Category: Food Safety

Home Gardening Food Safety: Washing the Fruits (and Vegetables) of Your Labor Properly

Figure 3. You can use a scrub brush or your hands to clean tomatoes while washing them under cool running water. You should rinse and rub them for five seconds and then re-rinse them..Having a home garden has become popular recently. It is a great way to enjoy fresh fruits and vegetables—foods that are an important part of a healthy diet. However, just because you have your own garden and control how it is treated does not make the fruits and vegetables you grow safer than those you buy in the store. To reduce the chance of getting sick from foodborne illnesses, you must wash the fruits and vegetables you grow before eating them raw or cooked. This publication helps you learn the proper way to clean your fruits and vegetables so you can enjoy them safely. This 4-page fact sheet was written by Eshani Persaud, Amy Simonne, and Karla P. Shelnutt, and published by the UF Department of Family Youth and Community Sciences, November 2013.
http://edis.ifas.ufl.edu/fy1401

Food Safety: Does Your Kitchen Pass the Test?

smiling woman cleaning kitchen counterOlder adults are at increased risk for foodborne illness. To help reduce your risk, follow safe food handling practices at home. How does your kitchen measure up? This 3-page fact sheet was written by Linda B. Bobroff and Jennifer Hillan, and published by the UF Department of Family Youth and Community Sciences, October 2013.
http://edis.ifas.ufl.edu/fy926

Seguridad Alimentaria: Juegatela seguro con los huevos

Figure 1. Compre huevos antes de la fecha en el envase. Guarde en la caja de cartón en la parte más fría del refrigerador por no más de 5 semanas. Credit: Digital VisionLos huevos frescos pueden contener bacterias que podrían causar una enfermedad llamada salmonelosis. Esta enfermedad causada por alimentos provoca vómito y diarrea. Esta puede ser severa y hasta podría ser fatal para los adultos mayores. Reduzca el riesgo de contraer estas enfermedades causadas por sequir estas pautas. This 2-page fact sheet was written by Linda B. Bobroff y Jennifer Hillan, and published by the UF Department of Family Youth and Community Sciences, October 2013.
http://edis.ifas.ufl.edu/fy194

Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities

Food processing factoryA clean break is needed between groups of products for food protection regulators to consider produce as separate from other produce packed off the same line. Determining a clean break is important to limit the scope of a recall. Packers can determine lot size based on what is practical and the amount of risk that their business is comfortable with. Food protection regulators define lot size as when a clean break occurs before and after a group of products. For instance, if a packer chooses to have a daily documented and verified clean break, the packer would establish one lot per day, as defined by food protection regulators. In other situations, a packer may choose to have a clean break conducted weekly, meaning that a food safety incident could result in a week’s worth of production being recalled. This 2-page fact sheet was written by B. Chapman and M.D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, August 2013.
http://edis.ifas.ufl.edu/fs234

The Food Safety Modernization Act and the FDA Facility Registration Program

Empty bushels of green peanuts. Peanut, crates, food crops. UF/IFAS Photo by Tyler Jones.The Food Safety Modernization Act that President Obama signed into law January 4, 2011 represents the most sweeping update to food safety regulation since the Federal Food, Drug, and Cosmetic Act of 1938. As part of FSMA, registration is required of facilities that manufacture, process, pack or hold food for human or animal consumption. This 3-page fact sheet was written by Susanna Richardson, Renée Goodrich Schneider, Mark A. Ritenour, Michelle D. Danyluk, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2013.
http://edis.ifas.ufl.edu/fs231

Food Safety: Play it Safe with Eggs

Figure 1. Purchase eggs before the date on the carton. Store them in the carton in the coldest part of the refrigerator for no more than five weeks.Fresh eggs may contain bacteria that can cause salmonellosis. This foodborne illness causes vomiting and diarrhea. It can be severe and even fatal in older adults. Reduce your risk for this foodborne illness by following these guidelines. This 1-page fact sheet was written by Linda B. Bobroff and Jennifer Hillan, and published by the UF Department of Family Youth and Community Sciences, June 2013.
http://edis.ifas.ufl.edu/fy193

Melons: Safe Handling Practices for Consumers

melon in the fieldSince most of us buy melons at the store or farmers market, it is easy to forget that most melons are grown on the ground. Watermelons, cantaloupe, and honeydew melon are the most popular varieties of melons in the United States. Because they are exposed to pests and microorganisms from dirt, it is very important to apply the best food safety practices before enjoying them.This 3-page fact sheet was written by Amy Simonne, and published by the UF Department of Family Youth and Community Sciences, June 2013.
http://edis.ifas.ufl.edu/fy488

Infant Botulism and Honey (ENY128/AA142)

bottle of honeySince honey is a potential and avoidable source of Clostridium botulinum spores, the Center for Disease Control and Prevention, the American Academy of Pediatricsm and the National Honey Board recommend that honey not be given to infants younger than 12 months of age. Honey should not be added to water, food, or formula fed to infants under 12 months of age. This 2-page fact sheet was written by Malcolm T. Sanford, Eddie Atkinson, Jeanette Klopchin, and Jamie Ellis, and published by the UF Department of Entomology and Nematology, June 2013.
http://edis.ifas.ufl.edu/aa142

La Seguridad en la Produccion de Alimentos en la Granja – Resumen de Buenas Practicas Agricolas (FSHN0601S/FS230)

rbww_13Las Buenas Prácticas Agrícolas (BPA) y Buenas Prácticas de Manejo (BPM) cubren los procedimientos generales que los productores, empacadores y procesadores de frutas y verduras frescas deben seguir para garantizar la seguridad de sus productos. Las BPA son usadas antes de la cosecha (es decir, en el campo), mientras que las BPM se utilizan luego de la cosecha, incluyendo el embalaje y envío. El objetivo de este panfleto es revisar los principios generalmente reconocidos como BPA en la producción de frutas y verduras frescas, sobre todo a nivel de fincas o granjas. Otros panfletos de la Extensián Cooperativa de la Florida sobre la Inocuidad de los Alimentos cubren los principios individuales en detalle, con énfasis especial en los cultivos y el manejo apropiado de los mismos en la Florida.
This 3-page fact sheet was written by Federico G. Caro, Renee Goodrich Schneider, Keith R. Schneider, y Douglas L. Archer, and published by the UF Department of Food Science and Human Nutrition, May 2013.
http://edis.ifas.ufl.edu/fs230

Preventing Foodborne Illness: Salmonellosis (FSHN0214/FS096)

salmonellaIn 2007, there were over 1 million cases and some 400 deaths associated with Salmonella-contaminated food. In 2004, it was estimated that the total economic burden caused by Salmonella infection in the United States was $1.6–$5.3 billion. Food handlers, processors, and retailers can minimize the risk of salmonellosis by using good food handling practices. This 6-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, March 2013.
http://edis.ifas.ufl.edu/fs096

Preventing Foodborne Illness: Listeriosis (FSHN036/FS102)

listeriaListeriosis is one of several foodborne diseases that are often reported in the scientific and popular press. In the United States, it affects about 1,600 people every year, with about 270 of those cases resulting in death. It expresses itself in the affected person by means of septicemia, meningitis, and/or encephalitis. Pregnant women who have intrauterine or cervical infections caused by L. monocytogenes in their second or third trimesters may spontaneously abort the fetus or produce a stillbirth. Influenza-type symptoms, which may include continuous fever, usually precede the aforementioned disorders. This 4-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, March 2013.
http://edis.ifas.ufl.edu/fs102

La Seguridad en la Produccion de Alimentos en la Granja: Buenas Practicas Agricolas y Buenas Practicas de Manejo series

Universty of Florida Extension Agent, Andy Andreasen, Chipley, Florida, farm, harvest, farmer, October, Washington County, watermelon. UF/IFAS Photo: Josh Wickham.Las Buenas Prácticas Agrícolas (BPA) y las Buenas Prácticas de Manejo (BPM) abarcan los procedimientos generales que los productores, empacadores y procesadores de frutas y verduras frescas deben seguir para garantizar la seguridad de sus productos. Las BPA son usadas antes de la cosecha (es decir, en el campo), mientras que las BPM se utilizan luego de la cosecha, incluyendo el empaque y envío. Esta serie se centra en aspectos específicos del programa de BPA y cómo se relacionan con los cultivos y las prácticas de la Florida.
This series of fact sheets was written by Federico G. Caro, Alexandra Chang, Renée Goodrich-Schneider, y Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, February 2013.
http://edis.ifas.ufl.edu/topic_series_spa_food_safety_on_the_farm

Food Processing: The Meat We Eat (AN283)

Figure 1. All meat sold in the United States must meet USDA-FSIS inspection standards, including any meat that is processed.Meat processing technology is used to produce many of the foods we enjoy, such as hot dogs, hamburgers, and chicken nuggets. Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” The names of these products might have many people wondering what we are eating and how the meat we eat is produced. Part of being a good consumer is learning about what you eat, from how the food is made to whether the food is safe. This publication discusses the facts about meat processing so you can make knowledgeable decisions about the meat you eat. This 5-page fact sheet was written by Erica L. Bub, Keith Schneider, Chad Carr, and Matt Hersom, and published by the UF Department of Animal Sciences, December 2012.
http://edis.ifas.ufl.edu/an283

Food Safety within the Household (FSHN12-10/FS195)

Figure 1. Food preparation area in the home kitchenAlthough food safety education is well established, people still become infected with foodborne illnesses by practicing unsafe behaviors in their kitchen. People who know the basics of home food safety may not always put theory into practice. Consumers must learn more about how food becomes unsafe to eat and modify their current beliefs and behaviors. This 5-page fact sheet was written by Lucianna Grasso, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2012.
http://edis.ifas.ufl.edu/fs195

Salmonella y Escherichia coli enteropatogena en el ambiente de produccion de cultivos: fuentes potenciales, supervivencia y gestion (SL375Span/SS577)

El objetivo de esta publicación EDIS es poner en evidencia los descubrimientos recientes que se enfocan en la ecología de los patógenos humanos en el área de producción de cultivo. Una mejor comprensión de cómo los patógenos persisten fuera de los huéspedes animales en el agua para la agricultura, en el suelo y en las plantas, tendrá grandes impactos en el manejo y procesamiento de los productos mismos, empezando desde el productor y hasta el consumidor. This 3-page fact sheet was written by Massimiliano Marvasi, Max Teplitski, Andrée George, and George Hochmuth, and published by the UF Department of Soil and Water Science, November 2012.
http://edis.ifas.ufl.edu/ss577

Salmonella and Pathogenic E. coli in the Crop Production Environment: Potential Sources, Survival, and Management (SL375/SS576)

agricultural fieldOver the last two decades, at least a dozen major outbreaks of gastroenteritis caused by non-typhoidal Salmonella or enterovirulent E. coli have been linked to the consumption of sprouts, nuts, and fresh (or minimally processed) fruits and vegetables. These outbreaks caught scientists and the public off guard because these pathogens were not previously considered “plant-associated.” This 3-page fact sheet highlights recent discoveries that focus on the ecology of human pathogens in the crop production environment. A better understanding of how pathogens persist outside of animal hosts in agricultural water, soils, and plants will have major impacts on managing produce safety from “farm to fork.” Written by Max Teplitski, Andree George, and George Hochmuth, and published by the UF Department of Soil and Water Science, October 2012.
http://edis.ifas.ufl.edu/ss576

Keeping Food Safe: Choosing and Using Food Thermometers in Homes (FCS1083/HE770)

Instant-read, bimetal thermometerProper cooking of foods to safe internal temperatures is one of the most effective ways to prevent foodborne illnesses. Several types of food thermometers are available for purchase, and choosing the right one when cooking at home will help to keep food safe for your family. This 3-page fact sheet provides specific information on how to use different thermometers in different foods. Written by Claudia L. Peñuela, Amy Simonne, and Isabel Valentin-Oquendo, and published by the UF Department of Family Youth and Community Sciences, March 2012. http://edis.ifas.ufl.edu/he770

Mantener los alimentos seguros: Escoger y usar termometros en casa (FCS1083Span/FY1296)

Bimetálico de lectura instantánea“La cocción apropiada de los alimentos a la temperatura interna segura es una de las formas más efectivas de prevenir las enfermedades transmitidas por los alimentos. Existe una gran variedad de termómetros para comprar y seleccionar el correcto para cuando cocine en casa de manera que usted y su familia estén seguros. Esta publicación proveerá información específica de cómo usar los diferentes termómetros en diferentes alimentos.” This 3-page fact sheet was written by Claudia Peñuela, Amarat Simonne e Isabel Valentin-Oquendo, and published by the UF Department of Family Youth and Community Sciences, September 2012.
http://edis.ifas.ufl.edu/fy1296

Should We Go Organic? (FAR8048/FM357)

crate of organic produce“Choosing what to feed my family is no easy task. In addition to seeking meals that can be ready for our harried schedules and differing tastes, today when I go to the grocery store I also have to make decisions about whether or not to buy organically grown or raised foods. Many consumers worry that pesticides used in conventionally grown produce may increase our risk of cancer. But is this concern based in reality?” This 2-page fact sheet was written by Kate Welch, Linda Bobroff, and Amy Simonne, and published by the UF Department of Family Youth and Community Sciences, August 2012.
http://edis.ifas.ufl.edu/fm357

Preventing Foodborne Illness: Yersiniosis (FSHN1209/FS193)

Figure 1. Yersinia enterocolitica bacteria growing on a Xylose Lysine Sodium Deoxycholate (XLD) agar plate.Yersiniosis is an infectious disease caused by the consumption of food contaminated with the bacterium Yersinia. It is characterized by gastroenteritis, with diarrhea and/or vomiting, fever, abdominal pains, and skin rashes. Although outbreaks of yersiniosis are uncommon and sporadic in nature, foodborne outbreaks have been associated with consumption of contaminated food or water, and in places of high pork consumption. This 3-page fact sheet was written by Aswathy Sreedharan, Correy Jones, and Keith Schneider, and published by the UF Department of Food Science and Human Nutrition, June 2012. http://edis.ifas.ufl.edu/fs193