Category: Safe Handling

Safe Handling of Beef

Selecting the Best Fresh is Best: Choose beef that is bright red in color from the fresh meat case. Vacuum packaged beef will be maroon because it has not been exposed to oxygen. Choose beef that is...

Mailing Food Gifts to Military

The most important thing to remember when mailing food gifts to U.S. service members overseas is to choose foods that are not perishable, can tolerate a range of temperatures, and will not break...

How to Cook Turkey

Food safety is important when cooking a turkey. Improperly cooked turkey could make your family sick. Thawing a Turkey Three ways are safe—in the refrigerator, in cold water that is changed every 30...

Fresh-Caught Fish

Maintaining Quality in the Catch Fresh-caught fish from either freshwater or saltwater must be handled properly to avoid spoilage and to maintain a delicate flavor, firm texture and a pleasing odor....

Safe Handling of Poultry

Selecting the Best Fresh poultry — chicken, turkey, duck and goose — is defined by the USDA as poultry that has never been below 26 °F. When held at temperatures ranging from 26 to 40 °F, there is...

Mud Daubers

Description & Habits Mud daubers are wasp-like insects that construct nests from mud. They make a variety of nests ranging from elaborate structures (i.e., multiple tubes several inches long or...

Antioxidants

What Oxidation Does Have you noticed how fast an apple turns brown after it is cut? Have you ever tasted vegetable oil that has become rancid? Both of these changes are caused by cell damage due to...

Vacuum Packaging Foods at Home

Vacuum-packaging machines or vacuum sealers are available to vacuum package foods at home. This process may extend the storage time of refrigerated foods, dried foods and frozen foods, but it may...

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