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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    Preparing for the Pheasant Hunt Improves Culinary and Dining Experience

    Upland game birds (i.e. pheasant, dove, grouse, partridge and wild turkey) and waterfowl are soon to grace our tables. Home cooks may be challenged with preparing a bird that was not handled properly in the field. Improper field handling, dressing and processing can contribute to off flavors, toughness and an increased risk of foodborne illness.

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    Harvesting, Preserving and Selling Legumes from the Garden

    There are many types of legumes (also referred to as pulse crops) planted in home gardens. Just a few examples include navy beans, soybeans, chickpeas, lentils, field peas, great northern beans, lima and pinto beans. The most common preservation method used by is vine drying. However, legumes can also be preserved by cooking, freezing or canning.

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    Vacuum Sealers

    Vacuum sealers offer another alternative for food preservation. They are intended to extend the storage time of refrigerated foods, dried foods and frozen foods. If the air is not removed, oxygen can cause fats to develop rancid flavors and change the food’s color, texture and flavor. Vacuum seal bags are designed to help keep meat and other foods fresh in the freezer by preventing the loss of moisture and development of freezer burn.

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    Adding Value to Apples at the Market in South Dakota

    Apple growers can take advantage of opportunities to add value to their product through various processes and marketing venues within the state of South Dakota. The processing of apples into juice has several opportunities for marketing by the grower and/or a processor. There are a couple of question to ask when marketing apple juice, cider and other processed apple products such as apple sauce or jelly: 1) does the product need to be temperature controlled for safety and 2) is the product marketed directly to the consumer or through a third party.

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    Food Safety at Your Tailgating Party

    Football and tailgating parties go together like peas & carrots or peanut butter & jelly. It seems you can’t have one without the other. But the one thing that we don’t want to include in the mix is a foodborne illness. Keeping food safe at a tailgating party is a challenge because a refrigerator and running water are usually not available in your outdoor kitchen.

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    Dehydrating Apples

    Food drying is one of the oldest methods of preserving food for later use. Drying removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil the food. Drying also slows down the action of enzymes (naturally occurring substances which cause foods to ripen), but does not inactivate them. Increasing the temperature of the food makes its moisture evaporate, and air moving over the food carries the moisture away.

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    Safe and Quality Apples from the Orchard to the Consumer

    Fall is here, and apple-picking season has started. Growers have several options to market their fresh apple crop. They may sell directly to the consumer at a roadside stand, at the orchard, farmer’s market, pick your own at the orchard, or through a retail or wholesale market. Selling safe apples starts in the field and must be evaluated throughout the entire process.

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    Pie Fillings

    Once the desired pie filling has been prepared according to instructions, fill clean and hot jars leaving one inch of headspace. Process the jars using a boiling water bath canner. Load the jars in the canner one at a time and add water to cover the tops of the jars at least one inch if necessary. After the water has come to a hard boil, lower heat to a gentle boil, and boil for the required amount of time. Boiling time will vary with altitude.

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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. The select iGrow articles will be added to as relevant topics are written discussing on-farm management practices that impact the safety of the food supply.

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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. The select iGrow articles will be added to as relevant topics are written.

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    Drying Fruits and Vegetables and Herbs

    To maintain safety and quality, several factors must be considered when drying fruits, vegetables, and herbs. Keep in mind that specific food products often have recommendations that are unique to them. Drying removes the moisture from food so microorganisms such as bacteria, yeasts, and molds are less likely to grow; however, drying does not effectively destroy them.

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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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