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Fairs, Fun and Food Safety!
 

Fairs, Fun and Food Safety!

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A great resource for 4-H Judges Training, this power point covers food science,. food safety, and all those unique issues related to county and state fair food exhibits. Used for Nebraska Judges ...

A great resource for 4-H Judges Training, this power point covers food science,. food safety, and all those unique issues related to county and state fair food exhibits. Used for Nebraska Judges training and presented at NEAFCS and NAE4-HA national meetings for Extension professionals.

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  • After discussing the safety of a product such as this with two fermentation experts at Cornell University and two experts at Oregon State and Washington State, Donna L. Scott, Senior Extension Associate in the Department of Food Science at Cornell University, has concluded that there is little risk of contracting foodborne illness from properly prepared and handled starters, whether or not they contain milk. Properly prepared starters are safe because they become acidic due to the fermentation action of lactic acid-forming bacteria present in the mixture. These bacteria and the acid environment formed inhibit the growth of other bacteria, but do allow yeast, if added, to grow and help leaven bread products.
  • These all have enough acidity to prevent the growth of C. Botulinum. These foods may be water processed. Only sugar, spices, more fruit, FruitFresh or other anti-browning product and thickening agents such as pectins or starches should be added to a high acid product. Eggs, milk, vegetables, and other ingredients should not be added unless the recipe is from a reputable source.

Fairs, Fun and Food Safety! Fairs, Fun and Food Safety! Presentation Transcript