Skip to main content

1-15 of 44 search results in Food Safety

Refine by Category: All, Alabama 4-H, County Resources, Farming, Fish & Water, Food Safety, Forestry & Wildlife, Home & Family, Lawn & Garden, News, Urban Extension

Didn't find what you were looking for? Search our archives

A Safe Turkey Is Critical This Holiday Season

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 …

2 min read

Safely Thawing Your Holiday Turkey

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, …

2 min read

Pickling Produce

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…

14 min read

Produce Safety Alliance Training Workshops Continue

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 …

3 min read

Pressure Cooking Saves Time

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…

3 min read

Alabama Extension Offers Flood Resources for Food Crop Growers

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, …

2 min read

Washing Raw Poultry Can Lead to Foodborne Illness

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 Salmonella…

2 min read

Acidify Tomatoes to Prevent Botulism, Bacterial Concerns

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 …

2 min read

Freeze Vegetables This Summer

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…

2 min read

Drying Fruits at Home

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…

6 min read

Drying Herbs

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…

3 min read

Food Safety for Southern U.S. Food Crop Producers After Flooding

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 …

24 min read

Pickling Foods at Home

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 …

3 min read

Egg Safety—Grading Eggs

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, …

1 min read

Structure of an Egg

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…

1 min read