Enjoying delicious meals with family and friends is something many people will do during the holiday season, but are you prepping your meals in a way that ensures you’re not creating a food disaster? Food safety experts with Clemson’s College of Agriculture, Forestry and Life Sciences’ Cooperative Extension Service can help you avoid spreading foodborne illnesses while creating holiday cheer.
With the help of a $25 million federal grant, scientists and stakeholders from 18 institutions – including Clemson, the CDC and Food and Drug Administration – have been working together to develop improved tools to better understand and control foodborne viruses.
(According to the U.S. Food and Drug Administration, about 1-in-6 Americans contract a food-borne illness each year. In this blog, a professor from Clemson University explains why it is not wise gamble with your health based on a food safety myth.) You’ve all heard it and many have practiced it; it’s the “5-Second Rule.” The […]
Contaminated dietary supplements may cause health problems in users and render athletes ineligible to play, according to a Clemson University professor.
Clemson University experts are ready to help South Carolina farmers and food processing facilities meet requirements brought about by the biggest change in food safety laws in 70 years. The law is the Food Safety Modernization Act and, to help people be in compliance with the new legislation, Clemson University is providing FDA-approved training for anyone interested in becoming certified Preventive Controls Qualified Individuals.
Food entrepreneurs who are puzzled about the rules and regulations for bringing their products to market are encouraged to attend Clemson Extension’s Food2Market Food Safety Workshop 8:30 a.m.-4 p.m. Oct. 11-12 at the Clemson University Restoration Institute, 1250 Supply St., North Charleston.
Day Day’s BBQ and Skins in Lake View, S.C., is voluntarily recalling approximately 306 pounds of pork barbecue that was produced without the benefit of state inspection, S.C. Meat-Poultry Inspection Department (SCMPID) director Clyde Hoskins announced Tuesday.
Making the most of Thanksgiving leftovers is practically an American tradition on its own. Practicing safe food handling of leftovers is just as important as the main meal preparations and requires planning and good practices, said Adair Hoover, a Clemson University Cooperative Extension Service food-safety agent.
Your mama's jam. Grandma's chow-chow. Daddy's secret barbecue sauce. Can't you just savor the flavor? Don't you reckon others would pay for the privilege? Before you can turn your recipe into a business, you'd better be ironclad certain it's safe — and legal.
Learn how to can venison safely using a pressure canner and up-to-date USDA methods. Clemson University Extension food safety experts are offering a workshop on pressure canning venison on Nov. 19 in Fountain Inn. All supplies, including venison, are provided. The cost is $30. Registration is required.
From the famous “five-second rule” and popular games such as beer pong, to faux pas such as “double dipping” and drinking out of the milk carton, professor Paul Dawson’s research on common food safety practices has sparked interest in the science behind food safety in both his students and the public.