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    Inhibition of Listeria monocytogenes by Carnobacterium piscicola in Fresh and Pasteurized Crab Meat 

    Tyler, Carla Gutierrez; Jahncke, Michael; Sumner, Susan S.; Hackney, Cameron Raj; Boyer, Renee R.; Wang, Hengjian; Rippen, Thomas E. (2012)
    The ability of Carnobacterium piscicola to inhibit Listeria monocytogenes at different concentration levels, storage times and temperatures was examined. Twenty-five g samples of fresh and previously pasteurized blue crab ...
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    Role of package type on shelf-life of fresh crab meat 

    Tyler, Carla Gutierrez; Jahncke, Michael L.; Sumner, Susan S.; Boyer, Renee R.; Hackney, Cameron Raj; Rippen, Thomas E. (Food Protection Trends, 2010)
    Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340 g (12 oz) food grade polyethylene traditional snap-lid container and equally fresh crab meat stored at 4°C in a 227 g (8 oz) SimpleStep® ...
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    Safe Handling and Storing of Raw Fruits and Vegetables 

    Dodson, Sara B.; Boyer, Renee R.; Chase, Melissa W.; Eifert, Joseph D.; Eifert, Joell; Strawn, Laura K.; Villalba, Abigail (Virginia Cooperative Extension, 2016-08-29)
    Offers advice about the best ways to properly select, handle and store raw fruits and vegetables. This emphasizes avoiding damaged or bruised produce, and proper refrigeration, or other means of storage such as a cupboard ...
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    How is microwave technology used to process foods? 

    Arnold, Nicole; Yang, Lily; Boyer, Renee R.; Saunders, Tommy (Virginia Cooperative Extension, 2019)
    Microwave technology and how it is used at home and commercially.
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    Green Beans 

    Chase, Melissa W.; Brooks, Austin; Boyer, Renee R.; Rafie, Carlin; Carrington, Anne-Carter (Virginia Cooperative Extension, 2015-06-12)
    Provides information about green beans, including advise on storing, preparing, and cooking. Also includes two recipes.
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    Enhancing the Safety of Locally Grown Produce: Training and Certification Options 

    Boyer, Renee R. (Virginia Cooperative Extension, 2019-08-21)
    Discusses training for food safety, and certifications often required by some market outlets.
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    Enhancing the Safety of Locally Grown Produce - Land Use 

    Boyer, Renee R. (Virginia Cooperative Extension, 2019-08-13)
    Makes recommendations about where and when to plant food crops in order to lower risk of foodborne diseases.
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    Eat Smart, Move More at Farmers Markets: Tomatoes 

    Chase, Melissa W.; Brooks, Austin; Boyer, Renee R.; Rafie, Carlin; Carrington, Anne-Carter (Virginia Cooperative Extension, 2015-10-19)
    A factsheet for using tomatoes as a source of food, including quick tips for use and preparation and two recipes.
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    Enhancing the Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin 

    Boyer, Renee R. (Virginia Cooperative Extension, 2019-08-14)
    Discusses procedures to follow in using manure as a soil amendment, to enhance food safety.
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    Enhancing the Safety of Locally Grown Produce: On the Farm 

    Boyer, Renee R. (Virginia Cooperative Extension, 2019-08-14)
    Discusses the development of a food safety plan to prevent farm produce from becoming contaminated, and thus reducing chances of foodborne illnesses.
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    Content TypeExtension publication (260)Article - Refereed (2)Form (1)SubjectFood safety (97)Coronavirus (90)Covid-19 (90)SARS-CoV-2 (90)COVID-19 (Disease) (39)... View MoreDate Issued2020 - 2021 (125)2010 - 2019 (107)2001 - 2009 (30)Author
    Boyer, Renee R. (262)
    Chase, Melissa W. (49)Chapman, Ben (46)Brooks, Austin (41)Carrington, Anne-Carter (41)... View MoreHas File(s)Yes (262)

    If you believe that any material in VTechWorks should be removed, please see our policy and procedure for Requesting that Material be Amended or Removed. All takedown requests will be promptly acknowledged and investigated.

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