Resources by Renee Boyer

Title Available As Summary Date ID Author
Common Foodborne Pathogens: 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.
May 7, 2015 2805-7002(FST-204NP)
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.
May 20, 2015 2810-7005(FST-206NP)
Eat Well, Age Well: Fight Foodborne Illness
You have been cooking and eating food your entire life, so why start worrying about food safety now? As you age, you gain wisdom of the mind, but changes also occur in the body. With age comes a decrease in the body’s natural defenses to fight bacteria. You may be more prone to getting sick from your food. Your sense of smell and taste may also decrease, so you may not always be able to tell if foods have gone bad. Understanding how to handle your food safely will keep you healthy and independent.
Jul 14, 2015 2903-7025(HNFE-290NP)
Common Foodborne Pathogen: Staphylococcus aureus
Staphylococcus aureus is a bacterium found on the skin and in the nasal passages of up to 25% of healthy people and animals. S. aureus causes foodborne illness by growing in temperature abused food and producing a heat stable toxin. Consumption of this toxin (not the bacteria) can make you very sick, this is why foodborne illness caused by S. aureus is called a food intoxication.
May 20, 2015 2910-7032(FST-208NP)
Common Foodborne Pathogens: Listeria monocytogenes
Listeria monocytogenes is a bacterium commonly found in soil, water, sewage, and decaying plant material. L. monocytogenes is a particularly hardy pathogen, capable of surviving in damp areas, and on stainless steel and glass within the food processing environment. Once established, it is difficult to eliminate and may often be the cause of post-process food contamination.
May 20, 2015 2910-7033(FST-209NP)
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.
May 20, 2015 2911-7041(FST-210NP)
Food Safety Infosheet: Be Ready for Storms Aug 24, 2011 3108-7021
Food Safety Infosheet: Recovering From a Storm– Flooding Sep 1, 2011 3108-7022
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
Pressure Canning Apr 20, 2016 348-585 (FST-222)
Steps to Keeping Foods Safe in your Home
Did you know that 1 in 6 Americans get sick from eating food that is not safe? See the thermometer to find out what temperature you should cook foods to.
May 11, 2015 348-593(HNFE-296NP)
Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products Jul 1, 2011 348-594
Freezing Fruits and Vegetables May 1, 2009 348-596
Using Dehydration to Preserve Fruits, Vegetables, and Meats Jun 1, 2009 348-597
Understanding and Managing Food Allergies Aug 24, 2010 348-940
Storage and Handling of Commercially Packaged Foods
Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. When foods are improperly handled or stored, bacteria can grow, causing the product to spoil quickly or be unsafe to eat — regardless of the expiration date on the package.
Jun 23, 2015 348-954(AREC-149P)
Food Storage Guidelines For Consumers Jan 15, 2013 348-960 (FST-66P)
Wash Hands: Fight Disease-Causing Germs May 1, 2009 348-965
Elaboración de Conservas a Presión
El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.
May 4, 2016 348-585S (FST-233P)
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades May 1, 2009 348-965S
Going To Market Jun 29, 2017 ANR-46NP (FST-273NP)
Master Food Volunteer Foods Demonstration Guide
When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.
Aug 9, 2013 FST-100NP
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets
A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.
Jun 3, 2013 FST-101NP
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers Feb 2, 2012 FST-11
Can It Safely Jul 7, 2017 FST-114NP (FST-275NP)
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk
The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.
Jan 31, 2014 FST-139
Safe Handling and Storing of Raw Fruits and Vegetables Aug 29, 2016 FST-234P
Overview of the Food Safety Modernization Act Produce Safety Rule Mar 29, 2017 FST-270NP
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-A
Is it safe to eat? Use a food thermometer to be SURE. Apr 3, 2017 FST-28NP-B
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. Apr 3, 2017 FST-28NP-C
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. Apr 3, 2017 FST-28NP-D
Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form Jun 6, 2012 FST-35NP
Enhancing The Safety of Locally Grown Produce: On the Farm Jun 6, 2012 FST-36NP
Enhancing The Safety of Locally Grown Produce: Land Use Jun 6, 2012 FST-37NP
Enhancing The Safety of Locally Grown Produce: Water Use Jun 6, 2012 FST-38NP
Enhancing The Safety of Locally Grown Produce: Manure Use Jun 6, 2012 FST-39NP
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: Harvesting and Storage Jun 6, 2012 FST-42NP
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely Jun 6, 2012 FST-43NP
Enhancing The Safety of Locally Grown Produce: Training and Certification Options Jun 6, 2012 FST-44NP
Enhancing The Safety of Locally Grown Produce: Farmers Market Self-Help Form Jun 6, 2012 FST-45NP
Enhancing The Safety of Locally Grown Produce: At the Market Jun 6, 2012 FST-46NP
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jun 6, 2012 FST-47NP
Food Safety For School and Community Gardens
Creating and maintaining community and school gardens has been identified as an effective strategy to increase healthy food awareness and consumption. Unfortunately, fresh fruits and vegetables have been linked to more than 450 outbreaks of foodborne illness in the U.S. since 1990. In commercial food production, employing a set of risk-reduction steps — known as good agricultural practices (GAPs) — has been pointed to by the U.S. Food and Drug Administration as the best prevention against foodborne, illness-causing pathogens.
May 29, 2013 FST-60P
Direct Market Food Sales in Virginia Jun 25, 2012 FST-72NP
How do you know if your food is safe to sell? Jan 5, 2012 FST-9
Eat Smart, Move More at Farmers Markets: Strawberries Jun 12, 2015 HNFE-314-1NP
Eat Smart, Move More at Farmers Markets: Broccoli Jun 16, 2015 HNFE-314-10NP
Eat Smart, Move More at Farmers Markets: Zucchini Jun 12, 2015 HNFE-314-2NP
Eat Smart, Move More at Farmers Markets: Yellow Crookneck Squash (Summer Squash) Jun 12, 2015 HNFE-314-3NP
Eat Smart, Move More at Farmers Markets: Green Beans Jun 12, 2015 HNFE-314-4NP
Eat Smart, Move More at Farmers Markets: Apples Jun 16, 2015 HNFE-314-5NP
Eat Smart, Move More at Farmers Markets: Corn on the Cob Jun 16, 2015 HNFE-314-6NP
Eat Smart, Move More at Farmers Markets: Beets Feb 28, 2017 HNFE-314-7NP
Eat Smart, Move More at Farmers Markets: Cabbage Jun 16, 2015 HNFE-314-8NP
Eat Smart, Move More at Farmers Markets: Cauliflower Jun 16, 2015 HNFE-314-9NP
Eat Smart, Move More at Farmers Markets: Plums Oct 14, 2015 HNFE-320-1NP
Eat Smart, Move More at Farmers Markets: Cucumbers Nov 18, 2015 HNFE-320-10NP
Eat Smart, Move More at Farmers Markets: Black-eyed Peas Nov 18, 2015 HNFE-320-11NP
Eat Smart, Move More at Farmers Markets: Blackberries Nov 18, 2015 HNFE-320-12NP
Eat Smart, Move More at Farmers Markets: Blueberries Nov 19, 2015 HNFE-320-13NP
Eat Smart, Move More at Farmers Markets: Cantaloupe Nov 19, 2015 HNFE-320-14NP
Eat Smart, Move More at Farmers Markets: Watermelon Nov 19, 2015 HNFE-320-15NP
Eat Smart, Move More at Farmers Markets: Pumpkins Nov 19, 2015 HNFE-320-16NP
Eat Smart, Move More at Farmers Markets: Peppers Oct 14, 2015 HNFE-320-2NP
Eat Smart, Move More at Farmers Markets: Potatoes Oct 14, 2015 HNFE-320-3NP
Eat Smart, Move More at Farmers Markets: Turnips Oct 19, 2015 HNFE-320-4NP
Eat Smart, Move More at Farmers Markets: Tomatoes Oct 19, 2015 HNFE-320-5NP
Eat Smart, Move More at Farmers Markets: Sweet Potatoes Oct 19, 2015 HNFE-320-6NP
Eat Smart, Move More at Farmers Markets: Peas Oct 20, 2015 HNFE-320-7NP
Eat Smart, Move More at Farmers Markets: Peaches Oct 20, 2015 HNFE-320-8NP
Eat Smart, Move More at Farmers Markets: Nectarines Oct 20, 2015 HNFE-320-9NP
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations Nov 17, 2017 HORT-271NP
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations Nov 17, 2017 HORT-272NP
Accessing Virginia’s Retail Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-273NP
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations Nov 17, 2017 HORT-274NP
Accessing Virginia’s Public School (K-12) Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-275NP
Accessing Virginia’s Hospital Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-276NP
Accessing Virginia’s Direct-to-Consumer Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-277NP
Accessing Virginia’s College & University Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-278NP
Accessing Virginia Market Sectors: Establishing a Marketing Perspective Nov 27, 2017 HORT-279NP