Fruits, Vegetables and Foodborne Illness: OSU Workshop on Cutting the Risk

May 12, 2011

BOWLING GREEN, Ohio -- Do you grow, handle or process fruits and vegetables? Learn what’s best for keeping them safe -- and in doing so, protect both your business and the people who eat what you sell -- at an upcoming workshop in northwest Ohio.

Ohio State University’s half-day, science-based, expert-led Produce Safety Education Program goes from 9 a.m.-noon on June 4 at the Agricultural Business Enhancement (ABE) Center, 639 S. Dunbridge St., Suite 4, in Bowling Green. Reducing foodborne illness is the focus.

Featured will be the latest recommendations on good handling and agricultural practices plus new details on water issues, soil amendments, traceability and consumer perceptions.

Registration costs $40 and can be paid at the door, or register in advance -- guaranteeing both space and informational materials -- by downloading a registration form at http://go.osu.edu/DDP and returning it. Attendance is limited.

For more information, call the ABE Center’s Rob McCall, 419-354-6916, or visit the same website.

Sponsoring the program is Ohio State’s Fruit and Vegetable Safety Team, which has members from both Ohio State University Extension and the university’s Ohio Agricultural Research and Development Center (OARDC).

OSU Extension and OARDC are the outreach and research arms, respectively, of Ohio State’s College of Food, Agricultural, and Environmental Sciences.

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Author(s): 
Kurt Knebusch
Source(s): 
Ashley Kulhanek