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.
Turkey triumph: Master the perfect Thanksgiving bird
INDEPENDENCE, Mo. – 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. First, make sure you have enough bird, says Tammy Roberts. If you’re hosting a large group, get at least 1 pound of whole turkey per person, especially if you want leftovers. If you don’t want leftovers or are cooking a turkey…
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.
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…
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.
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.
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.