Improving food safety knowledge and practices in Africa is the focus of research conducted by Catherine Cutter, professor of food science in Penn State’s College of Agricultural Sciences.
A biodegradable, edible film made with plant starch and antimicrobial compounds may control the growth of foodborne pathogens on seafood, according to a group of international researchers.
To help the state's businesses comply with the certified food protection manager regulation, Penn State Extension is offering the ServSafe Food Safety Manager Course at 38 locations during the first half of 2019.
Food safety specialists in Penn State's College of Agricultural Sciences will collaborate with scientists at Addis Ababa University in Ethiopia and Kansas State University on a project to improvethe safety and quality of Ethiopian dairy foods.
Talking (Thanksgiving) turkey: Some methods of handling and cooking turkey, which have been passed down from generation to generation, may be setting the table for foodborne illness, according to a food safety specialist in Penn State's College of Agricultural Sciences.
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase of an innovative five-year study.
Increasing interest in eating locally grown, fresh produce has led to renewed popularity of home food preservation, a practice that can help prevent food waste and save on family food budgets, according to Penn State Extension. If not done properly, however, the practice can lead to foodborne illness.
While current training for food safety and sanitation usually incorporates high-technology presentations, such as videos and slide shows, there is still a need for low-tech approaches, according to Penn State researchers.
When it comes to shopping at farmers markets, a little know-how can go a long way in keeping you and your family safe from foodborne illness, advises a food safety educator with Penn State Extension.
Cooking demonstrations, food preservation lessons and first-aid safety tips are just a few of the many interactive activities that will take place in the Family Room at Ag Progress Days, Aug. 14-16.
The food-safety practices that Americans take for granted — such as washing hands with soap, refrigerating perishables, and not cutting raw meat and vegetables on the same surface without disinfection — may not be practiced widely in other places around the world,” said Cutter, professor of food science and Penn State Extension assistant director for food safety and quality programs. She and her colleagues in the College of Agricultural Sciences want to change that.
The Department of Food Science in Penn State's College of Agricultural Sciences recently welcomed Josephine Wee, a new assistant professor of food microbiology, whose appointment will enhance educational and research programs in food safety and microbiology.
Super Bowl Sunday is like a holiday, with family and friends gathering to watch the big game and, of course, sharing many tasty foods. But without good food safety practices in play before, during and after the game, some Super Bowl revelers might end up feeling much worse than fans of the losing team, according to a food safety specialist in Penn State's College of Agricultural Sciences.
Food safety practices that Americans take for granted — washing hands with soap, refrigeration, and not cutting raw meat and vegetables on the same surface without disinfection — are not widely practiced in other places around the world, and researchers in Penn State's College of Agricultural Sciences want to change that.
Penn State Extension specialists work with numerous food manufacturers — small and large — in Pennsylvania and surrounding states through online and on-site seminars covering commercial food safety, the Food Safety Modernization Act (FSMA), and many other topics. Among the companies they recently have worked with is Uncle Charley's Sausage Co.
