Posts Tagged: food safety

Peek inside a UC Master Food Preserver kitchen

I brought my camera with me to a Master Food Preservers class Saturday at UC Cooperative Extension Sacramento County on pressure canning. In case you’ve been thinking about participating in a Master Food Preservers class, here’s a peek inside the...

Home preserved foods: Nutrition friend or foe?

This time of year, many food preservation enthusiasts are hard at work in their kitchens canning, freezing, drying and fermenting. They are scouring their recipe books (USDA approved, of course!) for interesting and delicious ways to take fruits and...

Alternatives to fumigation and improving fumigant efficacy

Synthetic soil fumigants such as chloropicrin and 1,3-D are used by some commercial growers to control soilborne pathogens, weeds and nematodes prior to planting strawberries, onions, tomatoes, eggplant, peppers and spinach. These fumigants and all...

Enjoy summer’s fruits and vegetables — safely

Now that we’re in the thick of summer and eating bountiful quantities of uncooked fresh fruits and vegetables (salads, and fruit bowls, and tomatoes — oh my!), it’s time to make sure we handle them properly to avoid foodborne illnesses. According to Dr....

Food, hand-washing and the ick factor

Very few people wash their hands adequately prior to preparing or eating food. Most of us don’t even know how to wash hands properly. There are many good reasons to wash hands: Pathogen spread – from yourself, from others, from one contaminated food...

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