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Biosecurity Fundamentals for Extension Personnel
https://ohioline.osu.edu/factsheet/vme-5
tattoo sets, tagging pliers, buckets). Clean and sanitize all transported equipment before and after use ... controlled; and how cleaning and disinfection procedures will be designed to reduce pathogen levels. Every ... minimize the spread of diseases. Basic issues to consider in a biosecurity program include isolating new ...
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Fields of Knowledge
https://agcrops.osu.edu/events/fields-knowledge
event is free of charge, but pre-registration is required! Topics and Speakers for the Day Include: ...
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Managing Corn in Response to Severe Storms and Short-Term Weather Stressors
https://ohioline.osu.edu/factsheet/anr-0151
precipitation as well as in heavy precipitation events (Wilson, et al., 2022; Wilson, et al., 2023; Jay, et al., ... events could involve decisions prior to their occurrence (e.g., planting date, hybrid selection), as well ... cold temperatures (associated with cold fronts) flooding or waterlogging damage from hail events wind ...
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Lawn Mowing
https://ohioline.osu.edu/factsheet/hyg-5816
impact initiate the cut, a sharp blade is key for a clean, precise finish. For a select group of ... against a fixed bar, delivering a clean cut. Reel mowers also excel at following contours, ensuring ... mowing wet turf. It's harder to cut the turf cleanly, clogs rotary mowers, and hinders proper ...
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Food Safety in Gardens
https://ohioline.osu.edu/factsheet/hyg-1153
should be cleaned and sanitized before each use. Plastic bags can be used to collect fruits and ... cleaned with soap and water and sanitized with a dilute solution of bleach (1 Tablespoon per gallon of ... Sanitation Pathogens can end up on fresh produce through cross-contamination from dirty surfaces. Harvesting ...
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Chlorinated Water Sanitation of Leafy Green Vegetables For Fresh Produce Processors
https://ohioline.osu.edu/factsheet/aex-262
Following harvest, leafy green vegetables are treated with sanitizers to reduce bacteria that have come in ... several liquid sanitizers that could be used to decrease bacterial load—including chlorine dioxide, ozone ... and peroxyacetic acid—chlorinated water is the frequently used sanitizer in the fresh produce ...
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Tri-State Manure Field Day
https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-26-issue-3/tri-state-manure-field-day
strengthen their network. Registration for this event in Paulding County will begin at 8:00 am. The field day ...
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Current Sanitation Practices for Leafy Green Vegetables For Processors, Retailers and Consumers
https://ohioline.osu.edu/factsheet/aex-261
deaths due to current sanitation and handling practices. Of the 9.6 million cases of total foodborne ... and romaine lettuce, and spinach are typically more challenging to sanitize than other vegetables ... for understanding this information is to identify potential improvements on sanitation processes, ...
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Growing Peaches and Nectarines in the Home Landscape
https://ohioline.osu.edu/factsheet/hyg-1406
different peach cultivars (varieties), but basically there are two types: freestones and clingstones. In ...
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Understanding Value in Lime
https://ohioline.osu.edu/factsheet/anr-9
increase in the acidic cation Hydrogen (H) or a decrease in basic cations, Calcium (Ca), Magnesium (Mg), ... reduce the pH. 1 The parent materials, which make up the soil, may release basic cations, which tends to ... mechanical harvest also removes basic cations, reducing soil pH. Additional reasons for pH decrease include ...