3 Ways to Avoid Food Poisoning this Summer

By Sarah Correll

Pool parties, barbecues, sunshine, and… Food poisoning? Foodborne illnesses are much more common in the summer than any other time of year. Follow these three tips to keep your family safe this grilling season!

Keep It Clean

Be sure to clean your grill before you use it and don’t cross-contaminate your dishes by using the same plates or utensils on raw and cooked meat.

Put Leftovers Away

Be sure to pack up and cool your leftovers within two hours of serving the meal if the temperature is under 90 degrees, and within an hour if it’s 90 degrees or higher outside.

Thaw Safely and Cook Thoroughly

Thaw meat completely in the refrigerator or microwave before putting it on the grill, and make sure it’s completely cooked. That’s 165° for chicken, 160° for ground meats, and 145° for pork and beef with a three minute rest after.

Have a happy (and healthy) grilling season!

Giving Thanks and Staying Safe

By Sarah Correll

There is certainly plenty to be thankful for this and every year, and we hope that not having food poisoning can make your list. Follow these steps to make sure you and your family stay safe.

Thaw in the Refrigerator.

 

Turkey and other meats are most safely thawed in the refrigerator. You should allow about a day in the refrigerator for every five pounds of turkey.

Stuff Safely.

 

The safest way to prepare stuffing is to cook it separately from the bird, but if you are planning to stuff the bird, make sure its internal temperature is at least 165 degrees.

Cook Thoroughly.

Size of Turkey	Unstuffed	Stuffed
4 to 6 pounds (breast)	1 1/2 to 2 1/4 hours	Not usually applicable
6 to 8 pounds (breast)	2 1/4 to 3 1/4 hours	2 1/2 to 3 1/2 hours
8 to 12 pounds	2 3/4 to 3 hours	3 to 3 1/2 hours
12 to 14 pounds	3 to 3 3/4 hours	3 1/2 to 4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 1/2  to 5 hours	4 3/4  to 5 1/4  hours

Turkey should be cooked to an internal temperature of 165 degrees. Not sure how long it will take? Use this handy chart from Foodsafety.gov!

Don’t Leave the Leftovers

 

Don’t leave food out for more than two hours, and be sure to use your leftovers within 3-4 days.

Find answers to all your food safety questions here.

Because No One Likes Salmonella

By Sarah Corell

Salmonella and E. coli in spinach, peanut butter, and cantaloupe have all made headlines.  Nearly one in six Americans will experience food poisoning this year; however, the majority of food safety issues occur in homes, not on farms or in processing plants.  How can you keep your family safe?  Simple: clean, separate, cook, and chill.  Here’s even a song to get you in the mood to find out more! 

           

Clean hands and surfaces!  Be sure to wash hands with soap and water for at least 20 seconds and wash cutting boards, dishes, and surfaces with hot soapy water before handling food.  Mixing one teaspoon of bleach with each quart of water used to clean surfaces can up your safety even more. You also may want to consider using paper towels to clean up kitchen messes.  The next best alternative?  Cloth towels that are washed very frequently in the hot cycle in the washing machine.

Avoid cross-contamination!  Use separate cutting boards for raw meats and fresh produce.  Don’t place cooked food back on plates that once held uncooked meat, poultry, seafood, or eggs, and be sure to separate raw meats from the rest of your groceries in your cart and in your refrigerator. 

Did you know one in four hamburgers turns brown before it is cooked to a safe temperature?  Be sure to use a thermometer to check the internal temperatures of meats.  The chart below provides the proper temperatures for safely prepared foods.  You should also be sure to keep hot foods hot- hot foods on a buffet line should be kept at 140 degrees or higher.  They’ll taste better and stay safe!  Microwaves can be extra tricky- be sure to check foods for cold spots!

Make sure your refrigerator is consistently 32-40 degrees and that the proper foods are stored in it.  Keep all perishable foods chilled until serving time and place containers of cold food on ice for serving at buffets.  Be sure to thaw food in the refrigerator or the microwave, never at room temperature.  Don’t over-stuff the refrigerator and divide leftovers into small containers so that the can chill quickly.

The list of ways to keep your family’s food safe is definitely a long one, but most are simple methods and all are more pleasant than a bout of food poisoning!

Prepping for Holiday Meals

Submitted by Denise Derrer of BOAH from (FightBac.org)

Once you've selected your menu and collected all the recipes, purchase all non-perishables ahead of time (Check the local newspaper and web sites for holiday food coupons and grocery store bargains!)

Shop for fresh items (perishables) on your final shopping trip.

Remember to order your turkey in advance! A frozen turkey should be timed for pickup so it can go straight into the refrigerator to thaw. Plan on 24 hours for each 4-1/2 pounds of whole turkey. A fresh turkey should only be picked up one or two days in advance.

Get Your Holiday Meal Prep Lists

    

The Partnership for Food Safety Education is your resource for promoting food safety this Holiday season.  Holidayfoodsafety.org is a free, go-to resource for consumers.  

Thawing Frozen Foods Safely

Submitted by Denise of BOAH (From FightBac.Org)

One of the advantages of freezing foods at or below 0 °F is that they can be preserved indefinitely. But, once the food begins to thaw in temperatures warmer than 40 °F, bacteria can multiply rapidly and the food can become unsafe to eat.  

Before preparing frozen meat, poultry, seafood, or frozen fruits, thaw them using one of these methods:  

1.      In the refrigerator - never at room temperature or in warm water 

2.      Under cool, running water (less than 70°F) as long as the food is small enough to be thawed in under two hours.

3.      In a microwave, if the food is going to be cooked immediately or use a microwave for thawing fruits that will be served with some ice crystals remaining.

Get more BAC Down materials. 

Food Recall Basics: What You Should Know

Submitted by Denise of BOAH (From FightBac.Org)

Food recalls are issued for your safety and should not cause panic. The most important thing you can do to protect yourself and your family is to be informed and pay attention to guidance issued when a major food recall occurs.

Food recall notices are given in the news, at your local grocery store, or online at www.recalls.gov.

Understand that the recall of one product does not mean all forms of that product are a potential problem. 

Find more on Recall Basics and a FAQ's flyer here.

Pack a Safe Lunch

Summer is drawing to a close and it's almost time for the first school session (if it hasn't started already). Take a quick refresher course in packing a safe school lunch for both kids and adults. 

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food.  Make sure food preparation surfaces and utensils are clean.

• Insulated, soft-sided lunch totes are best for keeping perishable foods chilled.  A cold source, such as a small frozen gel pack or frozen juice box, should be packed with perishable foods.   

• Frozen gel packs will keep foods chilled until lunchtime, but are not recommended for all-day storage.  

• Rinse fresh fruits and vegetables under running water, including those with skins and rinds that are not eaten.

For more detail, visit BAC to School. Class dismissed!

Are leftovers safe to eat if they don't smell bad?

By: Mythbusters


Myth: Leftovers are safe to eat until they smell bad.  

Fact: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria, some of which cause illness in people and others that don't. The types of bacteria that do cause illness do not affect the taste, smell, or appearance of food. For this reason it is important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don't take the risk - when in doubt, throw it out!

Food Safety for Leftovers

By Denise Derrer of Indiana State Board of Animal Health

Grandma is bringing over her famous green bean casserole and Aunt Betty can’t call it Thanksgiving without sweet potatoes smothered in mini marshmallows.  Oh, the variety of food is endless at the holidays.  

Unfortunately, the size of our stomachs and pants is not.  At the end of the feasting you survey what remains.  You just can’t fathom throwing away the extra food from those yummy dishes so you divide them into various storage containers and go about your holiday. 

Fast forward a few days and you’re staring at your bulging refrigerator trying to decide if it’s safe to eat Grammy’s leftover green bean casserole.  Remember, leftovers can be kept for 3 to 5 days, so you think you’re safe.  But wait.  Now you can’t remember which foods were eaten at which get-together—and they spanned the entire weekend. 

This problem can be solved easily and quickly.  Simply take the time to write the date on the outside of all your storage containers. 

The hustle and bustle of preparing for the Thanksgiving feast does not leave any time to sit down, let alone create labels.  Take this time to get your kids involved.  While the adults are busy preparing food over a hot stove, ask the youngsters to make leftovers labels.  HolidayFoodSafety.org has printable labels and the “consume by” date can be written in the blank space.   

Store your leftovers in shallow containers.  That will allow the food to cool quicker, so it gets to a safe storing temperature faster.  And don’t over-load your fridge.  The cool air needs room to circulate around the food.    

When you initially pick your foods, choose those that sit well at room temperature.  Be sure to put the remaining provisions back in the refrigerator within two hours after dinner is served.  Don’t forget, the danger zone for prepared foods is between 40 ˚F and 140 ˚F.  Keeping your fridge at or below 40 ˚F inhibits the growth of potentially harmful bacteria.

Sit back and rest easy this holiday knowing that chilling and storing food properly is one of the most effective ways to reduce the risk of food borne illness.  

Cantaloupe Listeria Outbreak: What You Need To Know

Jensen Farms has recalled its Rocky Ford-brand cantaloupes in response to a multi-state outbreak of listeriosis. Cantaloupes from other farms have not been linked to this outbreak. The Centers for Diseases Control and Prevention reports that 35 people in 10 states have been infected with this strain of Listeria monocytogenes. The FDA advises consumers - especially vulnerable populations, including older adults, people with weakened immune systems, and pregnant women - not to eat the recalled cantaloupes and to throw them away. Don't  try to wash the bacteria off of the cantaloupes because contamination might be both on the inside and outside. Cutting, slicing, and dicing may also transfer harmful bacteria from the rind to the fruit's flesh. Source: FDA

Mythbusters: Vegetarian Diets

Mythbusters: Freezing Food

Did you know that September is National Food Safety Education Month?

Periodically this month we will be sharing from their Mythbusters Series to share some lesser known facts about food safety!

Tune in and test your knowledge!

Seven Super Steps to Safe Food In the Summer

An excerpt from www.fightbac.org

During warm weather, it is especially important to take extra precautions and practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products. The warmer weather conditions may be ideal for outdoor picnics and barbecues, but they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. Follow the suggestions below to Fight BAC!® (foodborne bacteria) and reduce the risk of foodborne illness this summer.

1.   Wash, Wash, Wash Your Hands. Always wash your hands with warm water and soap for at least 20 seconds before and after handling food.  Sing Row, Row, Row Your Boat twice to get a sense of how long you should wash.

2.   Marinating Mandate. Always marinate food in the refrigerator. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food or reserve a portion of the unused marinade to use as a sauce.

3.   Hot, Hot, Hot. When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.

4.   Temperature Gauge. Use a food thermometer to ensure that food reaches a safe internal temperature.

5.   Where's the Beef? Chicken and Fish? Hamburgers should be cooked to 160 ºF, while large cuts of beef such as roasts and steaks may be cooked to 145 ºF for medium rare or to 160 ºF for medium.  Poultry must reach a temperature of 165 °F. Fish should be opaque and flake easily.

6.   Stay Away from that Same Old Plate. When taking foods off the grill, do not put cooked food items back on the same plate that held raw food, unless it has been washed with hot water and soap first. And in hot weather (above 90°F) foods should never sit out for more than one hour before going in the refrigerator.

7.   Icebox Etiquette. A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to ensure a constant cold temperature. Keep the cooler out of the direct sun. Keep drinks in a separate cooler from foods. The beverage cooler will be opened frequently while the food cooler stays cold.

Egg Safety

Guest Post By Board of Animal Health’s Janelle Thompson

The parts of an egg that make it so nutritious to eat are also the ideal growing locations for numerous harmful bacteria. Improperly handled or improperly cooked eggs can easily become a source for food-borne illness. By taking few simple steps while handling and cooking eggs, you can keep your family healthy.

Egg safety starts at the grocery store. When purchasing eggs, be sure to open the carton to make sure the shells are not cracked. Although eggs are cleaned before being packaged, bacteria can remain on the egg shell. Cracked eggs have their sanitary “barrier” broken, which could allow bacteria to enter. 

When you get home, immediately place eggs in the refrigerator in their carton.  And, unless the fridge door is rarely opened, eggs should be stored on a shelf in the fridge so they remain at a constant, cool temperature.  Raw eggs will keep in the refrigerator for about 4 to 5 weeks after their pack date.  Hard-boiled eggs can be stored in the fridge up to one week. 

Warmer weather means outdoor pitch-ins and picnics.  While these gatherings can bring much fun, they also bring an increased risk for food-borne illnesses.  Prepared foods containing eggs or egg products should not be left out at room temperature for more than two hours.  Food served outdoors in the hot sun should be returned immediately to a cooler.   

Cooking eggs to a proper temperature effectively destroys the harmful bacteria that may be present.  An egg is properly cooked when the egg white is completely set and the yolk begins to thicken, but is not hard. Food items such as scrambled eggs and omelets should be cooked until no liquid remains.   

Another springtime custom, egg decorating for Easter, can pose a significant risk for food-borne illness since the eggs are handled so much. First, be sure to wash your and your kids’ hands thoroughly during the decorating process. If the eggs will not be decorated right after they are cooked, store them in their cartons in the refrigerator. After the eggs have been decorated, place them back in the fridge. If the decorated eggs will be eaten later, be sure to use food coloring or dyes made specifically for food. 

If you are planning on hunting eggs at Easter just use the plastic ones.  You never know what the eggs may come into contact with while they are hidden outside or how long they will sit unrefrigerated.

Bacteria (or BAC®) is sneaking around everywhere and you never know when he might emerge, so practice good egg safety this spring and keep BAC® away.  

BAC® has been so bad about meddling in people’s Easter activities that a website has devoted a whole page to egg safety.  Check out more information from Fight BAC™ here http://www.fightbac.org/safe-food-handling/safety-in-all-seasons/130-eggs-tra-care-for-spring-celebrations-. 

Eggs are a basic staple to many Hoosiers’ diets, and as long as they are handled and cooked properly they are a great source of nutrition!  For variations on a springtime favorite, deviled eggs, see Kraft Food’s Favorite Topped Deviled Eggs.  http://www.kraftrecipes.com/recipes/favorite-topped-deviled-eggs-105209.aspx

Enjoy, and do not forget to use EGG-cellent food safety this spring!

Food Safety Part Four: Chill

By Denise Derrer of Indiana's Board of Animal Health

Note: This is Part Four of our Four Part Food Safety Series. 

Part One

Part Two 

Part Three

Chill

According to the Food and Drug Administration, storing food items at temperatures of 40° F and below significantly reduces the risk of foodborne illness.  Microorganisms grow faster at warmer temperatures; therefore, studies say keeping a constant temperature of 40° or below helps slow their growth.  But proper cooling is just one of four components, which together facilitate proper food safety. 

Fight BAC!® gives us the Cool Rules for keeping our food chilled. 

• Use a refrigerator thermometer to verify the temperature stays below 40° F. 
• Refrigerate or freeze perishable foods and leftovers within two hours of purchase or use.
• Do not defrost food at room temperature.  If you need a quick thaw, defrost your food item in the microwave or enclose the food in an airtight container and submerge in cold water. 
• Separate large amounts of leftovers into several shallow containers for quicker cooling.
• Do not overfill your refrigerator.  The cool air must circulate to keep a safe temperature. 

Maintaining the proper temperature for dairy products can help consumers save money.  For example, milk should never be stored in the door of a refrigerator where temperatures can fluctuate.  Instead, store milk in the back of your refrigerator and it will last a week past the sell-by date listed on the carton.    

The winter of the food safety kit will receive a convenient thermal bag.  This bag can easily be stored in any vehicle so it can keep your food safe to and from your destinations. 

 

Additional tips about proper refrigeration can be found on the Indiana State Board of Animal Health website, www.boah.in.gov, or the Fight BAC!® webpage www.fightbac.org. 

We will be giving away the complete Food Safety kit today on our Facebook Fan Page. To enter to win, leave a comment on our Facebook Page telling us the four keys to food safety.

Food Safety Part Three:

By Indiana Board of Animal Health's Denise Derrer

This is part three in a four part series. Part One, Part Two

Cook

Contrary to popular belief, the internal color of meat and poultry products is NOT a good indicator about whether or not the food item is safe to eat.  Food is safely cooked when the internal temperature has reached a high enough temperature to kill the harmful bacteria that cause illness.  The safe temperature varies among meat and poultry products. 

To help spread the safe-cooking message, Fight BAC!® has brought along his friend Thermy™ to say, “Cook it right, and keep it hot.”

Studies have shown one of four hamburgers turns brown before it has reached the proper internal temperature.  The opposite can also occur.  Most individuals tend to over-cook their meat and poultry foods thus causing the flavorful juices to dry up as well.  A meat thermometer can help avoid both extremes of too high and too low.   

Hot foods served buffet-style should be kept at 140° F or higher.  This can be accomplished using slow cookers and warming trays.  Foods that are transported to parties should be kept steaming hot before and during serving.  The dishes should be transported in insulated thermal containers until they are ready to be eaten.  

Microwaves have been the working person’s best friend for decades now, but this kitchen appliance can cause food safety hazards.  Cold spots can become an oasis for bacteria in foods, such as casseroles or soup, cooked or reheated in the microwave.  Thermy™ recommends covering food, stirring and rotating food for even cooking to eliminate the cold spots and to kill the harmful bacteria. 

To help you cook safe, flavorful foods the food safety kit giveaway comes with an instant-read thermometer and jar grippers that list the safe cooking temperatures for common meat and poultry items. Don't forget to comment on our facebook page to enter to win.

Additional tips about meat and poultry cooking temperatures can be found on the Indiana State Board of Animal Health website, www.boah.in.gov, or the Fight BAC!® webpage www.fightbac.org.  

Food Safety Part Two: Separate

By Indiana Board of Animal Health's Denise Derrer

This is part two of our four part series on Food Safety. To read Part One: Clean, click here.

Separate

“Separate.  Don’t cross-contaminate.” 

“Separate.  Don’t cross-contaminate.” 

Fight BAC!® won’t stop reciting the second of four aspects to proper food safety.  Poor handling of raw meat and poultry products can create an environment for harmful microorganisms to grow, which can spread to foods throughout the kitchen. 

The easiest way to limit cross-contamination in the kitchen is to keep two separate cutting boards.  Maintain one cutting board specifically to chop fresh produce, and the other for handling raw meat, poultry, seafood or eggs.  You may want to invest in a third for carving or cutting cooked meat products.

    

Fight BAC!® continues to lecture about cross-contamination by highlighting two key phrases for consumers to remember; Keep it Clean and Watch Those Juices!

Keep it clean in the kitchen by always washing your hands for 20 seconds in hot, soapy water before and after handling food, use two separate cutting boards, and never place cooked foods back on a plate that held raw foods.

Separating raw meat and poultry items from other foods in your grocery cart, shopping bags and refrigerator is the first step to watching those raw meat juices.  Consumers should also keep raw foods in sealed containers or plastic bags and place them on the bottom refrigerator shelf to keep the juices from dripping onto other foods.  Also, sauces made from marinades should not be used in cooking unless the marinade is boiled first. 

To help one of our facebook fans keep his or her foods separate, a set of storage containers is provided in the food safety kit giveaway. To enter to win the kit, just leave us a comment on Facebook about how you keep your food safe, clean and separate.

Facebook Fan Charity shared yesterday : 

Clean food areas: I have cutting mats of differnt colors for no cross contamination - red/beef, yellow/chicken and green/produce.. I also always use a baking mat when rolling out dough... no matter how clean a counter top is, I still want something between that counter and my food!

What is your tip?

Additional tips about maintaining separate food-preparation surfaces can be found on the Indiana State Board of Animal Health website, www.boah.in.gov, or the Fight BAC!® webpage www.fightbac.org.  

Food Safety Part One: Cleaning

By The Indiana Board of Animal Health's Denise Derrer

This week, we are covering the four aspects of food safety through a four-part series.  Along the way Fight BAC!®, the Partnership for Food Safety Education mascot, and some of his friends will pass along quick tips for proper food safety. 

One of our lucky facebook fans who comments on our facebook page will be chosen at random this week to receive a food safety kit that has been put together with items highlighting and essential to the four parts of good food safety. So, be sure to tell all your facebook friends to like us on Facebook to be entered to win!

Part One: Clean

Wash your hands.  That command is repeated time and time again, but no other time is it more important than when working with food.  Microorganisms that cause foodborne illnesses cannot be seen, smelled, or tasted, but they lurk on every surface of your kitchen.  And objects such as hands, knives, and cutting boards can transmit the microorganisms from infected foods causing serious illness or worse. 

Keeping you and your family safe is as basic as soap and water. 

Fight BAC!® recommends “The Big 3” ways to keep your surfaces clean to lessen the chances of contracting a foodborne illness. 

1. Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
2. Wash your cutting boards, dishes, utensils and countertops with hot soapy water after preparing each food item.
3. Consider using paper towels to clean up kitchen surfaces so you can throw the towel away when you are done. 

To help the food safety kit winner stay clean, two travel-sized soap dispensers are included in the kit.  The paper thin soaps will leave no doubt of cleanliness.

Additional tips about keeping your kitchen clean can be found on the Indiana State Board of Animal Health website, www.boah.in.gov, or the Fight BAC!® webpage www.fightbac.org. 

To enter to win the kit, leave a comment on our Facebook page on what tips you use to keep your food areas clean.

Girl Scout Cookies and Milk: The Inside Scoop

By Guest Blogger:  Denise Derrer, Full-time Public Information Director for the State Board of Animal Health and Part-time Girl Scout Troop Leader

If you haven’t been asked to buy a box of Girl Scout cookies yet, you probably haven’t been out of the house lately! It’s that time of year again when girls all over Indiana are racking up orders for Samoas, Tag-a-Longs and (my personal fav) Thin Mints.

When those cookies arrive in a couple of weeks, nothing will complete snack time like a tall, cold glass of milk. Have you thought about what goes into making sure that milk is wholesome and safe for everyone to enjoy?

The Indiana State Board of Animal Health (BOAH) manages Indiana’s dairy inspection program. Every day, inspectors are visiting dairy farms and the processing facilities that pasteurize, manufacture and package the milk, cheese, yogurt and ice cream we all enjoy. Since this is something few people ever really see, I thought I’d give you the “inside scoop” on what some of my coworkers do in the field.

Milk is among the most highly inspected and regulated food products on the market. The U.S. Food and Drug Administration sets the standards by which all milk must be produced. State agencies, such as BOAH, work with the farmers and plant operators of all sizes—from mom-and-pop to international companies—to make sure final products are safe.

By law, farms must be thoroughly inspected at least twice each year. Sometimes our inspectors make spot checks or revisit operations that need to correct issues from a previous inspection.

Inspections start with a general look at the farm itself: 

Is the place generally clean? Are rodents and pets kept out of the milking facility? Are weeds kept trimmed? Are the cows free of manure? Do the doors to the milk house seal tightly? Are there paper towels at the sink? Do employees wash their hands?

Those questions only scratch the surface of what’s involved in a farm inspection. There’s so much to look at!

Every piece of milking equipment is closely scrutinized. BOAH dairy inspectors look like detectives, armed with flashlights to help them peer into bulk tanks to make sure no protein residue accumulates on the sides. They’ll disassemble the stainless steel pipes, pumps and hoses to verify the insides are getting proper daily cleanings. Gaskets and seals are inspected. Thermometers are checked to ensure they are accurate, and milk is kept below 40 degrees.

Inspectors also verify any medications used on the farm are approved for use on dairy cattle. Meds must be stored properly, have the veterinary labels attached and not be expired.

Likewise, inspecting a dairy plant (where milk is bottled or cheese is made) is much like inspecting the milking facility portion of the farm—only with a lot more pipes and tanks. And I mean a lot. Some of these plants take many, many hours to inspect, often in the wee hours of the morning, when the bottling operation is shut down.

Those inspections do not even cover all the product testing that goes on to ensure product safety.

Four types of tests are completed regularly to ensure dairy products are safe:

1. Somatic cell counts, which are an indicator of the general health of the cows. Only healthy cows may be milked.
2. Bacteria levels, which can affect the shelf-life, quality and safety of the product. Each load of milk must be tested as it is delivered to the processing plant to ensure it meets federal standards. Dairy cooperatives (which buy the milk from farmers) test the milk at the farm-level another five to six times a month to ensure their herd is producing top-quality milk. Cheese makers will frequently test their finished products for other organisms to ensure they are safe to eat.
3. Antibiotic drug residues, which is an issue of food safety. Just like people, cows can become ill. And, like people, they may be prescribed medications to help them heal. Milk from cows being treated cannot go into the human food chain, yet the treated cows still have to be milked daily. That means their milk has to be dumped. So the milk supply is checked frequently (and multiple times) to ensure no mistakes were made. Milk is tested for drug residues on the farm, again on the truck as it arrives at the processor (before it is unloaded), and again as the final product at the plant.
4. Water quality, because the water used to clean the equipment and nourish the cows must be free of contaminants, including bacteria like e. coli.

All of these factors, together, help determine if a dairy farm or processing facility meets the standard to ship milk or dairy products. Any time the operation doesn’t meet the standard, the milk will be rejected. That is why farmers and plant operators work so hard to make sure they produce high-quality, safe products.

So, when you sit back to enjoy those Girl Scout cookies with a glass of milk, don’t just thank a farmer. Thank an inspector, too!

If you'd like to win some Girl Scout Cookies and Milk this week, visit us over on our Facebook Page and tell us your Favorite Girl Scout Cookie Flavor. Winner will be chosen at random on Facebook.