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Food Safety
Did you know that one out of four people suffer from foodborne illness each year? Promote safe food practices to reduce illness!
Free UC ANR Publications:
- Growing Seed Sprouts at Home (PDF 193 KB)
All of these publications require the free Adobe® Acrobat® Reader. You can download a free copy of the Acrobat Reader from Adobe Systems Incorporated.
From the U.S. Food and Drug Administration:
Eating Outdoors, Handling Food Safely
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm109899.htm
Picnic and barbecue season offers lots of opportunities for outdoor fun with family and friends. But these warm weather events also present opportunities for foodborne bacteria to thrive. As food heats up in summer temperatures, bacteria multiply rapidly.
To protect yourself, your family, and friends from foodborne illness during warm-weather months, safe food handling when eating outdoors is critical.
To see more please download the following Food Fact Sheets:
Available in PDF
Also available in Spanish PDF
UC Davis Food Safety Links
UC Davis Food Safety Programs
- Center for Produce Safety
- UC Davis Postharvest Research and Information Center
- Western Center for Food Safety
- Western Institute for Food Safety and Security
More Food Safety Information:
- Your Gateway to Federal Food Safety Information (foodsafety.gov)
- Center for Food Safety & Applied Nutrition (FDA)
- Fight Bac! (Partnership for Food Safety Education)
- Food Safety Information Center (USDA)
- Food Safety Database (Penn State University)
- Institute of Food Technologists Status Summaries
- International Food Safety Network (Kansas State University)
Outbreaks of Foodborne Illness
- Produce, Food Safety, and International Trade
Response to U.S. Foodborne Illness Outbreaks Associated with Imported Produce - Spinach - 2006
Consumers’ Response to the 2006 Foodborne Illness Outbreak Linked to Spinach - Green Onions - 2003
The Economics of Food Safety: The Case of Green Onions and Hepatitis A Outbreaks
Other Links
- Tree Crop Food Safety Research
- Center for Produce Safety – Research Database
- Maryland’s Center for Food Safety and Security Systems:
- Bibliographies and reference citation databased in the area of microbial food safety, compiled by Dr. Robert L. Buchanan, are now available through FoodRisk.org. The databases are organized in 12 files according to the main subject matter such as risk assessment, seafood, HACCP, Listeria monocytogenes, etc. Once downloaded, the databases can be searched, queried, and used to develop reports using the capabilities available within Microsoft Access. The databases are updated approximately every quarter. To check the CFS3 literature database go to: http://www.cfs3.umd.edu/databases/
Food Preservation Resources
UC ANR Publications:
http://anrcatalog.ucdavis.edu/CanningFoodPreservation/
Safe Methods of Canning Vegetables
Tomatoes, Safe Methods to Store, Preserve and Enjoy (PDF 286 KB)
Egg Basics for the Consumer: Packaging, Storage, and Nutritional Information (PDF 195K)
How to recognize freshness and quality in the eggs you buy for your home and family.
Olives: Safe Methods for Home Pickling (PDF 574 KB)
Pantry Pests: Pest Notes for Home and Landscape (UC Pub PDF 174k)
Stored-product pests are usually brought into the home in an infested package of food. The most common insects infesting food in the home are meal moths or pantry beetles.
Strawberries: Safe Methods to Store, Preserve, and Enjoy(PDF 404 KB)
Safe Use of Pressure Canners (PDF 147KB)
The San Mateo UC Cooperative Extension can test your pressure canner gauges. Please bring your gauge into our office located at 80 Stone Pine Road, Suite 100, Half Moon Bay, CA 94019
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