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.
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.
Guiding communities and regions toward vibrant and sustainable futures.
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!
July 25, 2014
Fast Facts:
(290 words)
LITTLE ROCK -- Packing your own lunch to work often means a “healthier and less expensive option,” said Serena Fuller, associate professor of nutrition for the University of Arkansas System Division of Agriculture. However, it can also mean a risk of foodborne illness if these foods aren't stored properly.
“These days more Americans are bringing their lunch to work,” she said, and we've all been guilty of putting a cold meal in our workbag in the morning and forgetting about it until lunchtime.”
When foods aren't refrigerated for extended periods of time, bacteria has a chance to grow and multiply, increasing the risk of foodborne illnesses. Foods should never sit out for more than two hours.
According to the Centers for Disease Control and Prevention, each year 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States can be traced to foodborne pathogens.
Fuller offered few simple steps that can prevent foodborne illness and save a lot of money to see the doctors.
Chill it, Clean it, Toss it
Immediately after arriving at work, refrigerate perishable foods, she said. These include cooked meats and any salads made with mayonnaise or other foods that are vulnerable to fast bacterial growth.
If refrigerator isn't available, foods need to be stored in an insulated bag with frozen gel packs or frozen juice box.
Non-perishable, shelf-stable items such as whole fruits, chips, crackers, canned meat and fish don’t need to stay cold.
If you prepare your food at work be sure to wash hands thoroughly before starting. Clean any food preparation surfaces with warm soapy water before and after preparing the food.
Toss any used packaging and paper bags. “Reusing packages can contaminate other food and cause foodborne illness,” she said.
To learn more about food handling, visit www.uaex.uada.edu/life-skills-wellness/food-safety/handling/ or contact your county extension office.
The University of Arkansas System Division of Agriculture offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status, and is an Equal Opportunity Employer.
By Kezia NandaFor the Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Mary HightowerDir. of Communication ServicesU of A Division of AgricultureCooperative Extension Service(501) 671-2126mhightower@uada.edu
Related Links