Campylobacter jejuni
What is Campylobacter? Campylobacter jejuni is a species of bacterium that causes foodborne illness. It is one of the most common causes of diarrheal illnesses in the United States. The infectious...
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Jun 16, 2013 | Food, Health, Safe Handling
What is Campylobacter? Campylobacter jejuni is a species of bacterium that causes foodborne illness. It is one of the most common causes of diarrheal illnesses in the United States. The infectious...
Jan 5, 2013 | Food, Safe Handling
Selecting the Best With satiny yellow skin and a rosy blush, it looks like the perfect peach. But how will it taste once you get it home? Choosing fresh and flavorful produce can sometimes be your...
What is a Snack? A snack is a food and/or beverage consumed between meals when you are hungry or bored. It should be: nutrient-rich and planned as part of your daily menu. satisfying enough to...
Nov 5, 2012 | Food, Preservation, Safe Handling
Food Quality & Safety Storage does not improve the quality of any food. The quality of a food will also not decrease significantly during storage as long as the food is stored properly and used...
Jun 20, 2012 | Food, Preservation
Safety of Frozen Meats Wholesome food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it...
Apr 20, 2012 | Food, Preservation
Can food be re-canned if the lid does not seal? Canned food can safely be re-canned if the unsealed jar is discovered within 24 hours. To re-can, remove the lid and check the jar rim for tiny nicks....
Apr 20, 2012 | Food, Preservation
Preparing food ahead of time and freezing it can save time, add variety to your menu, offer quick meals for unexpected company and provide nutritious choices for busy days. When you are preparing a...
Apr 19, 2012 | Food, Preservation, Safe Handling
If this is your first time canning it is recommended that you read the HGIC 3040, Canning Foods at Home before beginning. Baked Beans Quantity: An average of 5 pounds of beans is needed per canner...
Mar 20, 2012 | Food, Preservation, Problems
Common Canning Problems & Remedies Problem Cause Prevention Canned Foods Loss of liquid from glass jars during processing This is not a sign of spoilage; do not open to replace liquid. However,...
Mar 20, 2012 | Food, Preservation
Pickled products truly add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables creates a crisp, firm texture and a pungent, sweet-sour flavor....
Measuring Equivalents Dry or Liquid Ingredients Equivalent Measurement American Standard 3 teaspoons 1 Tablespoon 4 Tablespoons ¼ cup 5⅓ Tablespoons ⅓ cup 16 Tablespoons 1 cup Weight ½ pound 8 oz. 1...
Mar 5, 2012 | Food, Preservation
Pickled Corn Relish Ingredients: 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn 2½ cups diced sweet red peppers 2½ cups diced sweet green...
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