News Filed Under Food Safety
Representatives of many of the industries that supply America’s restaurants and grocery stores gathered at Mississippi State University in April to learn ways to perfect their trade and enhance their products. MSU hosted 46 attendees plus presenters and students at the 15th annual workshop “Marination 101: The Flavor of Science,” organized by the MSU Extension Service.
Mississippians know how unpredictable the weather can be. One day it’s sunny, and the next there is severe weather in the forecast.
Some canning mistakes can be deadly if your products are contaminated by the botulinum toxin, which causes botulism poisoning. You cannot see, smell, or taste this toxin, but the tiniest taste of contaminated food can kill you. You want to avoid these 10 major canninng mistakes.
RAYMOND, Miss. -- A Mississippi State University food safety specialist has been named to the U.S. Department of Agriculture’s National Advisory Committee on Meat and Poultry Inspection. Byron Williams, an associate Extension professor of food science specializing in muscle foods processing, regulations and safety, was recently appointed by USDA Secretary Thomas Vilsack. Williams is also a member of the MSU Department of Food Science, Nutrition and Health Promotion.
STARKVILLE, Miss. -- The Mississippi Board of Animal Health is asking backyard bird owners to be vigilant in their biosecurity procedures after a commercial breeder chicken flock in Lawrence County tested positive for highly pathogenic avian influenza, or HPAI.
Charcuterie boards are all the craze right now, and rightfully so! They’re fun to make and delicious to snack on. With the holidays coming up, they’re sure to be the talk of the party!
There are some weeks when I don’t feel like cooking dinner or am short on time to prepare a meal from start to finish.
Do you know what is safe and unsafe when it comes to using water that is under a boil-water alert? Here's what to do and not do if you are under a boil water notice.
Canning is a precise process that must be done correctly to have a safe, edible product. Proper preparation ahead of time will make the entire process much easier. These steps will help you get started.
Eggs are a traditional part of Easter décor and celebrations, and it is risky to eat or use these hard-boiled eggs for recipes after the festivities are over.
Have you ever looked at a bottle of honey that’s been sitting in your cabinets for a while and thought, “this can’t still be good?” We’ve all probably been there. The honey in the bottle is dark and has a crystallized texture to it. I know I have a bottle of honey in my pantry that’s been there for several years!
Are you thinking of selling food items from your home kitchen? This kind of business venture is popular because if you like cooking, it’s a fun way to earn some extra cash. Here's what to know about Mississippi's Cottage Food Law, which governs this type of business.
RAYMOND, Miss. -- Slow cookers are winter workhorses in many kitchens, helping serve everything from breakfast to dinner. But no matter the dish, cooks should be sure to follow some basic food safety guidelines.
When used properly, these small, countertop appliances are safe and convenient.
Food safety when cooking and serving food at a tailgate is a lot like serving food at home. The same basic rules apply. You just need a little more planning and a few extra supplies.
Keep hands and surfaces clean
Are you planning to can fruits and vegetables this year? Whether you’re new to canning or you’ve done it for years, Extension has resources to help you make sure it’s done safely.