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Safe Recipe Style Guide

The Partnership for Food Safety Education has introduced a Safe Recipe Style Guide intended to dramatically improve consumers’ safe food handling behaviors at home. The Style Guide provides specific, concise recipe text to address four major kitchen practices: cooking to safe temperatures, hand washing, preventing cross contamination, and safe handling of fresh produce. The Style […]

Cutting Food Waste While Maintaining Food Safety

Food safety and food waste are both major concerns. The Centers for Disease Control and Prevention (CDC) estimates that there are about 48 million cases of foodborne illness annually – the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Food […]

Recall of cut melons due to Salmonella risk

The federal Centers for Disease Control and Prevention (CDC) has announced a nationwide foodborne illness outbreak investigation tied to cut melons.  As of April 12, 2019, 93 people infected with the outbreak strain of Salmonella Carrau have been reported from nine states: Alabama 1, Illinois 5, Indiana 18, Kentucky 16, Michigan 19, Minnesota 3, Missouri […]

 

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Need to ask a question? Contact Dr. Barbara Ingham University of Wisconsin Professor of Food Science and Food Safety Extension Specialist

 

Email: bhingham@wisc.edu

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