Inspection of Food: Who’s Responsible?
Local, state, federal and international agencies all have a role in ensuring food safety and quality in the United States. These agencies regulate the use of chemicals and technology based on...
Category: Food
Storing Meats & Seafood
The goal of home food storage is to provide food that is both safe and of high-quality. A food may have good quality in terms of appearance and taste but have a high bacterial count and be unsafe to...
Food Service Operation Inspections
In South Carolina, the Department of Health and Environmental Control (DHEC) is the regulatory agency with the authority to inspect food service operations. The ultimate goal of a food establishment...
Scombroid Poisoning
Scombroid poisoning usually is not a severe or long-term illness, and prevention is not difficult, yet occurrence continues throughout the world. The principal threat is from fresh fish, but the...
Ciguatera
What is Ciguatera? Ciguatera is a unique type of food poisoning caused by the consumption of marine species that harbor natural toxins originating in certain tropical waters. These species and...
Drying Foods
Food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning and freezing or compliment these methods. Drying food is simple, safe and easy...
Preserving Tomatoes
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
Preserving Tomato Sauces & Ketchup
Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...
Drying Fruits
Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even tastier than fresh fruits. They have been called nature’s candy. Dried fruit tastes sweeter because the...
Drying Vegetables
Vegetables can be preserved by drying. The longer the drying time, the less flavorful and the less tender the product. The drying time can be hastened by drying small, uniformly cut pieces. Because...
Syrups for Preserving Fruits
Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The...
Pickled Peppers
Caution When working with hot peppers, wear plastic gloves while handling them, or wash hands thoroughly with soap and water before touching your face. To Peel Peppers Use one of the following...