scholarly journals Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
pp. 3
Author(s):  
Matthew Krug ◽  
Soohyoun Ahn
Keyword(s):  
Regulatory Compliance ◽  
Human Nutrition ◽  
Food Science ◽  
Regulatory Requirements ◽  
Canned Food ◽  
Wide Range ◽  
Canned Foods ◽  
Business Regulations ◽  
Acidified Foods ◽  
Fda Regulations

Food businesses are subject to a wide range of regulatory requirements. Food entrepreneurs who want to produce and sell acidified foods or low-acid canned foods must abide by specific FDA regulations. This new 3-page document intends to clarify the initial steps food entrepreneurs must implement to comply with these regulations. This factsheet is one in a Food Entrepreneurship in Florida series, which assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. Written by Matthew Krug and Soohyoun Ahn, and published by the UF/IFAS Food Science and Human Nutrition Department, February 2019.  http://edis.ifas.ufl.edu/fs318

scholarly journals How to Start a Food Business: Basic Food Technology: Food Acidity

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Soohyoun Ahn ◽  
Jayna Goldstein ◽  
George Baker ◽  
Matthew Krug
Keyword(s):  
Product Development ◽  
Food Product ◽  
Human Nutrition ◽  
Food Science ◽  
Food Technology ◽  
Regulatory Requirements ◽  
Food Product Development ◽  
Specific Food

Food acidity is an important parameter in food product development. Most people know that food acidity influences flavor, but more importantly, food acidity can affect the ability of microorganisms to grow in food. Food acidity, or the amount of acid that is present in the food, is used to classify a food product, and that classification determines the regulatory requirements for the specific food product. This new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how to measure food acidity and how food is classified based on its acidity. Written by Soohyoun Ahn, Jayna Goldstein, George Baker, and Matthew Krug.https://edis.ifas.ufl.edu/fs325

scholarly journals Shopping for Health: Herbs and Spices

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Jenna A. Norris ◽  
Wendy Dahl
Keyword(s):  
Health Benefits ◽  
Human Nutrition ◽  
Food Science ◽  
Fact Sheet ◽  
Wide Range ◽  
Herbs And Spices

Herbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. For some people, using herbs and spices in cooking may be a challenge, but it doesn’t have to be that way! The information below will get you on track to enjoying zesty, flavorful, healthy cooking. This 4-page fact sheet was written by Jenna A. Norris and Wendy Dahl and published by the UF Department of Food Science and Human Nutrition, April 2013. http://edis.ifas.ufl.edu/fs225

scholarly journals Overview of the Genetic Diversity of African Macrotermes (Termitidae: Macrotermitinae) and Implications for Taxonomy, Ecology and Food Science

Insects ◽  
2021 ◽  
Vol 12 (6) ◽  
pp. 518
Author(s):  
Bronwyn Egan ◽  
Zwannda Nethavhani ◽  
Barbara van Asch
Keyword(s):  
Negative Impact ◽  
Phylogenetic Reconstruction ◽  
Morphological Characters ◽  
Food Science ◽  
Cryptic Diversity ◽  
African Species ◽  
Genetic Groups ◽  
Wide Range ◽  
Coi Sequences ◽  
High Level

Macrotermes termites play important ecological roles and are consumed by many communities as a delicacy and dietary complement throughout Africa. However, lack of reliable morphological characters has hampered studies of Macrotermes diversity in a wide range of scientific fields including ecology, phylogenetics and food science. In order to place our preliminary assessment of the diversity of Macrotermes in South Africa in context, we analysed a comprehensive dataset of COI sequences for African species including new and publicly available data. Phylogenetic reconstruction and estimates of genetic divergence showed a high level of incongruity between species names and genetic groups, as well as several instances of cryptic diversity. We identified three main clades and 17 genetic groups in the dataset. We propose that this structure be used as a background for future surveys of Macrotermes diversity in Africa, thus mitigating the negative impact of the present taxonomic uncertainties in the genus. The new specimens collected in Limpopo fell into four distinct genetic groups, suggesting that the region harbours remarkable Macrotermes diversity relative to other African regions surveyed in previous studies. This work shows that African Macrotermes have been understudied across the continent, and that the genus contains cryptic diversity undetectable by classic taxonomy. Furthermore, these results may inform future taxonomic revisions in Macrotermes, thus contributing to advances in termitology.

Interference by Tin in AOAC Dry-Ash Voltammetric Method for Determination of Lead and Cadmium in Canned Foods

1988 ◽  
Vol 71 (4) ◽  
pp. 857-859
Author(s):  
Walter Holak ◽  
John J Specchio
Keyword(s):  
Tartaric Acid ◽  
False Positive ◽  
Supporting Electrolyte ◽  
Canned Food ◽  
Voltammetric Method ◽  
Lead And Cadmium ◽  
Anodic Stripping ◽  
Canned Foods ◽  
Positive Results

Abstract When lead and cadmium were determined in samples of canned food by the AOAC anodic stripping voltammetric method, an interference was observed which was believed to be tin(IV). This interference could cause false positive results for lead and cadmium. The electroactivity of tin(IV) was suppressed by increasing the concentration of tartaric acid in the supporting electrolyte from 0.005M to 0.1M after mixing with an equal volume of sample solution.

scholarly journals Florida Crop/Pest Management Profile: Atemoya and Sugar Apple

EDIS ◽  
1969 ◽  
Vol 2002 (5) ◽  
Author(s):  
Mark A. Mossler ◽  
Olaf Norman Nesheim
Keyword(s):  
Pest Management ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
University Of Florida ◽  
Crop Pest ◽  
Agricultural Sciences

This document is CIR 417 one of a series of the Pesticide Information Office, Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published: September 2002.

scholarly journals La Dieta y la Salud del Cerebro

EDIS ◽  
2018 ◽  
Vol 2018 (2) ◽  
Author(s):  
Wendy J Dahl ◽  
Alexa Barad ◽  
Pooja Tolani
Keyword(s):  
Older Adults ◽  
Spanish Language ◽  
Human Nutrition ◽  
Food Science ◽  
Brain Health ◽  
Language Version

Seguir una dieta saludable proporciona muchos beneficios a lo largo del ciclo de la vida. Mantener buenos hábitos de alimentación a medida que envejecemos puede ser especialmente útil para preservar la salud cognitiva―la capacidad de recordar, aprender y tomar decisiones. This is the Spanish-language version of FSHN17-9/FS304, Diet and Brain Health. This 4-page document provides tips for healthful eating that may help to maximize brain health in older adults. Written by Wendy J. Dahl and published by the UF/IFAS Department of Food Science and Human Nutrition, April 2018. http://edis.ifas.ufl.edu/fs307

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)

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