Are animals raised indoors more likely to carry foodbourne illnesses like Salmonella?

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. 

http://online.liebertpub.com/doi/abs/10.1089/fpd.2010.0717

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/foodsafety/rawmilk/nonpasteurized-outbreaks.html 

USFRA Point of View

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... Read more