Kim Baldwin and her husband, Adam, grow wheat, corn, soybeans and sorghum on their family farm in McPherson, Kansas. In this video, Kim shares her perspective on food safety and why raising safe food is so important to her family.Play Video
Reputably Sourced Food Facts
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Are Foodborne Illnesses on the Rise?
FoodNet is America’s report card for food safety, tracking foodborne-illness trends for the Centers for Disease Control (CDC), its partners and policy makers.
The 2013 Food Net report showed a lower incidence of Salmonella but a higher incidence of Vibrio (bacteria usually associated with eating undercooked seafood). However, the majority of Vibrio infections were associated with consuming shellfish from an isolated number of harvests off the Atlantic coast.1
Between 2006 and 2013, the overall incidence of infection from six key foodborne pathogens (Campylobacter, Listeria, Salmonella, STEC O157, Vibrio and Yersinia) did not change.1
Are Certain Foods More Likely to Cause Infections?
The CDC suggests consumers can reduce their risk of foodborne illness by avoiding consumption of raw or undercooked foods of animal origin, such as eggs, ground beef, poultry, oysters and unpasteurized milk.1
You can also decrease your risk of infection by choosing pasteurized milk and eggs, high-pressure-treated oysters and irradiated food products. Washing your hands during food preparation is also an important part of protecting yourself and your family.1
Is Farmed Meat Safe to Eat?
All raw agricultural products contain bacteria, but, as reported by the American Meat Institute (AMI), the meat and poultry industry seeks to reduce bacteria as much as possible during processing. AMI then urges careful handling and thorough cooking to ensure that no harmful bacteria remain when food is served.1
Most cases of foodborne illness can be prevented with proper processing, handling and cooking of food to destroy bacteria that cause foodborne illness. You can check out the U.S. Department of Agriculture’s recommended cooking temperatures for meat to be sure you’re cooking your meat thoroughly and safely. 2
Should Consumers Be Concerned About Chemicals on Fruits and Vegetables?
A 1990 U.S. Environmental Protection Agency report summarized four studies of fresh tomatoes treated with a fungicide. They were tested at harvest, at the packinghouse and at point of sale to the consumer. The studies showed that more than 99 percent of the residues were washed off at the packinghouse by the food processor.1
The U.S. Food and Drug Administration (FDA) says washing fresh produce before eating is a healthful habit. You can reduce and often eliminate residues if they are present on fresh fruits and vegetables by following FDA’s simple tips.2