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  • Outdoor barbecuing for small and large groups 

    Reynolds, A. Estes; Martino, Karina G. (University of Georgia, 2010-03-04)
    Outdoor barbecuing to feed small and large groups is one of the most popular activities for 4-H and civic fund-raisers, and for supporting educational meetings, church functions and field days. The sociability of the meal ...
  • What are bacteria, yeasts and molds? 

    Hurst, William C.; Christian, James A.; Schuler, George A. (University of Georgia, 2010-03-09)
    This publication is a brief introduction to the field of microbiology -- the study of all invisible forms of life -- and focuses on describing bacteria, yeasts and molds.
  • Preventing food poisoning and food infection 

    Hurst, William C.; Reynolds, A. Estes; Schuler, George A.; Tybor, Philip T. (University of Georgia, 2010-03-09)
    Food safety concerns every food handling facility. Each year, thousands of individuals suffer the discomfort and pain resulting from foodborne illness. To prevent such illnesses, understanding the bacteria that cause food ...
  • Food, hands and bacteria 

    Hurst, William C.; Reynolds, A. Estes; Schuler, George A.; Christian, James A. (University of Georgia, 2010-03-19)
    Bacteria may be good or bad, depending on what they do to you or for you, and they are here to stay. We can’t always get rid of them, so we must learn to live with them. This publication describes essential cleanliness, ...
  • Quality control: a model program for the food industry 

    Hurst, William C.; Tybor, Philip T.; Reynolds, A. Estes; Schuler, George A. (University of Georgia, 2010-03-09)
    To develop a quality control program, you must define expected food quality to provide a system of quality measurement, allow a means for action not reaction, help to minimize costly errors, and reduce the risk of food ...
  • Alimento, manos y bacterias 

    Hurst, William C.; Reynolds, A. Estes; Schuler, George A.; Christian, James A. (University of Georgia, 2010-03-19)
    Las bacterias están por todas partes. Tenemos que aprender a vivir con ellas. Pero debemos intentar mantener el número de bacterias en nuestro alimento tan bajo como sea posible. Podemos aplicar lo siguiente como reglas básicas.