Keep safety in mind when donating food
KANSAS CITY, Mo. – Donating to food pantries, food banks and soup kitchens this time of year is a way to reduce food waste and aid families in need. But be mindful of what you donate and who will eventually receive the donated items.
Holiday food safety tips
KANSAS CITY, Mo. – If you’re hosting a holiday meal, make food safety a priority or you might end up with ungrateful guests. “Hosting a holiday meal often means having more people at the table, serving a wider variety of dishes and perhaps tackling some unfamiliar recipes. If you’re not careful, all those ingredients can add up to foodborne illness,” says Londa Nwadike, food safety specialist for University of Missouri Extension and…
Turkey tips: Buying and thawing
BUTLER, Mo. – Don’t get stuck with a turkey that’s too small for the feast or one that’s still frozen solid on Thanksgiving morning. Buying the right size turkey and planning for defrost time can prevent Thanksgiving Day disasters. “If you want to have leftovers after Thanksgiving, make sure you buy 1 pound of whole turkey per person,” said Tammy Roberts, nutrition specialist for University of Missouri Extension.
Safe travels for holiday food gifts
KANSAS CITY, Mo. – Many people want the gifts they send to be a surprise, but if you’re sending perishable food this holiday season, it’s better to spoil the surprise than risk spoiling the gift.
MU Extension offers self-paced vegetable production series
BOWLING GREEN, Mo. – University of Missouri Extension will offer a self-paced “Conventional Vegetable Production Series” this fall.
MU Extension Better Process Control School now free for first 25 Missouri attendees
COLUMBIA, Mo. – University of Missouri Extension will hold an in-person Better Process Control School (BPCS) training for food processors Aug. 1-3, and the first 25 people to sign up will now be enrolled for free.
MU experts offer HACCP training for food processors
COLUMBIA, Mo. – University of Missouri will hold food safety training for food processors March 29-31 on the MU campus in Columbia.Lakshmikantha “Kantha” Channaiah, MU Extension state specialist in food processing, and Andrew Clarke, MU Food Science program coordinator, will lead the Hazard Analysis and Critical Control Points (HACCP) training.
Hannibal startup shines during sunflower oil shortage
HANNIBAL, Mo. – A northeastern Missouri farm is making sunflower oil amid a global shortage linked to the Russian invasion of Ukraine.Family-owned and operated, Show Me HH Farms, of Hannibal, offers cold-pressed sunflower seed oil, a primary cooking oil in many parts of the world. Sunflower oil’s light yellow color, mild flavor and ability to withstand high cooking temperatures make it a favorite of cooks.
New MU lab helps food businesses ensure safety
COLUMBIA, Mo. – The University of Missouri’s new Food Processing and Safety Lab helps people who make and sell processed foods ensure they are safe. “Our new lab gives agri-entrepreneurs and food businesses a qualified testing facility to ensure their products meet safety standards,” said Rob Kallenbach, associate dean of extension in the MU College of Agriculture, Food and Natural Resources.
Consider food safety when donating to pantries
KANSAS CITY, Mo. – Donating to food pantries and food banks is a way for neighbors to help neighbors, reduce food waste and aid families in need, says Londa Nwadike, extension food safety specialist for the University of Missouri and Kansas State University.
Summer food safety tips
KANSAS CITY, Mo. – Summer is a time for enjoying fresh fruit and vegetables and outdoor picnics. Don’t let food safety mistakes spoil the fun.Food safety doesn’t begin in the kitchen, or even the market, says Londa Nwadike, extension food safety specialist for the University of Missouri and Kansas State University.
MU hires food processing specialist
COLUMBIA, Mo. – Lakshmikantha H. Channaiah joins the University of Missouri as a state extension specialist in food processing and an assistant professor in the MU College of Agriculture, Food and Natural Resources (CAFNR).He will coordinate and conduct research and extension programming in food processing and food safety. He will work with food manufacturers and establish food safety training programs throughout Missouri.
Food safety after flooding
KANSAS CITY, Mo. – Floods can devastate property and have lasting effects on a community. In the aftermath, people might not think about the consequences flooding can have on food. Floodwater often contains sewage or animal waste that could contaminate foods with harmful organisms, said Londa Nwadike, food safety specialist for University of Missouri Extension and Kansas State Research and Extension.
If you dye eggs, keep them safe
BLUE SPRINGS, Mo. – Believe it or not, hard-cooked eggs can spoil faster than fresh eggs, so if your family plans to eat dyed Easter eggs, it’s important to follow food safety principles to prevent illness.“Eggs are porous and bacteria can penetrate the shell. When they are washed at the plant, a protective coating is added,” said Tammy Roberts, University of Missouri Extension nutrition specialist.
Don’t wing it with egg safety this Easter
BETHANY, Mo. – Don’t let safety rules fly the coop this Easter. University of Missouri Extension nutrition and health specialist Janet Hackert offers eggs-cellent tips to prevent foodborne illnesses caused by salmonella.
When the power goes out, don’t be in the dark about food safety
KANSAS CITY, Mo. – When the power goes out, the clock starts ticking on the safety of your refrigerated and frozen foods.Meats, seafood, ice cream, cut produce and even leftover pizza can become susceptible to foodborne contaminants in just a few hours, said Londa Nwadike, food safety extension specialist for the University of Missouri and Kansas State University.
Missouri Food Finder connects consumers and safe local food options
KANSAS CITY, Mo. – Many consumers have had to revamp their grocery shopping routines these last months. Supply chain issues have disrupted some farm operations, leading to unpredictable store shortages at the same time that some consumers have been looking for alternatives to crowded supermarkets.
Reduce food waste to save money
KANSAS CITY, Mo. – With the COVID-19 pandemic causing disruptions in the food supply chain, it’s more important than ever to reduce food waste, says a University of Missouri Extension food safety specialist.“In 2014, the U.S. Department of Agriculture’s Economic Research Service estimated that 30% to 40% of edible food in the United States went to waste,” said Londa Nwadike. “At the household level, the average U.S. family of four…
MU Extension helps with feed mill training
COLUMBIA, Mo. – University of Missouri Extension, in cooperation with the Missouri Department of Agriculture, offers Missouri feed mill operators training to help them comply with federal Food Safety Modernization Act guidelines.
COVID-19 safety tips for volunteers delivering food
KANSAS CITY, Mo. – A University of Missouri Extension food safety specialist offers safety suggestions for volunteers delivering food to those in need during the COVID-19 era. “Many people at high risk of being severely affected by COVID-19 due to age or underlying health conditions depend on the generosity of friends, family members and volunteers for food and other necessities,” says Londa Nwadike, who holds a joint extension…
Shop safe at farmers markets
KANSAS CITY, Mo. – Shopping at farmers markets is a great way to get healthy fruits, vegetables and other foods while supporting local farmers, says Londa Nwadike, University of Missouri Extension food safety specialist. Nwadike, who has a joint extension appointment with MU and Kansas State University, offers some guidelines for safe shopping at farmers markets even in the midst of COVID-19:
More time in the kitchen makes it a good time to review food safety
KANSAS CITY, Mo. – People staying home because of the COVID-19 outbreak likely means more time in the kitchen. Now might be a perfect time to learn or review safe food handling practices aimed at keeping foodborne illnesses at bay, says University of Missouri Extension food safety specialist Londa Nwadike.Four main food safety concepts are clean, chill, separate and cook.
Farmers market vendors prep for season amid COVID-19 concerns
KANSAS CITY, Mo. – University of Missouri Extension food safety specialist Londa Nwadike says that, right now, science is on the side of produce growers. “There is currently no evidence that the novel coronavirus, which causes COVID-19, has been transmitted through food or food packaging,” said Nwadike, who has dual extension appointments with MU and Kansas State University.
Free water testing for Missouri produce growers
KANSAS CITY, Mo. – MU Extension is offering free microbial water testing to Missouri produce growers through a grant from the USDA National Institute of Food and Agriculture. The tests, which meet water testing requirements for Food Safety Modernization Act and Good Agricultural Practices certification, are conducted by the Missouri Department of Health and Senior Services (DHSS) lab.
Saving food after a power outage
Those of us in the Midwest know that spring storms can bring power outages. When freezers and refrigerators are off for several hours, whether it’s due to a storm or an accident, the food safety rules about what to keep or toss are the same.