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Category: Food Safety

Don’t toss onion skins: They’re full of antioxidants and help preserve fish

Usually, when you peel an onion, you toss out the skin. When you do that, you lose the skin’s antioxidants, and the waste goes to the landfill. University of Florida researchers may have found a way to minimize… Read More

Farmer-Led Cooperatives and Farm to School Procurement

One feature of the Farm to School (F2S) program is the purchase of food from local farms for cafeteria service. Florida's climate and year-round production provide opportunities to expand F2S. These conditions introduce exciting possibilities for small- and… Read More

COVID has Improved Food Safety

Silver Lining One of the silver linings of COVID pandemic for me as a food safety instructor has been the increased focus on handwashing and sanitizing surfaces. I am especially thrilled about increased handwashing since the correlation between… Read More

Supporting the Farming Industry: Increasing Accessibility of Essential Food Safety Trainings

Welcome to another installment of FSHN Research Journeys, which follows the research of graduate students in the Food Science and Human Nutrition department at the University of Florida. Today’s guest poster is Mari Schroeder, a first-year graduate student… Read More

County Kitchen Considerations

Since the pandemic began, many people have taken up gardening, tested new and exciting recipes, or tried their hand at baking. Perhaps someone you know has considered sharing or selling the fruits of their labor. UF/IFAS and EDIS… Read More

Harvesting and Preparing Kale from the Garden

Authors: Naima Ibrahim, Tiare Silvasy, Virgilia Zabala Kale (Brassica oleracea L.) is a dark-green leafy vegetable and cool season crop that’s planting season is close to an end. For anyone living in Central Florida, the timeframe for planting kale outdoors begins in September and spans until February. It is fairly… Read More