Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013

EDIS ◽  
2013 ◽  
Vol 2013 (11) ◽  
Author(s):  
M. Palumbo ◽  
L. J. Harris ◽  
Michelle D. Danyluk
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Fact Sheet ◽  
Safety Programs

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

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 The Food Safety Modernization Act and the FDA Facility Registration Program

EDIS ◽  
2013 ◽  
Vol 2013 (6) ◽  
Author(s):  
Susanna Richardson ◽  
Renée M. Goodrich-Schneider ◽  
Mark A. Ritenour ◽  
Michelle D. Danyluk ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
Human Nutrition ◽  
Food Science ◽  
Safety Regulation ◽  
President Obama ◽  
Fact Sheet ◽  
Manufacture Process ◽  
Federal Food ◽  
Animal Consumption ◽  
Food Safety Regulation

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

scholarly journals Preventing Foodborne Illness: Listeriosis

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Michael A. Hubbard ◽  
Susanna Richardson
Keyword(s):  
United States ◽  
Pregnant Women ◽  
The United States ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Foodborne Diseases ◽  
Food Science ◽  
Popular Press ◽  
Fact Sheet ◽  
Affected Person

Listeriosis 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

scholarly journals La Seguridad en la Producción de Alimentos en la Granja - Resumen de Buenas Prácticas Agrícolas

EDIS ◽  
2013 ◽  
Vol 2013 (5) ◽  
Author(s):  
Federico G. Caro ◽  
Renée M. Goodrich-Schneider ◽  
Keith R. Schneider ◽  
Douglas L. Archer
Keyword(s):  
Food Safety ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
English Version ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
La Florida ◽  
Sobre Todo ◽  
Buenas Prácticas

Las 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. [English version: FSHN06-01/FS135:  Food Safety on the Farm – An Overview of Good Agricultural Practices] This 3-page fact sheet was written by Federico G. Caro, Renee Goodrich Schneider, Keith R. Schneider, and Douglas L. Archer, and published by the UF Department of Food Science and Human Nutrition, May 2013. http://edis.ifas.ufl.edu/fs230

scholarly journals Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities

EDIS ◽  
2013 ◽  
Vol 2013 (8) ◽  
Author(s):  
Benjamin Chapman ◽  
Michelle D. Danyluk
Keyword(s):  
Food Safety ◽  
Human Nutrition ◽  
Food Science ◽  
Lot Size ◽  
Food Protection ◽  
Fact Sheet ◽  
Safety Incident ◽  
Before And After ◽  
Clean Break

A 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

scholarly journals Preventing Foodborne Illness: E. coli “The Big Six”

EDIS ◽  
2018 ◽  
Vol 2018 (1) ◽  
Author(s):  
Bruna Bertoldi ◽  
Susanna Richardson ◽  
Renee Goodrich Schneider ◽  
Ploy Kurdmongkolthan ◽  
Keith R. Schneider
Keyword(s):  
Foodborne Pathogens ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Food Handlers ◽  
E Coli ◽  
Fact Sheet ◽  
Big Six

This 7-page fact sheet is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It covers the characteristics of, and symptoms caused by, the bacterium E. coli (particularly the “big six” strains), and also details how to minimize the risk of spreading or contracting an E. coli infection. Written by Bruna Bertoldi, Susanna Richardson, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018. http://edis.ifas.ufl.edu/fs233

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

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Jaysankar De ◽  
Christopher R Pabst ◽  
Jessica Lepper ◽  
Renee M. Goodrich Schneider ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
Water Use ◽  
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 7-page fact sheet covers GAPs and GHPs relating to water use. This major revision is a part of the Food Safety on the Farm series and was written by Jaysankar De, Christopher R. Pabst, 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/fs136

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