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This nutritious, delicate food is a part of many food service menus as a main course and one of the most common ingredients. The U.S. Dept. of Agriculture says Americans consume an average of 234 eggs per person per year. Eggs have also been the source of some significant foodborne outbreaks in the U.S. from one specific type of Salmonella. While eggs are an important source of protein in the diet, an estimated 1 in 20,000 eggs in the U.S. supply will contain the SE (Salmonella Enteritidis) bacteria and can cause illness if eaten raw in foods or not thoroughly cooked before consumption.

In the ambitious fight for food safety, don’t overlook the safety and quality of the crystal clear liquid coming out of your faucet. The United States has controls in place to ensure we have potable (safe) water that is treated and filtered to make it taste better and have no odor. Water standards and treatment are also important in food service so we don’t need a repairman twice a year to chip away the block of lime on the dishwashers heating element with a hammer and chisel in order to replace it.

Continued from part 1...

If you haven’t tasted pork lately because you are not a red meat fan (or the other white meat), there are a few changes in the nutritional value of pork, the pork cooking temperatures, and the variety of ways we consume it. The amount of pork the average American consumes hovers around 50 pounds a year.  Although pork is the number one meat consumed in the world, there are some religious restrictions on consumption of pork. U.S. consumption of pork dropped during the 1970s, largely because its high fat content caused health-conscious Americans to choose leaner meats. Today's hogs have much less fat due to improved genetics, breeding and feeding.