The Food and Drug Administration (FDA) is the primary federal agency responsible for regulating the safety of food, including dairy products, in the United States.

Listeria monocytogenes is a type of bacteria that can contaminate dairy products and cause listeriosis, a serious foodborne illness that can be particularly dangerous for pregnant women, the elderly, and people with weakened immune systems.

Dairy products should be stored at a temperature of 40°F (4°C) or below to prevent the growth of harmful bacteria.

Pasteurization, homogenization, and ultra-high temperature (UHT) processing are all common practices used to reduce the risk of contamination in dairy products.

Pasteurization is a process that heats milk and other dairy products to a specific temperature for a specific amount of time to kill harmful bacteria, improve taste and texture, and extend shelf life.

Homogenization breaks down fat globules, improving taste and texture, while pasteurization kills harmful bacteria and extends shelf life. Homogenization is typically done before pasteurization.

Poultry should be cooked to an internal temperature of 165°F (74°C) or above to ensure its safety and kill harmful bacteria.

Listeriosis is a type of foodborne illness caused by consuming food contaminated with the bacteria Listeria monocytogenes. Dairy products are a common source of Listeria contamination.

To prevent cross-contamination between raw and cooked foods, it is important to use separate cutting boards and utensils, wash hands thoroughly after handling raw foods, and clean and sanitize kitchen surfaces regularly.

Eggs should be stored at a temperature of 40°F (4°C) or below to prevent the growth of harmful bacteria.

Cooking meat and poultry to a safe internal temperature, chilling or freezing promptly after purchase, and avoiding cross-contamination are all common practices used to reduce the risk of contamination in meat and poultry products.

Ground beef should be cooked to an internal temperature of 165°F (74°C) or above to ensure its safety and kill harmful bacteria.

Salmonella poisoning, E. coli infection, and Campylobacteriosis are all common types of foodborne illness caused by consuming contaminated meat or poultry.

To prevent foodborne illness when eating out at restaurants, it is important to choose restaurants with good hygiene practices, order food that is cooked to a safe internal temperature, and avoid eating raw or undercooked food.

Vibrio vulnificus infection, Ciguatera poisoning, and Scombroid poisoning are all common types of foodborne illness caused by consuming contaminated seafood.