Virginia Cooperative Extension (VCE)

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Virginia Cooperative Extension is an educational outreach program of Virginia's land-grant universities: Virginia Tech and Virginia State University, and a part of the National Institute for Food and Agriculture, an agency of the United States Department of Agriculture.

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Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations
Vallotton, Amber D.; Battah, Alexandra; Knox, Ryan; Vargo, Adrianna; Archibald, Thomas G.; Boyer, Renee R.; Cook, Natalie E.; Drape, Tiffany A. (Virginia Cooperative Extension, 2017-11-17)
Despite the growing demand and support for local food, there can often be significant barriers for growers trying to tap into new markets, given specific food safety expectations, policies, and requirements. This trend is particularly true for institutional buyers, who are often constrained by far-reaching institutional and/or corporate policies. While there are lots of market opportunities in Virginia, navigating the landscape for growers can be daunting, since buyer food safety requirements are not a “one size fits all” standard for all markets. To better understand current expectations and perceptions across multiple market sectors in Virginia, and help producers better align their on-farm practices with these marketplaces, the Fresh Produce Food Safety Team conducted a state-wide market assessment survey in 2015-2016. The purpose of this factsheet is to provide you with the results of that work, especially if you are considering selling produce to restaurants.
Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products
Boyer, Renee R.; McKinney, Julie Michelle (Virginia Cooperative Extension, 2011-07-01)
Describes the proper equipment, recommended guidelines and recipes that can ensure that food preserved at home is safe and delicious.
Can It Safely
Boyer, Renee R. (Virginia Cooperative Extension, 2013-08-28)
This publication outlines how to safely preserve low and high-acid foods through pressure canning at home.
Common Foodborne Pathogen. Staphylococcus aureus
Boyer, Renee R.; McKinney, Julie Michelle (Virginia Cooperative Extension, 2010-09-02)
What is Staphylococcus aureus, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques.
Common Foodborne Pathogens. Clostridium botulinum
Boyer, Renee R.; McKinney, Julie Michelle (Virginia Cooperative Extension, 2011-09-03)
What is Clostridium botulinum, it's symptoms, and how to prevent it.
Common Foodborne Pathogens. Listeria monocytogenes
Boyer, Renee R.; McKinney, Julie Michelle (Virginia Cooperative Extension, 2009-10-13)
What is Listeria monocytogenes, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques.
Common Foodborne Pathogens. Salmonella
Boyer, Renee R. (Virginia Cooperative Extension, 2005-09-01)
What is Salmonella, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques.
Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis
Sarnoski, Paul J.; Jahncke, Michael L.; O'Keefe, Sean F.; Mallikarjunan, Parameswarakumar; Flick, George J. Jr. (Haworth Press, 2008-01-01)
In this study, five groups of sequentially spoiled crabmeat were evaluated by a trained sensory panel, and these results were compared with the findings from a Cyranose 320 Electronic Nose and Draeger gas analyzer. Using the electronic nose with filtered compressed breathing air yielded the best results. Although this approach resulted in 100% separation of the known groups, only 30% of the coded unknown samples were correctly identified. All 5 groups of samples analyzed using Draeger-Tubes were found to be significantly different at α=0.05 using a Tukey-Kramer ANOVA statistical procedure. The coded unknown samples were correctly identified at a rate of 83%. The simplicity and precision of this latter procedure may present opportunities for use of Draeger-Tubes by crab processing industries and other food processing industries as an objective method for quality control.
Direct Market Food Sales in Virginia
Boyer, Renee R. (Virginia Cooperative Extension, 2012-06-25)
Discusses the regulation of direct market food sales in which the producer of agricultural items or food products is selling directly to the consumer.
Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)
Arritt, Fletcher M.; Eifert, Joseph D.; Jahncke, Michael L.; Pierson, Merle D.; Williams, Robert C. (Int Assoc Food Protection, 2007-05-01)
Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm³ m^-2 24 h^-1 at 22.8°C or were vacuum packaged or packaged under 100% CO₂ with a film having an OTR of 7.8 cm³ m^-2 24 h^-1 at 21.1°C and were stored at 4 and 10°C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4°C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >10⁷ CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10°C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO² fillets (4°C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >10⁷ CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10°C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO₂-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product.
Enhancing The Safety of Locally Grown Produce. At the Market
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
A quick tip sheet for market managers to help ensure the safety of products sold at the market and to avoid food from unsafe sources.
Enhancing The Safety of Locally Grown Produce. Farm Self-Help Form
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
A farm self-help form to help farm managers find areas where changes or improvements may help their farm to offer safer products, attract more customers because of your commitment to food safety.
Enhancing The Safety of Locally Grown Produce. Farm Worker Hygiene
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
Steps for promoting and maintaining good farm worker hygiene which is one of the most important steps a farmer can take to prevent contamination of their fruits and vegetables with foodborne pathogens.
Enhancing The Safety of Locally Grown Produce. Farm Worker Toilet and Handwashing Facilities
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
A key step in promoting good hygiene is ensuring that there are handwashing stations and toilet facilities available on the farm in close proximity (not more than ï__ mile) to the workers.
Enhancing The Safety of Locally Grown Produce. Farmers Market Self-Help Form
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
A self-help form to help farmers' market managers find areas where changes or improvements may help their market to offer safer products, attract more customers because of your commitment to food safety.
Enhancing The Safety of Locally Grown Produce. Harvesting and Storage
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
Simple guidelines for safe food handling during harvest and storage that can help reduce the risk of foodborne illness.
Enhancing The Safety of Locally Grown Produce. Keeping Food Safe in the Market
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
A quick tip sheet for market managers and vendors to help ensure the safety of products sold and tasted at the market.
Enhancing The Safety of Locally Grown Produce. Land Use
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
Some land uses may not be acceptable for growing edible fruits and vegetables. The land uses listed in this brochure may need to undergo soil testing or a waiting period before crops are planted.
Enhancing The Safety of Locally Grown Produce. Manure Use
Boyer, Renee R. (Virginia Cooperative Extension, 2006-12-06)
Explains the proper use of manure in the garden, including the appropriate temperature of compost to kill pathogens, reducing the contact of produce with feces, and prevention of cross-contamination of raw manure and composted manure.
Enhancing The Safety of Locally Grown Produce. On the Farm
Boyer, Renee R. (Virginia Cooperative Extension, 2002-12-06)
Explains the value of developing a food safety plan for the farm to protect profits and public health and safety.