(Distributed July 2004) Raw oysters on the half shell are a favorite choice of many who enjoy this Louisiana delicacy with no ill effects. People with liver disease, diabetes or a weak immune system, however, can become severely ill or even die, warns LSU AgCenter oyster safety expert Dr. Sally Soileau.

You can fry it, brine it, grill it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging.

Food safety has always been a concern and is an important issue with respect to both domestic and international food supplies. This brochure introduces the concepts of Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) as they relate to food safety and sweet potato production.

As American families and friends gather to celebrate Thanksgiving, cooks head to the kitchen to prepare bountiful meals. One item not on the grocery list, but that should be in the kitchen, is food safety, says LSU AgCenter nutritionist Dr. Beth Reames.

Cooks across Louisiana are now making their grocery lists and checking them twice in preparation for those holiday meals. An LSU AgCenter nutritionist says food safety should be high on the list while those preparations are being made.

The holidays abound with tasty treats such as eggnog, cream pies and other dishes containing eggs. Eating raw or undercooked eggs invites foodborne illness, cautions LSU AgCenter nutritionist Dr. Beth Reames.

EatSmart Recipes - Baked Potato with Chili & Cheese

EatSmart Recipes - Baked Apple

EatSmart Recipes - Apple Crisp

(Distributed 11/09/07) If you’ve been confused in the past about the temperature you needed to cook your holiday turkey, you now need to remember only one temperature, 165 degrees. Past food safety guidelines recommended higher temperatures for some poultry products, including 170 degrees for chicken breasts and 180 degrees for whole birds.

Fairs... festivals... and special events. Judging of exhibits often is included as a way to add excitement and anticipation. In order for these activities to take place in a meaningful way, however, knowledgeable people willing to participate as judges must be identified. Judging requires basic rules and standards from the sponsor. Use these uniform judging standards from the National Center for Home Food Preservation at your next event. (PDF Format Only)

Yams are one of nature’s most nutritious root crops and are among the most versatile of all foods. This publication includes information on how they can be prepared dozens of ways.

Summer marks the beginning of picnic season and the challenge of food safety, according to LSU AgCenter nutritionist Dr. Beth Reames.

One part of a safe and happy 4th of July celebration is ensuring your food is safe to eat.

EatSmart Recipe for making biscuits.

This article discusses design features that should be incorporated into a food processing facility to facilitate its operation and the production of safe, wholesome food.

Eating raw or undercooked eggs is an invitation for foodborne illness. The same is true for lightly cooked eggs and egg dishes, according to LSU AgCenter nutritionist Dr. Beth Reames.

LSU AgCenter nutritionist Dr. Beth Reames says to choose Louisiana strawberries for a nutritious, healthy treat.

By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses.

Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness."

Wild blackberries and dewberries have long been treasured for cobblers, jellies, jams and other tasty dishes. Learn how to pick, use, freeze, can and make syrups, jellies and jams. Recipes included.

Enjoy Louisiana peaches for good heath. This publication includes information on use, variety development, selection, amounts to buy, storage, freezing and canning. It also includes recipes for freezing, canning, preserves, honey, marmalade, pickles, relish, conserves and cobbler. (PDF Format Only)

Use these dietary guidelines for Americans to improve your quality of life and have a more productive life. Recipe for pizza dough and pizza wheel included.

Older adults who consume nearly three servings of whole-grain foods daily are significantly less likely to have "metabolic syndrome," a condition that increases the chances of developing diabetes and heart disease.

Blueberries contain vitamins, minerals, dietary fiber and phytochemicals that help protect against disease, including certain cancers and heart disease.

(Distributed 02/12/07) LSU AgCenter nutritionist Dr. Beth Reames says following food safety practices can help to ensure you don’t suffer the consequences of foodborne illnesses this Mardi Gras season. Reames says many people often think they have the flu or a 24-hour virus when they actually are suffering from food poisoning.

Keeping food safe at picnics or while eating outdoors poses special problems. The challenge of keeping hands and utensils clean is greater when preparing and eating food outdoors and away from the kitchen.

Don’t let food poisoning be a memento of the Mardi Gras season," says LSU AgCenter nutritionist and food safety expert Dr. Beth Reames. "By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses."

With their tours of duty extended to one year, overseas military personnel may look forward to food sent from home, according to LSU AgCenter nutritionist Dr. Beth Reames. The U.S. Department of Agriculture (USDA) has provided guidance for mailing food gifts to those serving in the Air Force, Army, Navy, Marine Corps and Coast Guard.

Although consumers don’t give much thought about the kinds of containers they use in the microwave, not all plastics are safe, according to LSU AgCenter nutritionist Dr. Beth Reames. Fortunately, she says consumers can depend on the U.S. Food and Drug Administration for careful testing of microwave containers.

While a cookout might be just the ticket for a relaxing weekend, it's not the time to relax about safe food handling, says LSU AgCenter nutritionist Dr. Beth Reames.

Follow these food safety recommendations to avoid becoming ill when you lose power or suffer flooding in your home.

English and Spanish USDA easy to read recipes

September is Food Safety Education Month. This year’s theme "Store it. Don’t ignore it." focuses on the important procedures necessary for storing food safely, according to LSU AgCenter nutritionist Dr. Beth Reames.

If you plan to celebrate Labor Day with a cookout or picnic, LSU AgCenter nutritionist Dr. Beth Reames says to keep your holiday meal safe by following these guidelines:

Food date labels are worded in various ways, and interpreting them can be confusing. LSU AgCenter nutritionist Dr. Beth Reames hopes to clear the fog for shoppers who want to understand what the food labels mean.

Compared with people who consume a diet with only small amounts of fruits and vegetables, those who include more of these foods are less likely to have a risk of chronic diseases.

This publication includes information on varieties, nutritional value, fig facts and simple methods of food preservation so you can enjoy Louisiana figs all year long. (PDF Format Only)

(Distributed 09/06/07) Tailgating in Louisiana gets in full swing with the kickoff of football season. To prevent food-borne illness, build your game plan around the U.S. Department of Agriculture’s Partnership for Food Safety Education’s food safety steps, says Dr. Beth Reames, LSU AgCenter food safety specialist. The four steps in the plan are clean, separate, cook and chill.

(Distributed 11/13/07) Pecans are nutritious, tasty treats that literally fall from trees. They should be handled properly to ensure that their flavor and quality remain until the next harvest, according to LSU AgCenter horticulturist Dr. John Pyzner.

(Distributed 11/09/07) “It’s not as unhealthy as it sounds,” says LSU AgCenter nutritionist Dr. Beth Reames about fried turkey, “if you don't eat the skin of the bird.”

(Distributed 11/09/07) The holidays are time to enjoy special desserts you may only make once a year. To prevent getting foodborne illness, refrigerate pies containing eggs and milk, such as pumpkin, custard and cream pies, according to LSU AgCenter nutritionist Dr. Beth Reames.

Recent research shows that for some tomato products, pressure canning gives a higher-quality, more nutritious product. Step-by-step canning instructions are included in this publication. (PDF Format Only)

You can enjoy the delicious flavor of fresh fruits year-round by freezing fruits and berries during the short season when they are plentiful and relatively inexpensive. Freezing will not improve the quality of any food but will maintain it if the procedures recommended in this publication are followed.

The mayhaw is the fruit of the thorny hawthorne tree. Learn about mayhaw production, use, harvesting and how to to make jellies, jams and syrups from this wild fruit. Recipes included.

Stressing that production agriculture alone is not enough to sustain rural economies, a leading food science expert said farm productivity needs to be converted to consumer-ready products.

Greens are one of the few fresh vegetables that grow well in the late fall, winter and early spring. Greens make significant contributions of nutrients to the diet and can be served in a variety of ways.

The Louisiana yam is an exceptional type of sweet potato, sweet and flavorful, with a soft moist flesh. It is delicious whether baked, boiled, fried, mashed, candied or used in hundreds of other ways — from main dishes to desserts. This publication includes information on the nutritive value, selection and preparations for freezing, boiling or candying yams or sweet potatoes.

This publication includes information on how to prepare a healthy supper every day without spending hours in the kitchen. It also includes information and tips to save time and money.

The almond is one of the oldest and most widely grown of all of the world's nut crops. "Almonds have long been considered valuable commodities," says LSU AgCenter nutritionist Dr. Heli Roy.

You may just think of them as delicious treats, but some of Louisiana’s traditional favorites for Thanksgiving and Christmas dinners also contribute handily to the state’s economy. Agricultural products and natural resources contribute billions of dollars to Louisiana's economy all year round.