Tag: Ploy Kurdmongkoltham

Preventing Foodborne Illness: E coli "The Big Six"

This 7-page fact sheet is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It covers the characteristics of, and symptoms caused by, the bacterium E. coli (particularly the “big six” strains), and also details how to minimize the risk of spreading or contracting an E. coli infection. Written by Bruna Bertoldi, Susanna Richardson, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018.
http://edis.ifas.ufl.edu/fs233

Food Allergies

A food allergy is a specific immune system reaction that happens after a person consumes what is normally considered a safe food. Reactions can range in severity from minor to fatal. This 4-page document discusses the cause, symptoms, and management of food allergies in children and adults. Written by Keith R. Schneider, Renee Goodrich-Schneider, Soohyoun Ahn, Susie Richardson, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the UF/IFAS Department of Food Science and Human Nutrition, November 2017.
http://edis.ifas.ufl.edu/fs123

Preventing Foodborne Illness: Clostridium botulinum

photomicrographic view of a gentian violet-stained culture specimen revealing the presence of numerous Gram-positive Clostridium botulinum, formerly known as Bacillus botulinus, bacteria and bacterial endospores.

Clostridium botulinum is the bacterium that causes botulism.This seven-page fact sheet describes the different types of botulism, the symptoms of botulism, the foods associated with botulism, and ways to prevent botulism. Written by Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs104

Preventing Foodborne Illness Associated with Clostridium perfringens

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning. It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. This six-page fact sheet describes the bacterium, outbreaks associated with it, and how to prevent illness from this bacterium. Written by Keith R. Schnedier, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs101

Preventing Foodborne Illness: Bacillus cereus

A colony of Bacillus cereus

Ingesting foods contaminated with Bacillus cereus bacteria can lead to nausea, vomiting, abdominal cramps, and diarrhea. Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. This 5-page fact sheet explains how B. cereus is transmitted, what foods it is commonly associated with, the methods used to prevent contamination, and good practices for receiving, handling, processing, and storing food. Written by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, and Bruna Bertoldi, and published by the Department of Food Science and Human Nutrition.
http://edis.ifas.ufl.edu/fs269

Preventing Foodborne Illness: E. coli O157:H7

Credits: Aunt_Spray/iStock.com

This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs097