Keep food safe during taigating events.
Keep food safe after natural disasters.
One of the critical factors to control harmful bacteria in food is controlling temperature.
During pregnancy, your immune system is altered, which makes it harder for your body to fight off certain harmful foodborne pathogens.
Fish and shellfish have been on restaurant menus for years. Now consumers are including more seafood on their menus at home.
When you return to your home, make sure you assess all food and food preparation areas and equipment carefully.
Floodwaters commonly contain microbial contaminants and can directly affect public health.
Listeriosis is a rare but serious illness caused by eating food contaminated with the bacteria. About 1,600 people in the United States get sick from listeria each year. It is the third leading cause of death from food poisoning. (PDF Format Only)
Foodborne botulism is a rare but serious illness caused by eating foods that contain neurotoxins produced by the bacteria Clostridium botulinum. The botulinum toxin can affect the central nervous system and cause muscle weakness, paralysis and even death.
Some people continue to believe that raw milk is a natural food and therefor is healthier and safer than pasteurized milk.
Summary of research on how to plant and cultivate eucalyptus plantations in southern Louisiana and Texas.
Food safety experts say we worry too much about chemicals used in food. We should be more concerned about the growing number of illnesses caused by microbiological contaminants, such as disease-producing bacteria, and by molds and natural toxins. (PDF Format Only)
Home-canned vegetables are safe, nutritious and good to eat – if canned properly. (PDF Format Only)
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)