Articles about Food

Avocados

Key Facts Avocado trees are native to the humid, sub-tropical and tropical regions of central and northern South America. They never go dormant. Nearly 90% of avocado production in the United States takes place in California. Avocados are harvested by hand and start to ripen once they are picked from Read more

Bell Peppers

Red bell peppers.

Key Facts Bell peppers (Capsicum annuum), also known as sweet peppers, are popular culinary items but, unlike other pepper varieties, have a low heat rating. Peppers add a distinctive taste and range of color to a wide variety of recipes from numerous cultures. The United States produces an impressive amount Read more

Broccoli

Key Facts Broccoli is a member of the mustard family of plants and is closely related to Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. The U.S. is the 3rd largest producer of broccoli in the world, with California leading in U.S. production (90%). There is currently no method to mechanically harvest Read more

Canned Tuna

Key Facts Canned tuna is one of the most universally consumed foods around the globe and tuna are fished in over 70 countries. Most tuna are fished in the Pacific Ocean and the majority of processing plants have shifted from the Eastern Pacific to locations in Southeast Asia, especially Thailand. Read more

Cantaloupes

Cut cantaloupe on a plate

Cantaloupes are a healthy, low-calorie source of vitamin A (β-Carotene), vitamin C, potassium, folic acid, iron, some dietary fiber, and calcium. However, the complex surface of cantaloupe makes it well suited for harboring pathogens. In recent years, cantaloupe has been the third most common produce item associated with foodborne illness outbreaks. Read more

Carrots

Carrots are a popular vegetable grown in all 50 states. They are naturally sweet, high in Vitamin A (β-carotene), and low in saturated fat and cholesterol. Proper washing, storage, and preservation methods are especially important with carrots since they are root vegetables (grown in soil). Several foodborne illness outbreaks have been associated with carrots and their juice. Read more

Cheese

Key Cheese-making is a way to preserve excess milk. 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.Today about 90% of the milk produced in Wisconsin is used for cheese Read more

Chocolate

Key Facts Chocolate is derived from cocoa beans, the fruit of the Theobroma cacao tree in the Malvaceae plant family. Most outbreaks in chocolate have resulted from added ingredients or in-plant contamination, such as the 2006 Salmonella Montevideo outbreak caused by a leaking waste water pipe in the processing plant. Undeclared allergens have frequently been Read more

Cilantro

Key Facts Cilantro (Coriandrum sativum) is an herb and a member of the Apiaceae family. It is commonly used in Latin American and Asian dishes and is sometimes referred to as ‘Mexican parsley’ or ‘Chinese parsley.’ Although the entire plant is edible, the leaves and seeds are most frequently used. Read more

Collard Greens

Collards greens growing in a field

Key Facts Collard greens are members of the Brassica family, which includes mustards, turnips, and cabbage. They are also in the leafy greens category, along with lettuce, swiss chard, and spinach. Typically smooth in texture, these greens have broad, dark green leaves with light colored veins and stems. They are one Read more