The National Pork Producers Council says an article in The New York Times on Sunday misrepresented the U.S. pork industry, painting an essentially pre-determined narrative without regard for the truth.
The New York Times story brought up a 2015 salmonella outbreak from tainted pork in Washington state that NPPC says omitted key facts about responsible use of antibiotics, on-farm testing and industry input.
“The U.S. pork industry prides itself on having strict on-farm biosecurity protocols, demonstrated progress in responsible antibiotics use and a strong food safety record. Excellent animal care is imperative to produce healthy food for consumers. It's a shame the reporter presented none of this in the story,” NPPC said in a statement Sunday afternoon.
Salmonella and other food safety cases are rare in the pork industry. Animal care and food safety are taken seriously as evidenced by programs like We Care, a joint effort of the National Pork Board, NPPC and state organizations representing farmers, promotes responsible practices in all areas of farming.
We Care encourages farmers and employees to understand and consistently use best practices in raising animals. It’s also a promise to the public that as an industry, America’s pig farmers are committed to responsible and ethical animal agriculture.
“The U.S. pork industry provides the highest quality, safest pork in the world. It's a shame The New York Times didn't provide the full picture to its readers,” NPPC said.
Read the key facts NPPC said the New York Times omitted.