Food Safety


The safety of our nation’s food supply can be threatened by many factors. Ensuring the safety of the pork we produce is of utmost importance to our farmers. Large-scale farms with enclosed buildings make it more practical for farm personnel to have systems and people in place to control access to the facility, helping avert biosecurity threats. Because larger economies of scale make technological advancements more affordable and feasible, many practices common on today’s pig farms help keep the food supply safe, from diagnosis and treatment of sick animals, to minimizing spread of pathogens and diseases that can harm pigs or people. As one example of the success of these systems, a 2011 study by Peter R. Davies, a professor in the University of Minnesota College of Veterinary Medicine, revealed that reports of trichina infections has been virtually eliminated in pork produced on modern commercial farms. His study concludes that pigs raised in outdoor systems inherently confront higher risks of exposure to foodborne parasites. The pork industry has a very good track record regarding food safety in the last few decades, in great part due to widespread, consistent use of good production practices.