scholarly journals Major By-Products of the Florida Citrus Processing Industry

EDIS ◽  
2019 ◽  
Vol 2006 (1) ◽  
Author(s):  
Renee M. Goodrich ◽  
Robert J. Braddock
Keyword(s):  
Human Nutrition ◽  
Food Science ◽  
Publication Date ◽  
Original Publication ◽  
Processing Industry ◽  
Fact Sheet ◽  
Commercial Use ◽  
Florida Citrus ◽  
By Products

This fact sheet, one in a series titled Florida Citrus Products and By-Products, provides an overview of the most common citrus by-products for commercial use. More detailed information on each major by-product can be found in the references listed, as well as in other titles of this series. This document is FSHN05-22, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date October 2004. Revised February 2006. 

scholarly journals HACCP: An Overview

EDIS ◽  
2019 ◽  
Vol 2005 (9) ◽  
Author(s):  
Renee M. Goodrich ◽  
Keith R. Schneider ◽  
R. H. Schmidt
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Safety Management ◽  
Human Nutrition ◽  
Food Science ◽  
Publication Date ◽  
Original Publication ◽  
Safety Management System ◽  
Fact Sheet

HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program.  This document is FSHN05-12, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date August 2005. FSHN0512/FS122: HACCP: An Overview (ufl.edu)

scholarly journals Citrus Diseases Exotic to Florida: Citrus Variegated Chlorosis (CVC)

EDIS ◽  
2006 ◽  
Vol 2006 (6) ◽  
Author(s):  
Kuang Ren Chung ◽  
Ronald H. Brlansky
Keyword(s):  
Plant Pathology ◽  
Publication Date ◽  
Original Publication ◽  
Citrus Variegated Chlorosis ◽  
Fact Sheet ◽  
Pathology Department ◽  
Citrus Diseases ◽  
Florida Citrus

This paper discusses a disease caused by a xylem inhibiting bacterium, Citrus Variegated Chlorosis (CVC). This document is Fact Sheet PP-223, one of a series of the Plant Pathology Department, UF/IFAS Extension. Original publication date: October 2005.

scholarly journals Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi

EDIS ◽  
2019 ◽  
Vol 2005 (8) ◽  
Author(s):  
Karen Carver ◽  
Michael J. Mahovic ◽  
Renée M. Goodrich ◽  
Keith R. Schneider
Keyword(s):  
Typhoid Fever ◽  
Food Poisoning ◽  
Salmonella Typhi ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Publication Date ◽  
Original Publication ◽  
Bacterial Group ◽  
The Many

Typhoid fever is a blood infection caused by consumption of food or water contaminated by the bacterium Salmonella enterica, subspecies enterica, serovar Typhi; commonly referred to as Salmonella typhi or S. typhi. Sometimes you will see the serovar capitalized, i.e., Salmonella Typhi. This is not to be confused with the many other members of the bacterial group Salmonella (often called “non-typhi Salmonella”), which invade the intestines to cause salmonella food poisoning, or salmonellosis. This document is FSHN0514, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date August 2005.  FSHN0514/FS125: Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi (ufl.edu)

scholarly journals Preventing Foodborne Illness: Norovirus

EDIS ◽  
2019 ◽  
Vol 2005 (12) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Michael J. Mahovic ◽  
Rajya Shukla
Keyword(s):  
Influenza Virus ◽  
Rna Viruses ◽  
Respiratory Illness ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Publication Date ◽  
Original Publication ◽  
Norwalk Virus ◽  
The Common

"Norovirus" was recently designated as the official genus name for the group of viruses previously described as “Norwalk-like viruses” (NLV). Noroviruses (family Caliciviridae, genus Norovirus) are a group of non-enveloped, single-stranded RNA viruses found worldwide, with humans being the only known host. Norovirus, similar to Norwalk virus, causes an illness called gastroenteritis, which is commonly referred to as “the stomach flu” (no relation to the common flu, which is a respiratory illness caused by the influenza virus).  This document is FSHN05-18, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date October 2005. FSHN0518/FS129: Preventing Foodborne Illness: Norovirus (ufl.edu)

Citrus Blemishes and Decay Caused by Fungi and Bacteria

EDIS ◽  
2017 ◽  
Vol 2017 (3) ◽  
Author(s):  
Mark A. Ritenour ◽  
Jamie D. Burrow ◽  
Megan M Dewdney ◽  
John Zhang
Keyword(s):  
Publication Date ◽  
Original Publication ◽  
Fruit Decay ◽  
Florida Citrus ◽  
Identification Tool

This is a quick identification tool of citrus blemishes and fruit decay caused by fungi and bacteria in Florida citrus. Original publication date May 2017. 

scholarly journals Preventing Foodborne Illness: E. coli O157:H7

EDIS ◽  
2020 ◽  
Vol 2017 (2) ◽  
pp. 7
Author(s):  
Keith R. Schneider ◽  
Renée Goodrich Schneider ◽  
Ploy Kurdmongkoltham ◽  
Bruna Bertoldi
Keyword(s):  
Foodborne Pathogen ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Food Handlers ◽  
E Coli ◽  
Fact Sheet ◽  
The Common

This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.­http://edis.ifas.ufl.edu/fs097 Previous versions: Schneider, Keith, Renée Goodrich-Schneider, Alexandra Chang, and Susanna Richardson. 2013. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2013 (9). https://journals.flvc.org/edis/article/view/121180. Schneider, Keith, Renée Goodrich-Schneider, Michael Hubbard, and Alexandra Chang. 2009. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2009 (10). https://journals.flvc.org/edis/article/view/118205. Schneider, Keith, Renée Goodrich, and Melissa Kirby. 1. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2003 (3). https://journals.flvc.org/edis/article/view/108642.

scholarly journals Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Christopher R. Pabst ◽  
Jaysankar De ◽  
Alina Balaguero ◽  
Jessica Lepper ◽  
Renee M. Goodrich Schneider ◽  
...  
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
Major Revision ◽  
Handling Practices

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 3-page fact sheet covers the GAPs of transporting crops. This major revision is a part of the Food Safety on the Farm series and was written by Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs151

scholarly journals Preventing Foodborne Illness: Norovirus

EDIS ◽  
2009 ◽  
Vol 2009 (5) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Mike Hubbard ◽  
Rajya Shukla
Keyword(s):  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Essential Information ◽  
Fact Sheet ◽  
Question And Answer ◽  
Answer Format

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. FSHN0518/FS129: Preventing Foodborne Illness: Norovirus (ufl.edu)

scholarly journals Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

scholarly journals Sensory Acceptability of Puréed Foods

EDIS ◽  
2013 ◽  
Vol 2013 (1) ◽  
Author(s):  
Jamila R. Lepore ◽  
Wendy J. Dahl
Keyword(s):  
Quality Of Life ◽  
Human Nutrition ◽  
Food Science ◽  
Sensory Acceptability ◽  
Fact Sheet ◽  
Knowing That ◽  
Swallowing Problems

It is important that we enjoy the food we eat. This makes for a better quality of life. This is no different for those people needing to be on puréed diets due to swallowing problems. And just like you wouldn’t want to serve guests a recipe without trying it first, you don’t want to serve a puréed food without knowing that it is appealing. This 5-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs206

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