Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Home to the Center for Rural Resilience and Workforce Development.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
TEXARKANA, Ark. –
The hustle and bustle of packing up for college is now over and most college students
who are away at college have unpacked and are now entering a new world of responsibility.
There is no longer someone there to make sure they are up and out the door for classes,
helping with laundry or even making sure they have a home cooked meal. They will now
be making all those decisions on their own.
Chances are you purchased what they thought were the essentials, laptop, television,
cell phone, chargers. Depending upon dorm or apartment rules, they may have packed
a microwave oven, tabletop grill, mini-fridge, and toaster-oven. All of these things
are good to have as long as you remember that these appliances are great for that
late night snack, but there are food safety concerns to take into account when cooking
College students have busy schedules; many times they eat whenever and whatever is
convenient. Food safety in the kitchen is not a concern for them until they get the
dreaded food borne illness.
What does your college student need to know so they don’t end up in the health services
office on campus with a food borne illness? Here are some tips you may want to pass
along to them.
Pizza isn’t meant to be left out all night and eaten the next morning for breakfast.
I enjoyed my fair share of pizza for breakfast in college, but I had learned that
it had to be refrigerated and not left out in the box all night. Leaving it out on
the counter gives harmful bacteria the green light to grow and multiply. Perishable
food should never be left out of the refrigerator more than two hours, one hour in
very hot temperatures. This is true even if there are no meat products on the pizza.
Foodborne bacteria that may be present on these foods grow fastest at temperatures
between 40 and 140 °F and can double in number every 20 minutes.
One favorite activity of college students, and alumni too, is tailgating. If the tailgate
includes hamburgers, the only way to assure that the hamburger is done, regardless
of color, is to use a food thermometer. Color is not an indicator of doneness. Ground
beef may turn brown before it has reached a temperature at which bacteria are destroyed.
A hamburger cooked to 160 °F, measured with a food thermometer throughout the patty,
is safe, regardless of color.Those living in the dorm may have trouble getting their food hot enough when using
a microwave. In a large building like a dorm, electrical equipment such as computers,
toaster-ovens, and hair dryers compete for current and reduce the electrical wattage
of a microwave.
To compensate, set the microwave for the maximum time given in the instructions. Also,
avoid using an extension cord with the microwave because power is reduced as it flows
down the cord. Cover foods during cooking. Remember to stir or rearrange food and
rotate the dish. Use a food thermometer to ensure the food reaches the appropriate
Care packages from home were always a treat as a college student. Today with all the
shelf stable food products, it is easier to mail these packages and include more than
just cookies, crackers, and candy.
Some great choices to include in your care package might include shelf-stable, microwavable
entrees. These foods are not frozen and will stay fresh without refrigeration for
about 18 months. Canned meats and fish as well as dried meat and poultry, such as
beef and turkey jerky, are safe to mail. Bacteria can't grow in foods preserved by
Preparing healthy, safe food requires just four basic principles to remember when
cooking and preparing foods. These include: Wash hands and surfaces often both before
you begin to cook or reheat something, and after you handle any raw foods. Also clean
the surfaces often where you are preparing the foods. Bleach based wipes are convenient
and will do the trick.
Separate raw meat, poultry, and egg products from cooked foods to avoid cross-contamination.
Never place your cooked hamburgers on the same plate or container that you carried
them to the grill on.
Use a food thermometer. Raw meat, poultry, and egg products need to be cooked thoroughly.
Use a food thermometer to ensure foods have reached a high enough temperature to kill
any harmful bacteria that might be present.
And lastly, refrigerate everything promptly. Don’t leave that pizza on the counter
with the plan to come back later and put it away, because you could easily get distracted
and hours later discover that it is still sitting out.
Going away to college is a huge step for students and parents alike. The last thing
you want is to get food borne illness while away from home.
For more information, or to receive a chart with temperatures using a meat thermometer,
contact the Miller County Extension Office, 870-779-3609 or visit us in room 215 at
the Miller County Courthouse. We're online at email@example.com, on Facebook at UAEXMillerCountyFCS/CarlaDue,
on Twitter @MillerCountyFCS or on the web at uaex.uada.edu/Miller.
By Carla Due County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Due County Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 firstname.lastname@example.org
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
regardless of race, color, sex, gender identity, sexual orientation, national origin,
religion, age, disability, marital or veteran status, genetic information, or any
other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.