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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    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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    Altitudes

    Home canning is a very practical way to preserve extra food on hand or to preserve a food to enjoy year round. There are many guidelines to know when canning, and an important one is canning in different altitudes. When canning in altitudes 1000 ft. or more above sea level the boiling temperature is lowered because the air is thinner. Instead of boiling at 212° Fahrenheit, which is what water normally boils at, it may boil at 200°

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    Pressure Canners

    Before the 1970’s pressure canners were heavy-walled kettles with clamp-on or turn-on lids. These pressure canners were fitted with a dial gauge, a vent pipe covered with a counterweight, and a safety fuse. Today, most pressure canners are light, thin-walled kettles with turn-on lids fitted with gaskets. The only canners that should be used are canners with the Underwriter’s Laboratory (UL) approval.

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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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    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.

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

    Read More »

    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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