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Browse Food Stories - Page 7

173 results found for Food
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Brewing and Distilling Fermenting Food Manufacturing Food Preservation Food Safety Food Storage Foraging Handling and Preparing Holiday Food Jams and Jellies Pickling Selecting and Buying
Produce in a grocery store. CAES News
MCR Genes 10/19/20 Josh Paine
Antibiotic resistance – one of the biggest threats to global health, according to the World Health Organization – occurs when germs learn how to defeat the drugs designed to kill them. The problem of resistance threatens the efficacy of antibiotics, making simple infections untreatable.
Smith posing with a bird and a research sample. CAES News
UGA entomology fellow Olivia Smith 08/25/20 Sean Montgomery
Following the onset of several major outbreaks of foodborne pathogens traced back to wildlife, buyers of farm-fresh produce began encouraging the removal of natural habitats and nesting areas on farms to discourage wildlife intrusion.
Salsas are an example of an acidified food and appropriate for boiling water canning if the final pH of all components is less than 4.6. (photo by Kayla Wall) CAES News
Tomato Preservation 07/23/20 Elizabeth L. Andress
It’s the height of tomato season in Georgia and the harvest is abundant. Tomatoes can be preserved by canning, drying, freezing or pickling. They can also be used in creating fruit spreads like jams, jellies and marmalades.
The only way to know that meat is truly cooked is by checking its temperature with a thermometer. Ground beef should reach at least 160 degrees Fahrenheit in the center to be safe. Color, especially that of ground beef, can be very misleading. (file photo) CAES News
Summer food safety 07/02/20 Elizabeth L. Andress
Summer brings warm, sunny days and time outdoors, including grilling and eating outside. But just as we like the warmth and freedom of partying in the yard, so do bacteria that could make our food unsafe. They could turn a perfectly planned holiday cookout into a health concern, and even nightmare for some.
Preserving peaches by canning, freezing or drying is the best way to extend the use of this popular fruit long after the harvest is over. CAES News
Tips for preserving peaches 06/26/20 Elizabeth L. Andress
The first Georgia peach crop of the year is arriving at roadside fruit stands, farm markets and grocery stores. Preserving peaches by canning, freezing or drying is the best way to extend the use of this popular fruit long after the harvest is over.
Label your food prior to freezing and include the date it was packaged. CAES News
Freezing fruits and vegetables 04/28/20 Elizabeth L. Andress
Freezing is one of the easiest and most convenient ways to extend the shelf life of fresh fruits and vegetables.
Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease at farms and packinghouses. CAES News
COVID-19 Farm Safety 04/03/20 Laurel Dunn
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.
University of Georgia Extension experts say that you should wash your hands for 20 seconds with warm soap and water to effectively clean them. Hand sanitizer is not a replacement for hand-washing. Sanitizer can be used in the event that soap and water are not available, but soap and water are always the best choice for hand-washing. CAES News
Healthy Homes 03/26/20 Laurel Dunn, Govindaraj Dev Kumar
As messages about COVID-19 come in from all angles, consumers need clear, direct information on how to keep themselves and their families safe from potential infection. University of Georgia food scientists offer tips on staying healthy and protecting your family.
Takeout is a good choice to lower risk of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a University of Georgia Cooperative Extension food safety specialist in the College of Family and Consumer Sciences. CAES News
Takeout Safer 03/26/20 Cal Powell
Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.