farmers and ranchers who use antibiotics be lumped together as a group who overuses them? Are the conditions on operations resulting in an increased use of antibiotics, which negatively affect public health? Should more antibiotic-free options be available for consumers?
REDBOOK ran an article regarding superbugs due to the overuse of antibiotics. While the article had a strong focus on human use of antibiotics for viral, rather than bacterial infections and overuse without reasonable need, the article also hits on the “overuse” of antibiotics in farm animals. Will antibiotic use in farm animals really be the cause of superbugs?
The PEW Charitable Trust is campaigning for tighter restrictions on the use of antibiotics in animals for food production. PEW, along with their “Supermoms”, take Washington D.C. on May 15, to unite parents across America in an effort to speak up against “antibiotic overuse” in farm animals and to preserve the effectiveness of antibiotics for their children and families.
On April 11, The New York Times ran an article stating 48% of chicken in a small sampling had E. Coli. The Physicians Committee for Responsible Medicine, a nonprofit group that advocates a vegetarian diet, looked at 140 samples from 10 major cities. Was this just another attempt to scare consumers?
On April 12, the Environmental Working Group (EWG) released its examination of water pollution created by “poor farming practices.” According the EWG, “The only solution to preserve clean water is to tackle the problem of polluted agricultural runoff at the source.”
A recent New York Times Op-Ed column by Nicholas Kristof claims arsenic is in the chicken consumers eat. Kristof works to pair a study on feather meal (ground feathers) to what may actually be on a person’s plate. However, the column does not include any substantive information to support his claims.
This article shows a factual and well-written perspective from a registered dietician on hormones used in cattle. How do you feel this information compares with other claims you’ve heard about hormones used in milk and beef production?
Meat becomes contaminated most often during processing or through improper handling of food. Consumers should follow careful handling instructions, which can be found at:
http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#9
Farmers work to reduce bacteria at their farms and ranches by keeping their animals in sanitary, comfortable environments. Keeping their drinking water systems clean, pens free from manure and animals healthy and free of stress, all reduces bacteria in animals.
Produce such as spinach, lettuce, tomatoes, sprouts and melons can become contaminated with Salmonella, Shigella, or E. coli O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution.
http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#9
Farmers work diligently to apply organic matter (manure used for fertilizer) during early stages of growth to reduce the potential for contamination.
http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#9
Animals can contract and carry foodborne pathogens a number of ways:
No. In fact, animals raised in controlled environments, like pigs, actually carry less foodborne pathogens than ones raised outside. Why? The animals are drinking from clean water systems, not lying in their own manure and urine and the diet and environment is controlled.
Recent studies (2008) 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.
http://viewer.zmags.com/publication/5bb6aa6d#/5bb6aa6d/78
According to the CDC, 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.
http://www.cdc.gov/outbreaknet/surveillance_data.html
The chart represents the top five foodborne pathogens. Most of these can be transmitted not only by food, but also environmental sources like surfaces or water, and would be less of an issue if basic sanitary measures (like hand washing) and proper food handling, storage and preparations steps were followed.
|
Pathogen |
Estimated number of illnesses |
|
5,461,731 |
|
|
Salmonella, nontyphoidal |
1,027,561 |
|
965,958 |
|
|
845,024 |
|
|
241,148 |
http://www.cdc.gov/foodsafety/facts.html#mostcommon
There are a number of things consumers should consider when cooking meat and handling food, including but not limited to:
Consumers can look to a number of sites that provide helpful information on proper food handling. A couple of great places to start:
Farmers and ranchers take a number of safety measures. Here are some examples of practices that keep animals free from foodborne pathogens:
http://www.explorebeef.org/CMDocs/ExploreBeef/timeline736.pdf
http://viewer.zmags.com/publication/5bb6aa6d#/5bb6aa6d/78
http://www.nationaldairycouncil.org/
Packers are also heavily inspected by USDA to ensure consumer safety. The animals are evaluated before harvest and the carcass after harvest to control for any animal health concerns and foodborne pathogens. If inspectors notice any lesions in animals’ lungs or abnormalities in their intestines for example, further testing and evaluation occurs. If an animal shows any signs of illness, they are condemned by inspectors and do not enter the food supply.
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.
According to the U.S. Department of Agriculture (USDA) Dietary Guidelines, people should avoid raw (unpasteurized) milk. Bacteria in raw milk can cause a number of illnesses including tuberculosis, brucellosis, salmonellosis, listeriosis (spontaneous abortions in pregnant women) and food poisoning-like symptoms, some of which have the ability to cause longer-term negative health impacts.
According to the FDA, today less than 1 percent of foodborne illness outbreaks in the U.S. involve dairy products; in 1938, approximately 25 percent of foodborne illness outbreaks were attributed to milk and dairy products. This is contributed to pasteurization and food safety protocols set forth by farmers and milk processing facilities.
http://www.foodsci.uoguelph.ca/dairyedu/pasteurization.html
http://www.nationaldairycouncil.org
These types of improvements and best practices show the farm to fork system working, particularly when looking at the number of foodborne illnesses in decline.
Source: Council for Agriculture Science and Technology
Mainstream media uses foodborne illness stories to notify the public about safety recalls. And while this route is necessary to let consumers know if a recall has occurred, the limited numbers of people that become fatally ill from food could be taken out of context. The industry continues to work on traceability of products to limit the time contaminated products are on the market. According to the Center for Disease Control (CDC) Emerging Infectious Diseases news release, “CDC’s FoodNet surveillance system data, which tracks trends among common foodborne pathogens, has documented a decrease of 20 percent in illnesses from key pathogens during the past 10 years.”
http://bites.ksu.edu/news/153890/12/03/26/us-foodborne-illness-numbers-examined-different-perspective
http://www.cdc.gov/media/pressrel/2010/r101215.html
First and foremost, farmers and ranchers are committed to providing safe food and healthy choices for everyone. During the past several decades, farmers and ranchers have continuously improved their processes so Americans can have one of the safest food supplies in the world. And farmers and ranchers continue to look for ways to make this system even better.
The safety of our food system starts with farmers and ranchers and includes U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) inspection and regulations, and the overall care from those who work in the many food stages of the food chain from farm to fork. USFRA believes that farmers and ranchers carefully follow guidelines and regulations set forth by the government. http://www.fda.gov/food/foodsafety/foodsafetyprograms/foodprotectionplan2007/default.htm
U.S. farmers and ranchers diligently contribute to the safety of food by following a number of guidelines and best management practices. For example, modern production practices have virtually eliminated some formerly common causes of human foodborne illness. Pathogens, such as Trichinella spiralis, once one of the most prominent pathogens, have largely disappeared with the movement of pigs to indoor housing. Other common foodborne pathogens, such as Salmonella, and Toxoplasma also have been greatly reduced because of indoor management, especially when raising pigs. When raising cattle for beef, E coli illnesses have greatly decreased due to farmer and rancher investments in research and convening collaborate (vs. competitive) industry meetings, which have resulted in post-harvest safety and interventions and advancements in vaccines to eliminate the pathogen.
http://viewer.zmags.com/publication/5bb6aa6d#/5bb6aa6d/78
http://www.explorebeef.org/CMDocs/ExploreBeef/timeline736.pdf
Council for Agricultural Science and Technology (CAST). 2012. The Direct Relationship between Animal Health and Food Safety Outcomes
Meat and poultry are rigorously monitored by law. Meat and poultry for human consumption must pass inspection and monitoring by the USDA Food Safety and Inspection Service (FSIS). http://www.fsis.usda.gov
FSIS has more than 7,600 inspectors and veterinarians working in plants with meat, poultry and egg products and at ports-of-entry every day to prevent, detect and respond to food safety issues. FSIS also has more than 100 employees across the U.S. who monitors meat, poultry and egg products at ports of entry, including docks, loading areas and refrigeration and storage areas. http://www.fsis.usda.gov/oa/topics/foodsec_cons.pdf
According to Richard Raymond, the former undersecretary of agriculture for food safety, in an article on MeatingPlace.com, during the past 10 years, “foodborne illnesses numbers are down 20 percent even though the U.S. population increased by 10 percent. This makes the 20 percent reduction an even more significant accomplishment.” As a result U.S. consumer risk of contracting a fatal foodborne illness is .001 percent – a number that farmers and rancher, in partnership with the entire food chain from farm to work, continually work to decrease. While some bacteria may be present on food at the time of purchasing, the most common vehicle of foodborne illness is raw food. Contamination can occur during growing, harvesting, processing, storing, shipping or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus. http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#9 Some keys to reducing contamination at home:
http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#9
Wholly or partially funded by one or more Checkoff programs.
Arising from its mandate for the protection of animal health and veterinary public health including food safety, OIE is highly concerned about antimicrobial resistance (AMR) and has decided to create a dedicated web space to provide updated and relevant information on the subject.
U.S. Pork producers recognize their obligation to build and maintain the trust of customers and the public in their products.
CAST assembles, interprets, and communicates credible, science-based information regionally, nationally, and internationally to legislators, regulators, policymakers, the media, the private sector, and the public
The Direct Relationship between Animal Health and Food Safety Outcomes