Please review our list of publications below for the information you need. If you can't find what you are looking for, send your questions directly to our Extension Experts.
|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.
|May 1, 2009||600-070|
|How do you know if your food is safe to sell?||Jan 5, 2012||FST-9|
|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|
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|