Escherichia coli is a common bacterium found in the human intestinal tract and vital to the proper functioning of our digestive system. While most strains of E. coli are beneficial to humans, a few are pathogenic. The most infamous example is E. coli O157:H7.

Escherichia coli is a common bacterium found in the human intestinal tract and vital to the proper functioning of our digestive system. While most strains of E. coli are beneficial to humans, a few are pathogenic. The most infamous example is E. coli O157:H7.

Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.

Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.

Salmonella species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of Salmonella are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of Salmonella poisoning.

Salmonella species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of Salmonella are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of Salmonella poisoning.

Staphylococcus aureus is a bacterium found on the skin and in the nasal passages of up to 25% of healthy people and animals. S. aureus causes foodborne illness by growing in temperature abused food and producing a heat stable toxin. Consumption of this toxin (not the bacteria) can make you very sick, this is why foodborne illness caused by S. aureus is called a food intoxication.

Listeria monocytogenes is a bacterium commonly found in soil, water, sewage, and decaying plant material. L. monocytogenes is a particularly hardy pathogen, capable of surviving in damp areas, and on stainless steel and glass within the food processing environment. Once established, it is difficult to eliminate and may often be the cause of post-process food contamination.

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.

Drying (dehydrating) food is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water or moisture from a food product. Removing moisture from foods makes them smaller and lighter. Dehydrated foods are ideal for backpacking, hiking, and camping because they weigh much less than their non-dried counterparts and do not require refrigeration. Drying food is also a way of preserving seasonal foods for later use.

Consumers get food in many ways. They can purchase their food from a convenience store, grocery store, or supermarket, grow or raise their own food, or receive food through a food pantry or other hunger relief program when needed. Often, an individual consumer will have access to more food than they can eat in a day and so it will need to be stored until it is used. This publication will address how you can safely store your food for optimal quality until you are ready to use and consume it.

Failure to adequately wash hands is a major cause of infectious diseases. Individuals who practice poor personal hygiene while preparing food may spread diseases such as hepatitis A, salmonellosis, and shigellosis. Studies indicate that one-third (33%) of people do not wash their hands after using the restroom. This publication addresses the proper way to wash your hands.

El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors.

When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.

A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.

The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.

Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer.

Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer.

The Produce Safety Rule (PSR) is one of the seven major food safety regulations that are authorized by the Food Safety Modernization Act (FSMA). The PSR standards (subpart F) describe the minimum requirements for treated and untreated biological soil amendments of animal origin and human waste for reducing public health risk and the risk of contaminating covered produce. The PSR standards include requirements for determining if biological soil amendments of animal origin are treated or untreated and how to handle them. The standards also address the use of human waste, treatment of the biological soil amendments, application methods and intervals, and recordkeeping.

The Food Safety Modernization act (FSMA) Produce Safety Rule (PSR) covers packinghouse activities in several subparts of the regulation. These include subpart D - worker health and hygiene, subpart E - agricultural water, subpart K - growing, harvesting, packing, and holding activities, and subpart L - equipment, tools, buildings, and sanitation. Applying the practices required by the PSR to packing houses is an important element to ensure the safety of fruits and vegetables.

Often understanding the steps needed to prepare foods for sale in the direct market such as Farmers Markets can be complex. Regulations and steps for producing foods safely can vary greatly depending on the food produced. This fact sheet provides key details on how to safely prepare and sell dehydrated food products in the local market. Additionally, the publication includes the steps a food producer needs to take for approval through the Virginia Department of Agriculture and Consumer Services to sell these products.

High pressure processing (HPP) is a technology in which foods are exposed to high pressure inside a chamber. The high pressure kills microorganisms and breaks down enzymes (molecules that speed up the rate of chemical reactions in food, like browning) without the use of extreme temperatures (Fellows 2009).

Microwaves are one of the most common food processing technologies used. Most consumers are familiar with using a microwave in their home kitchen, however, do not realized that some of the food that they purchase has been processed using microwave technology. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.

This publication introduces the reader to vegetable fermentation and describes the steps on how to ferment vegetables safely at home.

Under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), agricultural water is defined as “water used in covered activities on covered produce where water is intended to, or is likely to, contact the harvestable portion of the crop”. Production water is agricultural water used during produce growing activities prior to harvesting. Examples of production water include irrigation, fertigation, spray applications, dust abatement, frost protection, among others. Remember production water has to meet the definition of agricultural water to be regulated under the FSMA PSR. This document will cover why to test your production water, what to test your production water for, how to sample your production water, and most importantly how to interpret your production water test results.

Food safety risks and responsibilities: Farmers markets are a great way for consumers to get fresh produce, to support the local economy, and for vendors to increase profits. Farmers markets are becoming more popular, but the safety of products sold is essential for their continued growth.

Minimizing the risk of foodborne illness from produce begins on the farm itself. Whether you are considering growing fruits or vegetables on a new piece of land or you have been growing produce for many years, it is worth thinking about the characteristics of the land you are using and how it has been used in the past.

Water is an essential part of life and an essential part of any farm. It is necessary for growing produce and often for cleaning produce before it is sold. Water may also be used to protect crops from frost or to apply fertilizers or pesticides. Ensuring that you have clean water on the farm for these uses is an important part of minimizing contamination by disease-causing microorganisms called pathogens.

Although manure is a valuable source of nutrients, it is also one of the greatest potential sources of pathogens that can cause foodborne illnesses. These pathogens can be found in the feces of humans, pets, farm animals and wild animals. Manure can contain harmful bacteria such as E. coli O157:H7, Salmonella spp., Campylobacter spp. and Listeria monocytogenes as well as viruses and parasites.

One of the ways that fruits and vegetables can become contaminated with illness-causing bacteria, viruses, or parasites is through contact by farm workers. If these workers are sick or not practicing good hygiene, then contamination of foods can occur. Promoting good worker hygiene is one of the most important steps a farmer can take to prevent contamination of their fruits and vegetables with foodborne pathogens.

Promoting good worker hygiene is one of the most important steps farmers can take to prevent contamination of their fruits and vegetables with foodborne disease-causing microorganisms referred to as pathogens. A key step in promoting good hygiene is ensuring that there are handwashing stations and toilet facilities available on the farm in close proximity (not more than one-quarter of a mile) to the workers.

Harvest time means that fruits and vegetables will soon be on a consumer’s table. Consequently, it is critical to handle produce in a way that minimizes potential contamination with pathogens. It is important to follow some simple guidelines to prevent contamination and to control the growth of bacteria that might be present. The following steps can help to reduce risk of foodborne illness.

Getting fresh produce from the field to the market is another step where care must be taken to keep the product safe. It is important to prevent contamination of the produce with microorganisms that could cause foodborne illness and also to hold the produce under conditions that minimize the growth of harmful bacteria.

Local, small-scale farmers are proud of the fruits and vegetables they produce and strive to offer products that are inherently safe and healthy for consumers. However, although rare, foodborne illnesses have been associated with the production and handling of fresh produce. Fruits and vegetables that are eaten raw pose the greatest risk since cooking will kill pathogens.

Food safety risks and responsibilities: Farmers markets are a great way for consumers to get fresh produce, to support the local economy, and for vendors to increase profits. Farmers markets are becoming more popular, but the safety of products sold is essential for their continued growth. Understanding the causes of foodborne illness and the proper procedures to decrease the risk of contamination of the food products is the responsibility of the both the managers and the vendors. The safety of food products begins on the farm, but safe food handling strategies must be used at all times to ensure that a safe, high quality product gets to the consumer.

Creating and maintaining community and school gardens has been identified as an effective strategy to increase healthy food awareness and consumption. Unfortunately, fresh fruits and vegetables have been linked to hundreds of outbreaks of foodborne illness in the U.S. since 1990. This document outlines the recommended agricultural practices for food safety in gardens.

Food allergies affect approximately 11 percent of adults and approximately 8 percent of children in the United States. Over the last decade, the number of young people with food allergies has increased. The Centers for Disease Control and Prevention (CDC) reported an increase in food allergies in children of 50% from 1997 to 2011. Food allergies can be serious and life-threatening; severe reactions kill 100 to 200 Americans per year (University of Nebraska-Lincoln, 2023). The risk of accidental exposure to foods can be reduced if physicians, parents, child care providers, and teachers work to minimize risks and provide a safe environment for children with food allergies. This publication provides general information and guidelines to manage food allergies at home, schools, day care centers, and camps.

Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.

Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.

Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).