Tag: Food Science and Human Nutrition Department

FSHN10-04/FS152 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Traceback

FSHN10-04, a 3-page fact sheet by Alexandra Chang, Alina Balaguero, Renée Goodrich-Schneider, and Keith R. Schneider, is part of the Food Safety on the Farm series and discusses the need for traceback requirements to identify and eliminate sources of microbial hazards, outbreaks, and food contamination. Includes references. Published by the UF Department of Food Science and Human Nutrition, June 2010.
http://edis.ifas.ufl.edu/fs152

FSHN10-05/FS153 The Cause of Trichinosis and its Prevention Through Safe Food Handling Practices

FSHN10-05, a 5-page fact sheet by Alina Balaguero and Keith R. Schneider, discusses Trichinosis, an infection caused by the foodborne pathogen Trichinella, and provides information on preventing the infection, recognizing symptoms, and receiving treatment. Includes references. Published by the UF Department of Food Science and Human Nutrition, June 2010.
http://edis.ifas.ufl.edu/fs153

FSHN10-09/FS157 Malnutrition and the Older Adult

FSHN10-09, a 3-page illustrated fact sheet by Wendy J. Dahl, answers questions about malnutrition in older adults and provides ways to help older adults meet their nutritional needs. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2010.
http://edis.ifas.ufl.edu/fs157

FSHN10-06/FS154 Shopping for Health: Sodium

FSHN10-06, a 4-page illustrated fact sheet by Wendy J. Dahl and Lauren Foster, provides information about sodium and offers tips on lowering sodium for a healthy diet. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2010.
http://edis.ifas.ufl.edu/fs154

FSHN10-08/FS156 Modifying Food Texture for the Older Adult

FSHN10-08, a 2-page illustrated fact sheet by Wendy J. Dahl, discusses information on altering food texture for older adults, and offers tips for enhancing puréed and ground foods. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2010.
http://edis.ifas.ufl.edu/fs156

FSHN03-5/FS101 Preventing Foodborne Illness Associated with Clostridium perfringens

Revised! FSHN03-5, a 3-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Dirk M. Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-postive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010.
http://edis.ifas.ufl.edu/fs101

FSHN10-02/FS150 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids

FSHN10-02, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, and Alexandra Chang, is part of the Food Safety on the Farm series. It focuses on GAPs and GHPs relating specifically to manure and municipal biosolids. Includes references. Published by the UF Department of Food Science and Human Nutrition, May 2010.
http://edis.ifas.ufl.edu/fs150

FSHN06-2/FS136 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water

Revised! FSHN06-2, a 5-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, and Douglas L. Archer, is part of the Food Safety on the Farm series. It focuses on GAPs and GHPs relating specifically to water use. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010.
http://edis.ifas.ufl.edu/fs136

FSHN0214/FS096 Preventing Foodborne Illness: Salmonellosis

Revised! FSHN0214, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Sarah Z. Waithe, provides the processing and retail sector with information about preventing this disease caused by bacteria that is widespread in the environment and associated with all animal species — what it is, symptoms, who is at risk, foods associated with Salmonella, as well as good practices for receiving, handling, processing, and storage. Includes references. Published by the UF Department of Food Science and Human Nutrition, September 2009.
http://edis.ifas.ufl.edu/fs096

FSHN09-02/FS147 Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

FSHN-09-02, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, answers questions about this illness associated with eating raw oysters, and describes how to receive and store seafood and shelfish, and how to prevent infection in high-risk individuals. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2009.
http://edis.ifas.ufl.edu/FS147

FSHN036/FS102 Preventing Foodborne Illness: Listeriosis

Revised! FHSN-03-6, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A.
Hubbard, and Dirk Sampath, is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It answers questions about the causes of Listeria-associated foodborne illness, characteristics of the bacterium, how it is spread, foods associated with it, symptoms, high-risk populations, and sanitation methods for plants and food establishments. Includes references. Published by the UF Department of Food Science and Human Nutrition, August 2009.
http://edis.ifas.ufl.edu/FS102

FSHN09-01/FS146 Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus

FSHN09-01, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, describes this bacterium that occurs naturally in coastal waters throughout the world and is linked to illnesses associated with consumption of raw or improperly cooked seafood — type of illness, who is at risk of infection, how common infections are, how they occur, how to receive and store seafood and shellfish, and methods to prevent infection in high-risk individuals. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2009.
http://edis.ifas.ufl.edu/FS146

FSHN0521/FS126 Agroterrorism in the U.S.: An Overview

Revised! FSHN-05-21, a 4-page fact sheet by R. Goodrich Schneider, K.R. Schneider, C.D. Webb, M. Hubbard, and D.L. Archer, discusses the use of biological agents in a deliberate, harmful attack, or terrorism using the weapons of biological warfare against the U.S. agricultural and food processing system. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2009.
http://edis.ifas.ufl.edu/FS126

FSHN0518/FS129 Preventing Foodborne Illness: Norovirus

Revised! FSHN-05-18, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Mike Hubbard, and Riya Shukla, provides essential information about noroviruses in a question-and-answer format. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2009.
http://edis.ifas.ufl.edu/FS129

FSHN 0801/FS145 European Food Safety Certification – The “GlobalGAP” Standard and its Accredited Certification Program

FSHN-08-01, a 5-page fact sheet by Richard C. Yudin and Keith R. Schneider, informs growers in Florida and elsewhere about this standard for agricultural products exported to the European Union, Switzerland, and Norway. Includes references. Published by the UF Department of Food Science and Human Nutrition, February 2008.
http://edis.ifas.ufl.edu/FS145