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Food Safety

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Title Summary Date ID Author(s)
Can It Safely Aug 28, 2013 FST-114NP
Common Foodborne Pathogen: Staphylococcus aureus Oct 2, 2009 2910-7032
Common Foodborne Pathogens: Clostridium botulinum

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.

Nov 3, 2009 2911-7041
Common Foodborne Pathogens: Listeria monocytogenes Oct 13, 2009 2910-7033
Common Foodborne Pathogens: Salmonella

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.

May 1, 2009 2810-7005
Direct Market Food Sales in Virginia Jun 25, 2012 FST-72NP
Dry Curing Virginia-Style Ham

Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).

Dec 18, 2012 458-223
Enhancing The Safety of Locally Grown Produce: At the Market Jun 6, 2012 FST-46NP
Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form Jun 6, 2012 FST-35NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene Jun 6, 2012 FST-40NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities Jun 6, 2012 FST-41NP
Enhancing The Safety of Locally Grown Produce: Farmers Market Self-Help Form Jun 6, 2012 FST-45NP
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage Jun 6, 2012 FST-42NP
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jun 6, 2012 FST-47NP
Enhancing The Safety of Locally Grown Produce: Land Use Jun 6, 2012 FST-37NP
Enhancing The Safety of Locally Grown Produce: Manure Use Jun 6, 2012 FST-39NP
Enhancing The Safety of Locally Grown Produce: On the Farm Jun 6, 2012 FST-36NP
Enhancing The Safety of Locally Grown Produce: Training and Certification Options Jun 6, 2012 FST-44NP
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely Jun 6, 2012 FST-43NP
Enhancing The Safety of Locally Grown Produce: Water Use Jun 6, 2012 FST-38NP
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers Feb 6, 2014 AREC-55P
Food Safety For School and Community Gardens May 29, 2013 FST-60P
Food Safety Infosheet: Be Ready for Storms Aug 24, 2011 3108-7021
Food Safety Infosheet: Be Ready for Storms – Frozen Foods Sep 1, 2011 3108-7023
Food Safety Infosheet: Be Ready for Storms – Refrigerated Foods Sep 1, 2011 3108-7024
Food Safety Infosheet: Recovering From a Storm– Flooding Sep 1, 2011 3108-7022
Food Storage Guidelines For Consumers Jan 15, 2013 348-960 (FST-66P)
Foodborne Pathogens: E. coli O157:H7

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.

May 1, 2009 2805-7002
Going To Market Feb 7, 2014 ANR-46NP (ANR-99NP)
HACCP Verification Procedures - Validation of Blue Crab Retort Processes

Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.

Apr 24, 2015 600-070 (AREC-147)
How do you know if your food is safe to sell? Jan 5, 2012 FST-9
How to Write a Recipe Mar 11, 2015 FST-155NP
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk Jan 31, 2014 FST-139
Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial Jan 16, 2013 FST-98NP
Información Esencial Sobre la Seguridad de los Alimentos: Una Guía Para Padres y Proveedores de Cuidado de Niños

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.

May 26, 2009 348-653S
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-B
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-A
Junior Master Food Volunteer Teen Mentor Hours Report Jun 28, 2013 FST-115NP
Kids Kitchen: Fight Bac!

Before you start creating meals and snacks in the kitchen, take a second to learn the basics to fight BAC (bacteria)!

Oct 19, 2010 348-485
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

May 1, 2009 348-965S
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets Jun 3, 2013 FST-101NP
Living Well Newsletter, Volume 1, Issue 1 Apr 24, 2013 281-535
Living Well Newsletter, Volume 4, Issue 1 Apr 24, 2013 370-103
Master Food Volunteer Aug 29, 2012 FST-76NP
Master Food Volunteer Application Feb 24, 2015 FST-89NP (FST-187NP)
Master Food Volunteer Foods Demonstration Guide Aug 9, 2013 FST-100NP
Master Food Volunteer Hours Report Oct 1, 2012 FST-85
Master Food Volunteer Program, "Developing the Lesson Plan" Template Jul 10, 2013 FST-103NP
Master Food Volunteer Proposed Project Authorization Form Oct 1, 2012 FST-83
Master Food Volunteer Waiver for Activity Participation Oct 1, 2012 FST-84
Pescados y Mariscos en Virginia - Inocuos y Nutritivos Jan 12, 2010 348-961S
Planning For Carried Meals

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.

May 1, 2009 348-014
Pressure Canning

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Jul 18, 2012 348-585 (FST-73)
Putting It All Together: “How to Write A Recipe” Template Feb 25, 2015 FST-189
Safe Brown Bag Lunches*

Chart showing proper storage of foods for carried meals.

May 1, 2009 2806-7003
Safe Processing of Meat and Poultry Jerky May 18, 2011 458-501
Safe and Nutritious Seafood in Virginia May 1, 2009 348-961
Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish) Jan 16, 2013 FST-96NP
Storage and Handling of Commercially Packaged Foods May 1, 2009 348-954
The Effective Volunteer Teacher Jul 10, 2013 FST-102NP
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers Feb 2, 2012 FST-11
Understanding and Managing Food Allergies Aug 24, 2010 348-940
Wash Hands: Fight Disease-Causing Germs

Failure to adequately wash hands is a major cause of infectious diseases.

May 1, 2009 348-965
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. May 7, 2012 FST-28NP-D
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. May 7, 2012 FST-28NP-C