September is Food Safety Education Month. This year’s theme "Store it. Don’t ignore it." focuses on the important procedures necessary for storing food safely, according to LSU AgCenter nutritionist Dr. Beth Reames.

If you plan to celebrate Labor Day with a cookout or picnic, LSU AgCenter nutritionist Dr. Beth Reames says to keep your holiday meal safe by following these guidelines:

Harvest has begun in Louisiana for one of our most popular crops – the sweet potato. Louisiana farmers produce about 5 million bushels a year. The total value to the Louisiana economy in 2007 was more than $110 million. Louisiana boasts the only sweet potato research station in the country – a 307-acre facility in Chase. The Sweet Potato Research Station will host a field day Aug. 14.

Food date labels are worded in various ways, and interpreting them can be confusing. LSU AgCenter nutritionist Dr. Beth Reames hopes to clear the fog for shoppers who want to understand what the food labels mean.

Compared with people who consume a diet with only small amounts of fruits and vegetables, those who include more of these foods are less likely to have a risk of chronic diseases.

Yams are one of nature’s most nutritious root crops and are among the most versatile of all foods. This publication includes information on how they can be prepared dozens of ways.

(Distributed 05/20/08) If you're one of the many people who is buying and freezing foods in quantity to help combat rising food costs, don't let freezer burn defeat your efforts, advises LSU AgCenter nutritionist Dr. Beth Reames.

Summer marks the beginning of picnic season and the challenge of food safety, according to LSU AgCenter nutritionist Dr. Beth Reames.

Peaches are a wonderful Louisiana treat. Fresh Louisiana peaches are available from mid-May to early August, with the peak season from mid-June until mid-July. The national peak period is July through August.

Blueberries contain vitamins, minerals, dietary fiber and phytochemicals that help protect against disease, including certain cancers and heart disease.

Although consumers don’t give much thought about the kinds of containers they use in the microwave, not all plastics are safe, according to LSU AgCenter nutritionist Dr. Beth Reames. Fortunately, she says consumers can depend on the U.S. Food and Drug Administration for careful testing of microwave containers.

Keeping food safe at picnics or while eating outdoors poses special problems. The challenge of keeping hands and utensils clean is greater when preparing and eating food outdoors and away from the kitchen.

One part of a safe and happy 4th of July celebration is ensuring your food is safe to eat.

This article discusses design features that should be incorporated into a food processing facility to facilitate its operation and the production of safe, wholesome food.

LSU AgCenter nutritionist Dr. Beth Reames says to choose Louisiana strawberries for a nutritious, healthy treat.

Wild blackberries and dewberries have long been treasured for cobblers, jellies, jams and other tasty dishes. Learn how to pick, use, freeze, can and make syrups, jellies and jams. Recipes included.

Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness."

By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses.

Use these dietary guidelines for Americans to improve your quality of life and have a more productive life. Recipe for pizza dough and pizza wheel included.

Varieties, nutritional value, fig facts and simple methods of food preservation so you can enjoy Louisiana figs all year long. (PDF Format Only)

Older adults who consume nearly three servings of whole-grain foods daily are significantly less likely to have "metabolic syndrome," a condition that increases the chances of developing diabetes and heart disease.

A team comprised of faculty at the LSU AgCenter and the Southern University Ag Center were instrumental in training individuals in the food service and food recovery industry to reduce the spread of foodborne illness. For this effort, they were awarded the 2007 Denver T. and Ferne Loupe Extension Team Award.

(Distributed 09/06/07) Tailgating in Louisiana gets in full swing with the kickoff of football season. To prevent food-borne illness, build your game plan around the U.S. Department of Agriculture’s Partnership for Food Safety Education’s food safety steps, says Dr. Beth Reames, LSU AgCenter food safety specialist. The four steps in the plan are clean, separate, cook and chill.

Don’t let food poisoning be a memento of the Mardi Gras season," says LSU AgCenter nutritionist and food safety expert Dr. Beth Reames. "By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses."

(Distributed 02/12/07) LSU AgCenter nutritionist Dr. Beth Reames says following food safety practices can help to ensure you don’t suffer the consequences of foodborne illnesses this Mardi Gras season. Reames says many people often think they have the flu or a 24-hour virus when they actually are suffering from food poisoning.

The answer to the hungry question, "Is it Done Yet?" is the basis of a national campaign to encourage the use of food thermometers when preparing meat, poultry and egg dishes, to prevent foodborne illness.

From changes in nutrition education over the past few decades, a new term has emerged. That term is functional foods, according to LSU AgCenter nutritionist Dr. Heli Roy.

Figs are nutrient-dense, versatile and very easy to pack and transport. They add nutrients and minerals to your diet without adding any fat.

When you see mold on food, is it safe to cut off the moldy part and use the rest? For most foods the answer is no, according to the U.S. Department of Agriculture.

Cooks across Louisiana are now making their grocery lists and checking them twice in preparation for those holiday meals. An LSU AgCenter nutritionist says food safety should be high on the list while those preparations are being made.

The holidays abound with tasty treats such as eggnog, cream pies and other dishes containing eggs. Eating raw or undercooked eggs invites foodborne illness, cautions LSU AgCenter nutritionist Dr. Beth Reames.

As American families and friends gather to celebrate Thanksgiving, cooks head to the kitchen to prepare bountiful meals. One item not on the grocery list, but that should be in the kitchen, is food safety, says LSU AgCenter nutritionist Dr. Beth Reames.

The recent outbreak of foodborne illnesses traced to spinach should serve as a reminder of the need for taking food safety measures every day, an LSU AgCenter expert says.

(Distributed 11/19/07) Keeping our food supply safe was the main topic for speakers and panelists at a recent national conference in New Orleans.

You can fry it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging.

Holidays bring festive parties and large family meals. With so much food in the house, it’s important to practice food safety. LSU AgCenter nutritionist Dr. Beth Reames says harmful bacteria that may be present in food can double every 20 minutes. The more bacteria present, the greater the chance of foodborne illness.

(Distributed 11/13/07) Pecans are nutritious, tasty treats that literally fall from trees. They should be handled properly to ensure that their flavor and quality remain until the next harvest, according to LSU AgCenter horticulturist Dr. John Pyzner.

With their tours of duty extended to one year, overseas military personnel may look forward to food sent from home, according to LSU AgCenter nutritionist Dr. Beth Reames. The U.S. Department of Agriculture (USDA) has provided guidance for mailing food gifts to those serving in the Air Force, Army, Navy, Marine Corps and Coast Guard.

(Distributed 11/09/07) “It’s not as unhealthy as it sounds,” says LSU AgCenter nutritionist Dr. Beth Reames about fried turkey, “if you don't eat the skin of the bird.”

(Distributed 11/09/07) The holidays are time to enjoy special desserts you may only make once a year. To prevent getting foodborne illness, refrigerate pies containing eggs and milk, such as pumpkin, custard and cream pies, according to LSU AgCenter nutritionist Dr. Beth Reames.

(Distributed 11/09/07) If you’ve been confused in the past about the temperature you needed to cook your holiday turkey, you now need to remember only one temperature, 165 degrees. Past food safety guidelines recommended higher temperatures for some poultry products, including 170 degrees for chicken breasts and 180 degrees for whole birds.

(Distributed 11/09/07) When Louisiana cooks shop for their Thanksgiving meal, they’ll find the cost of the basic dinner items will average $36.31 for 10 people, according to an LSU AgCenter survey of Baton Rouge-area prices. That’s down by $3.50 from last year’s average of $39.81 – a 9 percent drop.

EatSmart Recipes - Apple Crisp

Americans consume more ice cream than any other nation in the world. It’s the dessert with the highest fat content, but it's also a good source of calcium.

Most tomatoes are high in natural acids and traditionally have been canned in a boiling water bath. Recent research shows that for some products pressure canning gives a higher-quality, more nutritious product. Use these step-by-step instructions to successfully can your tomatoes. (PDF Format Only)

You can enjoy the delicious flavor of fresh fruits year-round by freezing fruits and berries during the short season when they are plentiful and relatively inexpensive. Freezing will not improve the quality of any food but will maintain it if the procedures recommended in this publication are followed.

We’ve heard it many times that a healthy diet should include plenty fruits and vegetables. Also, variety is very important to get all the vitamins and nutrients our bodies need to stay healthy.

The mayhaw is the fruit of the thorny hawthorne tree. Learn about mayhaw production, use, harvesting and how to to make jellies, jams and syrups from this wild fruit. Recipes included.

Stressing that production agriculture alone is not enough to sustain rural economies, a leading food science expert said farm productivity needs to be converted to consumer-ready products.

In the past few months, research has focused on the formation of a cancer-causing chemical acrylamide in foods. "There’s no agreement on whether the chemical poses a threat to humans or only to lab animals," says LSU AgCenter nutritionist Dr. Heli Roy.

While a cookout might be just the ticket for a relaxing weekend, it's not the time to relax about safe food handling, says LSU AgCenter nutritionist Dr. Beth Reames.

Greens are one of the few fresh vegetables that grow well in the late fall, winter and early spring. Greens make significant contributions of nutrients to the diet and can be served in a variety of ways.

The Louisiana yam is an exceptional type of sweet potato, sweet and flavorful, with a soft moist flesh. It is delicious whether baked, boiled, fried, mashed, candied or used in hundreds of other ways — from main dishes to desserts. This publication includes information on the nutritive value, selection and preparations for freezing, boiling or candying yams or sweet potatoes.

This publication includes information on how to prepare a healthy supper every day without spending hours in the kitchen. It also includes information and tips to save time and money.

(Distributed November 2004) To make sure your Thanksgiving feast is delicious and safe, LSU AgCenter nutritionist Dr. Beth Reames outlines a five-point strategy.

(Distributed July 2004) Raw oysters on the half shell are a favorite choice of many who enjoy this Louisiana delicacy with no ill effects. People with liver disease, diabetes or a weak immune system, however, can become severely ill or even die, warns LSU AgCenter oyster safety expert Dr. Sally Soileau.

(News You Can Use For November 2004) It’s time again for one of South Louisiana’s favorite holiday dishes: deep-fried whole turkey. LSU AgCenter nutritionist Dr. Beth Reames offers advice on making the meal a safe occasion.

(Distributed October 2004) For October National Seafood Month LSU AgCenter nutritionist Dr. Beth Reames recommends eating fatty fish like mackerel, lake trout, herring, sardines, albacore tuna or salmon at least two times a week.

The almond is one of the oldest and most widely grown of all of the world's nut crops. "Almonds have long been considered valuable commodities," says LSU AgCenter nutritionist Dr. Heli Roy.

You may just think of them as delicious treats, but some of Louisiana’s traditional favorites for Thanksgiving and Christmas dinners also contribute handily to the state’s economy. Agricultural products and natural resources contribute billions of dollars to Louisiana's economy all year round.