The Extension Institute of Health & Well-Being works to catalyze positive change in Wisconsin families through evidence-based programs focused on nutrition, food security and safety, chronic disease prevention, mental health promotion, prevention of substance abuse and health insurance literacy.
Many individuals make New Year’s resolutions, and these days some companies are even getting into the game. Several prominent companies including Marriott (the hotel and hospitality company), Nestle Global (the international food and beverage company), and several branches of the U.S. government have pledged to reduce food waste in 2020. I have been working with the […]
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It’s national Food Safety Education Month and National Family Meals Month. A great way to start the school year off right is to remember that food safety is the foundation of a delicious family meal. The Story of Your Dinner offers creative tools and messages to frame food safety throughout the chain of prevention — […]
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The debate on whether or not to wash raw poultry is a fierce one, but until recently there was no hard-and-fast data to tell us just how risky it is to wash poultry. A recent study from the U.S. Department of Agriculture (USDA) demonstrates that individuals are putting themselves at risk of illness when they […]
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As recent blog posts suggest, there are dozens of food recall notices posted in the United States each month. The Partnership for Food Safety Education has developed some fact sheets that they hope will help people sort through the information in recall notices and to take action to identify whether a recalled product is in […]
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I have been answering many questions about the use of an atmospheric steam canner. The University of Wisconsin-Madison conducted research showing that an atmospheric Steam Canner may be used to safely can naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles. The atmospheric steam canner uses only ~2 […]
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In time for Food Safety Education Month (September) and back-to-school, the USDA has issued back-to-school food safety tips focused on….hand washing. Why is Lesson #1 Hand Washing? According to Dr. Mindy Brashears, USDA Under-Secretary for Food Safety, USDA research has found that consumers fail to properly wash their hands 97% of the time. “Washing hands is one […]
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Courtesy Food Safety News A recent posting in Food Safety News tells a common tale: “She’s in the kitchen happily enough making some chocolate chip cookies. Happy because her family loves them but also happy because she loves nibbling on some of the raw cookie dough. It’s something she’s done ever since she was old enough […]
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The Centers for Disease Control (CDC) has announced a national investigation into Salmonella infections from backyard flocks. As of June, there were 279 people across 41 states who have been infected! Of the 152 patients for whom the information is available, more than a fourth had to be admitted to hospitals because their symptoms were so severe. Since 2000, […]
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A short heat process known as blanching is generally recommended before freezing of vegetables. Some canning recipes also call for a short blanching, or heating, step prior to placing vegetables into the jar. Blanching helps to stabilize the color, especially of peas and other green vegetables, and it protects flavor and texture. Blanching also helps to cleanse […]
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The majority of Americans do not consume enough fruits and vegetables. In fact, only 33% of Americans consume the recommended amount of fruits and only 27% consume the recommended amount of vegetables. A study shows that canned fruits and vegetables can help bridge the dietary gap. Popular media often emphasizes the point that only fresh fruits and […]
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