Dairy/Eggs

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For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.

The dairy industry in particular has a long history of cooperation and setting standards.

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

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.