Header graphic for print

Food Safety News

Breaking news for everyone's consumption

sauerkraut

Fermenting Veggies at Home: Follow Food Safety ABCs

Fermentation has become what USDA microbiologist Fred Breidt, Jr., describes as a “movement that’s picking up speed.” And for good reason, said Breidt, who specializes in the safety of fermented and acidic foods. Referring to home preparers, small producers and restaurant owners, he said that “they like being able to pick up these nice flavors… Continue Reading

Woman’s Homemade Sauerkraut Highlights Cottage Food Fight in AZ

Sandy Boyce and her husband have been making homemade sauerkraut for years by fermenting cabbage purchased from local farmers near their home in Sedona, Arizona. Having long received praise from family and friends for her recipe, Boyce, the director of the nonprofit Verde Valley Community Supported Agriculture, finally decided in 2009 to start selling her… Continue Reading