1. New Local Foods "Grocery Store", Knox County, looking for local suppliers

    Nov 9, 2012

    Knox County, Ohio, is preparing to open a local food "grocery" type store on Friday, November 23, 2012 called Harvest @ The Woodward.  The organizing committee is looking for food products (produce, fruit, dairy, meat, eggs, fish, baked goods, syrups, honey etc etc) made and/or produced within the State of Ohio to sell through this location.

  2. Ohio Produce Marketing Agreement: Voluntary Food Safety for Growers

    Sep 28, 2012

    From The Ohio Produce Growers and Marketers Association:

  3. Another Cantaloupe outbreak

    Aug 28, 2012

    FDA has named an Indiana Cantaloupe Farm in the Salmonella Typhimurium outbreak that has made 178 people in 21 states ill.  There have been 62 hospitalizations and 2 reported deaths.

    Chamberlain Farms in Southwestern Indiana has been linked to the outbreak.  They have recalled all their cantaloupe from the market.  The cantaloupes were sold in Indiana, Kentucky, Missouri, Tennessee, Ohio, Illinois, and Wisconsin.

    Click HERE for FDA official ongoing report.

  4. NC State's "Pack 'N Cool" Provides Farmers with Mobile Refrigeration Solution

    Aug 23, 2012

     N.C. State University's Plants for Human Health Institute (PHHI) has developed a new mobile cooling unit for farmers.  The five-by-eight-feet refrigerated trailer- called the "Pack 'N Cool" is designed to keep fruits and vegetables at ideal temperatures during transport to and from farmers markets or as they're harvested in farm fields.  The Pack 'N Cool is the program's latest postharvest quality and food safety project geared toward helping farmers...

  5. Food Safety: New law in Indiana addressing overheated food trucks, poor transport conditions

    Aug 13, 2012

     In an article in the Courier-Journal by Megan Banta (August 10, 2012), they describe a new law that has taken effect in Indiana.

  6. USDA Agricultural Marketing Service to host 2 FREE webinars for fresh produce

    Aug 10, 2012

    USDA AMS Fruit and Vegetable Program is hosting 2 webinars for fresh produce growers, marketers, and industry.  

    They are FREE, but space is limited.

  7. Study: Copper Kills Salmonella, Other Microbes by James Andrews, Food Safety News

    Jul 19, 2012

    Research conducted at the University of Arizona found COPPER can reduce microbial populations on surfaces.  Through oxidation, where copper reacts with oxygen, a toxic residue is formed that can kill some susceptible strains of bacteria.  The study looked at Salmonella, both susceptible and resistant strains. They found that bacteria, even those resistant to copper, could not survive long on copper surfaces.

  8. Growing food on asphalt? OSU researchers study unique "farmland" for urban farming

    May 24, 2012

    Ohio State Researcher Joe Kovach is studying the option of using abandon parking lots in urban areas as sites for growing fresh fruits and vegetables.  The research looks at potted plants on asphault, removing asphault and planting in the underlying soil, and making raised bed atop the pavement.  He is looking at, not only its potential, but how it affects the ecological communities compared to traditional agriculture.  It may be a new use of land for urban farming and local food enthusiasts.  

  9. New sensors for detecting ethylene may help supermarkets cut losses due to fresh produce spoilage

    May 14, 2012

     "Every year, U.S. supermarkets lose roughly 10 percent of their fruits and vegetables to spoilage, according to the Department of Agriculture.  To help combat those losses, MIT chemistry professor Timothy Swager and his students have built a new sensor that could help grocers and food distributors better monitor their produce" (Anne Trafton, MIT News Office, April 30, 2012).  Story at MIT news...

  10. Washington State University: Produce Fights Back! Compound from garlic fights against Campylobacter, common foodborne pathogen

    May 8, 2012

    From Washington State University:

    Researchers have found a compound in garlic that is 100 times more effective than some antibiotics against Campylobacter jejuni, a bacterium that is a common cause of foodborne illness.  While the research is in its early stages, the potential practical uses for the food industry are promising.  

    A word of caution, the research is NOT suggesting that eating mass amounts of garlic is a preventative measure for protecting the consumer from food poisoning.