Visit www.foodsafety.wisc.edu for food safety and up-to-date nutrition and food information. Daily updates and answers to home food preservation questions are now being posted to Safe and Healthy: Preserving Food at Home.
- Safe Preserving: Can electric cookers be used for canning? A simple web search these days reveals any number of electric pressure cookers for sale. While these units claim that they can be used as pressure canners, this is not the case. These units have not been tested to ensure that they may safely be used for canning, and they are only recommended for cooking.
- Wash your Hands … Not your Poultry
- Ranking the Risks: Top 10 Pathogen-Food Combinations
- Add Acid to Tomatoes when Canning: Here’s Why!
- Nutritional Benefits of Eating Wisconsin Farm-Raised Fish
- Safety of Wisconsin Farm-Raised Fish
- Power Outages – Before and After
Press Release – Chronic Wasting Disease – Shell Lake, April 2, 2012, Washburn County deer tests positive for Chronic Wasting Disease, Guidance for food safety comes from DHS and the CDC (see below), the CWD test provided is not a food safety test but rather so hunters can make an informed decision regarding consumption and for surveillance/management purposes. Chronic Wasting Disease (CWD) is a transmissible neurological disease of deer and elk that produces small lesions in the brains of infected animals. Deer with the disease appear thin and emaciated. They tend to behave differently than normal deer. They drink large amounts of water and may be very uncoordinated. Although CWD is a contagious, fatal disease among deer and elk, research suggests that humans, cattle and other domestic livestock are resistant to natural transmission. While the possibility of human infection remains a concern, it is important to note there have been no verified cases of humans contracting CWD. Download this handy guide to a better understanding CWD, Wisconsin’s CWD Response Plan and the Hunt. Harvest. Help. program. The links below include information that is on the DNR and other websites that provides greater detail.
Fight Bac! – Avoid Foodborne Illness (506 kb)
Chill Out! Cold Temperatures Keep Food Safety at Bay (PDF, 448 kb)
Spring Clean Your Way to a Safer Kitchen (PDF, 31 kb)
Safe Handling of Ground Meat and Poultry (PDF, 725 kb)
Ten Least Wanted Foodborne Pathogens (PDF, 94 kb)
or the Center for Disease Control website
Safety During an Emergency – Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness.