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A mood enhancement substance may help fight dangerous bacteria.

NDSU Extension is celebrating its 100th anniversary with events on campus May 8 and at county offices this spring.

Extension provides North Dakotans with the knowledge and skills they need to improve their health, nutrition and quality of life.

Handling wild game improperly in the field or cooking it incorrectly at home can ruin the meat.

The gasket compound in used lids may fail to seal on jars, resulting in unsafe food.

The sessions will be held online from 2 to 3 p.m. Central time July 22 and 29 and Aug. 5.

Farmers markets and local food vendors need to take necessary precautions and safety measures to ensure the health of farmers, vendors and customers.

Master Gardeners, 4-H youth and avid gardeners in 18 counties will grow vegetables for donation to food pantries.

The COVID-19 pandemic may result in meat shortages at grocery stores.

Raw ground beef and raw eggs pose a health risk.

The Field to Fork Wednesday Weekly Webinars will begin Feb. 10.

Producers need to keep an eye on scientific developments in agriculture and international health and food policies.

Only by achieving an accurate assessment and reduction of total risks can supply chain managers make informed decisions that lead to the least costly, most effective control of food risks.

We do not always have exact answers about whether food is “safe," but there are some best practices to keep in mind regarding food safety.

Whenever we move food preparation and serving outdoors, the risk for foodborne illness tends to increase.

Staying alert and keeping things that can catch fire away from heat sources are two ways to stay safe in the kitchen.

If you are donating produce, be sure to check with a local food pantry or other donation site ahead of time.

Foodborne illness cases tend to increase as we move food preparation outside.

In general, experts recommend using plain, cold water from your tap for rinsing produce.

Canning lids have become a hot commodity.

Flour technically is a “raw” food and it should be heated prior to eating.

Fruits and vegetables add color, texture, flavor and nutrition to menus without adding a lot of calories.

If food falls on the floor, throw it out.

Cross-contamination is a major food safety issue to avoid during gatherings.

Don’t have a memorable event for all the wrong reasons, such as guests become ill.

Maximize your nutrition regardless of the form of fruits and vegetables you choose.

Eating protein in the form of eggs helps sustain our energy.

Many people have stocked up during the COVID-19 pandemic, while others are exploring cupboards, refrigerators and freezers for food to use up.

Never mix a bleach solution with a household ammonia solution.