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Category: Food Safety

Pink Slime: University of Florida’s Dr. Carr Responds


April 19, 2012

Courtesy of Shelley Swenson UF/IFAS Wakulla Extension Family and Consumer Sciences, Agent II   There has been so much publicity lately about pink slime and its use by manufacturers in hamburger. Dr. Chad Carr, Assistant Professor in ... READ MORE

Category: Food Safety, Health & Nutrition, Work & Life
Tags: Cooking, Eating, Educational, Families & Consumers, Family, Family & Consumer Sciences, FDA Concerns, Meats, Pink Slime, Wakulla, Wakulla County Extension, Wakulla Extension

Turkey Safety


February 2, 2012

Preparing and storing your turkey correctly, can mean the difference between an enjoyable meal and food poisoning. Thawing Turkeys must be kept at a safe temperature during thawing. If a turkey is allowed to thaw at temperatures above 40° F, ... READ MORE

Category: Food Safety, Work & Life
Tags: Uncategorized

Under lab conditions, Salmonella can reach tomato fruits through leaves, IFAS study shows

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November 10, 2011

Caption at bottom. Click here for high-resolution image. GAINESVILLE, Fla. — Food-safety experts have long believed that Salmonella bacteria could only enter tomatoes through wounds in the stem or fruit — but a new University of Florida ... READ MORE

Category: Crops, Food Safety, UF/IFAS Research
Tags: Ariena Van Bruggen, Florida Tomato Committee, PLoS One, Reggie Brown, Salmonella, Tomatoes, Van Bruggen

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