Workshop This Saturday (6/4) on Keeping Ohio Produce Safe

June 3, 2011

BOWLING GREEN, Ohio – Ohio State University’s Fruit and Vegetable Safety Team reminds growers of its Produce Safety Education Program this Saturday (6/4). Reducing food-borne illness -- now in the news due to Europe’s deadly E. coli outbreak linked to raw produce -- is the focus.

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

Experts from the team, which has members from both Ohio State University Extension and the Ohio Agricultural Research and Development Center (OARDC), will be the instructors.

Hours are 9 a.m.-noon at the Agricultural Business Enhancement (ABE) Center, 639 S. Dunbridge St., Suite 4, in Bowling Green. Registration costs $40.

For more information, call the ABE Center’s Rob McCall, 419-354-6916, or go to http://go.osu.edu/DDP.

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

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