Key Facts Cheese making is a way to preserve excess milk, and today about 90% of the milk produced in Wisconsin is used for cheese production. In 2014, the U.S. produced 11.45 billion pounds of cheese— including 4.9 billion pounds of Italian-type cheeses and 4.5 billion pounds of American-type cheeses. Mozzarella and cheddar are the most popular cheeses among Americans. Given the large volume of cheese produced, the incidence of foodborne illness is small, however, there have been several recent multistate outbreaks—three due to Listeria monocytogenes and one due to Escherichia coli O157:H7. In 2013, farmstead cheese products made Read more


ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferences  Key Facts Flour is the product obtained from grinding the endosperm of uncooked cereal grains, usually wheat kernels. Although various grains, pseudo-grains, and even nuts and tubers can be used to make flour, wheat flour is the predominant consumer choice because of its superior baking properties. A food staple for hundreds of years, flour has emerged recently as a potential carrier of pathogens like E. coli and Salmonella. When grain is milled, the fatty acids deteriorate and oxidize, creating the potential for rancidity to develop. The rate of deterioration varies, depending on temperature, fat content, and Read more