Extension Service Site Publications

• (2022) Healthy Meat From Your Big Game Hunt: From Pre-Trip Preparation to Field Dressing How to safely butcher, transport, store and prepare wild game harvested under different conditions.
• (2021) OSU study finds that using cold water to make 'sprouted' foods lowers the risk of salmonella growth An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods.
• (2021) Can I soak pickles to reduce salt?
• (2020) Are home-preserved gifts safe to eat?
• (2020) Add-on Exercise on Water Infiltration for PSA Module 5.2 Ag Water (V1.2) The intent of the exercise is for PSA grower course trainees to witness the impact of water infiltration in produce, consider produce safety implications related to post-harvest water quality and think about the importance of managing postharvest water quality.
• (2019) Add-on Exercise for Produce Safety Alliance Module 6 v1.2– Post-harvest Handling and Sanitation The intent of this add-on exercise is for PSA grower course trainees to think through various harvest and post-harvest scenarios and consider implications related to produce safety in the context of real production environments. Each group of trainees (4-6 per group) is given a set of the printed photos to work through. They are asked specific questions, and given 15-20 minutes to work in their groups.  Following group discussions, trainers go through the slide deck and ask participants to share what they discussed in their groups about each scenario.
• (2019) I had a jam apocalypse, what happened?
• (2019) Is there cyanide in lima beans?
• (2018) On-Farm Readiness Reviews (OFRRs) On-Farm Readiness Review (OFRR) is designed as a tool to help regulators and educators effectively prepare farmers for compliance with Food Safety Modernization Act (FSMA)'s produce safety rule.