Dairy/Eggs

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Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.

Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges  

When we debate how animals should be treated, we are also debating the safety of our food.  

Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.

As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.

All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?

Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.

Approaches to egg safety in retail food establishments are presented and discussed.