Don't overlook safe turkey-handling practices for a happy holiday
November 25, 2013
UNIVERSITY PARK, Pa. -- Thanksgiving is a time for sharing: good food, family time, friendship and memories. But one thing you don't want to share, warns a food-safety expert in Penn State's College of Agricultural Sciences, is pathogenic bacteria.
Research minimizes effects of federal produce standards on mushroom industry
September 23, 2013
UNIVERSITY PARK, Pa. -- Strict requirements on the use of animal manures in fresh produce production imposed by the new federal food-safety law threatened to adversely impact the mushroom industry, which relies on horse and poultry manure for a specialized growth substrate.
Extension specialist: Carefully follow instructions to preserve foods safely
August 29, 2013
Whether you picked a basket of tomatoes from your own garden or purchased a peck of cucumbers from your favorite farm stand, you can continue to enjoy fresh fruits and vegetables throughout the year by properly preserving them.
Local Farmers Worry About New Food Safety Guidelines
August 1, 2013
According to the Center for Disease Control, contaminated foods cause about 3-thousand deaths a year in the United States. In response to large-scale and highly-publicized contaminations in recent years to foods like spinach and peanut butter, the government has created the Food Safety Modernization Act.
Whole chickens from farmers markets may have more pathogenic bacteria
July 22, 2013
UNIVERSITY PARK, Pa. -- Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region, according to a small-scale study by researchers in Penn State's College of Agricultural Sciences.