Articles
Articles
Articles Herramientas para escribir un plan de inocuidad de los alimentos para la huerta
Luke LaBorde, Ph.D., Maria Gorgo-Gourovitch, Lee Stivers
El Sistema de Extensión Cooperativa de Penn State tiene a su disposición una serie de plantillas, listas de verificación y registros para ayudar a los agricultores de frutas y vegetales frescos en la escritura de sus planes de inocuidad de los alimentos para la huerta. More
Articles Let's Preserve: Freezing Fruits
Luke LaBorde, Ph.D., Martha Zepp, Andy Hirneisen, MA
This article explains how to freeze foods successfully and provides details on freezing specific fruits. More
Articles Entendiendo FSMA: Norma de Inocuidad de los Productos Agrícolas Frescos
Luke LaBorde, Ph.D.
Este artículo trata sobre las actividades de las huertas y los productos agrícolas frescos cubiertos por la Norma de Inocuidad de los Productos Agrícolas Frescos bajo la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés), los requisitos clave, las posibles exenciones y las fechas de cumplimiento. More
Articles Manteniendo seguros los productos agrícolas frescos usando las Buenas Prácticas Agrícolas
Luke LaBorde, Ph.D.
Este artículo aborda las formas en que los productores pueden minimizar los riesgos a la inocuidad de los alimentos a través de la evaluación de las prácticas en sus huertas e implementando las buenas prácticas agrícolas. More
Articles Impacto de FSMA en el Compostaje de Sustratos para la Producción de Hongos
Luke LaBorde, Ph.D.
Bajo la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés) los productores de hongos tienen que reconocer peligros potenciales a la inocuidad de los alimentos y establecer medidas de control. More
Articles Mushroom GAPs Audit and FSMA Resources
Luke LaBorde, Ph.D.
This article lists the information and resources needed to meet Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA) standards specific for the mushroom industry. More
Articles Control de Listeria Monocytogenes en el Medio Ambiente de Cultivo y Empaque de Hongos
Luke LaBorde, Ph.D.
En los últimos años ha aumentado el conocimiento de que Listeria monocytogenes puede ser un posible contaminante microbiano en alimentos listos para el consumo. More
Articles Small Grain Planting Considerations
Delbert G. Voight, Jr
Did wet weather delay your wheat planting? Here are some tips that might assist you with your planting decisions. More
Articles Guidelines for Producing Unpasteurized Cider in Pennsylvania
Luke LaBorde, Ph.D., Robert Crassweller, Ph.D.
This publication explains how to follow established food safety and sanitation standards that minimize the risk for contamination. More
Articles Dark and Light Mushroom Peat Casing Soils Suppress Populations of Listeria and Salmonella
Luke LaBorde, Ph.D., Rachel O’Patchen
Studies show that when light peat is replaced with dark peat that contains lower microbial levels, developing plants tend to become more susceptible to diseases. More
Articles Eradicating Listeria Monocytogenes From Mushroom Slicing and Packaging Environments
Luke LaBorde, Ph.D.
Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination. More
Articles FSMA Produce Safety and Preventive Controls Regulations: How Do They Apply?
Luke LaBorde, Ph.D.
This article reviews the basics for Produce Safety and Preventive Controls and provides some information on how they may affect the mushroom industry. More
Articles Method for Validating Thermal Sanitization of Mushroom Disk Slicing Equipment
Luke LaBorde, Ph.D., Ramaswamy C. Anantheswaran, Hilary Tobin
This study demonstrates the feasibility of thermal sanitization treatment to eliminate L. monocytogenes at niche sites within slicer heads without requiring complete disassembly. More
Articles Sanitary Transportation of Human and Animal Food
Luke LaBorde, Ph.D.
Part of the Food Safety Modernization Act (FSMA), the goal of the Sanitary Transportation rule is to prevent practices during transportation that create food safety risks. More
List of Co-packers and Manufacturers in Pennsylvania and Beyond
Luke LaBorde, Ph.D.
A co-packer, or co-manufacturer, is an established food company that processes and packages your product according to your specifications. More
Articles Food Entrepreneurs
Luke LaBorde, Ph.D.
Are you looking to start a new food business? Are you an existing business looking for information on how to maximize your profitability? More
State and Federal Regulations for Food Processors
Luke LaBorde, Ph.D.
Regulations vary from state to state. Here we provide resources from Pennsylvania and Federal sources. Check with your state Department of Agriculture or local Health Department to determine which regulations you need to follow. More
Articles Considerations for Double Crop Soybean Production
Delbert G. Voight, Jr
With both wheat and barley being harvested there are considerations to ensure a profitable double crop soybean crop. Key theme is to plant thick, plant narrow, use longer maturity and manage weeds up front. More
Articles Tools for Writing a Farm Food Safety Plan
Luke LaBorde, Ph.D., Lee Stivers
Penn State Extension offers a set of templates, checklist and logs, to assist farmers of fresh fruits and vegetables in writing farm food safety plans. More
Articles Soybean Good Inoculation Practices (GIP)
Delbert G. Voight, Jr
Soybean inoculation is critical to optimum yields More
Articles Understanding FSMA: The Produce Safety Rule
Luke LaBorde, Ph.D.
Discussion of farming activities and produce covered in the Produce Safety Rule under the Food Safety Modernization Act (FSMA), key requirements, possible exemptions, and deadlines for compliance. More
Produce that is or is not covered under the FSMA Produce Safety Rule
Luke LaBorde, Ph.D.
Find out which produce is covered or not covered under the Food Safety Modernization Act (FSMA) - Produce Safety Rule. More
Articles Making Cider Vinegar at Home
Luke LaBorde, Ph.D.
Two factors require special attention when making vinegar at home: oxygen supply and temperature. More
Articles Let's Preserve: Potatoes and Sweet Potatoes
Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.
For canning potatoes, select the “waxy” or “boiling” kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. More
Articles Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas
Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.
Root vegetables must be processed in a pressure canner. They cannot be safely canned in a boiling water bath or atmospheric steam canner. More