If you prefer to listen to podcasts, feel free to play the audio version of this blog by clicking on the player above. Podcast: Thanksgiving Food SafetyLength: 2 min 14 secondsWritten and read by the author
With a name like Q fever, you would expect this disease to be obscure and rare. In fact, it is found worldwide (except in New Zealand) and can be transmitted to many species in many ways. The name comes from “query” fever because the true cause of the disease was unknown for many years. It Continue Reading
Canning your own foods at home is a great way to preserve extra food, and provide meals for your family. If the process is not carried out correctly, however, it is also a potential source of botulism. There are many descriptive names for botulism: Shaker Foal Syndrome (horses), Limberneck (ducks), and Floppy Baby Syndrome (humans). Continue Reading
In the Introduction to Raw Milk blog, we briefly touched on pasteurization. Here, we will cover the specifics of the process, and why it is a vital step in ensuring the safety of the foods you consume. Pasteurized foods can become contaminated after the process if they are not handled properly (including kept refrigerated).
There have been a few articles in the news recently involving cases of human illness from drinking raw (unpasteurized) milk or consuming dairy products made with unpasteurized milk. A few of the more common bacteria associated with raw milk are Listeria, Salmonella, E. coli, Q fever, and Campylobacter. Brucella is a less common, but severe Continue Reading