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Category: Food Safety

Farmer-Led Cooperatives and Farm to School Procurement

Fresh yellow, red, and orange peppers at the farmers market.

One feature of the Farm to School (F2S) program is the purchase of food from local farms for cafeteria service. Florida's climate and year-round production provide opportunities to expand F2S. These conditions introduce exciting possibilities… Read More

County Kitchen Considerations

Freshly picked tomatoes.

Since the pandemic began, many people have taken up gardening, tested new and exciting recipes, or tried their hand at baking. Perhaps someone you know has considered sharing or selling the fruits of their labor…. Read More

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts

Raw pork being butchered at the University of Florida's meat lab.

Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature… Read More

Avian Diseases Transmissible to Humans

Chickens feeding in their coop. Photos from the Smathers Archives.

Anyone who keeps birds, whether as pets or as production animals, should be aware that certain avian diseases can be transmitted to humans. The seriousness of the disease in humans varies with human hosts’ age,… Read More

Consejos para pleanear contra desastres para gente mayor

FY1462 is the Spanish language version of FY620, Disaster Planning Tips for Older Adults. This 4-page publication offers an abundance of information pertaining to water storage and use, food, first aid, important papers, electronics, medical… Read More

Preventing Foodborne Illness: Bacillus cereus

Bacillus cereus bacteria

Ingesting foods contaminated with Bacillus cereus bacteria can lead to nausea, vomiting, abdominal cramps, and diarrhea.  Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the… Read More

Preventing Foodborne Illness: Norovirus

Figure 1. Transmission electron micrograph of norovirus particles Credit: CDC/ Charles D. Humphrey

If you have ever had the stomach flu, norovirus was likely the culprit. Norovirus is the most common cause of foodborne illness in the United States and is transmitted through direct person-to-person contact or contaminated… Read More

Seguridad Alimentaria: Crucigrama de alimentos do alto riesgo

Figure 1. Homemade salad dressing made with raw eggs is NOT safe to eat.

Algunos alimentos pueden causar más enfermedades alimentarias que otros. La leche ó jugos no pasteurizados no son seguros para consumir. Alimentos que no han sido cocinados, como lo son los huevos crudos ó a medio… Read More

Seafood Knowledge, Perceptions, and Use Patterns in Florida: Findings from a 2013 Survey of Florida Residents

portion of report cover, still life of Florida seafood

Over the past few years, consumers have begun to pay more attention to the nutritional benefits, sustainability, and environment impact of consuming seafood. However, media coverage of these concerns may leave consumers confused and uncertain… Read More