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?
- 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.
- 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.)
- 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.