Resources for Food Science and Technology

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
Kids Kitchen: Fight Bac! Oct 19, 2010 348-485
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)
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
Marvelous Meat Oct 29, 2009 388-746
Electricity
Each Lesson contains both information for the teacher and copy-ready Activity Sheets and Youth Evaluation forms. The teacher section begins by identifying both a life-skill objective and the connection to the SOLs. An estimate of the time required to conduct the lesson and a supply list are provided. A Background Information section prepares the teacher to present the material. The Procedure section describes how to conduct the activity. This is followed by a Answers to the Youth Activity Sheet, which discusses the questions/answers presented to the students by the activity. The Evaluation section contains the questions presented to the students on the Student Evaluation form, along with the answers.
Mar 31, 2014 388-800 (4H-246NP)
Virginia 4-H School Enrichment, Scientific Inquiry
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.
Mar 24, 2014 388-808 (4H-245NP)
Testing Bulk Tank Milk Samples May 1, 2009 404-405
Dry Curing Virginia-Style Ham Dec 18, 2012 458-223
Safe Processing of Meat and Poultry Jerky May 18, 2011 458-501
Safe and Nutritious Seafood in Virginia
Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech
Jan 15, 2016 AREC-156P
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 Effective Volunteer Teacher
Volunteer teachers are important to community organizations of all types. These organizations rely on volunteers to teach a variety of topics.
Jul 10, 2013 FST-102NP
Master Food Volunteer Program, "Developing the Lesson Plan" Template Jul 10, 2013 FST-103NP
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)
Junior Master Food Volunteer Teen Mentor Hours Report
Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report
Jun 28, 2013 FST-115NP
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
How to Write a Recipe
Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.
Nov 9, 2015 FST-155NP (FST-214NP)
Guidelines for Managing Food Allergies: Egg Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-195NP
Guidelines for Managing Food Allergies: Fish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-196NP
Guidelines for Managing Food Allergies: Milk Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-197NP
Guidelines for Managing Food Allergies: Peanut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-198NP
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-199NP
Guidelines for Managing Food Allergies: Soy Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-200NP
Guidelines for Managing Food Allergies: Tree Nut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 14, 2015 FST-201NP
Guidelines for Managing Food Allergies: Wheat Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 14, 2015 FST-202NP
Safe Handling and Storing of Raw Fruits and Vegetables Aug 29, 2016 FST-234P
Quick Guide to Understanding Food Irradiation Sep 21, 2016 FST-241NP
Ozone Application in Aquaculture Apr 5, 2017 FST-244P
Waterless Shipment of Warm-Water Shrimp Mar 28, 2017 FST-245P
Understanding Fish Nutrition, Feeds, and Feeding Jul 5, 2017 FST-269P
Overview of the Food Safety Modernization Act Produce Safety Rule Mar 29, 2017 FST-270NP
Food Safety Modernization Act Produce Safety Rule: Agricultural Water Mar 29, 2017 FST-271NP
FSMA Produce Safety Rule: Wildlife and Domesticated Animals Mar 28, 2017 FST-272NP
Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training Jun 5, 2017 FST-278NP
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-A
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
Starting a Food Business: Before You Get Started as a Food Entrepreneur May 17, 2012
Starting a Food Business: Insurance Coverage for Food Entrepreneurs Jun 19, 2012 FST-49NP
Starting a Food Business: Marketing Considerations for Small Food Processors Jun 19, 2012 FST-50NP
Starting a Food Business: Preparing a Food Processing Business Plan Jun 19, 2012 FST-51NP
Starting a Food Business: Registering and Licensing Your Food Business Jun 19, 2012 FST-52NP
Know Your Way around a Food Label May 24, 2012
Making a Nutrient or Health Claim May 24, 2012 FST-54
Required Food Labeling Information May 24, 2012
Universal Product Code (UPC) Bar Coding May 24, 2012
How Microorganisms Affect Food Safety and Quality Nov 27, 2012
Understanding the pH of Your Food May 31, 2012
Understanding the Water Activity of Your Food May 31, 2012
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
Acidified Foods: Definitions and Regulations Jun 8, 2012 FST-61NP
Basic Regulations for All Food Processors Jun 8, 2012 FST-62NP
Classifying Your Food as Acid, Low-Acid, or Acidified Jun 8, 2012 FST-63NP
What Products are NOT Considered Acidified? Jun 8, 2012 FST-64NP
Direct Market Food Sales in Virginia Jun 25, 2012 FST-72NP
Master Food Volunteer Sep 24, 2015 FST-76NP(FST-215)
Master Food Volunteer Proposed Project Authorization Form Mar 1, 2017 FST-83 (FST-249)
Master Food Volunteer Waiver for Activity Participation Mar 2, 2017 FST-84
Master Food Volunteer Hours Report Mar 1, 2017 FST-85
Master Food Volunteer Application Feb 24, 2015 FST-89NP (FST-187NP)
How do you know if your food is safe to sell? Jan 5, 2012 FST-9
Registering Your Food Business with the FDA Nov 29, 2012 FST-94NP
What is a Scheduled Process? Nov 29, 2012 FST-95NP
Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish) Jan 16, 2013 FST-96NP
Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial Jan 16, 2013 FST-98NP