Conjugated linoleic acid (CLA) is an essential fatty acid. CLA supplements have shown many health benefits, including weight loss, improved insulin sensitivity, and reduced risk of cancer and cardiovascular disease. This article provided updated research on benefits and concerns of CLA.

This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors.

This comprehensive website is intended to provide information about the efforts of the Virginia Fresh Produce Food Safety Team, as well as timely and science-based resources geared to reducing fresh produce contamination risks, beginning at the farm level, progressing through the marketplace to the final end-user, the consumer. The site also includes a blog that highlights our research and extension work on many fronts.

Listeria monocytogenes is a bacterium commonly found in soil, water, sewage, and decaying plant material. L. monocytogenes is a particularly hardy pathogen, capable of surviving in damp areas, and on stainless steel and glass within the food processing environment. Once established, it is difficult to eliminate and may often be the cause of post-process food contamination.

This is a fact sheet explaining water activity, how water activity is related to food safety/spoilage/shelf-life, defining water activity-controlled foods, determining if a product is classified as water activity-controlled, working with the Food Producer Technical Assistance Network to conduct and interpret water activity testing, and recommendations for the frequency of water activity testing.