Lionfish is not a traditional or likely seafood selection, but growing interest in response to the invasive and increasing abundance has stirred recreational and commercial interest. This prolific, invasive fish is threatening reefs and coastal fisheries in ocean waters throughout the Caribbean Seas and neighboring regions, and eating lionfish is being encouraged as one of the best options to mitigate the its harmful impact. This 4-page fact sheet discusses the risks in handling and consuming lionfish, and offers recommendations for avoiding risk, for both recreational and commercial harvesters. Written by Steve Otwell, and published by Florida Sea Grant, April 2015.
http://edis.ifas.ufl.edu/sg135
Category: Food Safety
Seafood Knowledge, Perceptions, and Use Patterns in Florida: Findings from a 2013 Survey of Florida Residents
Over the past few years, consumers have begun to pay more attention to the nutritional benefits, sustainability, and environment impact of consuming seafood. However, media coverage of these concerns may leave consumers confused and uncertain about how they should incorporate seafood into their diets. In 2013, a survey was conducted to better understand Florida seafood consumer preferences, perceptions, and concerns. This 4-page fact sheet explains the survey’s findings and how they might help Extension deliver effective seafood-based education to Florida residents. Written by Lisa Krimsky, Charles Adams, and Bryan Fluech, and published by the UF Department of Food and Resource Economics, May 2015. http://edis.ifas.ufl.edu/fe965
Preventing Foodborne Illness: Cyclospora cayetanensis
Cyclospora cayetanensis is a microscopic, spore-forming, intestinal protozoan parasite and a known cause of the gastrointestinal infection cyclosporiasis, often referred to as “traveler’s diarrhea” for its prevalence among visitors to regions where the species is endemic. These organisms have a protective covering that makes them resistant to disinfectants and that gives Cyclospora the ability to survive outside of hosts for extended periods. The incidence of cyclosporiasis has been increasing worldwide, with several documented cases in the United States and Canada. This 4-page fact sheet was written by Keith R. Schneider, Rachael Silverberg, Susie Richardson, and Renée Goodrich Schneider, and published by the UF Department of Food Science and Human Nutrition, March 2015. (Photo: CDC/DPDx – Melanie Moser)
http://edis.ifas.ufl.edu/fs130
Contribucion de las practicas de produccion de cultivos y las condiciones climaticas a la seguridad microbiologica de los tomates y pimientos
Durante la última década, las frutas, verduras y frutos secos se encuentran entre los alimentos relacionados con brotes de gastroenteritis causadas por cepas enterovirulentas de E. coli y Salmonella no tifoidea que resultan en miles de hospitalizaciones y pérdidas de varios millones de dólares en la industria de alimentos (Mandrell 2009; Batz, Hoffman, y Morris 2011). Desde 2006, dieciséis brotes de salmonelosis se han relacionado con el consumo de frutas y verduras, incluyendo tomates, melones, coles, pepinos, mangos, piñones, pistachos, mantequilla de maní, papayas, pimientos y además alimentos congelados y procesados que contienen productos vegetales. Esta hoja informativa fue producida para proveer información actualizada sobre las prácticas de producción de tomate y sus asociaciones con Salmonella. Esta información es útil para Agentes de Extensión Agraria en sus programas de educación sobre cultivos hortícolas. This 4-page fact sheet is the Spanish language version of The Role of Crop Production Practices and Weather Conditions in Microbiological Safety of Tomatoes and Peppers (SS628). It was written by Massimiliano Marvasi, Max Teplitski, and George Hochmuth, and published by the UF Department of Soil and Water Science, February 2015.
http://edis.ifas.ufl.edu/ss630
Impacto de las variedades de tomate y su estado de madurez en la susceptibilidad a Salmonella
De 1998 a 2007 la fruta fresca, verdura, especias y nueces fueron comúnmente asociados con brotes de gastroenteritis (Batz, Hoffman, y Morris 2011). Salmonella se ha convertido en uno de los patógenos humanos más problemáticos asociado a productos frescos, nueces y a los alimentos que contienen esos ingredientes (Batz, Hoffman, y Morris 2011; deWaal, Tian, y Plunkett 2009). Esta hoja informativa fue producida para proveer información actualizada sobre las prácticas de producción de tomate y sus asociaciones con Salmonella. Esta información es útil para los Agentes de Extensión Agraria en sus programas de educación sobre cultivos hortícolas. This 3-page fact sheet is the Spanish language version of Impact of Tomato Varieties and Maturity State on Susceptibility of Tomatoes to Salmonella (SS627). It was written by Massimiliano Marvasi, Max Teplitski, and George Hochmuth, and published by the UF Department of Soil and Water Science, February 2015. (Photo: Max Teplitski)
http://edis.ifas.ufl.edu/ss629
Seguridad Alimentaria: ¿Su cocina pasa la prueba?
Los adultos mayores corren un riesgo mayor de contraer enfermedades por alimentos. Para ayudar a reducir el riesgo, es importante tener prácticas de manipulación de alimentos sanas. ¿Cómo se mide su cocina?
This 2-page fact sheet is the Spanish language version of Food Safety: Does Your Kitchen Pass the Test?, written by Jennifer Hillan and Linda B. Bobroff, and published by the UF Department of Family Youth and Community Sciences, December 2014.
http://edis.ifas.ufl.edu/fy1163
The role of crop production practices and weather conditions in microbiological safety of tomatoes and peppers
Salmonella and other human pathogens can contaminate produce at any stage from “farm to fork.” If we can better understand how production practices may make crops more or less susceptible to human pathogens we may be able to significantly reduce the number and severity of the produce-associated outbreaks. This 3-page fact sheet provides up-to-date information about tomato production practices and their relationships with Salmonella. Written by Massimiliano Marvasi, George Hochmuth, and Max Teplitski, and published by the UF Department of Soil and Water Science, December 2014. (Photo: Max Teplitski, UF/IFAS)
http://edis.ifas.ufl.edu/ss628
Impact of Tomato Varieties and Maturity State on Susceptibility of Tomatoes to Salmonella
Non-typhoidal Salmonella has emerged as one of the problematic human pathogens associated with fresh produce, nuts, and complex foods containing them. Recent research shows that some varieties of plants are more “resistant” to colonization by the pathogens than others. This raises the intriguing possibility that cultivar selection could be used to identify crop varieties that may be less conducive to proliferation of human pathogens. This 3-page fact sheet provides up-to-date information about tomato production practices and their relationships with Salmonella. Written by Massimiliano Marvasi, George Hochmuth, and Max Teplitski, and published by the UF Department of Soil and Water Science, December 2014. (Photo: Max Teplitski, UF/IFAS)
http://edis.ifas.ufl.edu/ss627
Food Safety for the Holiday Season
Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can be very harmful if your turkey, ham, or home-prepared meat products are not appropriately handled. The good news is that by practicing four basic food safety measures you can help prevent foodborne illness over the holiday season. This 6-page fact sheet provides information about safe food practices for the holidays. Written by Soohyoun Ahn and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, December 2014. (Photo: Stockbyte/Thinkstock)
http://edis.ifas.ufl.edu/fs260
Preventing Foodborne Illness: Clostridium botulinum
Clostridium botulinum is ubiquitous in nature, often found in soil and water. The bacteria and spores alone do not cause disease, but they produce the botulinum toxin that causes botulism, a serious paralytic condition that can lead to death. Although it is one of the least common of the foodborne diseases, anyone is susceptible even with the ingestion of only a small amount of toxin present in contaminated food. Immunocompromised individuals, young children, and elderly individuals may suffer from more serious symptoms. This 6-page fact sheet was written by Keith R. Schneider, Rachael Silverberg, Alexandra Chang and Renée Goodrich Schneider, and published by the UF Department of Food Science and Human Nutrition, December 2014.
http://edis.ifas.ufl.edu/fs104
Genetically Modified Food
A food is considered genetically modified when its genetic makeup is altered in some way as a result of the use of recombinant DNA biotechnological procedures. These changes result in the expression of attributes not found in the original. Examples include delayed-ripening tomatoes and pest-resistant or herbicide-tolerant crops. Genetic modification can be used to improve crop yields, reduce insecticide use, or increase the nutritional value of foods. This 5-page fact sheet answers questions consumers might have about genetically modified food. Written by Keith R. Schneider, Renée Goodrich Schneider, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, November 2014. (Photo: iStock/Thinkstock.com)
http://edis.ifas.ufl.edu/fs084
Outbreaks of Foodborne Illness Associated with Melons
Despite the manner in which they are prepared, melons are commonly consumed raw without a processing step which would eliminate pathogenic bacteria. For those concerned about the safety of melons, including cantaloupe, honeydew, and watermelon, this 6-page fact sheet lists outbreaks associated with melons in the United States, Canada, and Europe, along with information about the location, pathogen, and incidence of illness. Written by Michelle D. Danyluk, Rachel McEgan, Ashley N. Turner, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, November 2014. (UF/IFAS Photo by Thomas Wright)
http://edis.ifas.ufl.edu/fs258
Food Safety at Tailgating
While tailgating can be a great fun for family and friends, you need to make plans and take on-site precautions to keep your food safe during these events. Since refrigerators and running water are not always available for the events, you should familiarize yourself with the safe food handling practices for these outdoor events and plan ahead so you will be prepared with enough coolers/ice and all the tools you need to keep and cook your food safely. This 3-page fact sheet provides information on safe food practices for tailgating and other outdoor sporting events. Written by Soohyoun Ahn, Amarat H. Simonne, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2014.
http://edis.ifas.ufl.edu/fs256
Survival of Foodborne Pathogens on Berries
Fresh and frozen berries are popular foods. When berries are picked for fresh consumption, they are usually packed directly without washing because they are highly perishable. There is typically no “kill step” that would eliminate pathogens on fresh or frozen berries. Foodborne illness outbreaks have been associated with the consumption of fresh or frozen berries that were contaminated with pathogenic viruses, parasites, or bacteria. Contamination can occur before or during harvest or during final preparation. This 11-page fact sheet was written by Mary Palumbo, Linda J. Harris, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, November 2014.
http://edis.ifas.ufl.edu/fs236
How to Start a Food Business: Introduction
While running your own food business can be a rewarding and exciting experience, it can be overwhelming and stressful. It is important to understand the pros and cons of running your own food business and decide if you are ready to pursue a food business venture. This 3-page fact sheet was written by Soohyoun Ahn, Renee Goodrich-Schneider, and Amarat H. Simonne, and published by the UF Department of Food Science and Human Nutrition, September 2014.
http://edis.ifas.ufl.edu/fs254
The Food Safety Modernization Act of 2011 – Proposed Rule for Preventive Controls for Human Food
The Food Safety Modernization Act (FSMA), which was signed into law by President Obama on January 4, 2011, is the most sweeping reform of food safety laws in more than 70 years since the enactment of the Federal Food, Drug and Cosmetic Act of 1938. High-profile foodborne outbreaks in the last decade and their impact on public health and the economy have exposed the need for a new, modern food safety system. FSMA aims to ensure the safety and security of the US food supply by focusing on preventing food safety problems rather than responding after they occur. This law provides the FDA with new enforcement authorities to achieve a higher rate of compliance with food safety standards and to respond better to problems. This 5-page fact sheet was written by Soohyoun Ahn, Keith R. Schneider, Michelle D. Danyluk, and Renee Goodrich-Schneider, and published by the UF Department of Food Science and Human Nutrition, April 2014.
http://edis.ifas.ufl.edu/fs248
Preventing Foodborne Illness Associated with Clostridium perfringens
This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. This 5-page fact sheet was written by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, January 2014.
http://edis.ifas.ufl.edu/fs101
Food Safety: High Risk Foods Crossword
Some foods are more likely to cause foodborne illness than others. Unpasteurized milk or juices are not safe to consume. Uncooked foods that are made with raw or undercooked eggs are especially risky. This 2-page fact sheet was written by Linda B. Bobroff and Jennifer Hillan, and published by the UF Department of Family Youth and Community Sciences, February 2014.
http://edis.ifas.ufl.edu/fy927
Safe Dishwashing Without an Automatic Dishwasher for Home, Community Events, and Outdoor Activities
Most of us are accustomed to the ease and convenience of washing our dishes in an automatic dishwasher. At times, however, no dishwasher is available. This 4-page fact sheet teaches ways to safely wash or clean your dishes by hand, which may be necessary when your dishwasher is broken, you are outdoors, or you are working in a facility without a dishwasher. Written by Morgan Denhard, Amy Simonne, and Ricki McWilliams, and published by the UF Department of Family Youth and Community Sciences, December 2014.
http://edis.ifas.ufl.edu/fy1403
Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013
This 9-page fact sheet serves as a reference for anyone concerned about the safety of fresh and frozen berry products. Providing information for those who grow, harvest, process, transport, and serve berries to consumers is important for improving science-based food safety programs for the entire supply chain. Table 1 lists the reported outbreaks of foodborne illness from 1983 through May 2013 in which specific berries and mixed berries have been identified as the food vehicle. Table 2 lists the reported outbreaks in which berries were likely the food vehicle.
Written by M. Palumbo, L. J. Harris, and M. D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, November 2013.
http://edis.ifas.ufl.edu/fs232