Cottage Foods: Combating Antibiotic Resistance Locally?

A lot of things have changed in 2016 (and even early 2017) but at least we all still have one thing in common: we all eat.  An increasing number of people put a premium on eating healthy food from local farmers.  In fact, numerous states consider local food an import part of their identity and economy.  With the thought of promoting agritourism, attracting tourists and visitors to a farm or ranch, and local businesses, many states have introduced cottage foods bills and laws.

But what’s a cottage food?  Is it made in a cottage?  Is it a form of cheese?  No-the definition is actually much broader than either of those.

Cottage foods are defined as non-potentially hazardous food products that are made in someone’s residence as part of a business. These products are allowed for sale in several different states under slightly different laws and regulations.  The largest issue with these products is that producing food in someone’s home can be a recipe for microbial hazards, like contamination with Salmonella or Listeria.

(Image from United States Library of Congress, LC-USW36-949)

Continue reading