Browse resources Displaying 1 - 3 of 3 resources Proper Egg Handling: From Farm or Grocery Store to Table From the chicken to the table, this publication provides an easy-to-follow overview for those handling, storing or consuming eggs. Stephanie A. Smith, Rachael Beck | Dec 2022 | Extension Catalog publication Peer reviewed (Orange level) Courtesy Jared Hibbard-Swanson (Cropped from original) Extension taps Hibbard-Swanson for new food safety and security position Jared Hibbard-Swanson is OSU Extension's inaugural program manager for food security and safety. Chris Branam | Apr 4, 2022 | News story Credit Joy Waite-Cusic (Cropped from original) OSU study finds that using cold water to make 'sprouted' foods lowers the risk of salmonella growth An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods. Joy Waite-Cusic | Nov 2021 | Impact story