Animal Products

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

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

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. cattle Read more

Honey

Key Facts Honey is a nutritious substance commonly used as a sweetener in beverages, breakfast cereals, and baked goods, given it provides more moisture than other sweeteners. Since 2010, consumption of honey has increased, with the primary consumers of honey including older adults, households of Asian descent, and larger Read more

Poultry

ContentsKey Facts Introduction Foodborne OutbreaksProductionFood SafetyConsumptionNutritionReferencesKey Facts Poultry is a popularly consumed meat in the American diet, where chicken has the highest annual consumption. From 1998 to 2012, 25% of foodborne illness outbreaks were attributed to poultry; improper handling and inadequate cooking have been identified as key factors contributing to outbreaks. Broilers make up most Read more

Yogurt

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. The use of pasteurized milk is a key barrier to foodborne pathogen transmission in yogurt products. Raw milk can contain pathogens such as Escherichia coli, Read more