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

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

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 Facts 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 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

Cucumbers

Key Facts The top three countries that imported cucumbers to the United States in 2013 were Mexico (1,144,458,000 Ibs) Canada (215,028,000 lbs) and Honduras (65,244,000 lbs). In 2012, top cucumber producing states, as reported by the United States Department of Agriculture, were Georgia and Florida with 283.5 and 280.8 million pounds, respectively. Read more

Flour

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 Read more

Fresh Beef Products

Key Facts Beef products are widely consumed and play an important role in the U.S. food system. Foodborne pathogens most commonly associated with beef products include STEC (shiga-toxin producing Escherichia coli) and Salmonella; improper handling and cooking have been identified as key causes of foodborne illness associated with beef products. The U.S. Read more