AUBURN UNIVERSITY, Ala. – The best turkey for the holiday table is the one that’s been prepared safely. Angela Treadaway, an Alabama Extension regional food safety and quality agent, offers information on making sure your holiday turkey is …
AUBURN UNIVERSITY, Ala. – Thanksgiving is just around the corner, and the star of the holiday table is the turkey. Before it makes its way to the table, your turkey must be properly thawed and prepared. Depending on the size of the bird, …
Pickles add zip and zest to your meals, snacks, and party refreshments—if they are good pickles. They enhance the flavor of some foods that contain nutrients essential to good health.
Pickling is one of the oldest kno…
AUBURN UNIVERSITY, Ala.—The Alabama Cooperative Extension System will continue to host Produce Safety Alliance training workshops throughout November and December.
The Produce Safety Rule is part of the FDA’s Food Safety Modernization …
AUBURN UNIVERSITY, Ala.—For many busy moms and dads, supper time is a last-minute dash to whip up whatever is in the pantry for the nighttime meal. With hundreds of things to grab and hold attention throughout the day, dinner is sometimes…
AUBURN UNIVERSITY, Ala.—Hurricane Dorian dumped rainfall along the East Coast and many are left dealing with floodwaters and crop damage—especially food crop producers.
Kristin Woods, an Alabama Extension regional food safety agent, …
For many years, the U.S. Department of Agriculture has recommended that poultry should not be washed prior to or during meal preparation. The reason for this recommendation is to prevent the spread of foodborne pathogens such as SalmonellaÂ…
AUBURN UNIVERSITY, Ala.—Many tomato varieties grown today are not as acidic as varieties grown in years past. The USDA recommends acidifying tomatoes before canning to avoid health concerns.
Angela Treadaway, an Alabama Extension food …
AUBURN UNIVERSITY, Ala. – From tomatoes to squash, summer is filled with a wonderful bounty of garden vegetables. Wouldn’t it be great to have these fresh vegetables all year long? Luckily, people can freeze fresh produce from the local…
Drying is the oldest method of preserving fruits. Instead of canning or freezing, most fruits can be dried. It is easy and can also be the least expensive method. Many fruits can be stored for 6 months to a year.
Selectin…
Of all the methods of preserving food, drying is the simplest. Dried food is preserved by the removal of water. It weighs less and takes up less storage space than fresh foods. Drying is fairly easy and relatively inexpensive. It re…
Throughout the Gulf Coast states, floods directly affecting food production (including produce, grains, and animal feed) are relatively rare. Preparing for or reacting to flooding in terms of keeping food safe is not something that …
AUBURN UNIVERSITY, Ala.—When people hear the word “pickle”, many automatically think of cucumber pickles. However, there are many foods that can be pickled. Pickling foods at home may sound difficult or time consuming, but there are both …
Eggs are graded based on United States Department of Agriculture (USDA) standards. These standards use certain specifications to determine the grade of an egg.
Download a PDF of Egg Safety—Grading Eggs, …
An egg has three basic parts: the shell or cuticle, the white or albumen, and the yolk.
Cuticle /Cuticula (or bloom)
Thin protective coating sealing pores of the shell.
White (albumen)
Must have a high percentage of th…