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 | Jan 9, 2019 | 348-594 | |||
Freezing Fruits and Vegetables | Jan 9, 2019 | 348-596 | |||
Using Dehydration to Preserve Fruits, Vegetables, and Meats | Jan 9, 2019 | 348-597 | |||
Understanding and Managing Food Allergies | Jan 24, 2018 | 348-940 (FST-283) | |||
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 | Mar 23, 2018 | 348-960 (FST-286P) | |||
Wash Hands: Fight Disease-Causing Germs | Jan 9, 2019 | 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 | Jan 9, 2019 | 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. |
Feb 13, 2019 | FST-100NP (FST-306NP) | ||
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. |
Jan 16, 2019 | FST-101NP (FST-305NP) | ||
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 Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market? | Dec 17, 2018 | FST-280NP (FST-303NP) | |||
Visión General de la Ley de Modernización de la Inocuidad de los Alimentos; Norma de la Inocuidad de los Productos Agrícolas Frescos | May 9, 2018 | FST-291NP | |||
What do I need to know to sell KOMBUCHA at the farmers market? | Jan 16, 2019 | FST-297NP | |||
What do I need to know to sell REFRIGERATED DIPS, SPREADS, DRESSINGS and SALADS, at the farmers market? | Jan 23, 2019 | FST-300NP | |||
What do I need to know to sell JAMS, PRESERVES, JELLIES, and FRUIT BUTTERS at the farmers market? | Jan 24, 2019 | FST-301NP | |||
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: A Handbook for Beginning and Veteran Garden Organizers | 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. |
Aug 31, 2018 | FST-60P (FST-296) | ||
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 |