Postharvest Food Safety Innovations Improve Beef Safety
USDA/ARS
Microbiologist (left) and USMARC director examine petri dishes for Salmonella growth: Click here for full photo caption.
Microbiologist Terry Arthur (left) and USMARC director Mohammed Koohmaraie examine petri dishes for Salmonella growth.
(D621-1)
Even in the United States—which has some of the highest food safety standards in the world—millions of Americans contract foodborne illnesses every year. Many of these come from microorganisms on undercooked meat or in unpasteurized milk. While most of these illnesses are fairly mild, some can be serious—or even fatal.
Fortunately, our food is getting safer all the time. Avoiding undercooked meat and unpasteurized milk is the best way for consumers to protect themselves, but it’s not the only method. Eliminating or reducing the pathogen threat before products reach the marketplace improves their safety even further.
The Beef Blog 