41. IFT - Fellows University Visitation Program Topics Designing food safety programs; Quality Assurance food safety; Expertise Microbiology; HACCP; preservation; food safety/toxicology food http://www.ift.org/cms/?pid=1000290

42. Dane County UW-Extension Family Living Program Links National Center for Home food preservation University of georgia University ofWisconsin Family Living programs University of Wisconsin http://www.uwex.edu/ces/cty/dane/flp/links.html

DANE COUNTY Family Living HOME CONTACT US OFFICE MAP SEARCH ... Home PROGRAM AREAS Agriculture Community Development Family Living Horticulture ... 4-H Youth Development OFFICE RESOURCES Staff Directory OTHER RESOURCES Dane County Government InfoSource UWEX Cooperative Extension UWEX Publications Download a copy of the free Adobe Acrobat Reader to view and print information provided as PDF files. Food Safety and Security Meals for You National Center for Home Food Preservation University of Georgia Database of Food Preservation Information Pennsylvania State University Alltrista Consumer Products Company - Home Canning ... National Dietetic Association (2 pages, 196 KB) UW Extension Publications on Food/Nutrition Topics UW-Extension University of Wisconsin Family Living Programs University of Wisconsin Cooperative Extension Home and Family Publications Return to Family Living home © 2004 Board of Regents of the University of Wisconsin System, doing business as the Division of Cooperative Extension of the University of Wisconsin-Extension. If you have any questions regarding this site's contents, trouble accessing any information on this site, require this information in an alternative format or would like to request a reasonable accommodation because of a disability email:

43. SurfWax: News, Reviews And Articles On Food Preservation For general information on canning and food preservation, see the Virginia The heightened concern about food safety in the wake of the US mad cow scare http://news.surfwax.com/food/files/Food_Preservation.html

SurfWax News Index Track News Save/Exchange Information About Us News and Articles on Food Preservation Archives: Food Preservation Unilever Mulls Freezer Sale Sep 17, 2005 Unilever took control of Birds Eye in 1943 when it became the majority shareholder in owner Frosted Foods which owned the UK rights to a new method of food preservation - deep-freezing. . (Ananova Business) Lesser-known lymphoma produces alarming statistic Sep 14, 2005 The causes remain unknown but the World Health Organization (WHO) has cited at least four possible factors: genetic; immune system deviation; a virus or bacteria; and chemical toxins like herbicides, food preservation chemicals and chemical food coloring. Lymphoma killed Jacqueline Kennedy Onassis and Jordanian King Hussein. (Jakarta Post, Indonesia Features) Marshall County 4-Her's At State Fair Sep 8, 2005 Food Preservation: Purple - Amanda Jones, Amber Ogren, Brent Ogren. Foods tion: Purple - Michael Blegen, Jacob Dathe, Austin Effling, Hattie Erickson, Ashley Hastings, Kirsten Hastings, Jade Hoisington, Tate Jensen, Rachel Planteen, Brianna Wade, Hayley Welch; Blue - Raymond Freeman, Brianna Wade. (Marshall County Journal, SD) Frozen orange juice retains nutritional value Aug 25, 2005

44. Food Safety Online Courses - FoodHACCP.com Stay healthy with food safety University of georgia Cooperative Preharvest foodsafety Milk and Dairy Beef Quality Assurance Program R Wallace http://www.foodhaccp.com/online.html

ON-Line Slides and Video for Food Safety If you want to share your Slides or video file, or If you want to let us know interesting sites (Slides or Video) in internet, Click here and send URL To search Specific Topic, press Control+F key Information (Click the title and Wait for 20-30 sec). Food Safety General Principles - Where Do Fresh Fruits and Vegetables fit? by Dr. Linda Harris source from UC Davis Click here to see the slides Wait for 40-50 sec. after click Food Safety Matters Queensland health source from foodsafetymatters.gov.au Click here to see the slides Wait for 40-50 sec. after click HACCP and Food Safe Schools by Steve Elmer source from www.dpi.state.wi.us Click here to see the slides Wait for 40-50 sec. after click Foodborne Illness CSI: Cracking the Legal Code by Marler Clark Attorneys at Law LLP source from www.marlerclark.com Click here to see the slides Wait for 40-50 sec. after click The Story of Environmental Health: Food Security by Minnesota Department of Health source from www.health.state.mn.us/

45. Georgia Extension Tele-tips Food Safety Information georgia extension teletips food safety. Botulism, Preventing. Formats Available College of Agriculture, Home Economics Allied programs. http://www.ag.fvsu.edu/Database/TeleTips/food_safety.asp

Academics Cooperative Extension Agricultural Research Faculty/Staff ... Other Resources georgia extension tele-tips food safety Botulism, Preventing Formats Available: HTML PDF Feeding a Crowd Safety Formats Available: HTML PDF Food, Cooling Large Quantities of Formats Available: HTML PDF Food Poisoning, Grows in Warm temperatures Formats Available: HTML PDF Food Poisoning, Often Called Virus Formats Available: HTML PDF Records 1 to 5 of 15 Next Last Home Academics ... Search Fort Valley State University Phone: 478.825.6344 FAX: 478.825-6376 Email: nelsonm@fvsu.edu Georgia Extension Teletips Consumer Tips Energy Conservation Flowers Food Buying ... Water Quality and Conservation additionally... for reprints or other information, write to us at: Fort Valley State University Fort Valley, Georgia 31030 You can also reach us at: Phone: 478-825-6344 FAX: 478-827-3062 email: harrison@mail.fvsu.edu

46. Napa County Food Safety - Nutrition, Family And Consumer Science - Napa County food safety UNIVERSITY OF CALIFORNIA foodSAFE PROGRAMhttp//foodsafe.ucdavis.edu/CONSUMER/preserve.html. UNIVERSITY OF georgia COLLEGEOF FAMILY and http://cenapa.ucdavis.edu/Nutrition,_Family_and_Consumer_Science/Food_Safety.htm

Main Menu Nutrition, Family and Consumer Science Nutrition, Family and Consumer Science Links Consumer Management News ... UC Delivers Food Safety List of web sites for Food Preservation Information (4/04) NATIONAL CENTER FOR HOME PRESERVATION www.homefoodpreservation.com UNIVERSITY OF CALIFORNIA FOODSAFE PROGRAM http://foodsafe.ucdavis.edu/CONSUMER/preserve.html UNIVERSITY OF GEORGIA COLLEGE OF FAMILY AND CONSUMER SCIENCES FOOD SAFETY AND PRESERVATION PUBLICATIONS http://www.fcs.uga.edu/extension/food_pubs.php USDA COMPLETE GUIDE TO HOME CANNING http://www.fcs.uga.edu/pubs/current/FDNS-E-39.html ANR PUBLICATIONS CATALOG http://anrcatalog.ucdavis.edu Division of Agriculture and Natural Resources E-mail Web Master Non Discrimination Statement

47. Ific.org : Food Safety & New Technologies The regulatory system for ensuring food safety and quality in the United States Instituting quality control programs Virtually all food companies have http://www.ific.org/food/safety/index.cfm

var gMenuControlID=0; var menus_included = 0; var jsPageAuthorMode = 0; var jsSessionPreviewON = 1; var jsDlgLoader = '/food/safety/loader.cfm'; var jsSiteID = 1; var jsSubSiteID = 44; var kurrentPageID = 822; document.CS_StaticURL = "http://ific.nisgroup.com/"; document.CS_DynamicURL = "http://ific.nisgroup.com/"; Journalists Health/Nutrition/Agricultural Professionals Government Officials Educators ... About the List Carbohydrates and proteins have 4 calories per gram, fats have 9 calories per gram. Learn more. . . Search Options Site Map IFIC.org ... Food Safety Information May 2004 This system of government agencies forms one of the most thorough and effective food safety networks in the world. Collectively, they perform four chief functions: Establishment of Safety Standards: Monitoring and Inspection: Enforcement: Government officials have the authority to stop international and domestic food shipments, quarantine shipments, reject individual foods or lots, shut down plants, assess penalties, and prosecute suspected offenders. Tracking Food Safety Problems: Various government agencies track, record, and analyze reports of illnesses, outbreaks, and deaths attributed to food.

48. The University Of Tennessee Extension The University now has nearly 26000 students and 400 academic programs. Caution Use only USDA tested recipes for home food preservation. http://fcs.tennessee.edu/fnh/fdsafe/preserva.htm

University Links About the University Academic Programs Administration Libraries Research Support UT The University System A-Z Index WebMail Dept. Directory Select type of search People Search Campus Search System Search FCS Home Our Mission Programs Family Economics Human Development 2004 Initiatives HOT Topics Homeland Security Obesity Publications Faculty and Staff ... Contact Information Food Preservation Caution: Use only USDA tested recipes for home food preservation. These have been shown to be safe. Never taste a home canned product unless you know it has been preserved using recommended methods. National Center for Home Food Preservation source for current research-based recommendations and recipes for home food preservation. Types of Home Food Preservation Drying Freezing Water-Bath Canning Pressure Canning National Presto Industries, Inc. Mirro.com Recipes for Home Food Preservation USDA's Complete Guide to Home Canning The National Center for Home Food Preservation The University of Georgia Cooperative Extension Service - So Easy to Preserve Penn State University Let's Preserve The University of Tennessee Agricultural Extension Service - Contact your local Extension office for a copy.

49. 73B-1 Establishing A National Center For Home Food Preservation (1) food Nutrition Extension, Univ. of georgia, 208 Hoke Smith Annex, Home food preservation remains an important and popular cultural activity. http://ift.confex.com/ift/2001/techprogram/paper_9639.htm

Establishing a national center for home food preservation E. L. ANDRESS , M. A. Harrison , W. L. Kerr , and J. A. Harrison Home food preservation remains an important and popular cultural activity. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. The last developmental work on these recommendations was completed a decade ago. Establishment of a National Center for Home Food Preservation was proposed to meet the needs of Extension agents for offering credible research-based information. The objectives of the Center were to update home canning and freezing guidelines; to identify future research needs; and to conduct a needs assessment for home food preservation programming in Extension. Two email surveys were sent to state CES contacts to(1) identify recent or current research of relevance to home canning and freezing recommendations, and (2) have a survey to county Extension agents forwarded. County agents were asked to categorize the types of informational requests received in this program and to identify topics on which they need additional information and assistance. Laboratory studies were conducted to develop home canned products using tropical produce and falling into the categories of specialty or condiment foods. A peer review of proposed USDA recommendations for home freezing was conducted and incorporated into a new publication for distribution to the CES and public. Extension responses indicate that 45 percent of home food preservation requests are for canning, 21 percent for freezing and 12-13 percent for pickles and jams/ jellies. The most requested processes are for condiments. Issues regarding processing equipment and evaluating recipes were cited by more than 50 percent of respondents. Product development resulted in acceptable condiments adequately acidified (pH less than 3.8) to reduce food safety risks for home preparation. Peer networking resulted in identifying needs for additional collaborations across the CES around home food preservation. The Center received continued funding and will now include additional mechanisms (electronic and curricula) for information dissemination and expansion of laboratory studies for product development and equipment studies.

50. CSU SafeFood Web Links Menu This page provides links to food and food safety sites on the World Wide Web . The Center for food safety and Applied Nutrition (CFSAN) has programs, http://www.colostate.edu/Orgs/safefood/WEBLINKS/menuwebs.html

Colorado State University Cooperative Extension SafeFood Rapid Response Network SafeFood WEB LINKS This page provides links to other food safety sites, including Cooperative Extension government HACCP , and organizations Cooperative Extension Sites Colorado State University Cooperative Extension fact sheets on food safety . Also Nutrition News and Consumer Connection weeky columns, Healthy Aging monthly column. The National Center for Home Food Preservation from the University of Georgia. This is a source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. Many state Cooperative Extension Web sites have food safety publications available online. Government Agencies State of Colorado - Regulations, releases, office locations, local departments of public health, water quality, lab services. National Food Safety Information Network The National Food Safety Information Network brings together the Federal Government's primary mechanisms for providing food safety information to the public. The "Network's" goal is to increase the effectiveness and efficiency of the government's food safety information dissemination activities.

51. FDA/CFSAN Food Safety Initiative Three-Year Research Plan - May 2001 Update The Center for food safety and Applied Nutrition (CFSAN) has coordinated many of the Understanding Resistance to Traditional preservation Technologies http://www.cfsan.fda.gov/~dms/3fs3-int.html

U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Three Year Research Plan National Food Safety Initiative Produce and Imported Foods Safety Initiative 2000-2002 Update May 2001 Research and Associated Activities in Support of the National Food Safety Initiative and the Produce and Imported Foods Safety Initiative Table of Contents Introduction The Center for Food Safety and Applied Nutrition (CFSAN) has coordinated many of the activities of the Food Safety Initiative (FSI) since its inception in fiscal year 1998. CFSAN's comprehensive and active core research program along with its FSI supported research efforts play major roles in achieving the goal of reducing levels of food borne illness in the United States. Research products contribute to the development, implementation, or evaluation of the Agency's policies. They help maintain the Agency's awareness of emerging issues and they enable the Agency to rapidly respond to emergency situations. FSI research activities focus in particular on those hazards that contribute most significantly to the estimated 76 million foodborne illness and 5,000 deaths which occur within the US each year. These hazards include; bacterial, parasitic and viral pathogens; mycotoxins derived from fungus; and marine biotoxins from either shellfish, fin fish, or algae. FSI research projects are conceived, planned, directed, and evaluated using three guiding principles. First, the research must entail scientific excellence. Results that come from FDA laboratories must serve as the basis for regulatory policy and legal action. As a consequence FDA strives for the highest quality that can withstand critical evaluation. Second, the research must be relevant. Research projects need to provide mission critical data to support regulatory programs that are designed to lower the incidence of foodborne illness. And third, FSI research must help to meet the priorities of the Center. Those priorities are reevaluated annually by the Office of Science, which works closely with the CFSAN leadership team, who provide the overall direction for all Center activities.

52. PROJECT - Safety And Sanitation Of Aquacultural Products: Microbial Journal of food safety (accepted). Garren, DM, Harrison, MA and Huang, YW 1995 . Abstr. food preservation 2000 Integrating Processing, Packaging, http://www.msstate.edu/dept/srac/fs_micro.htm

PROJECT : SAFETY AND SANITATION OF AQUACULTURAL PRODUCTS: MICROBIAL For more information on this project, see Progress Reports and Final Reports Journal Articles Anthony, B.A., Draughon, F.A., and Denton, M.E. 1994. Listeria spp. in fresh rainbow trout purchased from retail markets. Journal of Food Quality (accepted). Dorsa, W.J., D.L. Marshall, and M. Semien. 1993. Effect of potassium sorbate and citric acid sprays on growth of Listeria monocytogenes on crawfish (Procambarus clarkii) tail meat at 4C. Lebensmittel-Wissenschaft und Technologie (Food Science and Technology) 26: 480-482. Dorsa, W.J., D.L. Marshall, M.W. Moody, and C.R. Hackney. 1993. Low temperature growth and thermal inactivation of Listeria monocytogenes in crawfish tail meat. Journal of Food Protection 56:106-109. Dorsa, W.J., and D.L. Marshall. 1995. Influence of lactic acid and modified atmosphere on thermal destruction of Listeria monocytogenes in crawfish tail meat homogenate. Journal of Food Safety (accepted). Garren, D.M., Harrison, M.A. and Huang, Y.W. 1995.

53. Food Safety Research Declining Despite Global Risks The latest market reports for microorganisms / food safety / microbiology and food safety,” said Michael Doyle of the University of georgia, http://www.nutraingredients-usa.com/news/news-ng.asp?n=61772-food-safety-researc

54. The BOC Group - Feb 1, Poultry Industry Draws Blueprint For Consumer Protection Seward also described McDonalds internal food safety program, and productquality to productivity increases and food safety and preservation solutions, http://www.boc.com/news/article_053_01feb01.asp

HOME ABOUT US SAFETY CORPORATE RESPONSIBILITY ... Advanced Search Feb 1, Poultry industry draws blueprint for consumer protection at BOC/Ecolab food safety panel Food Safety Identified as Number One Industry Priority Murray Hill, New Jersey, Feb. 1, 2001 — Representatives from the poultry industry joined with technology providers and government, academic and consumer representatives in identifying new and emerging technologies as the cornerstone of food safety and consumer protection at the Sixth Annual Food Safety Panel sponsored by BOC and Ecolab at the International Poultry Exposition in Atlanta, Georgia on January 18, 2001. In describing the challenges of bringing safer food products "from farm to fork," James L. Marsden, Ph. D., Regents Distinguished Professor, Kansas State University, said, "The solution to food safety problems lies with application of effective technologies. Partnership between technology providers, industry, consumers and government can facilitate the timely implementation of these solutions, making the achievement of our food goals a reality." Nancy Donley, president, Safe Tables Our Priority (S.T.O.P.), and member of the National Advisory Committee on Meat and Poultry Inspection said, "As a civilized society we have a responsibility to dramatically reduce the number of food-borne pathogens," and expressed her view that the industry has exclusive responsibility to provide a safe product for consumers. "There is an enormous need," she said, "for the rapid development and utilization of new technologies that will lead to safer food, and I pledge to you to do whatever I can to fulfill the need for government approval of validated food safety technologies."

55. IAFP 2001 Program - Technical 830 T25 - An Improved Transport Medium for the preservation and Recovery of 1145 - T48 - food safety Begins on the Farm A National Education and http://www.foodprotection.org/meetingsEducation/IAFP 2001/2001ProgramTechnical.h

IAFP 2001 TECHNICAL SESSIONS T1 Meat Microbiology Hennepin-Carver Room Co-Convenors: Zeb Blanton and David Golden Evaluation of Methods for Sampling Rectal Colonal Feces, Hides, and Carcasses to Test for Presence of Escherichia coli O157:H7 and Salmonella Rapid Detection of Escherichia coli Withdrawn of Natural Microflora and Escherichia coli Inhibition of Listeria monocytogenes 10:00 - Break - Coffee, Pastries and Dairy Products in the Exhibit Hall - Sponsored by Deibel Laboratories, Inc. Application of Potassium Sorbate and Other Antimicrobial Ingredients to Control Listeria monocytogenes Serotype Tracking of Salmonella Comparative Studies of the Microbial-Vac Real Time Detection of Pathogenic Vibrio parahaemolyticus T2 General Food Microbiology Hennepin-Carver Room Co-Convenors: Marjorie Jones and Barry Michaels 3:00 - Break - Coffee and Dairy Products in the Exhibit Hall - Sponsored by NSF International Protective Effect of Colanic Acid of Esch erichia coli Bactericidal Activity of Oleate Towards Vegetative Cells and Endospores of Clostridium perfringens T3 Microbiological Methods Hennepin-Carver Room Co-Convenors: Michael Cirigliano and Brian Sheldon An Improved Transport Medium for the Preservation and Recovery of Listeria monocytogenes Comparison of a New ELISA-based Method and a Molecular Method for the Detection of Listeria monocytogenes Evaluation of a Next-day PCR Method for Detection of Listeria monocytogenes Campylobacter A Comparison of the Survival Rates of Campylobacter jejuni Withdrawn 10:00 - Break -

56. Food Entrepreneur Resources University of georgia. Quality Control A Model Program for the food Industry Processing technology, food safety, and regulations for manufacturers of http://foodsafety.cas.psu.edu/processor/resources.htm

57. Food Safety International Trade and food safety Economic Theory and Case Studies, This site covers a complete range of food preservation topics and is based on the http://www.agmrc.org/agmrc/markets/Food/food safety.htm

Contact Us Quick Search Browse Energy Fiber Food Pharmaceutical ... What's New My Account Login/Register Welcome AgMRC Food Food Safety Food Safety Antibiotic Use/Issues Bio-terrorism Food Safety Irradiation ... University Food Safety Centers Bio-terrorism Bioterrorism Agents/Diseases , Centers for Disease Control and Prevention - This site provides descriptions for various biological agents that pose a risk to national security. Bioterrorism - A Threat to Agriculture and the Food Supply. U.S. General Accounting Office. This document summarizes four GAO reports regarding the U.S. food supply. Nov. 19, 2003 Center for the Study of Bioterrorism and Emerging Infections , Saint Louis University School of Public Health - This Web site offers a variety of resources and links. Countering Bioterror, Bioterrorism and Your Food , University of Kentucky. This article outlines the threat of food-borne pathogens. Fall 2002 Countering Bioterrorism and Other Threats to the Food Supply - A listing of federal and state government Web sites is provided. Counterterrorism , FDA - This Web site lists government-related counterterrorism links.

58. Research And Professional Links - Food Safety Consortium At Iowa State Universit This web site is intended to help disseminate results of food safety researchconducted at Iowa State Clemson University food safety and preservation http://www.foodsafety.iastate.edu/links/index.cfm?categoryid=42

59. Web Links... Just For Kids of food safety, health and guidelines, and food preparation and preservation . University of Delaware Moderate set of nutrition, food safety and http://www.kidsnutrition.org/resources/university.html

Link One Link Two Link Three Link Four ... Link Five Sub-Menu Menu Tables can contain any type of content you need. Message from our Director Contact Us Directions Employment ... Volunteer FAQs Nearly 5,000 Houston-area children and families have participated in CNRC studies, helping to improve the nutritional well being of children worldwide. Facts and Answers Hundreds of articles on topics ranging from helping children develop healthy eating habits to nutrition for vegetarian teens Newsletter Nutrition news you can use plus updates and findings from CNRC researchers Postdoc Training Program Seminars and Events Nutrition Information on the Web: Links for Kids Links for Parents Nutrition Information from Government Resources Nutrition Information from Universities Quick Links Hot Topics: Childhood Obesity Breastfeeding Calcium Needs Raising a Healthy Eater ... Malnutrition/Anemia USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine WEB LINKS: Nutrition For Kids Hot Topics General Information for Parents Information from government resources ... Information from Universities Nutrition Information from U.S. Universities Tuft University School of Nutrition Science and Policy Nutrition Navigator A rating guide to nutrition information on the Web USDA/ARS Human Nutrition Research Center on Aging at Tufts University -Sample issue and ordering information Center for Human Nutrition at the University of Texas Southwestern Medical Center at Dallas This outstanding nutrition department's website is a virtual nutrition library that features the latest nutrition news, journal articles, websites around the globe, newsletters, guidelines, releases and other features.

60. LSU Department Of Food Science By selecting from one of four areas of concentration food safety and Applied Manufacturing procedures; plant equipment management; food preservation, http://www2.lsuagcenter.com/foodscience/students.asp

Home Department Directory Faculty and Staff Facilities HACCP Roundtable Acidified Foods ... Seafood Net Information For Students Alumni Visitors Featured Sites Links Employment Undergraduate Graduate Information ... Food Science Club Undergraduate Information Overview Courses Financial Assistance Admission Overview top Food scientists use basic principles and knowledge of chemistry, microbiology, engineering and business to research, develop, process, evaluate, package, and distribute foods. Food scientists are responsible for the safety, taste, acceptability, and nutrition of processed foods. They develop new food products and process technology for manufacturing foods. Food scientists may concentrate on basic research, product development, processing and quality assurance, packaging, or market research. Food scientists work in food or food ingredient processing plants where raw foods are converted into beverages; cereals; canned foods; desserts and candy; dairy products; meats, poultry, fish and seafood products; fruit and vegetable products; snacks and convenience foods; and animal foods. Courses top Note: TOTAL SEMESTER HRS. 128

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