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G05-1573 Meat And Fabrication-Room Temperatures For Food Safety, Alejandro Amezquita, L. Wang, Harshavardhan Thippareddi, Dennis E. Burson, Curtis Weller

University of Nebraska-Lincoln Extension: Historical Materials

Within the last 20 years, several meat-borne pathogenic microorganisms have emerged in the United States, causing numerous outbreaks of disease and death, as well as drastic economical losses.

Guidelines in this NebGuide are suggested for controlling temperature of meat and meat products in fabrication rooms so as to prevent detrimental growth of meat-borne pathogens.

Nf04-604 Barbecue Food Safety, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So, whether the snow is blowing or the sun is shining brightly, it's imporant fo follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

G03-1520 Current Issues Affecting Youth Swine Shows, Rosie Nold

University of Nebraska-Lincoln Extension: Historical Materials

The original purpose of youth livestock shows was two-fold: 1) to provide an educational experience where young people could learn animal management practices, as well as personal/character development; and 2) to recognize the best animals in the industry.

This NebGuide addresses practices which have developed to enhance the appearance of a pig that is to be exhibited, but which may be detrimental to the commercial pork industry.

Ec98-454 Nutrition For The Older Adult, Wanda Koszewski, Carol Ray, Amy Sutton, Lisa Beretta

University of Nebraska-Lincoln Extension: Historical Materials

Nutrition is important for everyone at any age and is one of the keys to healthy living. We are all overwhelmed with new information about nutrition each day. This publication focuses on nutrition topics specifically related to the elderly.

Ec95-817 Nebraska Agricultural Producers Preferences For National Agriculture, And Food Policy After 1995, A.L. (Roy) Frederick, Glenn A. Helmers, Steven L. Elmore

University of Nebraska-Lincoln Extension: Historical Materials

Farmers' preferences are important in the development of farm bills. In that spirit, the Department of Agricultural Economics at the University of Nebraska-Lincoln and the Nebraska Agricultural Statistics Service recently asked a random sample of agricultural producers about their preferences for the 1995 farm bill. Similar surveys were undertaken in 1984 and 1989, prior to the last two farm bills. Each Nebraska survey was part of a larger, national effort. This year, 15 states, scattered across all regions of the United States, participated.

The purpose of this report is to summarize Nebraska producers' views on key issues likely to be …

G94-1232 Food Safety Self-Inspection For Child Care Facilities, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides a checklist for a self-inspection to aid child care facilities in providing safe food for their clients.

Conduct a self-inspection of your food preparation skills by answering the following questions. Concentrate on one section at a time. Choose a time when food preparation is in progress. Check either "yes" or "no." Questions receiving a "no" answer indicate an area that you need to change.

G95-1233 Food Safety For Child Care Facilities, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide outlines proper techniques for providing safe food in child care facilities.

Children are at high risk for food-borne illnesses. Young children are particularly vulnerable to microbial food-borne diseases because of their under-developed immune systems.

In recent years, reports of food-borne illnesses have made headlines. Most of these outbreaks involved food prepared away from home. Many cases of food-borne illness go unreported because the symptoms are similar to the flu.

Foods contaminated with microorganisms are the cause of food-borne illnesses. Contaminated food does not, however, always taste bad, smell bad, or look bad. Therefore, it is almost impossible to …

Ec92-443 Let's Preserve: Fermented And Pickled Foods, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Pickles and relishes are very popular as a condiment to serve with meals. They are easy to make; however, the steps are very important to follow to insure a safe product. Many vegetables can be pickled. Cucumbers and cabbage are the main vegetables that are pickled.

Two types of pickling methods can be used to make a variety of pickled products: fermented pickles and fresh-pack or quick pickles.