Category: Food Safety

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

SL280/SS493 Drinking Water Source Protection in the Tampa Bay Region: A Guide for Homeowners

SL-280, a 3-page illustrated fact sheet by Amy L. Shober, familiarizes homeowners in the Tampa Bay region with the local sources of drinking water, potential pollution sources, and actions that can protect the quality of the local drinking water supply. Includes references. Published by the UF Department of Soil and Water Science, February 2009.
http://edis.ifas.ufl.edu/SS493

PI174/PI210 The Global Increase in Counterfeit Pesticides

PI-174, an 8-page illustrated fact sheet by Frederick M. Fishel, describes the growing problem of illegal manufacture and trade of counterfeit pesticides, types of counterfeit and illegal pesticides, effects of illegal trade and counterfeit pesticides, challenges to fighting the problem, steps that need to be taken, and examples. Includes references. Published by the UF Department of Agronomy, January 2009.
http://edis.ifas.ufl.edu/PI210

AN206 The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. Includes references. Published by the UF Department of Animal Science, October 2008.
http://edis.ifas.ufl.edu/AN206

FE714 Good Agricultural Practices (GAPs)

FE714, a 4-page fact sheet by Raymond Reyes and Edward Evans, provides a brief overview of the concept of GAPs and highlights some of the potential consequences of not instituting GAP guidelines into a
farm’s operation. Includes references. Published by the UF Department of Food and Resource Economics, October 2008.
http://edis.ifas.ufl.edu/FE714

FCS8872/FY1062 Minimizing Food Safety Hazards for Organic Growers

FCS-8872, a 9-page fact sheet by Amy Simonne and Danielle Treadwell, integrates
the key requirements of the Food and Drug Administration Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs) and the USDA National Organic Program (NOP) in order to emphasize the areas in which producers can most significantly reduce the food safety risk for their consumers.
http://edis.ifas.ufl.edu/FY1062

AN-204/AN204 Custom and Retail Exempt Meat Processing

AN204, a 4-page fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, explains the exemptions for custom and retail exempt meat processors, and also covers Florida Sunshine Law
specific to meat processors. Published by the UF Department of Animal Science, September 2008.
http://edis.ifas.ufl.edu/AN204

AN203/AN203 USDA Inspected Livestock Slaughter Facilities in Florida

AN203, a 3-page ilustrated fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, provides a comprehensive list of USDA inspected meat animal slaughter facilities in Florida. Published by the UF Department of Animal Science, July 2008.
http://edis.ifas.ufl.edu/AN203

SL263SP/SS486 Salmonella y tomates: preguntas y respuestas para los consumidores

SL263-SP, a 7-page fact sheet by Max Teplitski, Keith Schneider, Michelle Danyluk, and Claudio Gonzalez, is the Spanish-language version of SL263, “Salmonella and Tomatoes: Q & A for Consumers”. It provides research-supported answers to common consumer questions about the safety of fresh fruits and vegetables in response to the recent outbreak of salmonellosis linked to the consumption of tomatoes. Includes references. Published by the UF Department of Soil and Water Science, June 2008.
http://edis.ifas.ufl.edu/SS486

SL263/SS484 Salmonella and tomatoes: Q & A for consumers

SL-263, a 6-page fact sheet by Max Teplitski, Keith Schneider and Michelle Danyluk, provides research-supported answers to common consumer questions about the safety of fresh fruits and vegetables in response to the recent outbreak of salmonellosis linked to the consumption of tomatoes. Includes references. Published by the UF Department of Soil and Water Science, June 2008.
http://edis.ifas.ufl.edu/SS484

AN202/AN202 The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs

AN202, a 5-page report by B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. Brendemuhl, presents the results of a study to ascertain if de-boning and vacuum packaging of fresh hams for frozen storage had any effect on the processing qualities and oxidative rancidity of the cured ham as compared to the traditional method of freezing and storing of fresh bone-in hams. Includes references. Published by the UF Department of Animal Science, May 2008.
http://edis.ifas.ufl.edu/AN202

ENY-851/IN766 Red Tides

ENY-851S, a 5-page illustrated fact-sheet by Jorge R. Rey, explains what these “harmful algal blooms” are, what causes them, their impacts on marine ecosystems, human health, and coastal economies, and strategies for mitigation and control. Includes references. Published by UF Entomology and Nematology Department, February 2008.

http://edis.ifas.ufl.edu/IN766

SL259/SS482 Indicator Organisms: What Every Floridian May Want to Know about Microbiological Water Quality

SL-259, a 3-page fact sheet by Max Teplitski and J. Dwain Butler, is designed to help the reader interpret the results of a microbiological water test. Includes references. Published by the UF Department of Soil and Water Sciences, March 2008.
http://edis.ifas.ufl.edu/SS482

ENY-851S/IN767 Las Mareas Rojas

ENY-851S, a 5-page illustrated fact sheet by Jorge R. Rey, is the Spanish version of ENY-851, “Red Tides” (forthcoming). It explains what these “harmful algal blooms” are, what causes them, their impacts on marine ecosystems, human health, and coastal economies, and strategies for mitigation and control. Includes references. Published by the UF Department of Entomology and Nematology, February 2008.
http://edis.ifas.ufl.edu/IN767

HS1128/HS378 Ackee Growing in the Florida Home Landscape

HS1128, an 8-page illustrated fact sheet by Jonathan H. Crane and Carlos F. Balerdi, provides information about this fruit which is a common ingredient in Jamaican cooking, but which is not recommended for home landscape use due to the fact that the fruit is extremely poisonous when it is under-developed or over-ripe. Includes references, cultural calendar, fertilizer recommendations and nutrient values. Published by the UF Department of Hotricultural Sciences, January 2008. http://edis.ifas.ufl.edu/HS378

AN191/AN191 Specialty Meat Marketing Claims: What’s the Difference?

AN-191, a 6-page illustrated report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes references. Published by UF Department of Animal Sciences, February 2008.

http://edis.ifas.ufl.edu/AN191

FSHN07-07/FS143 Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures

FSHN07-07, a 7-page fact sheet by Ronald H. Schmidt and Debby L. Newslow, describes the final HACCP principle, which consists of establishing verification procedures for the entire plan and ensuring that the system is operating correctly in accordance with the plan. Published by the UF Department of Food Science and Human Nutrition, August 2007. http://edis.ifas.ufl.edu/FS143