The final FDA rule "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption" was published in the Federal Register on November 12, 2015.
Holiday celebrations are in full swing and the last thing anyone wants is to have a loved one develop a foodborne illness because of a favorite food they ate. If you are not careful foodborne illness can be an uninvited guest during the holiday season.
Smartphones are so ubiquitous, and text messaging and social media activities so common in public places, that no one questions what anyone does with their phone. That pervasiveness allows a phone application to be used in direct, concealed observations without alerting the people being observed.
Though it’s unlikely, there may be leftovers. If so, remember the 2-2-4 rule.
In the last few years, as the federal government has tightened safety regulations across the food supply chain to prevent foodborne illness, the role Penn State Extension plays in educating growers and processors to comply with new prevention-based controls has become critical.
It's not always easy to tell the difference between foodborne illness, also referred to as food poisoning and influenza.
Rick Kralj, M Ed., RDN, LDN, Senior Food Safety & Quality Extension Educator shares some seasonal cautions to keep us healthy during the holidays!
Rick Kralj, M.Ed., RD, LDN, Food Safety and Quality Extension Educator, looks at game from a food safety perspective and provides tips for safe handling of wild-harvested venison.
This is the time of year when we gather to feast on roasted turkey, stuffing and other fixings. For many, it will be the first time they will prepare a holiday dinner, while for others, it will be the latest of many memorable occasions. But those memories should not revolve around foodborne illness, according to a Penn State expert.
Based on FDA’s outreach efforts and public comments, the FDA is proposing revisions to its proposed rule on produce safety that are more flexible and less burdensome in key areas.
With recent headlines about dangerous "superbugs," an outbreak of Salmonella from chicken parts on the West Coast and the announcement by a national restaurant chain that it plans to serve only "antibiotic-free" chicken, it's no wonder the public is alarmed and confused.
Picnics are a popular summertime event and foodborne illnesses are more prevalent in the summer months because temperatures are higher and allow bacteria to grow faster.
UNIVERSITY PARK, Pa. -- Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.
With the continuous parade of winter storms hitting the U.S., USDA has released an information sheet titled Food Safety Tips for Areas Affected by Snow Storms.
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.
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.
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.
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.
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.
An analysis of evaluation results from 2012 GAP training in Pennsylvania to be published in the Journal of Food Control. 31(1):73-80.