This 5-hour workshop on the basics of farm food safety will be offered as a pre-meeting educational session at the 2014 Mid-Atlantic Fruit and Vegetable Convention in Hershey, PA on Monday January 27, 2014. Fresh produce growers can learn how contamination happens, how to assess farm food safety risks, and what measures can be taken to implement and document Good Agricultural Practices. Each participant will be issued a training certificate that can be presented to buyers as evidence of successful completion of GAP training.
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.
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.
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.
An analysis of evaluation results from 2012 GAP training in Pennsylvania to be published in the Journal of Food Control. 31(1):73-80.
The Penn State farm food safety webinar, "Update on the New FDA Produce Safety Standards: Issues of Importance for Pennsylvania Produce Growers", was presented on May 31, 2013 and now is available for viewing.
Recently released reports about the frequency of foodborne illness -- commonly known as food poisoning -- show that the risks have not changed much in recent years, according to an expert in Penn State's College of Agricultural Sciences.
Proposed new Food and Drug Administration regulations developed under the 2011 Food Safety Modernization Act, or FSMA, will affect how Pennsylvania farmers, processors and retailers operate. But the devil is in the still-to-be-finalized details, and implementing the most sweeping changes to the nation's food-safety laws in more than 70 years will require collaboration, communication and education.
A new strain of norovirus, known as GII.4 Sydney 2012, is making the rounds this winter, causing a significant number of acute outbreaks. According to the U.S. Centers for Disease Control and Prevention, it has become the dominant strain, causing more than 140 reported outbreaks in the United States this year. People should try to limit their exposure to norovirus and try to minimize its spread, advised an expert in Penn State's College of Agricultural Sciences. "There are some important reasons that lead to so many people becoming ill from norovirus," said Martin Bucknavage, extension food safety specialist. "One is this virus' low infectious dose. It is estimated that it may take less than 20 viral particles to make someone ill. Then, there is the ability of the virus to survive on dry surfaces for two weeks or more and in water for months."
Growers should be aware of the Produce Safety Rule proposed Jan. 4 by the U.S. Food and Drug Administration, according to a food-safety expert in Penn State's College of Agricultural Sciences. If adopted, it will establish mandatory practices that farmers must employ to prevent microbial contamination of fresh produce.
On January 4, 2013, the U.S. Food and Drug Administration (FDA) released a draft Produce Safety Rule as required under the Food Safety Modernization Act (FSMA) of 2011. This proposed regulation would establish mandatory practices that farmers must take to prevent microbial contamination of fresh produce.
Seems like every month there is a new food scare that makes the national news. Most recently, it was antibiotic-resistant bacterial pathogens found in pork. But whether pathogens are drug-resistant or not, consumers should know that these microorganisms can be controlled by proper food handling and destroyed by proper cooking, noted a food-safety expert in Penn State's College of Agricultural Sciences.
For those fortunate hunters who bag a deer in the upcoming season, a food-safety specialist in Penn State's College of Agricultural Sciences offers some advice for field dressing and storing the carcass properly and processing the meat.
After Hurricane Sandy ravaged the Northeast, people and businesses face the daunting task of recovery. One of the biggest questions they confront is what to do with food, according to a food safety expert in Penn State's College of Agricultural Sciences. In some cases, food may have been exposed to contaminated water; in other cases, electrical power outages may have jeopardized the safety of refrigerated and frozen food, according to Martin Bucknavage, extension food-safety specialist, who offered several recommendations.
Violent storms with flashing lightning remind us that we need to be prepared for power outages. The loss of power could jeopardize the safety of frozen food. To keep food safe, keep the door closed and control the temperature.
The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program being held on October 9, 10 and 11, 2012 on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control.
Time was when every deer hunter was taught how to butcher a deer, process the meat and prepare a variety of tasty venison dishes. But these days, it sometimes seems as though that vital information is not passed down. That's why Penn State's College of Agricultural Sciences again this fall is offering its Venison 101 workshop.
With the assistance of the Food and Drug Administration and University Police, Penn State officials are investigating recent incidents involving the discovery of foreign objects in half-gallon ice cream containers sold at its campus creamery. The University also is taking steps to make its product safer on the shelf.