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  1. Food Preservation: Making and Preserving Barbecue and Hot Sauces

    https://ohioline.osu.edu/factsheet/hyg-5365

    HYG-5365 Family and Consumer Sciences 11/12/2024 Nicole Arnold, PhD, Food Safety Field Specialist, ... safety. While many other recipes for these products exist, they may not be appropriate for canning (see ... Food Safety Considerations section). Additionally, food entrepreneurs who plan to can BBQ or hot sauces ...

  2. Food Preservation: Freezing and Canning Venison

    https://ohioline.osu.edu/factsheet/hyg-5367

    have an unpleasant taste, which you may want to remove before storage or use. Food Safety Concerns ... During Harvest and Transport Proper field dressing of wild game, such as deer, is the first step in ... between 34 F and 37 F from seven to 14 days for the process. DO NOT AGE meat harvested during warm weather ...

  3. Shiitake Mushroom Production: Steps to Cultivation and Considerations for Production

    https://ohioline.osu.edu/factsheet/f-0039

    required for this venture, including unmarketable logs (also known as bolts or poles) left over from ... a timber harvest. However, before starting with shiitakes as part of a business model, keep in mind that ... this fact sheet focuses on growing shiitakes on logs as part of an agroforestry practice. Six Steps to ...

  4. One-Year Internship at W.H. Miner Agricultural Research Institute

    https://ansci.osu.edu/april-28th-2025-april-21st-2025/one-year-internship-wh-miner-agricultural-research-institute

    will be developed in a variety of areas but will be focused mainly on dairy cattle nutrition, ...

  5. Bird Flu: Health, Nutrition, and Food Safety in the Face of an Outbreak

    https://ohioline.osu.edu/factsheet/fcs-1010

    PhD, Associate Professor, Human Nutrition Program, Department of Human Sciences, EHE, and Food Safety ... of their milk is reduced (CDC, 2025c). Bird Flu and Food Safety Bird flu is currently not a food ... safety concern (Center for Outbreak Response Innovation, 2025). Bird flu spreads through inhaling ...

  6. Food Preservation: Basics for Canning Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5344

    a pressure canner at the appropriate pressure to guarantee their safety. Deadly foodborne illness can occur ... practices requires food to be boiled for 10 minutes at altitudes below 1,000 feet to destroy the toxin. For ... exhaust vent (or petcock) and safety valve, and an accurate dial pressure gauge or a weighted gauge. The ...

  7. Heat Stress for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892222

    Tailgate Safety Training for Landscaping and Horticultural Services AEX-892.2.22 Agriculture and ... Natural Resources 06/04/2018 Agricultural Safety and Health Program Objective: Describe symptoms of heat ... the body is overwhelmed by heat. If so, heat exhaustion and heat stroke result. As the heat increases ...

  8. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    and a low bulk density, resulting in loose harvest formats and a corresponding energy density that is ... during storage. These properties lead to: problematic biomass logistics and storage. an increase in the ... frequency of biomass handling. transportation challenges. storage space requirements. processing ...

  9. Animal Sciences Student Spotlight

    https://ansci.osu.edu/news/animal-sciences-student-spotlight

    The recipient of a Fulbright Scholarship, Alejandro has focused his Ph.D. on the evaluation of ... harvest) to improve the intramuscular fat content of beef in a cost-effective manner. However, he has also ... https://doi.org/10.1093/tas/txab224. Pittaluga, A. M., T. L. Felix, L. E. Moraes, and A. E. Relling. 2021. Effects of increasing levels ...

  10. Stop the Bleed Training

    https://ansci.osu.edu/events/stop-bleed-training

    CFAES Safety & Compliance will be hosting Stop the Bleed Trainings for faculty, staff, and ...

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