Tag: Food Science and Human Nutrition Department

De compras para la salud: Guia de comidas congeladas (FSHN1202s/FS199)

CongeladoSin embargo, con la gran variedad de comidas congeladas que están ahora en las tiendas de alimentos, es posible expandir sus opciones de alimentos y seguir consumiendo comidas apetitosas y saludables. La clave está en saber qué buscar cuando está comprando. Para aprender como escoger comidas deliciosas que satisfagan sus preferencias en cuanto al sabor y las necesidades de salud, continúe leyendo. This 4-page fact sheet was written by Sarah A. Glenny and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, October 2012.
http://edis.ifas.ufl.edu/fs199

Preventing Foodborne Illness: Yersiniosis (FSHN1209/FS193)

Figure 1. Yersinia enterocolitica bacteria growing on a Xylose Lysine Sodium Deoxycholate (XLD) agar plate.Yersiniosis is an infectious disease caused by the consumption of food contaminated with the bacterium Yersinia. It is characterized by gastroenteritis, with diarrhea and/or vomiting, fever, abdominal pains, and skin rashes. Although outbreaks of yersiniosis are uncommon and sporadic in nature, foodborne outbreaks have been associated with consumption of contaminated food or water, and in places of high pork consumption. This 3-page fact sheet was written by Aswathy Sreedharan, Correy Jones, and Keith Schneider, and published by the UF Department of Food Science and Human Nutrition, June 2012. http://edis.ifas.ufl.edu/fs193

Preventing Foodborne Illness: Shigellosis (FSHN0517/FS128)

Figure 1. HandwashingShigellosis occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction. Most Shigella infections are spread by stools or soiled fingers of an infected person to the mouth of another person when basic hygiene and handwashing are not properly done. This 5-page fact sheet was written by Keith R. Schneider, Soohyoun Ahn, and Renée M. Goodrich-Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
http://edis.ifas.ufl.edu/fs128

Preventing Foodborne Illness: Campylobacteriosis (FSHN032/FS098)

Figure 1. C. jejuni cells and related structures. Over 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths. This 5-page fact sheet was written by Soohyoun Ahn, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
http://edis.ifas.ufl.edu/fs098

De compras para la salud: Dietas Vegetarianas (FSHN1106S/FS194)

Figura 1. Juliadeb va de compras. (collage)Las dietas vegetarianas bien balanceadas pueden ser nutritivas y ofrecen una variedad de beneficios para la salud. Los vegetarianos son menos propensos a generar enfermedades crónicas como la diabetes, hipertensión, enfermedades coronarias y ciertos tipos de cáncer. Pero los vegetarianos tienen un riesgo mayor de sufrir muchas deficiencias de nutrientes, incluyendo el hierro, la vitamina B12, el calcio y el zinc. This 4-page fact sheet was written by Lauren Foster and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, June 2012.
http://edis.ifas.ufl.edu/fs194

Growth, Reduction, and Survival of Bacteria on Melon Types (FSHN1207/FS191)

Figure 1. Skin, Flesh, SeedsFrom 1990 to 2000, over 700 cases of foodborne illness were associated with outbreaks due to melon consumption in the U.S. and Canada. Even with efforts to educate industry and consumers of safe produce-handling practices, in the last decade there were still over 1,100 documented illnesses associated with melon consumption. This 45-page fact sheet highlights the research that has been done to provide insight on possible sanitation methods and their efficacy in decontaminating melon types of foodborne pathogens as well as natural microflora. Written by Thao P. Nguyen, Michelle D. Danyluk, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs191

HACCP: An Overview (SHN0512/FS122)

Figure 1. Word cloud, or Wordle, illustrating many words associated with HACCPs, including GAPs, GMPs, traceback, and intervention. CC BY 2.0The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. Written by R. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and R. H. Schmidt, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs122

Outbreaks of Foodborne Diseases Associated with Tomatoes (FSHN1208/FS192)

Figure 1. TomatoesConcerned about the safety of fresh-market tomatoes? This 5-page fact sheet highlights tomato-related outbreaks in the United States and Europe and reviews the locations and venues of tomato preparations as well as the severity of outbreaks. Written by Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs192

Growth, Reduction, and Survival of Bacteria on Tomatoes (FSHN1206/FS190)

scientist in laboratory working with tomato Tomato producers are committed to taking proactive steps to ensure and enhance the safety of their fresh-market tomatoes, but even with better food safety controls, the risk for outbreaks of illness associated with tomato consumption still exists. This 32-page fact sheet highlights current tomato safety related studies on the growth, reduction, and survival of bacteria on fresh-market tomatoes. The authors evaluated bacterial studies on natural antimicrobials and detergents, as well as food processing, cross-contamination, and shelf-life studies. Written by Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs190

Shopping for Health: Yogurt (FSHN1201/FS185)

Figure 1. Yogurt selection in the dairy aisleYogurt has become a popular item in the American diet and has taken over the majority of the dairy section in many stores. Have you ever wondered what yogurt is, what its health benefits are, or what the differences are among the types of yogurts? Read this 4-page fact sheet to find the answers to these questions and to learn more about yogurt. Written by Stephanie B. Meyer, Ada Medina-Solórzano, and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, January.
http://edis.ifas.ufl.edu/fs185

Shopping for Health: Guide to Frozen Meals (FSHN1202/FS186)

Frozen food aisleBusy schedules, limited cooking space, or a lack of kitchen equipment may limit what you eat at meals. But with the large variety of frozen meals that are now in grocery stores, it’s possible to expand your food options and still eat tasty and healthy meals. The key is to know what to look for when you are shopping. To learn how to choose delicious meals that meet your taste preferences and your health needs, read this 3-page fact sheet written by Sarah A. Glenny and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2012.
http://edis.ifas.ufl.edu/fs186

Food Safety on the Farm series

Universty of Florida Extension Agent, Andy Andreasen, Chipley, Florida, farm, harvest, farmer, October, Washington County, watermelon. UF/IFAS Photo: Josh Wickham.These brief fact sheets are part of a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. Written by Keith R. Schneider, Renée M. Goodrich-Schneider, and Alexandra Chang, and published by the UF Department of Food Science and Human Nutrition, March 2012.

European Food Safety Certification: The GlobalG.A.P® Standard and Its Accredited Certification Scheme (FSHN0801/FS145)

GlobalG.A.P.Many European importers and retailers will only buy produce, meat, and grain-based products that come from GlobalG.A.P-certified farms. Despite its environmental origins, the main concern is food safety, followed by worker welfare, and then ecological matters. There are slightly different versions for fresh fruit and vegetables, meat products, flowers and ornamentals, and combinable crops (grains and pulses). There is also an Integrated Farm Assurance version for farms with several types of operations taking place at once. This 4-page fact sheet was written by Richard C. Yudin and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, February 2012.
http://edis.ifas.ufl.edu/fs145

Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922 to 2010 (FSHN1204/FS188)

Salmonella species on X.L.D. agarThe FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify and meet a target for reduction of the most resistant microorganism of public health significance that is likely to occur in the juice. This 7-page fact sheet aids juice processors in the identification of these “pertinent microorganisms,” and reviews the locations of juice preparations and severity of juice-associated outbreaks. Written by M. D. Danyluk, R. M. Goodrich-Schneider, K. R. Schneider, L. J. Harris, and R. W. Worobo, and published by the UF Department of Food Science and Human Nutrition, January 2012.
http://edis.ifas.ufl.edu/fs188

Los hechos acerca de la fructosa (FSHN1001S/FS184)

Figure 1. El consumo de origen natural forma de fructosa, tales como frutas y verduras, al tiempo que limita el consumo de bebidas endulzadas con azúcar, es un paso hacia la salud.La fructosa es un azúcar simple que se encuentra en muchas comidas. Azúcar común de mesa está hecha por cantidades iguales de fructosa y glucosa. La fructosa es más dulce que la glucosa y por esta razón, ha sido usada en muchos alimentos endulzados.
This 2-page fact sheet is the Spanish language version of “Facts about Fructose.” It was written by Wendy J. Dahl, Lauren Foster y Russel J. Owen, and published by the UF Department of Food Science and Human Nutrition, January 2012.
http://edis.ifas.ufl.edu/fs184

GAPs for the Florida Citrus Grower: Understanding the Principles of Good Agricultural Practices (FSHN1203/FS187)

Citrus groves, leaves, oranges, trees. UF/IFAS Photo: Thomas Wright.Growers are the first step in the farm-to-table food chain. Good Agricultural Practices (GAPs) refer to practices growers follow to prevent, minimize, or eliminate contamination and hazards to human health. Essential components of the GAPs process include careful planning, implementation, and documentation of required steps and procedures that together analyze and minimize risks imposed by biological, chemical, and physical hazards. The general guidelines presented in this document were developed by UF/IFAS for Florida citrus growers, in partnership with the citrus industry. This 8-page fact sheet was written by Michelle D. Danyluk, Renée M. Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, and Timothy M. Spann, and published by the UF Department of Food Science and Human Nutrition, February 2012.
http://edis.ifas.ufl.edu/fs187

Shopping for Health: Vegetarian Diets (FSHN1106/FS167)

uses for kaleWell-balanced vegetarian diets can be nutritious and provide a variety of health benefits, but they are at higher risk for several nutrient deficiencies, including iron, vitamin B12, calcium, and zinc. This 6-page fact sheet lists foods that are rich in these nutrients. Written by Lauren Foster and Wendy J. Dahl , and published by the UF Department of Food Science and Human Nutrition, June 2011. (photo courtesy of elenaspantry.com)
http://edis.ifas.ufl.edu/fs167

Shopping for Health: Beans, Peas, and Lentils (FSHN1105/FS166)

pinto beansBeans are one of the most wholesome foods in nature. They come packed with protein, fiber, and vitamins. Naturally low in fat, they contain no cholesterol and are very low in saturated fat. Some are also high in antioxidants. This 4-page fact sheet provides nutritional information and recipes. Written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, June 2011. (photo by nemka)
http://edis.ifas.ufl.edu/fs166

Shopping for Health: Milk (FSHN1109/FS170)

bottles of milk stacked in a grocery coolerConsuming milk and milk products can provide many long-term health benefits, but you should know the facts before you shop. Not all types of milk provide the same nutrients. Learn more in this 4-page fact sheet written by Wendy J. Dahl and Lauren Foster, and published by the UF Department of Food Science and Human Nutrition, June 2011.
http://edis.ifas.ufl.edu/fs170

Shopping for Health: Vegetables (FSHN1104/FS165)

mother and child in grocery store
Choosing the right vegetables will help you get the nutrients your body needs every day. With so many choices though, vegetable shopping can seem like a hard task—but it doesn’t have to be. This 4-page fact sheet will help you learn to become a smarter vegetable shopper. Written by Ashley R. Kendall and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, June 2011.
http://edis.ifas.ufl.edu/fs165