By Catherine Merlo,
Western dairy editor, Dairy Today
|Click here to read more from the April 2009 issue of Dairy Today.
Sooner or later, perhaps at the grocery store or post office, a concerned consumer will come over and ask a dairy producer, "Why do you put antibiotics in milk?”
Americans love cheeseburgers and ice cream, but they don't always understand how dairy foods are produced or that strict safety standards govern the industry. That lack of knowledge might explain how a California legislator could introduce a bill in February to prohibit the state's schools from serving poultry or meat products treated with antibiotics.
While dairy insiders believe it will fail, the proposal seems to exploit widespread misperceptions about food products. Concerns about antibiotics and hormones are especially common, as they're often highlighted on product packaging.
Want to know how to respond to their questions? Follow this link to this story from the April 2009 issue of Dairy Today.
Catherine Merlo is Western dairy editor for Dairy Today. You can reach her via e-mail at: firstname.lastname@example.org.