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Full-Text Articles in Education
G07-1704 Chloramines Water Disinfection: Omaha Metropolitan Utilities District And Lincoln Water System, Sharon Skipton, Bruce I. Dvorak
G07-1704 Chloramines Water Disinfection: Omaha Metropolitan Utilities District And Lincoln Water System, Sharon Skipton, Bruce I. Dvorak
University of Nebraska-Lincoln Extension: Historical Materials
Bacteria and other disease-causing organisms in drinking water can cause intestinal infections, dysentery and a variety of other illnesses. Water disinfection reduces disease-causing organisms and prevents the transmission of disease. This 2007 NebGuide discusses the disinfection process used by the Omaha Metropolitan Utilities District and Lincoln Water System.
Nf05-632 Protecting Your Watershed, Thomas G. Franti, Steven R. Tonn
Nf05-632 Protecting Your Watershed, Thomas G. Franti, Steven R. Tonn
University of Nebraska-Lincoln Extension: Historical Materials
Everyone lives in a watershed. A watershed is the land area that contributes water to a location, usually a stream, pond, lake or river. Everything we do on the suface of our watershed impacts the water quality of our streams, wetlands, ponds, lakes and rivers. Like organs in a body, every part of the watershed is essential. What happens in one part affects other downstream parts. This NebFacts discusses the threat of pollutions in our watersheds, common runoff pollutants, and best management practices for protecting the watershed.
Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht
Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry and turkey breasts. This slow cooking technique keeps them tender, too.
Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. Use these simple guidelines for smoking food safely.
Nf04-604 Barbecue Food Safety, Julie A. Albrecht
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.
Nf02-505 Drinking Water: Chloramines Waters Disinfection In Omaha Metropolitan Utilities District, Sharon Skipton, Bruce I. Dvorak
Nf02-505 Drinking Water: Chloramines Waters Disinfection In Omaha Metropolitan Utilities District, Sharon Skipton, Bruce I. Dvorak
University of Nebraska-Lincoln Extension: Historical Materials
Bacteria and other disease-causing organisms in drinking water can cause intestinal infections, dysentery, and a variety of other illnesses. Water disinfection reduces disease-causing organisms and prevents the transmission of disease. This publication discusses the disinfection process used by Metropolitan Utilities District and how it will change in 2002.
Ec01-1880 Diseases Of Nebraska's Field Crops, Loren J. Giesler, Robert M. Harveson, Jim Stack, John E. Watkins, Jennifer L. Chaky
Ec01-1880 Diseases Of Nebraska's Field Crops, Loren J. Giesler, Robert M. Harveson, Jim Stack, John E. Watkins, Jennifer L. Chaky
University of Nebraska-Lincoln Extension: Historical Materials
Each year, plant diseases are an important factor in reducing yields of Nebraska's field crops. The purpose of this publication is to provide concise information in an easy to use table for many of Nebraska's field crop diseases. The disease information is organized by crop.
Diseases covered in this publication include the four main groups of plant pathogens: fungi, bacteria, viruses, and nematodes.
G96-1289 Diseases Of Home Garden Strawberries, John E. Watkins, David S. Wysong
G96-1289 Diseases Of Home Garden Strawberries, John E. Watkins, David S. Wysong
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide addresses on some of the common diseases affecting home garden strawberries in Nebraska and their control.
Strawberries are a favored fruit of home gardens. They have been adapted to a wide range of environmental conditions, but sometimes can be challenging to grow. Strawberry yields and fruit quality are influenced by interactions of environment, diseases, pests, and soil conditions.
G95-1259 Wildlife And Disease--Public Health Concerns, Dallas Virchow, Scott E. Hygnstrom, Wayne L. Kramer
G95-1259 Wildlife And Disease--Public Health Concerns, Dallas Virchow, Scott E. Hygnstrom, Wayne L. Kramer
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide describes human health risks and symptoms associated with prominent diseases of Nebraska's wildlife. Listed are precautions for minimizing exposure and preventing infection.
Zoonoses (zoe-uh'-no-sez') are diseases that can be transmitted from animals to humans. Wild animals and domestic animals share some disease-causing organisms and either group can transmit diseases to people. Transmission can occur directly through contact with tissues or body fluids of animals. Indirect transmission can occur through insects, ticks and mites that feed on infected animals.
G95-1264 Storing Fresh Fruits And Vegetables, Susan D. Schoneweis, Durward Smith
G95-1264 Storing Fresh Fruits And Vegetables, Susan D. Schoneweis, Durward Smith
University of Nebraska-Lincoln Extension: Historical Materials
The following NebGuide outlines proper storage methods and conditions for fresh fruits and vegetables.
Harvesting fruits and vegetables from your garden at the proper stage of maturity is only the first step to fresh table quality. Proper harvesting and post-harvest handling methods, as well as proper storage of fruits and vegetables not immediately eaten, will help maintain the flavor, texture and nutritive value of the produce.
Proper storage means controlling both the temperature and relative humidity of the storage area. All fruits and vegetables do not have the same requirements. This NebGuide will help you select the best storage conditions …
Nf94-157 Bacillus Cereus, Susan S. Sumner, Julie A. Albrecht
Nf94-157 Bacillus Cereus, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Bacillus cereus.
Nf94-161 Yersinia Enterocolitica, Susan S. Sumner, Julie A. Albrecht
Nf94-161 Yersinia Enterocolitica, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Yersinia enterocolitica bacteria.
Nf94-169 Vibrio, Susan S. Sumner, Julie A. Albrecht
Nf94-169 Vibrio, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Vibrio bacteria.
Nf94-168 Listeria Monocytogenes, Susan S. Sumner, Julie A. Albrecht
Nf94-168 Listeria Monocytogenes, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Listeria monocytogenes bacteria.
Nf94-167 Clostridium Perfringens, Susan S. Sumner, Julie A. Albrecht
Nf94-167 Clostridium Perfringens, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Clostridium perfringens bacteria.
Nf94-160 Shigella, Susan S. Sumner, Julie A. Albrecht
Nf94-160 Shigella, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Shigella.
Nf94-162 Clostridium Botulinum, Susan S. Sumner, Julie A. Albrecht
Nf94-162 Clostridium Botulinum, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses a toxin produced by the bacteria Clostridium botulinum.
Nf94-164 Salmonella, Susan S. Sumner, Julie A. Albrecht
Nf94-164 Salmonella, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Salmonella bacteria.
Nf94-163 Giardia Lamblia, Susan S. Sumner, Julie A. Albrecht
Nf94-163 Giardia Lamblia, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Giardia lamblia bacteria.
Nf94-165 Trichinella Spiralis, Susan S. Sumner, Julie A. Albrecht
Nf94-165 Trichinella Spiralis, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Trichinella spiralis bacteria.
Nf94-170 Campylobacter Jejuni, Susan S. Sumner, Julie A. Albrecht
Nf94-170 Campylobacter Jejuni, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Campylobacter jejuni bacteria.
Nf94-158 Escherichia Coli 0157:H7, Susan S. Sumner, Julie A. Albrecht
Nf94-158 Escherichia Coli 0157:H7, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Escherichia coli 0157:H7.
Nf94-166 Aeromonas Hydrophilia, Susan S. Sumner, Julie A. Albrecht
Nf94-166 Aeromonas Hydrophilia, Susan S. Sumner, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Aeromonas hydrophilia bacteria.
Nf93-159 Staphylococcus Aureus, Julie A. Albrecht, Susan S. Sumner
Nf93-159 Staphylococcus Aureus, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses Staphylococcus aureus.
Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner
Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact offers a food thermometer for food safety.
Nf92-99 Emergency Food Safety, Julie A. Albrecht
Nf92-99 Emergency Food Safety, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact offers suggestions for saving food after natural disasters.
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.
Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht
Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact provides strategies to avoid foodborne illnesses.
G90-989 Drinking Water: Bacteria (Revised November 1998), Sharon Skipton, Paul J. Jasa, David L. Varner, Delynn Hay
G90-989 Drinking Water: Bacteria (Revised November 1998), Sharon Skipton, Paul J. Jasa, David L. Varner, Delynn Hay
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide discusses recommended practices to manage bacteria in a domestic water supply. The presence of bacteria and pathogenic (disease-causing) organisms is a concern when considering the safety of drinking water. Pathogenic organisms can cause intestinal infections, dysentery, hepatitis, typhoid fever, cholera, and other illnesses.
Ec90-434 Let's Preserve: Canning Basis, Julie A. Albrecht
Ec90-434 Let's Preserve: Canning Basis, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
Canning can be a safe and economical way to preserve quality food at home. Home preserved foods can provide a variety of nutritious food for your family all year long.
How Canning Preserves Foods
The high water content of most fresh foods makes them very perishable. Foods spoil or lose their quality for several reasons:
growth of undesirable microorganisms - bacteria,molds, and yeasts
activity of food enzymes
reactions with oxygen
moisture loss
Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht
Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
High quality home canned vegetables can add nutrients and variety to your meals throughout the year. Canning favorite and special products can be a rewarding experience and a source of pride for many people. Vegetables can be safely preserved at home by following the procedures in this publication.
Pressure canning is the only recommended method for canning low-acid vegetables.