CFAES Give Today
Ohioline

Ohio State University Extension

CFAES

Site

Search results

  1. Food Safety in Gardens

    https://ohioline.osu.edu/factsheet/hyg-1153

    HYG-1153 01/12/2017 Sanja Ilic, PhD, Assistant Professor and Food Safety State Specialist, ... activity and increase awareness of healthy nutrition. However, there are potential food safety challenges ... of contaminating fruits and vegetables in the garden Garden Location Food safety risks can be reduced ...

  2. Modifying a Recipe to Be Healthier

    https://ohioline.osu.edu/factsheet/HYG-5543

    consumption of fiber. When buying food, we can check the label, but when using a recipe, we might need to make ... some changes by substituting ingredients or changing the cooking technique. Just like we substitute ... Ways to increase fiber in recipes are also provided to help you make more nutritious food. Remember, ...

  3. Produce Safety Rule to Change the Way Fresh Fruit, Vegetables Are Grown and Handled

    https://farmoffice.osu.edu/news/produce-safety-rule-change-way-fresh-fruit-vegetables-are-grown-and-handled

    COLUMBUS, Ohio — Ever since the Food Safety Modernization Act was signed into law in January 2011 ... waited for the U.S. Food and Drug Administration to finalize the regulations they will be expected to ... Extension. OSU Extension is the outreach arm of The Ohio State University’s College of Food, Agricultural, ...

  4. Fiber Fills You Up, Fills your Wallet, and Fuels Your Health

    https://ohioline.osu.edu/factsheet/hyg-5583

    plant sources of food have a mix of both. For example, the skin of an apple is made up of insoluble ... a gel-like substance that binds to fats which helps lower blood cholesterol levels. Soluble fiber also slows ... the absorption of glucose which can help people with diabetes. Foods high in soluble fiber include oat ...

  5. Starting a Food Business Webinar Series

    https://fcs.osu.edu/news/starting-food-business-webinar-series

    Join us for a three-part webinar series addressing food safety, licensing, legal and economic ... considerations for starting a home-based or farm-raised food business. Part 1, January 24, covers start-up ... basics, Part 2, February 28, addresses selling home-based foods, and Part 3, March 28, provides an ...

  6. Clostridium perfringens: A Foodborne Illness, Not the 24-Hour Flu

    https://ohioline.osu.edu/factsheet/HYG-5568

    risk factor is food that has been cooked in large volumes in an institution, like a cafeteria, school, ... animals, and sewage. Any raw food may contain spores or the active bacteria. Clostridium perfringens grows ... anaerobically, meaning it will only grow where there is little or no oxygen. Storing food at temperatures between ...

  7. Preserving Food With Less Sugar

    https://ohioline.osu.edu/factsheet/hyg-5359

    way to reduce their sugar intake. Commercially prepared food suitable for those on special meal plans ... can be costly due to slightly different production procedures. Preserving food at home can be ... identified as “low in added sugar” or “no added sugar” may still contain carbohydrates. Many foods contain ...

  8. Listeria monocytogenes: A Concern for Pregnant Women and Older Adults

    https://ohioline.osu.edu/factsheet/HYG-5562

    likely to be contaminated with Listeria monocytogenes. Ready-to-eat foods such as premade salads, smoked ... listeriosis? Humans most commonly contract listeriosis by eating food contaminated with the organism. Healthy ... people do not often develop noticeable symptoms after eating contaminated food. The highest incidence of ...

  9. Current Sanitation Practices for Leafy Green Vegetables For Processors, Retailers and Consumers

    https://ohioline.osu.edu/factsheet/aex-261

    Kaletunç, Food Agricultural and Biological Engineering More consumers are making an effort to increase their ... However, fresh produce, especially leafy green vegetables, are the first among the top ten riskiest foods ... fragility.   The FDA Food Safety Modernization Act (FSMA) was signed into law on January 4, 2011, with the ...

  10. Drying Fruits and Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5347

    Sciences, retired Drying is the oldest method of preserving food. Throughout history, the sun, the wind and ... a smoky fire were used to remove water from fruits, meats, grains and herbs. By definition, food ... dehydration is the process of removing water from food by circulating hot air through it, which prohibits the ...

Pages