Consumers need to know the food they purchase is safe and wholesome. And you can tell them with complete confidence that milk and milk products are among the safest and highest quality foods in the U.S. That is due in large part to the strict food safety controls and vigilance at every stage of dairy production, processing, and distribution—from the farm to the consumer.
The January/February issue of the Dairy Council Digest explains in detail the food safety controls currently in place to protect dairy foods, such as pasteurization. Read how the risk of adverse health effects from chemical contaminants such as antibiotics and pesticide residues in milk and other dairy foods is minimal or non-existent because of stringent regulations and programs.
Food safety, including dairy food safety, is the shared responsibility of government (federal, state, and local), all sectors of the dairy industry, retailers and consumers.
To read the rest of the story, please go to: The Dairy Checkoff's Dairy Report
