Author: E.H. Hoyle

BSE: “Mad Cow Disease”

What is “Mad Cow Disease” (Bovine Spongiform Encephalopathy/BSE)? Mad Cow Disease is the commonly used name for Bovine Spongiform Encephalopathy (BSE), a slowly progressive,...

Safe Handling of Wild Game Meats

ABIDE BY GAME REGULATIONS FOR HUNTING, TRANSPORTING AND STORING GAME. Care in the Field Be Prepared for the Hunt: Remember to bring a sharp hunting knife, a small hatchet, a whetstone or steel,...

Chemicals & Foods

Food Additives We often think of food additives as complex chemical substances produced by our modern society. However, the use of food additives dates to ancient times. Early people used salt to...

Food Safety After a Fire

Fire! Few words can strike such terror. Residential fires are, unfortunately, a common occurrence. Some two million American homes are in flames yearly. In the aftermath of fire, people are left to...

Safe Handling of Lamb

Selecting the Best Fresh is Best: Select lamb that is pinkish red with a velvety texture. Dark red cuts generally indicate the meat is older and less tender. Look for good marbling (white flecks of...

Safe Handling of Eggs

Shell Egg Safety Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry and fish. To be safe, they must be properly stored, handled and cooked. Concern for...

Selecting & Storing Cereals & Grains

Wheat Flour Definition: Flour is the product obtained by grinding then sifting wheat kernels, or berries. The kernel consists of three distinct parts: bran, the outer covering of the grain; germ,...

Safe Picnics

“There are always ants at a picnic.” You can see ants and avoid them, but it’s not possible to see, taste or smell dangerous bacteria that can cause illness if food is mishandled....

Freezing Fruits, Step By Step

Harvested, fresh fruits continue to undergo chemical changes that can cause spoilage and deterioration of the product. This is why these products should be frozen as soon after harvest as possible...

Jelly & Jam Recipes

General Directions Prepare only one recipe at a time because double batches may not gel properly. Use half-pint jars to avoid a weak gel that may result with larger jars due to residual heat during...

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