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For a less stressful holiday, prepare and freeze holiday meals and treats in advance. Freezing prepared foods allows you the satisfaction of serving homemade meals with the convenience of store-bought ones, says University of Georgia Professor and Extension Food Safety Specialist Elizabeth Andress. CAES News
Food Waste 11/25/20 Josh Paine
Public health experts are imploring Americans to avoid the kind of large gatherings that mark the holidays.
To help create a less stressful holiday meal, University of Georgia Extension specialists offer these tips. Plan ahead. Don't go it alone. Resist the urge to buy new things or try new recipes. Set realistic expectations for family affairs. Consider a seating chart. Remember, the traditional turkey your family has always enjoyed will round out your holiday meal much better than a half-frozen, half-cooked, deep-fried turkey would. CAES News
Celebrate Safely 11/24/20 Maria M. Lameiras
As the holiday season arrives, the traditional images of loved ones crowded around a dinner table groaning under the weight of the holiday feast may look a little different this year: The recent surge in COVID-19 cases has prompted rising fears that holiday gatherings may accelerate the spread of the virus.
Jen and Warren Simmons won first prize with their Cheddar Rounds in this year's Flavor of Georgia contest. (Submitted photo) CAES News
Flavor of Georgia 2020 Winners 10/29/20 Josh Paine
Charleston and Church of Atlanta won the grand prize in the University of Georgia’s 2020 Flavor of Georgia Food Product Contest for its savory Cheddar Rounds snacks.
Produce in a grocery store. CAES News
MCR Genes 10/19/20 Josh Paine
Antibiotic resistance – one of the biggest threats to global health, according to the World Health Organization – occurs when germs learn how to defeat the drugs designed to kill them. The problem of resistance threatens the efficacy of antibiotics, making simple infections untreatable.
Smith posing with a bird and a research sample. CAES News
UGA entomology fellow Olivia Smith 08/25/20 Sean Montgomery
Following the onset of several major outbreaks of foodborne pathogens traced back to wildlife, buyers of farm-fresh produce began encouraging the removal of natural habitats and nesting areas on farms to discourage wildlife intrusion.
Salsas are an example of an acidified food and appropriate for boiling water canning if the final pH of all components is less than 4.6. (photo by Kayla Wall) CAES News
Tomato Preservation 07/23/20 Elizabeth L. Andress
It’s the height of tomato season in Georgia and the harvest is abundant. Tomatoes can be preserved by canning, drying, freezing or pickling. They can also be used in creating fruit spreads like jams, jellies and marmalades.
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.
Preserving peaches by canning, freezing or drying is the best way to extend the use of this popular fruit long after the harvest is over. CAES News
Tips for preserving peaches 06/26/20 Elizabeth L. Andress
The first Georgia peach crop of the year is arriving at roadside fruit stands, farm markets and grocery stores. Preserving peaches by canning, freezing or drying is the best way to extend the use of this popular fruit long after the harvest is over.
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.
Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease at farms and packinghouses. CAES News
COVID-19 Farm Safety 04/03/20 Laurel Dunn
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.