High blood pressure, also called hypertension, increases your health risks. If you have high blood pressure, you have a higher chance of developing heart or kidney disease or having a stroke. This 4-page fact sheet discusses medical problems associated with untreated high blood pressure, risk factors, risk reduction, causes, and prevention. Written by Linda B. Bobroff, and published by the UF Department of Family, Youth and Community Sciences, revised October 2016.
Osteoporosis means porous bones, or bones that have so many openings (pores) that they can easily break or be crushed. In the United States, 54 million people either have osteoporosis (10 million) or are at high risk (44 million) because they have low bone mass. By 2020, one in two Americans over the age of 50 is expected to have osteoporosis of the hip or be at high risk of developing the condition. This 11-page fact sheet discusses risk factors, calcium for bone building, calcium-rich foods, calcium supplements, vitamin D, and exercise. Written by Linda B. Bobroff, and published by the UF Department of Family, Youth and Community Sciences, revised February 2017.
Vibrio vulnificus occurs naturally in warm brackish and saltwater environments. During the warmer months, this bacterium can reach particularly high concentrations in filter-feeding shellfish that inhabit coastal waters. Foodborne illness from V. vulnificus is almost exclusively associated with consumption of raw oysters. This 3-page fact sheet is a major revision that discusses risk of infection, times to seek medical treatment, symptoms, activities related to illness, foods commonly associated with the bacterium, handling and storage of seafood and shellfish, and methods of prevention. Written by Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider, and published by the UF Food Science and Human Nutrition Department. Original publication date: July 2009. Revised October 2015.
This new publication discusses the costs and long-term benefits associated with the implementation of food safety programs. This 5-page fact sheet covers the history of HACCP, costs associated with the application of food safety programs, reasons to improve food safety, and the financial impact of foodborne illnesses. Written by Annelys Hessing, Renée Goodrich Schneider, Alan Gutierrez, Rachael Silverberg, Michael S. Gutter, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2015.
Vibrio parahaemolyticus is a naturally occurring bacterium that inhabits coastal brackish marine waters throughout the world and is commonly found in the United States and Canada. If ingested in sufficient numbers, this bacterium can cause illness such as gastroenteritis with symptoms such as cramps, vomiting, and nausea. Illnesses linked with this organism are usually associated with the consumption of raw or improperly cooked seafood, particularly raw oysters. This 3-page fact sheet is a major revision that discusses Vibrio parahaemolyticus, illness caused by the bacterium, factors that increase risk of infection, methods of infection, seafood and shellfish handling recommendations, and prevention. Written by Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition. Original publication date: July 2009. Revised October 2015.