You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

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.

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.

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).

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.

Freezing extends the shelf life of food. Blanching food before freezing prevents the enzymes in foods from affecting the quality of the foods during storage.

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.

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

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

This activity guide centers on meat identification, learning to be an informed meat consumer, and meat judging. The guide has been written for youth ages 11 to 14 (grades 6 through 8). However, it may be used by youth at any grade-level based on their knowledge of meat and meat production.The activities in this book will strengthen their  nderstanding of meat products and production and provide an introduction to meat judging.

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.

Samples of bulk tank milk are collected regularly and milk quality tests are performed by milk coops, plants, or Virginia Department of Agriculture and Consumer Services. Some milk coops offer bulk tank profiles which involve several tests related to milk quality. The various tests are briefly described below, as well as a list of goals for high quality milk and conditions which adversely affect test results. Hopefully, an explanation of the use of these tests will help Virginia dairy farmers produce high quality milk, which has been defined by the Extension Milk Quality Leadership Council as milk with:

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

This curriculum includes six lessons intended for youth in grades three through six. These activities are experiential and contain aspects of problem-based and inquiry-based learning.