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National Agricultural Library
U.S. Department of Agriculture
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Maine Food Safety and Quality Educational Programs

Objective

This project will provide Extension customers with the knowledge and the skills of proper food handling to reduce the risk of food-borne illness.

More information

Food-borne illnesses due to consumption of contaminated food continues to be a major issue of concern to the people of Maine. Many volunteer cooks require appropriate training in proper food handling, preparation, and serving for public food events such as church dinners, food stands at farmer markets or at food/agricultural fairs. Many Extension Educators also have expressed the need for easy to read food preservation factsheets.

Investigators
El-Begearmi, Mahmoud
Institution
University of Maine
Start date
1995
End date
2000
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
XX-EFSF-0-1900
Categories
Bacterial Pathogens