Foodborne illness is caused by eating foods and beverages contaminated with various pathogenic bacteria, viruses, and parasites. The Centers for Disease Control (CDC) estimates that roughly 48...
In this publication, we will address the critical issue of food insecurity through the lens of nutrition education programs. We will explore how these programs play a pivotal role in providing...
Consumers only see about 150 of the more than 10,000 products on the average grocery store’s shelves. Consumers engage with each product they see for seven seconds or less—with many products...
The fast food restaurant industry in the United States currently includes more than 200,000 restaurant locations with combined annual revenue of approximately $191 billion.1 These quick-service...
Food producers in South Carolina are regulated to ensure they meet the food safety standards for protecting public health. The regulation requirements for elderberry syrup, a recent fast-growing...
Cooperative Extension Service Agents can utilize a Food Distribution Action Plan to facilitate food and supply distributions in the aftermath of hurricanes, flooding, and other disasters that may...
