In the summer, Purdue Food Science Department will set up a summer school for consumer food safety education with K-State Research and Extension, UC Davis Food Science and Technology, NDSU Extension, Iowa State University Extension and Outreach, and the University of Missouri. The summer school will focus on these topics: food safety during donating foods to food pantries, summer food safety problems on the road, and the food safety implications of soaked nuts.
You can click on this link to register for the webinar.
June 29th, 1-2 pm EDT – Safely Donating Produce And Other Foods To Food Pantries
On Wednesday, June 29th, from 1:00 to 2:00 pm EDT, Dr. Londa Nwadike and Dr. Shannon M. Coleman will introduce how to safely donate produce and other foods to food pantries.
Increased food insecurity among US households has resulted in an increase in the use of pantries. Food donations serve as means to support families whiles reducing food waste. To ensure foods donated are safe for consumption, donors need to be educated on best food safety practices.
July 13th, 1-2 pm EDT – Summer Food Safety On The Road
On Wednesday, July 13th, from 1:00 to 2:00 pm EDT, Dr. Pei Liu and Dr. Julie Garden-Robinson will talk about summer food safety problems on the road.
Families and individuals are off on road trips, camping, and touring cities every summer. To enjoy the full experience, without fear of contracting a food-borne illness, food safety practices need to be emphasized to consumers ‘on the road’.
July 27th, 1-2 pm EDT – Food Safety Implications of Soaked Nuts
On Wednesday, July 27th, from 1:00 to 2:00 pm EDT, Dr. Linda J. Harris and Dr. Yaohua “Betty” Feng are going to discuss the food safety implications of soaked nuts.
Consumers usually do not associate foodborne pathogens with low-moisture foods. With recent outbreaks of salmonellosis being recorded from the consumption of dried foods, consumers need to be aware of the growth and survival of foodborne pathogens in dried foods such as nuts and seeds.
