Safety Measures Farmers And Ranchers Take To Keep Consumers Safe - Food Dialogues

Safety Measures Farmers and Ranchers Take to Keep Consumers Safe

Farmers and ranchers take a number of safety measures. Here are some examples of practices that keep animals free from foodborne pathogens:

Packers are also heavily inspected by USDA to ensure consumer safety while also held accountable by strict regulations. 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 internal abnormalities (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.

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.

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.