Category: Food Safety

Preventing Foodborne Illness: Shigellosis (FSHN0517/FS128)

Figure 1. HandwashingShigellosis occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction. Most Shigella infections are spread by stools or soiled fingers of an infected person to the mouth of another person when basic hygiene and handwashing are not properly done. This 5-page fact sheet was written by Keith R. Schneider, Soohyoun Ahn, and Renée M. Goodrich-Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
http://edis.ifas.ufl.edu/fs128

Preventing Foodborne Illness: Campylobacteriosis (FSHN032/FS098)

Figure 1. C. jejuni cells and related structures. Over 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths. This 5-page fact sheet was written by Soohyoun Ahn, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
http://edis.ifas.ufl.edu/fs098

Facts and Frequently Asked Questions About Lean, Finely-Textured Beef (AN281)

USDA inspection of beef grinding operationTwo very similar finely-textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the consumer questions that have arisen as a result of this increased attention. Written by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks, and published by the UF Department of Animal Science, July 2012.
http://edis.ifas.ufl.edu/an281

Breastfeeding during Disaster (FAR0430/FM429)

mother nursing baby“As we’ve learned over the past couple of years, disaster can strike anyone, anywhere, and anytime. A natural disaster, whether hurricane, tornado, flood, or tsunami, can devastate areas and leave families without resources, sometimes for long periods of time. And while people of all ages suffer, infants can be at far greater risk. However, mothers can save their infants’ lives and protect them from illness by simply breastfeeding, even if they haven’t been breastfeeding their baby.” This 2-page Family Album Radio transcript was written by Donna Davis, and published by the UF Department of Family Youth and Community Sciences, July 2012.
http://edis.ifas.ufl.edu/fm429

Growth, Reduction, and Survival of Bacteria on Melon Types (FSHN1207/FS191)

Figure 1. Skin, Flesh, SeedsFrom 1990 to 2000, over 700 cases of foodborne illness were associated with outbreaks due to melon consumption in the U.S. and Canada. Even with efforts to educate industry and consumers of safe produce-handling practices, in the last decade there were still over 1,100 documented illnesses associated with melon consumption. This 45-page fact sheet highlights the research that has been done to provide insight on possible sanitation methods and their efficacy in decontaminating melon types of foodborne pathogens as well as natural microflora. Written by Thao P. Nguyen, Michelle D. Danyluk, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs191

HACCP: An Overview (SHN0512/FS122)

Figure 1. Word cloud, or Wordle, illustrating many words associated with HACCPs, including GAPs, GMPs, traceback, and intervention. CC BY 2.0The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. Written by R. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and R. H. Schmidt, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs122

Outbreaks of Foodborne Diseases Associated with Tomatoes (FSHN1208/FS192)

Figure 1. TomatoesConcerned about the safety of fresh-market tomatoes? This 5-page fact sheet highlights tomato-related outbreaks in the United States and Europe and reviews the locations and venues of tomato preparations as well as the severity of outbreaks. Written by Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs192

Growth, Reduction, and Survival of Bacteria on Tomatoes (FSHN1206/FS190)

scientist in laboratory working with tomato Tomato producers are committed to taking proactive steps to ensure and enhance the safety of their fresh-market tomatoes, but even with better food safety controls, the risk for outbreaks of illness associated with tomato consumption still exists. This 32-page fact sheet highlights current tomato safety related studies on the growth, reduction, and survival of bacteria on fresh-market tomatoes. The authors evaluated bacterial studies on natural antimicrobials and detergents, as well as food processing, cross-contamination, and shelf-life studies. Written by Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs190

Keeping Food Safe: Special Tips for Potluck Parties (FCS8999/FY1287)

potluckPotluck parties are very popular in the United States because they allow people to share responsibility of cooking and food preparation. While it’s wonderful to be able to share favorite recipes with friends and to have the opportunity to eat a variety of foods without much cost, potluck meals are also associated with an increased risk of foodborne illness. To decrease your risk of foodborne illness, itis very important to follow the “two-hour rule” and refrigerate all prepared foods within two hours of purchasing or cooking. Read this 2-page fact sheet for more potluck food safety tips. Written by Claudia Peñuela and Amarat Simonne and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1287

Keeping Food Safe: Shopping and Transporting Foods (FCS80003/FY1290)

grocery shoppingGrocery shopping can be an entertaining activity, but effective shopping involves lots of planning and organization, depending on individual needs and choices in different grocery stores. Good planning and organization can save money and time. Have you ever wondered if you follow safe food handling practices when you buy and transport food? Follow the key guidelines in this 2-page fact sheet to protect yourself and your family! Written by Claudia Peñuela and Amarat Simonne, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1290

Keeping Food Safe: Preparing and Cooking (FCS80001/FY1288)

woman chopping vegetablesFood preparation and cooking can be fun and rewarding for many reasons. Well-prepared meals can save money and meet nutritional needs, and making safe and healthy meals a part of your lifestyle can contribute to lower healthcare costs. But many people with busy schedules find it difficult to make time to cook meals. And when we are rushed, we may not pay close attention to good food safety practices. It is very important to follow food safety guidelines during food preparation and cooking in order to reduce the risk of foodborne illness for you and your loved ones. Read this 3-page fact sheet to learn more about food safety during food preparation and cooking. Written by Claudia Peñuela and Amarat Simonne and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1288

Manteniendo los alimentos seguros: Almacenamiento apropiado (FCS80002Span/FY1294)

kitchenSegún el Centro de Prevención y Control de Enfermedades (CDC, por sus siglas en inglés), el almacenamiento inapropiado de los alimentos es uno de los principales riesgos para la seguridad alimentaria que por cierto es fácil de prevenir. ¿Se ha preguntado si está almacenando de forma apropiada y segura los alimentos? Compare sus prácticas con las siguientes guías. This 2-page fact sheet was written by Claudia Peñuela and Amarat Simonne, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1294

Manteniendo los alimentos seguros: Preparando y cocinando (FCS80001Span/FY1292)

woman chopping vegetablesSin embargo, mucha gente con una agenda ocupada encuentra difícil sacar tiempo para preparar comidas; además no ponen mucho cuidado a las prácticas de seguridad alimentaria. Es muy importante seguir las guías de seguridad alimentaria mientras prepara y cocina para reducir los riesgos de enfermedades transmitidas por los alimentos para usted y sus seres queridos. This 3-page fact sheet was written by Claudia Peñuela y Amarat Simonne, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1292

Manteniendo los alimentos seguros: Consejos especiales para las fiestas “Potluck” (FCS8999Span/FY1291)

potluckLas fiestas/reuniones “Potluck” son muy populares en los Estados Unidos porque permiten a la gente compartir la responsabilidad de preparar y cocinar. A pesar de que es maravilloso compartir las recetas favoritas y comer una variedad de comidas a bajo costo, estas comidas están asociadas con un aumento de enfermedades transmitidas por los alimentos. This 3-page fact sheet was written by Claudia Peñuela and Amarat Simonne, and published by the UF Department of Family Youth and Community Sciences, July 2011.
http://edis.ifas.ufl.edu/fy1291

Manteniendo los alimentos seguros: Compra y transporte de alimentos (FCS80003Span/FY1293)

un spermarcadoIr al supermercado puede ser una actividad entretenida, pero una compra efectiva implica mucha planificación y organización dependiendo de las necesidades individuales y opciones en los diferentes supermercados. Una buena planificación y organización ahorra dinero. Se ha preguntado alguna vez si sigue las prácticas de manipulación de alimentos en forma segura cuando compra y transporta alimentos. ¡Practique las siguientes guías para la protección suya y de su familia!
This 2-page fact sheet is the Spanish language version of “Keeping Food Safe: Shopping and Transporting Foods.” It was written by Claudia Peñuela and Amarat Simonne, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1293

Keeping Food Safe: Proper Storage (FCS80002/FY1289)

2008 kitchenAccording to the Centers for Disease Control and Prevention (CDC), the improper storage of food is one of the major food safety risks that is easily preventable. Have you ever wondered if you are storing food properly and safely? Compare your practices to the following guidelines. This 5-page fact sheet was written by Claudia Peñuela and Amarat Simonne, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1289

Raw Milk: Fact or Fiction (FCS80004/FY1295)

milking cowThe use of raw milk as a beverage for humans is a hotly debated topic. A simple Internet search using the term “raw milk” yields conflicting claims about its benefits and dangers. Many people base their opinions about raw milk on myths rather than facts. Not knowing the risks may lead people to drink raw milk and risk illness from harmful bacteria. If you are thinking about adding raw milk to your diet, or if you are curious about the debate, then this 5-page fact sheet will help you sort through the myths and facts of the raw milk debate. Written by Michelle A. Zitt, Ron Schmidt, and Karla P. Shelnutt, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1295

Food Safety on the Farm series

Universty of Florida Extension Agent, Andy Andreasen, Chipley, Florida, farm, harvest, farmer, October, Washington County, watermelon. UF/IFAS Photo: Josh Wickham.These brief fact sheets are part of a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. Written by Keith R. Schneider, Renée M. Goodrich-Schneider, and Alexandra Chang, and published by the UF Department of Food Science and Human Nutrition, March 2012.

Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922 to 2010 (FSHN1204/FS188)

Salmonella species on X.L.D. agarThe FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify and meet a target for reduction of the most resistant microorganism of public health significance that is likely to occur in the juice. This 7-page fact sheet aids juice processors in the identification of these “pertinent microorganisms,” and reviews the locations of juice preparations and severity of juice-associated outbreaks. Written by M. D. Danyluk, R. M. Goodrich-Schneider, K. R. Schneider, L. J. Harris, and R. W. Worobo, and published by the UF Department of Food Science and Human Nutrition, January 2012.
http://edis.ifas.ufl.edu/fs188

Seguridad Alimentaria: ¡Cocínelo de manera segura! (FCS8633Span/FY188)

thermometer measuring interior temperature of cooking chicken.Con solo mirar la comida no puede saber si está cocinada de una manera segura, así que debe usar un termómetro para alimentos.This 1-page fact sheet is the Spanish language version of Food Safety: Cook It Safely!. Written by Jennifer Hillan and Linda B. Bobroff, and published by the UF Department of Family Youth and Community Sciences, October 2011.
http://edis.ifas.ufl.edu/fy188