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  1. 4-H in the Classroom

    https://hamilton.osu.edu/program-areas/4-h-youth-development/school-enrichment

    works with students in many different schools across Hamilton County, both during the school day and in ...

  2. 2017 Tri-State Green Industry Conference (Tri-State GIC) Sets a New Record

    https://hamilton.osu.edu/news/2017-tri-state-green-industry-conference-tri-state-gic-sets-new-record

    Industry businesses.  These included 190 International Society of Arboriculture CEUs awarded to Certified ...

  3. The Summer Safety Series is HERE

    https://foodsafety.osu.edu/news/summer-safety-series-here

    Join OSU Extension for their Summer Safety Series on Wednesdays from Noon to 12:30 p.m. beginning ...

  4. Real Money, Real World

    https://hamilton.osu.edu/program-areas/family-and-consumer-sciences/real-money-real-world

    influence personal income and financial security. To increase the students’ knowledge of money management ...

  5. How to properly store your foods in the fridge

    https://foodsafety.osu.edu/news/how-properly-store-your-foods-fridge

    The Food Guardian (Food Safety Human Factors Lab) at Purdue University has created this short yet ...                       A post shared by Food Safety Human Factors Lab (@the_food_guardian)   Additionally, be sure to reference ...

  6. Additional Resources

    https://foodsafety.osu.edu/consumer-resources/additional-resources

    Prevention Food Safety News Barf Blog: Safe Food from Farm to Fork Fight Bac! Partnership for Food Safety ...

  7. What is Youth EFNEP?

    https://hamilton.osu.edu/program-areas/efnep/efnep-programs-youth

    based, providing students with the opportunity to learn and develop skills to make healthy choices that ...

  8. Spring: The perfect time to try new recipes!

    https://foodsafety.osu.edu/news/spring-perfect-time-try-new-recipes

    Education's (PFSE) 25th Anniversary. It features 25 safe, delicious recipes from students, nutrition experts ...

  9. Publication: Antimicrobial Activity of Novel Lactococcus lactis Strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT and Klebsiella pneumoniae in Raw and Pasteurized Camel Milk

    https://foodsafety.osu.edu/news/publication-antimicrobial-activity-novel-lactococcus-lactis-strains-against-salmonella

    yogurt, are major sources of Lactic acid bacteria (LAB). Currently, there are no cultures identified or ... benefits of the product. Lactic acid bacteria (LAB) have been used to ferment foods for many decades. They ... competition, reducing pH, and produce antibacterial peptides. There is also evidence that LAB help to control ...

  10. Consumer Awareness

    https://foodsafety.osu.edu/consumer-resources/additional-resources/consumer-awareness

    motivating behavioral changes, a crucial factor in internalizing and transferring information. Raising ...

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