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NAL and Food Safety Resources

United States Department of Agriculture. National Agricultural Library. (2016). Food Safety Research Information Office. Retrieved from http://fsrio.nal.usda.gov/

United States Department of Agriculture. National Agricultural Library. (n.d.). National Agricultural Library. Retrieved from https://www.nal.usda.gov/

United States Department of Agriculture. (2015). USDA complete guide to home canning, 2015 revision: Principles of Home Canning. Retrieved from http://nchfp.uga.edu/publications/publications_usda.html

 

Cited Sources

Bentley, A. (1998). Eating for victory: Food rationing and the politics of domesticity. Urbana, Illinois: University of Illinois Press.

"Burned by exploding fruit jar." (1908, August).  The Chanute times. Chronicling America: Historic American Newspapers. Library of Congress. Retrieved from  http://chroniclingamerica.loc.gov/lccn/sn85030529/1908-08-28/ed-1/seq-3/

Date, K., Fagan, R., Crossland, S., Maceachern, D., Pyper, B., Bokanyi, R., . . . Tauxe, R. (2011). Three outbreaks of foodborne botulism caused by unsafe home canning of vegetables—Ohio and Washington, 2008 and 2009. Journal of Food Protection, 74(12), 2090-2096.

Filipic, M. (2015, August). Ohio botulism outbreak a somber reminder about canning food safety. Food Safety News. Retrieved from http://www.foodsafetynews.com/2015/08/osu-extension-botulism-outbreak-a-somber-reminder-about-canning-safely/#.Vsxe1k32Z9A

"Home canners advised: Safety council cautions on use of oven method." (1946, June). New York Times.

National Center for Home Food Preservation. (n.d.). General canning information: For safety’s sake. Retrieved from  http://nchfp.uga.edu/how/general/for_safety_sake.html

National Center for Home Food Preservation. (n.d). Preserving foods: Using pressure canners. Retrieved from http://nchfp.uga.edu/publications/uga/using_press_canners.html

"Oven canning method found most unsafe: 80% of accidents last year in home preserving laid to it." (1944, May). New York Times.

Pippidis, M. (n.d). Open kettle canning is no longer safe. University of Delaware’s Cooperative Extension. Retrieved from http://extension.udel.edu/blog/avoid-open-kettle-or-oven-canning-come-and-learn-how-to-can-right/

Redstrom, R. A. (1972). Household production and preservation of food for home use in the united states by region, 1964. United States Department of Agriculture Agricultural Research Service. Retrieved from https://archive.org/details/CAT72358602

Tope, N. F. (1977). Pressure canners, vital for low-acid foods. United States Department of Agriculture: Yearbook of Agriculture. Retrieved from http://naldc.nal.usda.gov/catalog/IND79001200

United States Department of Agriculture. (2015). USDA complete guide to home canning, 2015 revision: Principles of Home Canning. Retrieved from http://nchfp.uga.edu/publications/publications_usda.html

United States Department of Health and Human Services Centers for Disease Control and Prevention. (2009). National enteric disease surveillance: Botulism annual summary, 2009. Retrieved from http://www.cdc.gov/nationalsurveillance/PDFs/Botulism_CSTE_2009.pdf

United States Department of Health and Human Services Centers for Disease Control and Prevention. (2010). National enteric disease surveillance: Botulism annual summary, 2010. Retrieved from http://www.cdc.gov/nationalsurveillance/pdfs/botulism_cste_2010.pdf

United States Department of Health and Human Services Centers for Disease Control and Prevention, National Center for Infectious Diseases, & Division of Bacterial and Mycotic Diseases. (1998). Botulism in the United States, 1899-1996: Handbook for epidemiologists, clinicians, and laboratory workers. Retrieved from https://stacks.cdc.gov/view/cdc/6673/

"Urges caution in canning: Dr. Goodfrey suggests pressure cookers be examined." (1943, August). New York Times.

VanGarde, S. J. & Woodburn, M. (1994). Food preservation and safety: Principles and practices. Ames, Iowa: Iowa State University.