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Soil and Nutrient Management is Key in Fruit and Vegetable Production
https://wayne.osu.edu/news/soil-and-nutrient-management-key-fruit-and-vegetable-production
basics of nutrient uptake by the plant. The roots are the main pathway by which nutrients are transported ...
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Saving Money with Coupons
https://ohioline.osu.edu/factsheet/11-fcs-904
that you will be using. Do stock up on non-perishable items—canned foods, paper goods, and cleaning ...
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Storage of Fall Fruit and Vegetable Crops After Harvest
https://wayne.osu.edu/news/storage-fall-fruit-and-vegetable-crops-after-harvest-0
building up and to provide the area with “clean”, fresh air. Storage areas should not only be set up to ...
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Yellowjackets
https://ohioline.osu.edu/factsheet/HYG-2075-11
persistent, unwelcome guests at picnics and other outdoor events, as they fly about scavenging for food, ... clean from spilled food. To reduce problems at picnics or when cooking outdoors, keep food covered and ... cans or dumpsters; sanitation plays a key role in reducing wasp activity. Keep beverages, especially ...
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What Do Fecal Worm Egg Counts Tell Us?
https://ohioline.osu.edu/factsheet/VME-27-11
are several variations of how this is done, the basic method uses a weighed sample of manure, a known ...
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Make plans now for dormant fruit tree management
https://wayne.osu.edu/news/make-plans-now-dormant-fruit-tree-management
Pruning may seem like a daunting task, but there are some basic standards and practices to follow ...
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Post-Harvest Sanitation in Orchards and Vineyards Can Reduce Disease Pressure
imperative that we utilize sanitation practices to prevent or reduce the presence of the pathogen. Reducing ...
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Connection Cafe: Caregiving Around the Clock
https://wayne.osu.edu/events/connection-cafe-caregiving-around-clock
participate in this event, please contact Kathy Tutt at tutt.19@osu.edu or 937-398-7607. Requests made 10 day ... prior to the event will generally allow enough time to provide seamless access; however, the university ...
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Shiga-Toxin Escherichia coli: What You Should Know About this Group of Foodborne Pathogens
https://ohioline.osu.edu/factsheet/HYG-5561-11
washed with hot water and soap after contact with raw poultry, meat, and seafood. Clean sinks and ... counters with paper towels or clean cloths and hot soapy water before and after cooking food. Keep foods ... sides for at least 20 seconds. Rinse thoroughly. Air dry, or dry with a clean towel or paper towel. ...
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Botulism: What You Don't See or Smell Can Still Hurt You
https://ohioline.osu.edu/factsheet/HYG-5567-11
to boiling to destroy possible toxin, then discard the food. Do not eat this food. Clean all surfaces ... have contaminated. Then boil any sponges or cloths used for clean-up to destroy the toxin. Then, ... discard the sponges or clean-up cloths. Do not give honey or foods with honey to infants under one year of ...