University of Georgia
UGA College of Agricultural & Environmental Sciences Grains
Menu
Close
Search

Browse Handling and Preparing Stories - Page 2

52 results found for Handling and Preparing
Browse Stories By Category
Brewing and Distilling Fermenting Food Manufacturing Food Preservation Food Safety Food Storage Foraging Handling and Preparing Holiday Food Jams and Jellies Pickling Selecting and Buying

News from the College of Agricultural and Environmental Sciences

The only way to know that meat is truly cooked is by checking its temperature with a thermometer. Ground beef should reach at least 160 degrees Fahrenheit in the center to be safe. Color, especially that of ground beef, can be very misleading. (file photo) CAES News
Summer food safety 07/02/20 Elizabeth L. Andress
Summer brings warm, sunny days and time outdoors, including grilling and eating outside. But just as we like the warmth and freedom of partying in the yard, so do bacteria that could make our food unsafe. They could turn a perfectly planned holiday cookout into a health concern, and even nightmare for some.
Label your food prior to freezing and include the date it was packaged. CAES News
Freezing fruits and vegetables 04/28/20 Elizabeth L. Andress
Freezing is one of the easiest and most convenient ways to extend the shelf life of fresh fruits and vegetables.
Takeout is a good choice to lower risk of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a University of Georgia Cooperative Extension food safety specialist in the College of Family and Consumer Sciences. CAES News
Takeout Safer 03/26/20 Cal Powell
Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.
University of Georgia Family and Consumer Science agents remind everyone to enjoy holiday treats and yummy homemade dishes this holiday season, but don't make eating the focus of the season. CAES News
Comfort Foods 11/22/19 Barbara Worley
As we approach the holiday season, people begin to find comfort in comfort foods, rationalizing that they can work on their diet after the beginning of the new year. 
‘Orange Bulldog’ is an improved pumpkin variety developed by UGA scientists from germplasm collected in the jungles of South America. It has greater levels of resistance to viruses than conventional pumpkins. ‘Orange Bulldog’ made its debut in 2004 and has consistently produced yields of 13,000 to 20,000 pounds per acre in north and south Georgia. CAES News
Pumpkin Pointers 10/18/19 Sharon Dowdy
Georgia farmers devote about 900 acres to growing pumpkins — technically a squash and a cousin to the cucumber. Most Georgia-grown pumpkins come from the northernmost part of the state where the climate is cooler and there is less disease pressure. UGA-bred ‘Orange Bulldog' is disease resistant.
Created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team, Food eTalk and Food Talk: Better U are now included in the United States Department of Agriculture SNAP-Ed Toolkit. The collection of evidence-based interventions is designed to improve the lives of SNAP-eligible participants by encouraging healthy food and lifestyle choices that prevent obesity. CAES News
SNAP-ED Toolkit 10/09/19 Cal Powell
Two interventions created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team have been added to the national SNAP-Ed Toolkit.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Cooking Chicken Safely 08/28/19 Alexis Roberts
Food safety experts have been warning consumers against washing and rinsing raw poultry for many years, citing how the bacteria in poultry juices can spread and cross contaminate other foods, utensils and surfaces. A USDA report shows that many aren't listening.
An increase in illnesses that trace back to wheat products has prompted scientists in the UGA Center for Food Safety to search for ways to eliminate pathogens in raw wheat without affecting the quality or taste of the staple food. In wheat-related cases, cookie dough, cake batter and raw wheat flour are common carriers of foodborne pathogens. CAES News
Wheat Outbreaks 07/23/19 Sharon Dowdy
Consumers have long been warned against the hazards of eating raw cookie dough. As more cases of foodborne illness are linked to contaminated wheat flour, University of Georgia food safety experts are touting the risk in a louder, more forceful voice, while searching for ways to eliminate foodborne pathogens on wheat products.
Foods that top the “most wasted” list include spoiled meats, fruits and vegetables; prepared foods and ingredients that have expired; and unconsumed leftovers. CAES News
Food Waste 04/22/19 Sharon Dowdy
Most Americans buy food knowing that they will likely throw some of it away. And, as incomes rise, so does the amount of food that’s wasted. These are just a few of the findings revealed by a food waste study conducted by University of Georgia economists in the College of Agricultural and Environmental Sciences.
Cartons of eggs at a UGA research facility. CAES News
Easter Food Safety 04/15/19 Sage Barnard
Easter is right around the corner, and while this holiday can mean different things to different people, many celebrate it with egg dyeing, Easter egg hunts and family meals. That means food safety needs to be part of these springtime traditions too.