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.

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.

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.

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.

Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech

According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.

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.

Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report

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.

Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

The PSR standards (subpart I) addresses both wildlife and domesticated animals. Animals, both wild and domesticated, may carry bacteria, viruses, or parasites that can make people sick. While animals are common in many locations and hard to control, the PSR standards stress the importance of growers limiting animal access to fields and not harvesting contaminated produce.

Volunteer teachers are important to Virginia Cooperative Extension (VCE). Volunteers convey information on a variety of topics by teaching or assisting with programs. Although there are many methods for delivering content, this publication will focus on a selection of teaching techniques to foster dialogue.

Environmental monitoring programs (EMPs) are a proactive approach that operations may take to reduce microbial contamination events. EMPs are designed to assess the effectiveness of the hygiene and sanitation practices in a food environment and provide valuable information to avoid microbial contamination of food products. EMPs are specific to each operation and depend upon the food(s) that are handled, packed, and or processed; operation size; operation layout; among other factors. If EMPs are effective, operations will be alerted to possible pathogen harborage locations based on positive test results, and operations will be able to implement corrective actions to reduce contamination events. Corrective actions may include targeted cleaning and sanitation of locations/adjacent locations that test positive and implementation of new policies or practices to reduce cross-contamination (for example, new employee or equipment traffic patterns). This publication serves as an introductory guide.

The purpose of this extension publication is to provide food processors with basic guidelines to follow and to use when discussing Coronavirus (COVID-19) controls during shared transportation and housing.

This publication is part of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in this publication provides seafood processors with strategies that can be implemented to minimize exposure of the workforce to the COVID virus by using cleaning and disinfection practices.

This publication provides seafood processors with strategies to control and minimize the spread of COVID at seafood processing plants. The publication discusses steps that employers and employees must take to ensure the continuity of operations of essential functions when employees are returning to work after exposure to COVID.

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 more than 450 outbreaks of foodborne illness in the U.S. since 1990. In commercial food production, employing a set of risk-reduction steps — known as good agricultural practices (GAPs) — has been pointed to by the U.S. Food and Drug Administration as the best prevention against foodborne, illness-causing pathogens.

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.

This factsheet describes Sesame Allergies and how to manage them. This new allergen was added to the big FDA allergens list in 2023.

The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States.

To support hunger relief work, and to keep safe, quality food from ending up in a landfill, the Code of Virginia (§§ 3.2-5144 and 35.1-14.2) and U.S. Code (42 U.S.C. § 1791) provides certain regulatory exemptions and liability protections to organizations which distribute donated food to people who need it. This includes nonprofit organizations and qualified direct donors. This publication is meant to highlight the regulatory exemptions and liability protections which exist for organizations which distribute donated foods. This publication does not contain legal advice, and any legal questions should be directed to a qualified legal professional.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.