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  1. Tomato Technologies for Tomorrow

    https://southcenters.osu.edu/events/tomato-technologies-for-tomorrow

    University researchers Drs. Rafiq Islam and Arif Rahman and Thom Harker. Highlights/focus areas of this event ... trials This event will be held in person at The Ohio State University South Centers in Piketon, Ohio. ... Thanks to the generous support of our partners, this event will now be offered FREE OF CHARGE and will ...

  2. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    onions (red, white, and yellow)  - Select bright, clean, hard, well-shaped onions with dry skins that ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...

  3. Future Undergraduate Students

    https://hcs.osu.edu/future-students/undergraduate-students-0

    more about scholarship opportunities Explore the basic costs of tuition, room & board for incoming students   Visit ...

  4. Marziyeh Khavari

    https://hcs.osu.edu/our-people/marziyeh-khavari

    crop breeding and molecular biology. My primary focus is working to dissect events in perennial ...

  5. Earwigs

    https://ohioline.osu.edu/factsheet/HYG-2068

    female moves, cleans, and provides maternal care by protecting the eggs and new young until the first ... sites, especially at the ground level. Change landscaping by creating a clean, dry border immediately ...

  6. Freezing and Canning Venison

    https://ohioline.osu.edu/factsheet/hyg-5367

    chlorine bleach for this purpose rather than the scented varieties. For cleaning and sanitizing equipment ... would hold heat which could cause the meat to spoil. Transporting the meat: Wrap the carcass in a clean ... canning, refer to the “Canning Basics” fact sheet at ohioline.osu.edu/factsheet/HYG-5338. Strips, Cubes, or ...

  7. 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 ...

  8. Selecting, Storing, and Serving Ohio Maple Syrup

    https://ohioline.osu.edu/factsheet/HYG-5522

    are not clean when filled, bacteria, yeast, or mold may grow during storage. Do not simply remove the ... maple syrup to maintain its quality is to pour the syrup into clean  ½  pint, pint, or quart glass ...

  9. 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 ...

  10. On-Farm Biosecurity: Traffic Control and Sanitation

    https://ohioline.osu.edu/factsheet/vme-6

    (movement of people, animals and equipment) will be regulated, and how cleaning and disinfection procedures ... clean footwear. You should provide them with disposable plastic boots (or clean rubber boots that can be ... alcohol-based disposable hand wipes or gel sanitizers may be used.  Moderate-Risk Visitors People who routinely ...

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