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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    Livestock Shows & Drug Testing: Procedures & best practices

    State and county livestock shows may require drug testing of exhibited animals to ensure a level playing field and food safety. During the May 4th Animal Care Wednesday Webinar, Mike Anderson, Iowa State University’s State 4-H Livestock Program Specialist, shared his experience with youth livestock shows, and provided practical procedures and best practices for individuals implementing, or considering drug testing for livestock shows.

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    Show Animals: Challenges at the packer

    Why do youth livestock show animals require extra paperwork when marketed to a packer? The April 6th speaker for the Animal Care Wednesday Webinar was Paula Alexander, Project Manager of Tyson’s Sustainable Food Production and Food Safety Quality Assurance. She outlined some of the basic challenges and what steps a packer takes to address the challenges.

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    The Power of Meat Labels and Marketing

    We all have bought meat products of some kind from a grocery store or local butcher. However, were you aware of all the statements and logos on that package and what they meant in terms of their impact on the dollar value of the product you purchased? During the March 2nd Animal Care Wednesday Webinar, Dr. Bryon Wiegand, a Professor and Meat Science Extension Specialist at the University of Missouri, discussed the value of meat products and their label claims.

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    Meeting the Food Safety Needs of South Dakota Food Entrepreneurs

    The SDSU Extension Food Safety Specialist works closely with food entrepreneurs across the state to assist them in addressing safety, regulatory and other types of product development needs. Since 2002, this position has been very successfully occupied by Dr. Joan Hegerfeld-Baker who has decided to retire as of March 21, 2016. Food entrepreneurs have several options to connect with resources within South Dakota, as well as other states, while this position is being filled.

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    Preparing a Turkey a Day Before a Holiday Meal

    The holidays often involve preparing turkey. Planning ahead to safely prepare and roast a turkey will relieve some of the cooking stress associated with the holidays. When purchasing a fresh or frozen turkey, allow one pound of turkey per person. Frozen turkeys require several days to thaw. Thaw in the refrigerator (40 degrees or below), allow about 24 hours for every 4-5 pounds.

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    Home-Canned Pumpkin Butter: FoodSafe Risks

    Home canning of pumpkin butter and mashed or pureed pumpkin and winter squash is not recommended by the USDA. Pumpkin butter recipes often have acid, such as vinegar or lemon juice, added to reduce the pH level below 4.6 (a level at which the pathogen Clostridium botulinum will not grow). Food safety concerns related to pumpkin butter were studied by the University of Missouri in 1995.

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    Making Homemade Apple Cider

    Drinking fresh apple cider is a great way to celebrate autumn. Making it yourself can be an even greater treat, but there are some tips to keep in mind to keep your cider safe. Avoid using apples that have visible signs of decay or mold growth. Apples used for cider don’t have to be flawless, but they do need to be free from spoilage. Cut out any spoilage areas as the spoiled areas will cause the juice to ferment and will ruin the cider.

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    Summertime Food Safety

    During warm weather, it is especially important to take extra precautions and practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products. The warmer weather conditions may be ideal for outdoor picnics and barbecues, but they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness.

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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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    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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