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Virtual Q&A for Making Food at Home to Sell

Jul 22, 2024

Do you know the ins and outs of selling homemade food in Ohio? Join Family and Consumer Sciences Food Safety Field Specialist Nicole Arnold, Assistant Professor Emily Marrison, and former Ohio Dept. of Ag inspector Katie Stolte-Carroll, for monthly virtual Q&A sessions to engage with new and experienced home-based food producers. Each webinar will briefly introduce various topics and allow time for discussion. [Read more...]
A Message from Dr. Barbara Kowalcyk, Director of CFI

Sep 1, 2023

As of September 1, 2023, the Center for Foodborne Illness Research and Prevention (CFI) will no longer be a part of the Department of Food Science and Technology at The Ohio State University. The Director of CFI, Dr. Barbara Kowalcyk, has moved to George Washington University’s Milken Institute School of Public Health. Her new email address is barbara.kowalcyk@gwu.edu.
The death cap (Amanita phalloides) - A Poisonous Wild Mushroom

Aug 17, 2023

It was recently reported that an Australian woman unknowingly served relatives a lunch of beef Wellington using dried poisonous mushrooms. The dried mushrooms are thought to be “death cap” (Amanita phalloides) mushrooms, which are deadly. The incident resulted in three deaths and one individual in critical condition. Although the investigation is still ongoing, police suspect the consumption of the “death cap” mushroom was the cause of victims’ food poisoning and eventual death.

Featured Blog

Food Safety Alert! Behaviors to be Aware of While Cooking Dinner

Chicken Francaise

By: Michala Krakowski

Chicken Francaise

Source: Pasquale Sciarappa (http://orsararecipes.net/chicken-francaise-recipe)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Michala Krakowski

Graduate Student, The Ohio State University

krakowski.9@buckeyemail.osu.edu