Safe & Healthy: Listeria in frozen vegetables

There have been two national recalls recently of commercially frozen vegetables due to potential contamination with the pathogen Listeria monocytogenes. On August 26, 2015, General Mills recalled 60,000 packages of Cascadian Farm Cut Green Beans after one package of finished product tested positive for the presence of Listeria monocytogenes. The 10-ounce bags of frozen green beans […]

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Safe Preserving: Time-Saving Tips

If you are like me, the summer is a time when you have two full-time jobs. One of my jobs is as a professor at the University of Wisconsin-Madison, the other is as a gardener and food processor.  At nights and on the weekends, I am either working in the garden or processing the bounty […]

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Safe Preserving: Safe Changes when Making Pickles and Relishes

The safety of the food that you preserve is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that will keep your home preserved pickles […]

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Safe Preserving: Play it safe when preserving vegetables

The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that will […]

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Safe & Healthy: Hot, Hot Peppers

How is it that peppers can vary so much in heat intensity?  The heat of various peppers is commonly rated based on Scoville units. In 1912, Wilbur Scoville devised the Scoville unit based on  how much sugar water it takes to neutralize the heat of a given pepper. For example: Variety  of Pepper Heat  (Scoville […]

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Safe & Healthy: Don’t Wash Bagged Greens

September is Food Safety Month, and the Partnership for Food Safety Education reminders consumers not to wash bagged greens.  Your intuition says giving bagged greens labeled ‘ready-to-eat,’ ‘washed,’ or ‘tripled wash’ an extra rinse couldn’t possibly hurt.  But rinsing ready-to-eat greens won’t make then safer and, in fact, may increase the potential for cross contamination. […]

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Safe Preserving: Garlic

Garlic can be easy to store, preserve, and enjoy year round.  Garlic is a member of the Amaryllis family that also includes leeks, onions and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves. The University of California: Davis has an excellent resource Garlic: Safe Methods to […]

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Safe & Healthy: Farm-Fresh (and safe) Produce

Visiting with your neighbors, listening to live music while shopping, meeting farmers, sampling fresh food…that is the down home feel that has Americans flocking to farmers’ markets. Dr. Judy Harrision from the University of Georgia writes in the June/July issue of Food Safety Magazine, that the number of farmers markets has increased by almost 370% […]

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Safe Preserving: Yeah! for canned fruits and vegetables

The majority of Americans do not consume enough fruits and vegetables. In fact, only 33% of Americans consume the recommended amount of fruits and only 27% consume the recommended amount of vegetables. A new study shows that canned fruits and vegetables can help bridge the dietary gap. Popular media often emphasizes the point that only […]

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Safe & Healthy: Should you choose organic produce?

It may seem unusual to have a post about fresh fruits and vegetables in the winter. But this time of year when our gardens are under a blanket of snow, we are more likely to rely on retail markets for fresh fruits and vegetables. Making informed purchasing decisions can be key to feeding your family […]

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