Vibrio vulnificus
The organism Vibrio vulnificus causes wound infections, gastroenteritis, or a serious syndrome known as “primary septicema.” V. vulnificus infections are either transmitted to humans through open...
Category: Safe Handling
Ciguatera
What is Ciguatera? Ciguatera is a unique type of food poisoning caused by eating fish that are contaminated with ciguatoxin. This natural toxin originates in tropical and sub-tropical waters. The...
Safe Handling of Canned Goods
This fact sheet focuses on commercially canned goods. For information on home canning, request HGIC 3040, Canning Foods At Home. Canning is an important, safe method of food preservation if...
Basics of Safe Food Handling
Bacteria that contaminate food and cause foodborne illnesses are everywhere. Follow these four basic safety tips to keep your food safe. Wash hands and surfaces often. Don’t cross-contaminate. Keep...
Safe Handling of Wild Game Birds
Wild Game Birds in South Carolina A few species of game birds in South Carolina are Bobwhite Quail, Canada Goose, Doves, Waterfowl: Puddle Duck, Diving Duck, Geese, Swans, Wild Turkey, and Wood...
Pesticide Safety
Pesticides are chemicals used to kill, repel, or control organisms that are considered pests. “Pests” are defined as organisms that prey on, kill, and feed on desirable plants, animals, and humans....
Inspection of Food: Who’s Responsible?
Local, state, federal, and international agencies all have a role in ensuring food safety and quality in the United States. These agencies regulate the use of chemicals and technology based on...
Country of Origin Labeling (COOL)
Country of Origin Labeling (COOL) is required for many foods found in your local grocery store. COOL gives consumers information about the origin of their foods. Food operations such as restaurants,...
Pesticide Application Tips
These tips will help you apply pesticides safely and easily! Read the label of the pesticide product before you buy it. Be sure you are buying the right pesticide product for your need. Decide if...
Tomato Basics
Getting Ready to Preserve Select only disease-free, preferably vine-ripened, firm tomatoes with a deep red color. For easy peeling, dip tomatoes in boiling water for 30 to 60 seconds until skins...
Sweetpotato Basics
Selecting & Storing Look for firm, well-shaped sweetpotatoes with clean, smooth skins. Avoid any that have soft spots or bruises. Do not refrigerate sweetpotatoes. Refrigeration temperatures can...
Foodborne Illness: Prevention Strategies
What is Foodborne Illness? Foodborne illness often shows itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever, so many people may not recognize that the illness is caused by...