by piecenter | Dec 9, 2014 | Food, Green Divide
Using a thermometer is the only way to be certain that your food has reached a temperature high enough to destroy the bacteria that cause foodborne illness. All raw beef and veal steaks, roasts, and chops should be cooked to a minimum internal temperature of 145⁰F as...
by piecenter | Dec 9, 2014 | Food, Green Divide
Many consumers likely believe that washing meat removes bacteria, making it safer (U.S. Department of Agriculture [USDA], 2013). However, not all bacteria are the same. Some bacteria are tightly attached to the meat and others wash off easily. Those that wash off...
by piecenter | Dec 9, 2014 | Food, Green Divide
See what academic or governmental research shows about food safety and genetically modified food. These sources helped illustrate the ‘green divides’ or gap between the public’s knowledge of these issues and what the policy and best available science tell...
by piecenter | Nov 24, 2014 | Easy as PIE, Recorded
Join this webinar to learn more about implications of the recent executive order on immigration for the agriculture work force in Florida. The 20 minute presentation will be followed by a question-and-answer session. Presentation by Craig Regelbrugge, Senior Vice...
by piecenter | Oct 21, 2014 | Easy as PIE, Recorded
Join this session to learn key concepts in using community-based social marketing to change behavior. As a case study, Dr. Monaghan will review a Hillsborough County Extension program called Friends of the Trees- Tampa that works to increase tree literacy among...
