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  1. Electrochemical Disinfection in the Fresh-Cut Produce Industry

    https://ohioline.osu.edu/factsheet/AEX-322

    antimicrobial electrolyzed oxidizing water electrolyzed water contaminated food food sanitation food cleaning ... washing, irradiation and the addition of antimicrobial agents.  Why Is a New Sanitation Technology Needed? ... Thermal processing is the most commonly used sanitation technique in the food industry. However, it ...

  2. Expect more ticks in Ohio this season and beyond

    https://cfaes.osu.edu/news/articles/expect-more-ticks-in-ohio-season-and-beyond

    with rubbing alcohol or hand sanitizer. Record the day the tick was likely to have attached. Take the ... mcdermott.15@osu.edu Extension Faculty and Staff News Tips and Events Media Advisory Business and Economics Tracy ...

  3. State Horse Groom and Clean Contest

    https://ohio4h.org/events/state-horse-groom-and-clean-contest

    ONLINE REGISTRATION LINK   Registration for this event must be made online by August 19, 2022, ... including payment. No late entries will be accepted for any reason. Event Details: The primary objective of ... the Groom & Clean Contest is to provide an opportunity for youth enrolled in a 4-H horse project ...

  4. At Ohio State ATI, Kubota Tech program gives leg up on training and jobs

    https://cfaes.osu.edu/news/articles/ohio-state-ati-kubota-tech-program-gives-leg-training-and-jobs

    program.  “The objectives of the power equipment program’s basic electricity course match so well with the  ... train-the-trainer events to become a Level 1 certified instructor. In all, he holds eight Kubota certifications. He ...

  5. 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 ...

  6. 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, ...

  7. Shock Chlorination of Wells

    https://ohioline.osu.edu/factsheet/aex-318

    important step in well protection.   Third, keep the plumbing clean when servicing the water supply. When ... solution, to sanitize the plumbing. Finally, shock chlorinate the system to eliminate bacterial ... clean water and set aside if needed for cleanup. Connect a clean hose to a faucet in the system. Take ...

  8. New CFAES technology offers healthier beverage processing

    https://cfaes.osu.edu/newsletter/cfaes-impact/may-june-2022/new-cfaes-technology-offers-healthier-beverage-processing

    Food processing companies looking for innovative new ways to preserve clean-label liquid foods ... system at Ohio State’s Center for Clean Food Process Technology Development. Consortium members will also ...

  9. Next Director’s Video Update Will be Held on June 14

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/may-23-2022/next-director%E2%80%99s-video-update-will-be-held-june-14

    the live presentation. This event will be presented with automated closed captions. If you wish to ... or 614-292-4880. Requests made by 10 business days before the event will generally allow us to ...

  10. OSU Leadership Center Offers June Workshops

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/may-23-2022/osu-leadership-center-offers-june-workshops

    leadershipcenter.osu.edu/events. Effective Meeting Facilitation: Getting the Most Out of Your Group – June 1 Communicating to be ...

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