Food Safety

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    Food Safety Scientist

    Food -- a perfect medium to teach science, technology, engineering and math (STEM) concepts. Pick and choose from a curriculum that incorporates real life experience into virtual and hands-on labs, classroom discussion guides, presentations and videos. Not only do students learn a STEM concept, they increase their awareness of food and agriculture careers that are related to the safety of the food supply.

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    Food Safety Starts on the Farm

    Farmers are entrusted with the care of the animals that produce our food before it gets to our plates. Whether food is purchased in a grocery store, a farmers market, or directly from a farmer, the animals that produce the food have been provided the best possible care and handling throughout their lives to ensure the food supply is safe. As relevant topics are written discussing on-farm management practices that impact the safety of our food supply, the select iGrow articles will be updated.

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    Safe and Quality Meat Preparation

    Meat provides protein and other essential nutrients to our diets, however, if not handled and prepared properly, it can also carry pathogens. Within this article are links to information about methods of preparing meat, handling meat safely, various cuts of meat, and other meat science topics. Select iGrow articles will be added to as relevant topics are written.

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    Lessons Learned from Avian Influenza

    For those associated with animal agriculture in general, poultry production has always been the epitome of biosecurity. Visits to poultry farms are by appointment only, and change of clothes and/or protective garment and disposable plastic boots are the norm. The first episode of Avian Influenza diagnosed the first week of March 2015 in Minnesota took everyone by surprise. In the months since then and as of the first week of June it had spread to 84 additional sites.

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    Taking Your Kitchen Outdoors During Grilling Season

    The grilling season is upon us. Grilling brings with it a heightened need to address safe food handling practices. Taking the kitchen out-of-doors creates increased risk for cross-contamination and unsafe storage temperatures. Refer to the various articles, publications and websites sharing grilling tips, safe food handling practices, recipes and more.

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    Small & Backyard Poultry Flocks: Produce, sell and cook it safe

    Even though they don’t affect human health or food safety, events such as the ongoing avian influenza outbreak help raise awareness of safe food production and handling all the way from the farm to the table. Everyone along the chain – from producers and processors to retail outlets to consumers – shares responsibility for providing families safe, wholesome food.

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    Animal Well-being in South Dakota: Survey closes June 30th

    The SDSU Extension team is conducting a survey to investigate questions about the current level of care being offered to animals and the perceptions people have about animal well-being in South Dakota. The goal of the survey is to gain understanding about the current perceptions of animal well-being in South Dakota, with an emphasis on horses. As the study continues, additional information on other livestock species may be collected.

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    Making Sense of Welfare Labeling Options

    Many food labels bombard shoppers with various animal welfare claims in addition to the many labels of non-GMO or pasture raised. It is important for shoppers to understand what a label means when choosing products that promote animal welfare or specific care practices. However, it can be just as confusing for producers to make sense of all these options when determining new marketing opportunities for their cattle. A few of the top-recognized labels are discussed here. A brief outline of the husbandry practices that may require specific compliance is highlighted.

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    Planting Your Garden for Preserving Your Harvest: Part 6

    Whether you call it the “gold rush of South Dakota” or “sweet corn season”, it means an important summer event is upon us. Those golden ears of corn seem to be most people’s favorite vegetable. Whether you have a row or two in your garden, an acre out in the field, or shop at a farmers market, the magic words seem to be “sweet corn is ready”.

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    Food Safety Starts on the Farm

    Farmers are entrusted with the care of the animals that produce our food before it gets to our plates. Whether food is purchased in a grocery store, a farmers market, or directly from a farmer, the animals that produce the food have been provided the best possible care and handling throughout their lives to ensure the food supply is safe. As relevant topics are written discussing on-farm management practices that impact the safety of our food supply, the select iGrow articles will be updated.

    Read More »

    Safe and Quality Meat Preparation

    Meat provides protein and other essential nutrients to our diets, however, if not handled and prepared properly, it can also carry pathogens. Within this article are links to information about methods of preparing meat, handling meat safely, various cuts of meat, and other meat science topics. Select iGrow articles will be added to as relevant topics are written.

    Read More »

    Planting your Garden for Preserving Your Harvest: Part 5

    Herbs are planted for their flavorful leaves. They are one of the easiest ways to flavor our meals without adding large amounts of fat and salt to food. Growing and preserving your own herbs will open an entire new world of flavor that does not exist with commercially preserved varieties. They are very easy to grow, so grab some flavor and add it to your dinner.

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    Planting Your Garden for Preserving Your Harvest: Part 4

    As the weather gets warmer, gardeners are looking for really great beets, beans and herbs to grow. Beets are a cool weather crop that can be planted slightly later in the spring and into very early summer without a loss of quality. Beans are best planted in the warmer weather. Each of these has specific preservation requirements.

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    Planting Your Garden for Preserving Your Harvest: Part 3

    No garden would be complete without a few “Cole” crops. These are members of the mustard family of vegetables and include cabbage, kale, collards, broccoli, cauliflower, Brussels sprouts, and kohlrabi. They are cool-season vegetables that prefer 60° to 70° temperatures for optimal growth and can withstand light frosts without injury. There are different options of preserving these vegetables so you can enjoy them all year long.

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    Make Ahead Comfort: Soups and stews for the freezer

    Is there anything more satisfying than coming home to a nice bowl of hot soup on a cold winter’s evening? If only we had the time, right? Well what would you think if I told you that, even with our busy lives, we could have that home-cooked comfort at our own table – even on a weeknight? All it takes is a little planning and preparation.

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    Cleaning, Sanitizing and Disinfecting to Combat Illnesses During Flu Season

    The use of chlorine bleach to sanitize surfaces has been a common practice in homes, schools, childcare facilities as well as foodservice establishments.  Chlorine bleach is a very effective sanitizer and disinfectant on disease causing germs, bacteria, parasites and viruses  (including the flu virus). The Centers for Disease Control (CDC) defines cleaning, sanitizing and disinfecting.

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    Selling Food Gifts Made at Home

    If you have a special recipe or canned jelly that people tell you is “good enough to sell!” and you would like to do just that to make a little holiday money, or if you have a bake sale or bazaar to organize for fundraising, these are some of the guidelines you should follow in order to comply with state regulations to sell your products.

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    Tis’ The Season of Raw Milk and Cream

    Consumers may seek out milk and cream fresh from the farm that has not been pasteurized or homogenized for many types of holiday dishes their family has enjoyed for years. Several of these dishes have a cooking step that brings the food to a temperature that will destroy the pathogens that may be present in raw milk.

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    Date Marketing Ready-to-Eat Refrigerated Foods from Licensed Kitchens

    Licensed foodservice establishments commonly prepare foods to be marketed as a packaged food item. Product dating for ready-to-eat (RTE), temperature controlled for safety foods must be marketed or consumed within a certain amount of time for safety. If a food is potentially hazardous and is held for at least 24 hours it must be labeled with a specific date for consumption or discarded.

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    Food Package Labeling

    Consider a trip to the grocery store and vast selection available to consumers in the ready-to-eat cereal isle, as well as other areas in the store. There is a lot of information available to consumers to help them make decisions for their meal options. To assist the food industry in communicating with consumers, the U.S. Food and Drug Administration writes the Food Labeling Guide in compliance with the Federal Code of Regulations (Title 21).

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