http://www.pubs.ext.vt.edu/category/food-safety.html en Fri, 01 May 2009 01:00:00 -0400 http://cyber.law.harvard.edu/rss/rss.html http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-D/FST-28NP-D.html Mon, 07 May 2012 14:25:24 -0400 http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-D/FST-28NP-D.html Food Safety http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-C/FST-28NP-C.html Mon, 07 May 2012 14:25:24 -0400 http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-C/FST-28NP-C.html Food Safety http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-B/FST-28NP-B.html Mon, 07 May 2012 14:25:24 -0400 http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-B/FST-28NP-B.html Food Safety http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-A/FST-28NP-A.html Mon, 07 May 2012 14:25:24 -0400 http://www.pubs.ext.vt.edu/FST/FST-28/FST-28NP-A/FST-28NP-A.html Food Safety http://www.pubs.ext.vt.edu/FST/FST-11/FST-11.html Thu, 02 Feb 2012 09:03:34 -0500 http://www.pubs.ext.vt.edu/FST/FST-11/FST-11.html Food Safety http://www.pubs.ext.vt.edu/FST/FST-9/FST-9.html Thu, 05 Jan 2012 14:04:22 -0500 http://www.pubs.ext.vt.edu/FST/FST-9/FST-9.html Food Safety http://www.pubs.ext.vt.edu/348/348-585/348-585.html <p>The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.</p> Tue, 13 Sep 2011 08:57:39 -0400 http://www.pubs.ext.vt.edu/348/348-585/348-585.html Food Preservation Food Safety http://www.pubs.ext.vt.edu/3108/3108-7024/3108-7024.html Thu, 01 Sep 2011 08:44:17 -0400 http://www.pubs.ext.vt.edu/3108/3108-7024/3108-7024.html Food Safety Home Safety http://www.pubs.ext.vt.edu/3108/3108-7023/3108-7023.html Thu, 01 Sep 2011 08:44:17 -0400 http://www.pubs.ext.vt.edu/3108/3108-7023/3108-7023.html Food Safety Home Safety http://www.pubs.ext.vt.edu/3108/3108-7022/3108-7022.html Thu, 01 Sep 2011 08:33:34 -0400 http://www.pubs.ext.vt.edu/3108/3108-7022/3108-7022.html Home Safety Food Safety http://www.pubs.ext.vt.edu/458/458-223/458-223.html <p>Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).</p> Wed, 24 Aug 2011 14:15:13 -0400 http://www.pubs.ext.vt.edu/458/458-223/458-223.html Food Safety Food Preservation http://www.pubs.ext.vt.edu/3108/3108-7021/3108-7021.html Wed, 24 Aug 2011 08:44:17 -0400 http://www.pubs.ext.vt.edu/3108/3108-7021/3108-7021.html Food Safety Home Safety http://www.pubs.ext.vt.edu/458/458-501/458-501.html Wed, 18 May 2011 11:44:12 -0400 http://www.pubs.ext.vt.edu/458/458-501/458-501.html Food Preservation Food Safety http://www.pubs.ext.vt.edu/348/348-485/348-485.html <p>Before you start creating meals and snacks in the kitchen, take a second to learn the basics to fight BAC (bacteria)!</p> Tue, 19 Oct 2010 01:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-485/348-485.html Food Safety http://www.pubs.ext.vt.edu/348/348-940/348-940.html Tue, 24 Aug 2010 15:05:12 -0400 http://www.pubs.ext.vt.edu/348/348-940/348-940.html Food Safety Health & Nutrition http://www.pubs.ext.vt.edu/348S/348-961S/348-961S.html Tue, 12 Jan 2010 09:23:00 -0500 http://www.pubs.ext.vt.edu/348S/348-961S/348-961S.html Health & Nutrition Aquaculture & Seafood Food Safety http://www.pubs.ext.vt.edu/2911/2911-7041/2911-7041.html <p>Clostridium botulinum is a spore forming bacterium. A spore is a phase that some cells enter when conditions  become unfavorable. Spores are resistant to extreme temperatures, drying, and UV light and can be found in soil and water. Spore are found everywhere in the environment.<br /></p> Tue, 03 Nov 2009 09:28:27 -0500 http://www.pubs.ext.vt.edu/2911/2911-7041/2911-7041.html Food Safety http://www.pubs.ext.vt.edu/2910/2910-7033/2910-7033.html Tue, 13 Oct 2009 10:23:35 -0400 http://www.pubs.ext.vt.edu/2910/2910-7033/2910-7033.html Food Safety http://www.pubs.ext.vt.edu/2910/2910-7032/2910-7032.html Fri, 02 Oct 2009 15:54:01 -0400 http://www.pubs.ext.vt.edu/2910/2910-7032/2910-7032.html Food Safety http://www.pubs.ext.vt.edu/348S/348-653S/348-653S.html <p>Los microbios o bacterias pueden ser benefíciales pero también perjudiciales. Los alimentos pueden tener microbios buenos y malos. Las bacterias “buenas” tales como las bacterias en el yogurt nos ayudan a digerir alimentos y la levadura que nos ayuda a preparar alimentos como el pan. Los microbios o bacteria “malas” pueden causarnos enfermedades. Para los niños pequeños, las bacterias malas pueden ser especialmente dañinas porque ellos todavía están formando su sistema de defensas o sistema inmunológico.</p> Tue, 26 May 2009 15:24:30 -0400 http://www.pubs.ext.vt.edu/348S/348-653S/348-653S.html Food Safety http://www.pubs.ext.vt.edu/348/348-954/348-954.html Wed, 13 May 2009 00:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-954/348-954.html Food Safety http://www.pubs.ext.vt.edu/2810/2810-7005/2810-7005.html <p><i>Salmonella</i> species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of <i>Salmonella</i> are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of <i>Salmonella</i> poisoning.</p><p><i>Salmonella</i> species are a leading cause of foodborne bacterial illnesses in humans. Human salmonellosis (the disease caused by <i>Salmonella</i>) is generally increasing worldwide. Poultry, beef and eggs are the predominant reservoirs of <i>Salmonella</i> species with other foods (fruits and vegetables) as potential vehicles for infection.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/2810/2810-7005/2810-7005.html Food Safety http://www.pubs.ext.vt.edu/2806/2806-7003/2806-7003.html <p>Chart showing proper storage of foods for carried meals.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/2806/2806-7003/2806-7003.html Food Safety http://www.pubs.ext.vt.edu/2805/2805-7002/2805-7002.html <p><b>What is <i>E. coli</i> O157:H7?</b></p><p><i>Escherichia coli</i> is a common bacterium found in the human intestinal tract and vital to the proper functioning of our digestive system. While most strains of <i>E. coli</i> are beneficial to humans, a few are pathogenic. The most infamous example is <i>E. coli</i> O157:H7<i>.</i></p><p>While this bacterium is too small to be seen without the aid of a microscope, <i>E. coli</i> O157:H7 is capable of causing serious damage to our digestive tract. First discovered as a foodborne pathogen in 1982, numerous <i>E. coli</i> O157:H7 foodborne outbreaks have been documented.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/2805/2805-7002/2805-7002.html Food Safety http://www.pubs.ext.vt.edu/600/600-070/600-070.html <p>Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/600/600-070/600-070.html Aquaculture & Seafood Food Safety http://www.pubs.ext.vt.edu/348/348-653/348-653.html <p>Germs can be helpful or harmful. Foods can carry both good and bad germs.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-653/348-653.html Food Safety http://www.pubs.ext.vt.edu/348S/348-965S/348-965S.html <p>La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/348S/348-965S/348-965S.html Food Safety http://www.pubs.ext.vt.edu/348/348-965/348-965.html <p>Failure to adequately wash hands is a major cause of infectious diseases.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-965/348-965.html Food Safety http://www.pubs.ext.vt.edu/348/348-961/348-961.html Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-961/348-961.html Health & Nutrition Aquaculture & Seafood Food Safety http://www.pubs.ext.vt.edu/348/348-014/348-014.html <p>Even if foods can be heated at work on a burner, in an oven, or in a microwave, carried meals need cool temperatures until meal time.</p> Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-014/348-014.html Food Safety http://www.pubs.ext.vt.edu/348/348-960/348-960.html Fri, 01 May 2009 01:00:00 -0400 http://www.pubs.ext.vt.edu/348/348-960/348-960.html Food Preservation Food Safety