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Food Safety

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.

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Title Summary Date ID Author(s)
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
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).

Aug 24, 2011 458-223
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–Refridgerated Foods Sep 1, 2011 3108-7024
Food Safety Infosheet: Recovering From a Storm– Flooding Sep 1, 2011 3108-7022
Food Storage Guidelines For Consumers May 1, 2009 348-960
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
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
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
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
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.

Sep 13, 2011 348-585
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
Storage and Handling of Commercially Packaged Foods May 1, 2009 348-954
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers Feb 2, 2012 FST-11
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers

Germs can be helpful or harmful. Foods can carry both good and bad germs.

May 1, 2009 348-653
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