SDSU Extension has created an online course for those wanting to learn how to preserve their own food. The course consists of two options, one for those simply wanting to learn about preserving food (Home Food Processor Track) and another for individuals wanting to become a mentor (South Dakota Home Food Processing Mentor Track).
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.
During the March 1st Animal Care Wednesday Webinar, we learned the basics of feeding poultry. Brett Kreifels, Extension Assistant-4-H with University of Nebraska-Lincoln, explained the nutritional requirements and basic feeding tips to help ensure the health and well-being of chickens.
During the February 1st Animal Care Wednesday Webinar, we heard one of the leading experts discuss the challenging social concerns of antibiotic resistance. Michael Apley, Frick Professor of Clinical Sciences with the Kansas State University College of Veterinary Medicine, challenged listeners to better understand the difference between judicious use and stewardship of antibiotics by reviewing the many factors involved in epidemiology (study of incidence, distribution, and possible control of diseases).
January 1st marked the effective start date of the veterinary feed directive (VFD) regulations. During the January 4th Animal Care Wednesday Webinar we heard from two great speakers on resources for show animals regarding these new VFD regulations. Bernie O’Rourke, University of Wisconsin-Madison Extension Youth Livestock Specialist, shared how Wisconsin prepared their youth exhibitor families with information on the VFD regulations.
Quality Care of Animals (YQCA) is a quality assurance program for youth livestock producers aged 8 to 21. The YQCA program covers the seven major species of food producing animals: beef cattle, dairy cattle, swine, sheep, goats, poultry, and rabbits. To assist various education levels with meeting the learning objectives, the curriculum content is targeted to four age groups: Junior (8-11), Intermediate (12-14), Senior (15-18), and Young Adult (19-21).
South Dakota is no stranger to power outages and power surges due to blizzards, ice storms and related weather conditions. If the power in your area of the state has experienced intermittent or complete loss of electrical power, or power surges, check all freezers occasionally to be sure they work properly.
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.
During the October Animal Care Wednesday Webinar, Dr. Michael Gonda, South Dakota State University Associate Professor of Animal Genetics, discussed the difficult topic of the impacts that genetic technologies have on food animal farming and ranching. Genetic engineering (GE) refers to the insertion, deletion, or modification of a specific region of DNA in an organism.
During the September Animal Care Wednesday Webinar, Dr. Gretchen Hill, Michigan State University Professor of Nutrition, began her presentation regarding antibiotic resistant bacteria with a powerful statement highlighting a misconception of society that current livestock care practices could be producing an unsafe food source.
As families desire to raise their own food, more people are beginning to raise chickens and other poultry in urban and suburban areas. When people bring poultry into communities and their backyards, issues can arise. Dr. Jacquie Jacob, University of Kentucky Poultry Extension Project Manager, presented some of these challenges during the August Animal Care Wednesday Webinar.
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.
Food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning or freezing, or compliment these methods. Drying foods is simple, safe and easy to learn. With modern food dehydrators, fruit leathers, banana chips and beef jerky can all be dried year round at home.
The following article contains links, resources, and publications with information for preserving low-acid foods. Check inside for more information!
Acid foods are foods that contain enough acid to have a pH of 4.6 or lower, while acidified foods are those that have acid added during processing (added lemon juice or vinegar). Most fruits and tomatoes are naturally acid foods. Acid and acidified foods can be safely preserved using a boiling water-bath canner.
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.
Flood, fire, national disaster, or the loss of power from high winds, snow or ice could jeopardize the safety of your food and water. Knowing how to determine if food or water is safe and how to keep it safe will help minimize the potential loss of food and reduce the risk of food-borne illness.
Food-borne illnesses know no boundaries. They will attack all ages, from infants to seniors. Safe handling of food is critical from the farm to the table to reduce the risk of food borne illness. Use food preparation skills that will protect your family from illness or even death.
Freezing is one of the easiest, more convenient, and least time-consuming methods of food preservation. By following specific directions for freezing food, you can enjoy high quality frozen food.
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.
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.
Keep the harvest in mind when planning your garden. Garden crops can be preserved to enjoy throughout the year. Horticulture and Food Safety Extension specialists have teamed up to provide a series of articles that bring planting, harvesting and preserving together to get the most out of your garden.
South Dakota currently has about sixty farmers markets. This online guidebook was created to assist new and developing markets in the state. New content will be added to this article frequently, please check back for more information.
Local food producers are often faced with questions about labeling. These resources can assist producers in creating labels that are accurate and effective.
A food label package serves the primary purpose of communicating to the consumer key elements of the product. The labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.
Licensed kitchens are required if preparing and/or serving food at the farmers market that must be temperature controlled for safety. These types of foods are also referred to as potentially hazardous foods. They have been implicated in food borne illness out breaks, and support the growth of foodborne pathogens.
The culture and tradition in South Dakota communities relies heavily on a significant number of fundraisers and food-focused events using temporary food stands. These are run primarily with volunteers. The need for education in food safety to reduce risks of food borne illness continues to grow.
If you have children or belong to any organizations at all, eventually you will be asked to work in a concession stand. After a while, you will be even be given the opportunity to be in charge of the concession stand. Concession stands, or food stands, are a part of our culture as they are a feature of many community celebrations and athletic events.
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.
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.
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.
The South Dakota State Legislature passed a bill in 2010 that allowed for the sale of home baked goods and home canned foods at farmer’s markets and similar venues. Refer to the publications in this article to learn what you can do regarding this law.
This program consists of five fact sheets that cover critical safe food handling practices associated with food pantries associated with food pantries that receive and distribute food products. The self- study provides a medium that allows for you to receive the training when it best fits into your schedule.
A self-study for food preparation sites: Food service operations, volunteer food preparation and service sites, along with temporary food preparation and service sites are encouraged to use this program to train their staff and volunteers regarding critical safe food handling practices.
South Dakota Farmers Markets are gaining popularity as a way for small businesses to earn a profit while enabling consumers to buy local foods.
Food-borne diseases cause approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths in the United States each year. Most cases of food-borne illness can be prevented through education on proper handling, preparation, cooking, processing cooling and storage of foods.