The National Center for Home Food Preservation (NCFHFP) in cooperation with the USDA has said that home food preserving with vinegar that has a lower concentration of vinegar than 5% is unsafe. For more specifics to this statement, visit https://nchfp.uga.edu
Stay safe and help keep Nebraskan’s stay healthy!safe and healthy!
FRUIT AND VEGETABLE SAFETY
Fruits and vegetables are an important part of a healthy eating plan. Local grocery stores and farmers markets carry an amazing variety of fresh fruits and vegetables that are both nutritious and delicious. Harmful bacteria that may be in the soil or water where produce grows may come in contact with the fruits and vegetables and contaminate them. Or fresh produce may become contaminated after it is harvested, during preparation or storage. Here are some important tips to help protect yourself and your family from illness:
Buying Fresh Produce
When you’re shaking off the winter with spring cleaning, it’s a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. Salmonella, Staphyloccus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. While you can’t see or smell bacteria (foodborne bacteria) they are everywhere, and they especially like moist environments. A clean and dry kitchen helps fight bacteria and protect you and your family from foodborne illness.
Know the Difference – Clean vs. Sanitize
Lincoln, Neb. — Nebraska Extension is kicking off its annual fall conference “Road Shows” this week, offering a unique opportunity for all employees to connect with leadership, share ideas, and reflect on collective impact.
This conference series aims to bring together Nebraska Extension staff from across the state, creating a space to celebrate achievements, explore future programming ideas, and strengthen internal networks.
