Consumer and Home | University of Maryland Extension

Updated: March 11, 2026

Food Safety: Farm-to-Table Resources for Marylanders

The University works to help mitigate various food safety risks across the food supply chain. Click here for a directory of food safety resources for both commercial and home food production to improve Maryland's food supply and reduce foodborne illness, protecting all Marylanders.

Updated: March 26, 2026

Am I Losing a Refrigerator Full of Food After a Power Outage? (FS-2025-0791)

Authors: Jena Pinkard - Catherine Sorenson - Shauna Henley

This factsheet covers what to do with food in the event of a power outage. It explains food safety guidelines to help determine what food can be kept and what food needs to be thrown away. It also explains how to use homeowners or renter’s insurance to cover the cost of replacing any food that needs to be thrown away. Authors: Jena Pinkard, Catherine “Carrie” Sorenson, and Dr. Shauna C. Henley; Title: Am I Losing a Refrigerator Full of Food After a Power Outage? (FS-2025-0791).

Updated: March 11, 2026

Accepting Food Donations

Tips for Accepting Donated Food for Consumers, including food safety information, meal tips, holiday meals, and additional resources.

Updated: July 20, 2023

Globetrotting with Food Allergies: A Guide to Staying Safe Abroad

Simple steps to ensure safety from food allergies while travelling abroad.

Updated: July 20, 2023

Food Recalls: What you Should Know

Tips to we stay informed about food recalls and protect ourselves and our families.

product recalls and what you should know

Updated: July 19, 2023

Crockpot Cooking: Tips for Safe and Delicious Meals

Crockpots, also known as slow cookers, can be a great way to make a quick meal. However, it's important to remember that crockpots can also be a safety hazard if not used properly.

Updated: June 5, 2023

Nutrition for Nurturing: Infant Formula Date Labeling

Advice and recommendations for using baby formula safely

Updated: August 10, 2022

Clostridium botulinum: A Food Safety Risk to Home Food Preservation (FS-1031)

Authors: Shauna Henley - Terry Serio - Becky Ridgeway

Clostridium botulinum (referred to as C. botulinum in this publication) is a spore-forming anaerobic bacterium that produces a potent neurotoxin. An anaerobic bacterium survives in low-oxygen environments, such as home-canned foods. Authors: Shauna C. Henley, Terry Serio, and Becky Ridgeway; Title: Clostridium botulinum: A Food Safety Risk to Home Food Preservation (FS-1031)