Outreach:
Food safety, home food preservation, foodservice

Teaching:
Foodservice sanitation and HACCP; consumer foods

Interests:
Dr. Andress develops, implements and evaluates Extension programs in food safety and quality, which include home food preservation. Current programming emphasizes reducing the risks of foodborne illness by increasing the adoption of safe food handling practices by consumers and foodservice employees in institutions and restaurants. Dr. Andress also is currently conducting applied research on home food canning and freezing methods and serves as a resource to many other institutions and agencies in this area

Education:

Selected Publications/Presentations:

National Center for Home Food Preservation website: www.homefoodpreservation.com

Andress, E.L., ed. (2006; in review). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. Washington, DC: Cooperative State Research Education and Extension Service, USDA. 193 pp.

Andress, E.L. and Harrison, J.A., eds. (2006rev). So Easy to Preserve, 5th ed. Athens, GA: Cooperative Extension Service, University of Georgia. 374 pp.

Andress, E.L. and Harrison, J.A. (2005). So Easy to Preserve. Series of 8 instructional videos. Athens, GA: Cooperative Extension Service, University of Georgia and National Center for Home Food Preservation.

Andress, E.L. and D’sa, E.M. (2005). Preserving Food: Sensational salsas. FDNS-E-43-16. Athens, GA: Cooperative Extension, University of Georgia. 16 pp.

Kim, J.K., D’sa, E.M., Harrison, M.A., Harrison, J.A. and Andress, E.L. (2005). Listeria monocytogenes survival in refrigerator dill pickles. J. Food Protection 68(10):2356-2361.

Nummer, B.A., Harrison, J.A., Harrison, M.A., Kendall, P., Sofos, J.N. and Andress, E.L. (2004). Effects of preparation methods on the microbiological safety of home-dried meat jerky. J. Food Protection 67(10):2337-2341.

Andress, E.L. and Oesterle, A.M. (2003). Judging Home Preserved Foods. Athens, GA: National Center for Home Food Preservation, University of Georgia. 110 pp.

Quinn, M.E., Johnson, M.A., Andress, E.L. and McGinnis, P. (2003). Health characteristics of elderly residents in personal care homes: dementia, possible early dementia, and no dementia. J. of Gerontological Nursing 29(8):16-23.

Nummer, B.A. and Andress, E.L. (2002). Curing and Smoking Meats for Home Food Preservation: Literature Review and Critical Preservation Points. Athens, GA: National Center for Home Food Preservation, University of Georgia.

Andress, E.L. (1999). Safe food handling optimizes family nutrition. Journal of Family and Consumer Sciences. 91(1):40-44.

Andress, E.L. (1999). Canning: regulatory and safety considerations. Encyclopedia of Food Science and Technology, 2nd edition. New York, NY: John Wiley and Sons, Inc. pp. 243-248.

Andress, E.L., Bruschini, P., Foster, L., Naglich, O., & Zember, M. (1997). Foodservice Manual for Use in Personal Care Homes. Athens: University of Georgia Cooperative Extension Service.

Kuhn, G.D., Andress, E.L. and Dimick, T.S. (1994rev; 1989rev; 1988). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539, USDA Extension Service. U.S. Government Printing Office, Washington, D.C. 172 pp.