Using good sanitation practices during production, harvesting, and packaging can help reduce the risk of microbial contamination of fresh produce. Soil, fertilizers, harvesting equipment, water, workers, or animals such as livestock, pets, and pests can be sources of harmful microorganisms that cause food-borne illness. Surfaces that come in contact with produce must be washed, rinsed, and sanitized regularly. Employees need to understand and use appropriate food handling practices.
Digging in the dirt gives youth a feeling of accomplishment
Poisonous plants are a major cause of economic loss to the livestock industry. Two poisonous plants common to Oregon are poison hemlock and Western water hemlock. Ingestion of either by humans or livestock typically results in death.
Inadequate water intake can limit growth and production, which can translate to narrower profit margins for producers. That is why it is important to understand factors that influence water nutrition and quality for beef cattle.