Posts Tagged ‘food safety’

Study finds guidance improves food safety practices at school, community gardens

Community produce garden

People managing and working in school and community gardens are often unfamiliar with food safety practices that reduce the risk of foodborne illness. Now researchers have developed guidelines that address how to limit risk in these gardens – and a pilot study shows that the guidelines make a difference.

Focus: food safety

Children eating apples

Food-borne illnesses pose a global health problem, claiming 2 million lives each year. This year’s World Health Day, April 7, focuses on food safety, so NC State University’s Abstract is taking an in-depth look at the topic through a series that highlights university work that’s making a difference.

Food safety course helps managers ensure quality

Cartwright and video crew

A certificate program for food safety managers, developed NC State’s DELTA distance learning group, helps develop employees trained to ensure the safety and quality of the food we eat.

N.C. State scientists create food ingredient to combat peanut allergies

Dr. Mary Ann Lila

A team of scientists from the Plants for Human Health Institute has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.

Chapman requests photos for citizen food safety project

Brats with thermometer

What can we learn about food safety, through the eyes of people fixing dinner at home, shopping at the farmers market or dining in a restaurant? That’s what Dr. Ben Chapman, assistant professor and food safety extension specialist at N.C. State University, set out to find out with a new citizen food safety project.

Searching for Salmonella

Pictrue of Diane Ducharme sampling tomatoes.

A team of North Carolina State University scientists is looking for Salmonella on tomatoes and around tomato production areas. What they find could help farmers grow tomatoes that have a decreased likelihood of carrying Salmonella.

Modernizing Food Safety

Farm Bureau's Debbie Hamrick, shown at the State Farmers Market in Raliegh, are part of the group that has helped guide the rules process for the food safety act.

It’s been called the biggest change to food safety and farming practices in modern history. And though it’s been more two and a half years since the Food Safety Modernization Act was signed into law, there is still much work to be done. The good news is that in North Carolina, organizations that support agriculture haven’t been sitting on their hands. Groups like CALS, the N.C. Farm Bureau and the N.C. Department of Agriculture and Consumer Services have been active in helping to shape regulations and educate growers on how the Food Safety Modernization Act will affect the way they do business.

N.C. State, UT scientists received grant to improve produce safety

Cantaloupe washing station

KANNAPOLIS – A group of scientists at the University of Tennessee Institute of Agriculture and North Carolina State University are working together to improve the safety of organic produce – naturally. Their study, “Alternative Post-harvest Washing Solutions to Enhance the Microbial Safety and Quality of Organic Fresh Produce,” began last fall.

Pilot program focuses on food safety in cantaloupes

Cantaloupes at a packing plant

Fresh produce safety is the focus of a pilot cantaloupe program being offered by North Carolina Cooperative Extension and the North Carolina Department of Agriculture and Consumer Services.

Food safety expert talks turkey

Holiday food safety tips

With turkey roasting, a few simple steps will go a long way when it comes to food safety. In a new infosheet and through four short videos, North Carolina Cooperative Extension food safety expert Benjamin Chapman gives tips on thawing a turkey, cooking it and saving leftovers.

Privacy Statement | University Policies | Contact