Food safety : article
COLUMBIA, Mo. – It is estimated that more than 700 plant species growing in North America can have harmful effects on humans, said University of Missouri Extension horticulturist David Trinklein.
With each year’s growing season, there seems to be another round of “new and improved” kitchen gadgets to make preserving the harvest easier and better. Some can be a great help; others, like the electric multi-cooker appliances, may not result in the safe canned product one might be expecting.
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.
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.
BUTLER, Mo. – Thanksgiving without cranberries — unthinkable!
“We associate cranberries with Thanksgiving because they are actually harvested in the fall, so they became part of the holiday meal,” said Tammy Roberts, nutrition specialist for University of Missouri Extension.
A Spanish-language gardening webinar led to increased resources for Spanish-speaking communities, expanding agricultural and environmental education globally.
POPLAR BLUFF, Mo. – By population, the United States is the second-largest Spanish-speaking country in the world, according to the U.S. Census Bureau. Counting both bilingual and native speakers of Spanish, the U.S. has more people who can speak Spanish than Spain itself.
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.
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…
Farmers market vendors implement safety measures to protect customers during COVID-19, ensuring safe access to fresh, local produce.
ST. PETERS, Mo. – You can still safely shop and eat local during COVID-19, says a University of Missouri Extension horticulturist.
Earlier this year, the FDA issued a final rule related to the preharvest agricultural water requirements for covered produce stipulated in the Food Safety Modernization Act Produce Safety Rule.
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.
COLUMBIA, Mo. – Super Bowl Sunday is the second-largest food consumption day in the U.S. after Thanksgiving, and game day comes with supersized food safety risks.
BLUE SPRINGS, Mo.–As temperatures rise, so does the risk for foodborne illness. So remember to treat your picnic basket, grill, and cooler as an extension of your kitchen, says a University of Missouri Extension nutrition specialist.
LAMAR, Mo. – During the gray, cold days of winter, your garden’s bounty can be as close as your freezer. Freezing fresh fruits and vegetables now lets you enjoy them long after the growing season.
When you plant your garden, it’s so easy to imagine all of the great tasting, healthy food that will come from those tiny seeds and plants. Many people grow not only enough to eat during the summer but enough so they can preserve those garden delights for cold winter nights.
Many people enjoy planting gardens and eating fresh, homegrown produce in the summer. For people who want to preserve their garden vegetables and eat them another time, freezing is a viable option.
INDEPENDENCE, Mo. – Grilling meat over open flame can produce tasty meals. But it can also produce harmful chemicals, especially if the temperature is above 300 degrees Fahrenheit.
KANSAS CITY, Mo. – The gift of food can be a delightful part of the holidays. But before taking the first bite, make sure the food had a safe trip to your doorstep and didn’t take a detour into the temperature danger zone.
Are you ready for the winter holidays? University of Missouri Extension can help!
Don’t be cowed by turkey. Roasting a big bird isn’t that hard if you plan ahead:
BUTLER, Mo. – Cooking a large Thanksgiving turkey can seem daunting, especially to a novice cook, but it’s not that difficult, says a University of Missouri Extension nutrition specialist.The first question: to stuff or not to stuff.
KANSAS CITY, Mo. – If you’re hosting a holiday meal, make food safety a priority or you might end up with ungrateful guests.
KANSAS CITY, Mo. – Candy, jellies, cookies and more—some of the best holiday gifts come from our own kitchens, or from the kitchens of local specialty food companies.
KANSAS CITY, Mo. – 'Tis the season to receive delicious food gifts such as sausage, cheese, ham and other tasty items.
Floodwater can be toxic, so precautions need to be taken to prevent illness.
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.
A common question about canning foods is, “Is it OK to can on my ceramic or glass stovetop?”First, check the recommendations of the particular stove’s manufacturer. Some say absolutely not, while others say it is OK, but with certain stipulations.
OLATHE, Kan. – Until recently, Midwest farmers who grow fresh fruits and vegetables were limited to a relatively short growing season. However, increasing use of high tunnels, also called hoop houses, means farmers can extend their growing season.
COLUMBIA, Mo.–Despite outbreaks of hemorrhagic disease in deer across Missouri and concerns about chronic wasting disease, handling and eating venison poses very little risk if people observe common-sense safety precautions when harvesting, processing and preparing deer.
When the electricity goes off, one important thing to know is how to save as much food as possible.
A great way to preserve extra fruit or fruit with bumps, bruises or knots is to make fruit leather.
The National Center for Home Food Preservation at University of Georgia Cooperative Extension has helpful directions for making fruit leather:
Deer-hunting season is in full swing. Making jerky is a popular way to preserve venison. Here are some tips on doing it safely, including specifications for ground meat.
INDEPENDENCE, Mo. – Charbroiling, grilling over open flame, broiling and pan frying meats can produce tasty meals. Unfortunately, these methods, especially if the temperature is above 300 degrees Fahrenheit, also result in the formation of certain undesirable chemicals.
Show Me Food connects Missouri consumers with local food producers, offering fresh, locally grown options statewide
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…
COLUMBIA, Mo. – University of Missouri will hold food safety training for food processors March 29-31 on the MU campus in Columbia.
BETHANY, Mo. – The federal Centers for Disease Control and Prevention estimates that almost 50 million people get sick from foodborne diseases in the U.S. each year.
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.
COLUMBIA, Mo. – If it looks like a duck and quacks like a duck, it must be a duck.
Pickling is a different way to enjoy cucumbers and is often an easy process, but there are some important things to know to assure pickles are safe to eat.
It can be very rewarding to serve your family and guests your very own homemade pickles. Whether you are a novice or experienced pickle maker there are things to keep in mind when making your pickled products. Below are several questions that we have received at the Extension office with the…
Don’t want to throw out extra tomatoes? Making salsa is a great way to preserve them! But it is important to follow the guidelines for keeping your home-canned salsa safe.
BLUE SPRINGS, Mo. – Fruit salsas offer new flavors for home food preservers. “The vibrantly colored fruit, the herbs and the heat of onions and peppers add zest to meals,” said Susan Mills-Gray, University of Missouri Extension nutrition and health education specialist.
Tomato-based salsas have been popular for years for food preservers, but there is a new twist on this favorite — fruit salsas. “Most fruit salsas are preserved to be used with meats, poultry and fish,” said Susan Mills-Gray, nutrition/health specialist with MU Extension.
Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve spinach, collards, kale and other spring greens by freezing, pressure canning or dehydrating them.
Winter squash keeps well for several months in cold storage, but canning and freezing helps us enjoy them any time of year.
After testing many pressure canner gauges over the years, I have seen some that were spot on for accuracy. I have also seen some where the needle was stuck; the gauge was separate from the lid yet still reading 2 pounds; and there are those that have tested 2, 3, 5 or even 8 pounds off.
Microorganisms all around us can cause food spoilage — they are in the air and soil, and on people and animals. Many microorganisms are difficult to get rid of, including Clostridium botulinum — the bacteria that causes botulism. Botulism is rare but can be fatal. Home-processed foods are often the…
It’s time for the canner to come out of winter storage.As you dust it off, you may remember some jars from last year that didn't turn out exactly as planned. Why do your tomatoes float in the jar? You may have used overripe tomatoes, packed them in the jar too loosely or processed them too…
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.
BLUE SPRINGS, Mo. – If your garden is producing more tomatoes than you know what to do with, canning or freezing lets you enjoy your tomatoes throughout the year. However, make sure you follow proper procedures to keep your produce safe and flavorful, said a University of Missouri Extension…
Those of us in the Midwest know that spring storms can bring power outages.
Reviewed June 2019LAMAR, Mo. – When the power goes off, there is a simple rule of thumb for saving refrigerated food: The colder the foods, the longer they will keep, said a University of Missouri Extension nutrition specialist.
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.
Use your slow cooker to prepare hearty, budget-friendly winter meals with these helpful tips for easy cooking and cleanup.
Discover helpful slow cooker tips for creating delicious, easy meals with minimal effort. Perfect for busy days and tasty, nutritious dishes!
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…
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.
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.
BLUE SPRINGS, Mo.–The deer-hunting season brings venison to the table in many households. From a nutritional perspective, it’s a good choice, says a University of Missouri Extension nutrition specialist.
COLUMBIA, Mo. – The high price of eggs and egg shortages in some places have led some consumers to seek out other sources of protein.
KANSAS CITY, Mo. – When the power goes out, the clock starts ticking on the safety of your refrigerated and frozen foods.
Discover ways to enjoy citrus fruits during winter, from canning to drying, and explore creative recipes like marmalades and citrus peel treats.
MACON, Mo. – University of Missouri Extension offers a one-day regional program on growing and selling local foods Feb. 28 in Macon.
COLUMBIA, Mo. – More than 1,800 youths across Missouri learned more about precision agriculture by participating in the 2024 4-H Ag Innovators Experience Protect the Plate Challenge.