Just the facts. From the experts.

We all want and expect our food to be safe, so how do we know that happens at the farm and on its journey to our plates?

  1. On the farm, veterinarians work closely with farmers to make sure that animals only receive antibiotics when there is a medically valid reason, much like when humans visit the doctor for a prescription to alleviate a stubborn sinus infection or bronchitis.
  2. At home, employing proper handling and cooking of meat and eggs can verify that food is safe for eating. (Use separate utensils, cutting boards and dishes for raw and cooked foods.)
  3. In the kitchen, always wash hands after handling raw meat and use a meat thermometer to confirm that the proper internal temperature has been reached.
    • Fresh beef or pork – 145°
    • Ground beef or pork - 160°
    • Egg dishes – 160°
    • Chicken or turkey – 165°

Read what veterinarian Dr. H. Scott Hurd has to say about antibiotic use in farm animals.

 

 

Best Food Facts extends our sincere condolences to the family and friends of Dr. Scott Hurd, who passed away on Thursday, March 27, 2014.

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