Thanksgiving food safety tips
The traditional Thanksgiving feast is one of the most anticipated meals of the year. But amid all the excitement, food safety can often be overlooked, turning a joyful gathering into an unpleasant experience. But by following a few key food safety practices, you can keep the Thanksgiving meal both delicious and safe for everyone at the table.
Turkey triumph: Master the perfect Thanksgiving bird
Don’t be intimidated by the the prospect of cooking a big Thanksgiving turkey. It’s not that difficult, even for novice cooks, says a University of Missouri Extension nutrition specialist.
Safe food relies on Good Manufacturing Practices
Safe food depends on Good Manufacturing Practices, ensuring hygiene, proper handling, and risk reduction in food production.
Missouri farmer adjusts to life with alpha-gal syndrome
Life changed dramatically for Ted DeVault of Mexico, Mo., in 2023, when he was diagnosed with alpha-gal syndrome, a serious allergic condition triggered by the lone star tick, which is common in Missouri.
Food safety tips for picnics
Keep your picnic safe with tips on proper food storage, handling, and avoiding contamination outdoors.
Expert tips on smart shopping and reducing food waste
With prices on the rise, families are looking to cut their food bills. Meal planning and smart shopping can help, but you can also make sure to use the more of the food you do pay for, says Tammy Roberts, a registered dietitian and a health and human sciences specialist at University of Missouri Extension. The USDA reports that as much as 40% of edible food in the U.S. currently goes to waste, and the average family of four loses an…
MU Extension offers feed safety plan assistance
Help for Missouri firms to create and maintain FSMA-compliant feed safety plans and proper documentation.
Experts urge biosecurity in poultry flocks
Missouri urges poultry producers to enhance biosecurity to combat HPAI; public health risk remains low.
Food safety tips for Super Bowl parties
Refrigerate perishable foods promptly and avoid leaving them out for more than two hours. Wash hands, use gloves, and sanitize surfaces regularly.
FDA finalizes the preharvest water rule: What does it mean for produce growers?
Understand how the new FDA preharvest water rule shifts compliance steps and deadlines for produce growers.
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
INDEPENDENCE, 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
Get practical tips to safely pack, ship, and deliver holiday food gifts — so your treats arrive fresh, cold, and delicious.
Flood-related resources from MU Extension
Access practical tips and guides to stay safe, protect property, and recover after floods.
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 farm produces cold-pressed sunflower oil to meet demand during the global shortage.
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
Avoid home-prepared, opened, dented or expired foods; donate shelf-stable items like canned vegetables, dried fruit, grains, protein, and dairy.
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
Dr. Lakshmikantha Channaiah joins as food processing specialist to lead research and safety programs for food manufacturers.
Food safety after flooding
After flooding, discard contaminated foods, sanitize cans, and safely clean utensils to prevent foodborne illness and chemical exposure.
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.