- Author: Chris M. Webb
Synthetic soil fumigants such as chloropicrin and 1,3-D are used by some commercial growers to control soilborne pathogens, weeds and nematodes prior to planting strawberries, onions, tomatoes, eggplant, peppers and spinach.
These fumigants and all other biocidal products with the potential to harm the environment and human health are highly regulated by the federal Environmental Protection Agency, the state Department of Pesticide Regulation, and county agricultural commissioner's offices.
UC Cooperative Extension farm advisor Oleg Daugovish and his collaborators work hard to find effective, environmentally safe and economically viable ways to...
- Author: Ann King Filmer
Now that we’re in the thick of summer and eating bountiful quantities of uncooked fresh fruits and vegetables (salads, and fruit bowls, and tomatoes — oh my!), it’s time to make sure we handle them properly to avoid foodborne illnesses.
According to Dr. Trevlor Suslow, a plant pathologist and Cooperative Extension specialist at UC Davis, “Americans consume more than six billion servings of uncooked fresh fruits and vegetables every year, versus a very small number of illnesses that are clearly linked to foodborne pathogens.”
The take-home message is that the food supply in the U.S. is generally very safe, particularly when everyone in the food supply chain (including consumers) does their part to assure food...
- Author: Ann King Filmer
Very few people wash their hands adequately prior to preparing or eating food. Most of us don’t even know how to wash hands properly.
There are many good reasons to wash hands:
- Pathogen spread – from yourself, from others, from one contaminated food to another (meats, produce, etc.)
- Chemical spread – whatever chemicals are on your hands can go directly into the food being prepared. This can include pesticides, hand sanitizers (ick), cleaning products, hand lotions, etc.
- The ick factor – “Ick, what’s that slime on your hands and do I really want that in my food?”
The most memorable item I learned about hand-washing is that we need to wash for at least 20 seconds...
- Author: Shelby MacNab
Why is there a turkey in the garage?! If you’ve ever found yourself asking any variant of this question, trust us - you’re going to want to read on.
As the holiday season approaches, we begin to think about spending time with our families, enjoying one another’s company over the many feasts that accompany special days. While we may set aside mindful eating during the holiday season, we should not set aside food safety.
In many families, once the holiday meal is served it may sit on the table for 2-3 hours while people come and go, “picking” from the various serving dishes. The most creative food safety flub goes to a family member who thaws her holiday turkey in her garage. Her justification of this practice? “I...
- Author: Pamela Kan-Rice
Whether to save money or to dine on fresher products, more Californians have been buying locally grown food and growing their own lately. They also have started home canning what they can’t eat right away. But be aware that if you put them up incorrectly, those garden goodies can be deadly.
I’m no domestic goddess so I learned a lot about home canning recently while watching Susan Algert, UC Cooperative Extension nutrition advisor for Santa Clara County, make a 2-minute video describing safe canning tips.
Meats, vegetables and any food containing meats and vegetables -- such as salsa or...