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Posted on August 16, 2019August 16, 2019 by dairy-cattle

Dairy Food Safety

The purpose of the dairy industry is to provide high quality, nourishing food products for consumers. Here you can learn about some of the unique characteristics of food safety for products of the dairy industry.

  • Dairy Cattle as a Source of Food or Waterborne Illness
  • E. coli O157:H7 NCBA Factsheet
  • Good Management Practices Checklist for Minimizing Microbial Pathogen Outbreaks
  • Importance of Raw Milk Quality on Processed Dairy Products
  • Safety of Bovine Somatotropin (bST)
  • Sources and Causes of High Bacteria Counts in Raw Milk: An Abbreviated Review

 

 

Tagsdairy cattle, food safety

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This is a national Cooperative Extension resource

This work is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.

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