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You Can Prevent Foodborne Illness

What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe ...

Val Hillers, Mary Aegerter, PhD, Carolyn Raab, PhD, Sandra McCurdy, PhD, Dong-Hyun Kang, PhD | Apr 2009 | Extension Catalog publication Peer reviewed (Orange level)

Home Freezing of Seafood

Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet...

Barbara Rasco, Kenneth S. Hildebrand, Jr | Apr 2006 | Extension Catalog publication Peer reviewed (Orange level)

Glossary of Food Terms

Defines common terms used when working with ingredients, preparing recipes, and learning about food preparation.

Elaine Husted | Feb 2006 | Extension Catalog publication Peer reviewed (Orange level)