Food Safety Article Archive

Safeguarding the Food We Eat: SDSU’s Veterinary Diagnostic Lab

The Animal Disease Research and Diagnostic Lab (ADRDL) at SDSU has a specific lab dedicated to food safety testing for smaller family businesses like the local locker plant. It’s a very natural fit. Most foodborne germs are very similar to those the lab routinely diagnoses in cases of animal disease. They already possess the people, equipment, and most importantly the knowledge to rapidly and accurately detect these germs in food.

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Reducing Food Waste for Consumers

The term “food waste” has become more popular in the press, however it is not necessarily a new term. The Food and Agriculture Organization (FAO) of the United Nations identified food losses within its mandate when established in 1945. The scope of food loss and waste continues to be a priority for the FAO as well as many other organizations, government agencies, and the private sector.

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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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