Large White turkey female. USDA-ARS photo by Scott Bauer.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
Let’s talk turkey. You’re going to hear a lot about food safety as the Thanksgiving holiday approaches, but what you often don’t hear about is how U.S. Department of Agriculture (USDA) scientists are working to make turkey, chicken and other poultry products safer to eat long before they reach your table.
USDA Agricultural Research Service (ARS) scientists are developing alternatives to antibiotics that can help prevent turkey diseases and reduce bacteria such as Salmonella and Campylobacter—two of the main pathogens in poultry that cause foodborne illness in people. Read more »
Under Secretary Ed Avalos (right) with AMS Associate Administrator Rex Barnes (middle) visit with producers during their visit to the Shenandoah Valley Produce Auction.
Finding new ways to market the safety and quality of your food is the key to success in the agricultural industry. This is especially true for our small and mid-sized growers who are looking to expand to various outlets. These growers are now turning to produce auctions as a way to sell their food to a wider range of customers such as retail wholesale buyers and farmers markets outside their local communities.
In a recent trip to the Shenandoah Valley Produce Auction in Dayton, Va., I saw approximately 400 growers use this auction to share their bountiful harvest. Taking place several times a year, the largest wholesale auction in Virginia is an excellent alternative market for small growers. Prospective buyers bid intensely to procure large lots of fruits, vegetables, flowers, bedding plants, trees and shrubs, fall decor (pumpkins, mums, gourds), and compost, to name a few. Read more »
ARS scientists identifying bacterial pathogens in the lab. Photo by Peggy Greb.
Antibiotics are lifesavers. We depend on them to treat bacterial infections and diseases such as pneumonia, bronchitis and strep throat, as well as ear infections and infected wounds. In response to U.S. Food and Drug Administration guidance, veterinarians and producers are moving toward more judicious antibiotic use in food animals, while keeping them healthy and ensuring that our food supply remains safe.
This is especially important because certain bacterial strains have become resistant to some of the current antibiotics used to treat infections in humans and animals, escalating the need worldwide to find and develop alternatives to antibiotics. Read more »
Recent memos from the Food and Nutrition Service provide clarification on how traditional foods, including Musk Ox in the depicted stew, play a vital role within dietary guidelines. Photo by Sedelta Oosahwee.
USDA celebrates National Native American Heritage Month in November with a blog series focused on USDA’s support of Tribal Nations and highlighting a number of our efforts throughout Indian Country and Alaska.
Traditional foods are of significant value to Native American and Alaskan Natives today. The same foods that have been used to feed our ancestors not only feed our bodies, but they feed our spirit. The U.S. Department of Agriculture (USDA) recognizes this importance and works diligently to offer program and partnership opportunities that help enhance traditional food access in Indian Country.
If your tribal community is looking to donate traditional foods to serve at food service programs at public or non-profit facilities, the Service of Traditional Foods in Public Facilities memo provides guidance for organizations and institutions operating under the USDA Food and Nutrition Service (FNS) Child Nutrition Programs (CNP). The acceptance of these donations is largely possible due to changes in the 2014 Farm Bill that defines traditional foods as including wild game meat, fish, seafood, marine mammals, plants, and berries. Read more »
USDA’s Agricultural Marketing Service (AMS) Specialty Crops Inspection Division (SCI) performs GAP audits, which are voluntary, third-party services that verify that farms are following industry-recognized food safety practices and recommendations from the FDA. Photo courtesy of Iowa Food Hub.
In the produce industry, food safety is front and center on everyone’s mind. The Food and Drug Administration (FDA) recently released some of the Food Safety Modernization Act (FSMA) final rules, and retailers are looking to buy from FSMA-compliant suppliers. If you’re a retailer or large produce buyer, there is exciting news about a program that verifies that suppliers are meeting your food safety requirements. After three years of successful trials, USDA recently previewed our plans to expand the GroupGap Pilot Program.
Many producers are aware of “Good Agricultural Practices,” or GAP audits. The USDA’s Agricultural Marketing Service (AMS) Specialty Crops Inspection Division (SCI) performs GAP audits, which are voluntary, third-party services that verify that farms are following industry-recognized food safety practices and recommendations from the Food and Drug Administration (FDA). Read more »
A farmworker rinses just-picked yellow squash in a processing tub. USDA photo by Lance Cheung. Public Domain.
As the mom of a young boy, I am eager to learn more about the activities of growers and processors who supply my family and millions of others with our fruits and vegetables. In addition to being a mom, however, I am an agricultural statistician. Providing official statistics about agriculture gives me an opportunity to share knowledge about various aspects of the American food system, including food safety measures taken by fruit and vegetable operations across the United States.
To bring that crucial information into the spotlight, USDA’s Economic Research Service and the National Agricultural Statistics Service (NASS) joined efforts and created a series of surveys, which I have the honor of administrating. The surveys focus on food safety practices used in fruit and vegetable production and processing. The data obtained may inform our understanding of how the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA) may impact operators. Read more »