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 Read more
Key Facts U.S. shell egg production totaled 7.96 billion as of June 2014, which is 3% percent higher than it was in 2013. It is estimated that for every 100 hens, 76 eggs are produced per day. Between 2000 and 2020, at least 316 egg-associated outbreaks were reported to CDC’s Read more
Key Facts Beef products are widely consumed and play an important role in the U.S. food system. The U.S. cattle inventory (as of July 1, 2014) was 95 million, with a farm gate value of approximately $44 billion. More than 50 percent of the total value of U.S. sales of cattle Read more
Key Facts On average, Americans consume less than a pound of lamb per year, compared to an average of 85 pounds of beef per capita annually. About 80 percent of lamb comes from farms with more than 100 sheep. Demand for lamb usually increases around major holidays, as it Read more
ContentsKey Facts Introduction Foodborne Outbreaks and RecallsProductionFood SafetyConsumptionNutritionReferencesKey Facts Poultry is a popularly consumed meat in the American diet, where chicken has the highest annual consumption. Broilers make up most of commercial chicken production with time from conception to consumption taking less than 13 weeks, Top broiler-producing states are Georgia, Arkansas, Alabama, Mississippi, and North Read more
Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways, including Greek yogurt, drinkable yogurt, and frozen yogurt. Between 2000 and 2020, at least 12 yogurt-associated outbreaks were reported to CDC’s National Outbreak Reporting System (NORS), causing 145 illnesses, 22 hospitalizations, Read more