Food Safety http://pubs.ext.vt.edu/category/food-safety.html en Fri, 01 May 2009 01:00:00 -0400 http://cyber.law.harvard.edu/rss/rss.html Common Foodborne Pathogens: Clostridium botulinum http://pubs.ext.vt.edu/2911/2911-7041/2911-7041.html 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.

]]> Tue, 03 Nov 2009 09:28:27 -0500 http://pubs.ext.vt.edu/2911/2911-7041/2911-7041.html Common Foodborne Pathogens: Listeria monocytogenes http://pubs.ext.vt.edu/2910/2910-7033/2910-7033.html Tue, 13 Oct 2009 10:23:35 -0400 http://pubs.ext.vt.edu/2910/2910-7033/2910-7033.html Common Foodborne Pathogen: Staphylococcus aureus http://pubs.ext.vt.edu/2910/2910-7032/2910-7032.html Fri, 02 Oct 2009 15:54:01 -0400 http://pubs.ext.vt.edu/2910/2910-7032/2910-7032.html Información Esencial Sobre la Seguridad de los Alimentos: Una Guía Para Padres y Proveedores de Cuidado de Niños http://pubs.ext.vt.edu/348S/348-653S/348-653S.html Los microbios o bacterias pueden ser benefíciales pero también perjudiciales. Los alimentos pueden tener microbios buenos y malos. Las bacterias “buenas” tales como las bacterias en el yogurt nos ayudan a digerir alimentos y la levadura que nos ayuda a preparar alimentos como el pan. Los microbios o bacteria “malas” pueden causarnos enfermedades. Para los niños pequeños, las bacterias malas pueden ser especialmente dañinas porque ellos todavía están formando su sistema de defensas o sistema inmunológico.

]]> Tue, 26 May 2009 15:24:30 -0400 http://pubs.ext.vt.edu/348S/348-653S/348-653S.html Storage and Handling of Commercially Packaged Foods http://pubs.ext.vt.edu/348/348-954/348-954.html Wed, 13 May 2009 00:00:00 -0400 http://pubs.ext.vt.edu/348/348-954/348-954.html Food Storage Guidelines For Consumers http://pubs.ext.vt.edu/348/348-960/348-960.html Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348/348-960/348-960.html Planning For Carried Meals http://pubs.ext.vt.edu/348/348-014/348-014.html Even if foods can be heated at work on a burner, in an oven, or in a microwave, carried meals need cool temperatures until meal time.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348/348-014/348-014.html Outdoor Food Preparation and Safety http://pubs.ext.vt.edu/348/348-016/348-016.html This publication provides simple guidelines for safe food preparation while cooking out.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348/348-016/348-016.html Kids Kitchen: Fight Bac! http://pubs.ext.vt.edu/348/348-485/348-485.html Before you start creating meals and snacks in the kitchen, take a second to learn the basics to fight BAC (bacteria)!

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348/348-485/348-485.html Wash Hands: Fight Disease-Causing Germs http://pubs.ext.vt.edu/348/348-965/348-965.html Failure to adequately wash hands is a major cause of infectious diseases.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348/348-965/348-965.html Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades http://pubs.ext.vt.edu/348S/348-965S/348-965S.html La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348S/348-965S/348-965S.html The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers http://pubs.ext.vt.edu/348/348-653/348-653.html Germs can be helpful or harmful. Foods can carry both good and bad germs.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/348/348-653/348-653.html HACCP Verification Procedures - Validation of Blue Crab Retort Processes http://pubs.ext.vt.edu/600/600-070/600-070.html Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/600/600-070/600-070.html Foodborne Pathogens: E. coli O157:H7 http://pubs.ext.vt.edu/2805/2805-7002/2805-7002.html What 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.

While this bacterium is too small to be seen without the aid of a microscope, E. coli O157:H7 is capable of causing serious damage to our digestive tract. First discovered as a foodborne pathogen in 1982, numerous E. coli O157:H7 foodborne outbreaks have been documented.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/2805/2805-7002/2805-7002.html Safe Brown Bag Lunches* http://pubs.ext.vt.edu/2806/2806-7003/2806-7003.html Chart showing proper storage of foods for carried meals.

]]> Fri, 01 May 2009 01:00:00 -0400 http://pubs.ext.vt.edu/2806/2806-7003/2806-7003.html Common Foodborne Pathogens: Salmonella http://pubs.ext.vt.edu/2810/2810-7005/2810-7005.html 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 a leading cause of foodborne bacterial illnesses in humans. Human salmonellosis (the disease caused by Salmonella) is generally increasing worldwide. Poultry, beef and eggs are the predominant reservoirs of Salmonella species with other foods (fruits and vegetables) as potential vehicles for infection.

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