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The use of flume tanks for tomato processing has been identified as a potential source of cross-contamination, which could result in foodborne illness. This study's objective was to assess the efficacy of peroxyacetic acid (PAA) at a concentration of ≤80 mg/L in preventing Salmonella enterica cross-contamination under various organic loads in a benchtop model tomato flume tank. The stability of 80 mg/L PAA at different chemical oxygen demand (COD) levels was also tested. Tomatoes were spot inoculated with a five-serovar rifampin-resistant (rif+) Salmonella cocktail (106 or 108 colony forming unit (CFU)/tomato). Inoculated (n = 3) and uninoculated (n = 9) tomatoes were introduced into the flume system containing 0–80 mg/L PAA and 0 or 300 mg/L COD. After washing for 30, 60, or 120 s, uninoculated tomatoes were sampled and analyzed for cross-contamination. All experiments were conducted in triplicate. Increasing the organic load (measured as COD) affected the stability of PAA in water with significantly faster dissociation when exposed to 300 mg/L COD. The concentration of PAA, inoculum level, COD levels, and time intervals were all significant factors that affected cross-contamination. Cross-contamination occurred at the high inoculum level (108 CFU/tomato) even when 80 mg/L PAA was present in the model flume tank, regardless of the organic load level. When the tomatoes were contaminated at a level of 106 CFU/tomato, concentrations as low as 5 mg/L of PAA were effective in preventing cross-contamination at 0 mg/L COD; however, 100 % tomatoes (9/9) were positive when the organic load increased to 300 mg/L COD. When the PAA concentration was increased to 10 mg/L, it effectively prevented cross-contamination in the tank, regardless of the presence of organic load. These results suggest that using PAA at concentrations below the maximum limit remains effective in limiting bacterial cross-contamination and offers a more environment-friendly option for tomato packinghouse operators.

The Produce Safety Alliance (PSA) grower training was introduced in 2016 as the standardized curriculum to meet the training requirements of the Food and Drug Administration’s (FDA) Food Safety Modernization Act’s (FSMA) Produce Safety Rule (PSR). The PSR states that at least one supervisor or responsible party from each farm must have successfully completed this food safety training or one equivalent to the standardized curriculum, as recognized by the FDA. This study evaluated the effectiveness of PSA trainings conducted between 2017 and 2019 in the Southern United States by the Southern Regional Center for Food Safety Training, Outreach, and Technical Assistance by analyzing pre- and posttest assessments. Effectiveness was based on a 25-question knowledge assessment administered to participants before (n = 2494) and after (n = 2460) each training. The knowledge assessment indicated the overall effectiveness of the training, with average scores increasing significantly from pretest (15.9/25, 63.4%) to posttest (20.3/25, 81.3%) (P

A reliable spoilage assessment method is needed to ensure sufficient quality control of shrimp. Colorimetric dye-based indicators that change color in response to pH changes can monitor food quality changes in a simple, quick, and accurate way and generate easy-to-interpret results. Significant positive correlations with storage time were observed for the results of the bromophenol blue (BPB) strips (r = 0.8513, p

This new EDIS fact sheet is intended for fresh produce growers to provide education on preventing transmission and contamination of Cyclospora on the farm. Written by Taylor L. O’Bannon, Michelle D. Danyluk, Keith R. Schneider, and Matthew D. Krug, and published by the UF/IFAS Food Science and Human Nutrition Department; 2 pp. https://edis.ifas.ufl.edu/fs440

This new 4-page fact sheet provides a brief introduction to bacteriophages and their potential for mitigating foodborne pathogens. It is intended for a general audience, including Extension agents. Written by Siman Liu, Naim Montazeri, and Keith R. Schneider, and published by the UF/IFAS Food Science and Human Nutrition Department. https://edis.ifas.ufl.edu/fs438

The microbial quality of agricultural water is often assessed using fecal indicator bacteria (FIB) and physicochemical parameters. The presence, direction, and strength of associations between microbial and physicochemical parameters, and the presence of human pathogens in surface water vary across space (e.g., region) and time. This study was undertaken to understand these associations in two produce-growing regions in Florida, USA, and to examine the pathogen ecology in waterways used for produce production. The relationship between Salmonella presence, and microbial and physicochemical water quality; as well as weather and land use factors were evaluated. Water samples were collected from six sites in North Florida (N = 72 samples) and eight sites in South Florida (N = 96 samples) over 12 sampling months. Land use around each sampling site was characterized, and weather and water quality data were collected at each sampling. Salmonella, generic Escherichia coli, total coliform, and aerobic plate count bacteria populations were enumerated in each sample. Univariable and multivariable regression models were then developed to characterize associations between microbial water quality (i.e., E. coli levels and Salmonella presence), and water quality, weather, and land use factors separately for North and South Florida. The E. coli and total coliforms mean concentrations (log10 MPN/100 mL) were 1.8 ± 0.6 and >3.0 ± 0.4 in North and 1.3 ± 0.6 and >3.3 ± 0.2 in South Florida waterways, respectively. While Salmonella was detected in 23.6% (17/72) of North Florida and 28.1% (27/96) of South Florida samples, the concentration ranged between

ABSTRACT The presence of Salmonella in poultry litter, when used as a biological soil amendment, presents a risk for the preharvest contamination of fresh produce. Poultry litter is rich in organic nitrogen, and previous studies have suggested that ammonia (NH3) in poultry litter may affect the survival of Salmonella. Salmonella enterica serovar Typhimurium was inoculated into buffer solutions to characterize the pH dependency, minimum antimicrobial concentration, and efficacy of NH3 production. In solutions with 0.4 M total ammonia nitrogen (TAN) at various pH levels (5, 7, 8, and 9), significant inactivation of Salmonella only occurred at pH 9. Salmonella was reduced by ∼8 log CFU/mL within 12 to 18 h at 0.09, 0.18, 0.26, and 0.35 M NH3. The minimum antimicrobial concentration tested was 0.04 M NH3, resulting in an ∼7 log CFU/mL reduction after 24 h. Solutions with urea (1% and 2%) and urease enzymes rapidly produced NH3, which significantly reduced Salmonella within 12 h. The urease-producing bacterium Corynebacterium urealyticum showed no antagonistic effects against Salmonella in solution. Conversely, with 1% urea added, C. urealyticum rapidly produced NH3 in solution and significantly reduced Salmonella within 12 h. Salmonella inactivation data were nonlinear and fitted to Weibull models (Weibull, Weibull with tailing effects, and double Weibull) to describe their inactivation kinetics. These results suggest that high NH3 levels in poultry litter may reduce the risk of contamination in this biological soil amendment. This study will guide future research on the influence of ammonia on the survival and persistence of Salmonella in poultry litter. IMPORTANCE Poultry litter is a widely used biological soil amendment in the production of fresh produce. However, poultry litter may contain human pathogens, such as Salmonella, which introduces the risk of preharvest produce contamination in agricultural fields. Ammonia in poultry litter, produced through bacterial degradation of urea, may be detrimental to the survival of Salmonella; however, these effects are not fully understood. This study utilized aqueous buffer solutions to demonstrate that the antimicrobial efficacy of ammonia against Salmonella is dependent on alkaline pH levels, where increasing concentrations of ammonia led to more rapid inactivation. Inactivation was also demonstrated in the presence of urea and urease or urease-producing Corynebacterium urealyticum. These findings suggest that high levels of ammonia in poultry litter may reduce the risk of contamination in biological soil amendments and will guide further studies on the survival and persistence of Salmonella in poultry litter.

Florida peaches (Prunus persica) typically are picked and placed in a cold room on the day of harvest, then packed and shipped the next day. This room cooling (RC) is slow, requiring ≈24 hours or more for the fruit to reach optimal temperature (6 to 7 °C). There is currently limited research on the effect of cooling practices on microbial quality of peaches, yet this study is essential for decision making in areas such as upgrading packing house facilities and the implementation of improved handling procedures. This research compared the efficacies of postharvest cooling by RC, forced-air cooling (FAC), and hydrocooling with sanitizer (HS) treatment of peaches to reduce their surface microbial population and to determine the effect on shelf life and microbial quality. Three trials for RC and two trials each for FAC and HS were performed. Following cooling, fruit were stored at 1 °C. The average aerobic plate count (APC) from field samples was 5.29 log cfu/peach, which remained unchanged after RC or FAC but was reduced significantly (P < 0.05) to 4.63 log cfu/peach after HS. The average yeast and mold counts (Y&M) from field samples (6.21 log cfu/peach) were reduced highly significantly (P < 0.001) to 4.05 log cfu/peach after HS. Hydrocooling significantly (P < 0.05) reduced the APC and Y&M counts from the peaches and showed promise in maintaining the microbiological quality of the fruit throughout storage. However, at the end of the 21-day storage period, there was no significant difference in APC or Y&M counts from peaches, irrespective of the cooling methods. Peaches that went through the hydrocooling process and were subsequently packed showed an increase (P < 0.05) in both APC and Y&M counts, while fruit that were not hydrocooled showed no such increase. Information obtained will be used to recommend the best temperature management practices for maintaining the postharvest quality of peaches. A detailed cost-benefit analysis of different cooling methods and the time interval between harvest and shipment are both necessary for a more conclusive recommendation.

The use of poultry litter as a biological soil amendment presents a risk for the preharvest contamination of fresh produce by Salmonella. In order to properly assess this risk, it is important to understand the factors influencing the persistence of Salmonella in poultry litter. This research was performed to investigate the influence of indigenous microflora on the survival of Salmonella Typhimurium in poultry litter. Microcosms of irradiated (sterilized) and natural poultry litter were inoculated with S. Typhimurium, adjusted to pH 8.0, 0.92 water activity (aw), and stored at 30°C for 6 days. S. Typhimurium populations (log CFU g-1) declined in both litter treatments and there were no significant differences (P > 0.05) in recovery between litter treatments on any sampling days (0 to 6). The pH of the natural litter significantly increased (P < 0.05) from 8.42 on day 0 to 9.00 on day 6. By day 6, S. Typhimurium populations in both litter treatments fell below the limit of detection (1 log CFU g-1). The inactivation kinetics of S. Typhimurium in both litter treatments were described by the Weibull model. Under the experimental conditions (pH 8.0, 0.92 aw, 30°C), the presence or absence of poultry litter microflora did not significantly influence the survival of S. Typhimurium. This study demonstrates that the mere presence of poultry litter microflora will not inhibit Salmonella survival. Instead, inhibitory interactions between various microorganisms in litter and Salmonella are likely dependent on more favorable environmental conditions (e.g., aw, pH) for growth and competition.

In recent years, foodborne illness outbreaks have become more prevalently associated with produce. Melons (specifically cantaloupe, honeydew, and watermelon) are popular commodities consumed around the world. Despite the manner in which they are prepared, melons are commonly consumed raw without a processing step which would eliminate pathogenic bacteria. This 10-page major revision was written by C. Diekman, M. D. Krug, A. T. Myers, R. McEgan, K. R. Schneider, and M. D. Danyluk. https://edis.ifas.ufl.edu/fs258

Cooling procedures used by blueberry (Vaccinium sp.) growers often may include delays up to 24 hours that can damage the fruit through rough handling and adverse temperatures, thereby potentially compromising quality and, subsequently, safety. The objectives of this experiment were to compare forced-air cooling (FAC) compared to hydrocooling without sanitizer (HW) and hydrocooling with sanitizer (HS) regarding the quality and shelf life of southern highbush blueberry [SHB (Vaccinium corymbosum)] and to determine the efficacy of these treatments for reducing Salmonella in SHB. Freshly harvested SHB that were inoculated with a five-serovar cocktail of rifampin-resistant Salmonella were rapidly chilled by FAC or hydrocooling (HW and HS) using a laboratory model system. FAC did not show any significant reduction (P > 0.05) in Salmonella or in the effects on the microbiological quality of blueberries. HW and HS reduced Salmonella by ≈2 and >4 log cfu/g SHB, respectively, on day 0. These postharvest treatments were also evaluated for their ability to help maintain fruit quality throughout a storage period of 21 days at 1 °C. Hydrocooling (both HS and HW) provided more rapid cooling than FAC. Hydrocooled blueberries showed significant weight gain (P < 0.05), whereas FAC resulted in a slight, but insignificant (P > 0.05), reduction in final weight. The results of hydrocooling, both HS and HW, shown in this study could help to extend the shelf life while maintaining or increasing the microbiological quality of fresh market blueberries. Information obtained by this study can be used for developing the best temperature management practices to maintain the postharvest safety and quality of blueberries.

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.

This 8-page fact sheet is part of the 2019–2020 Florida Citrus Production Guide. The objective of this document is to present general GAPs principles and PSR requirements needed to plan, execute, and document production practices that will prevent, minimize, or eliminate the possibility of fruit contamination. The materials contained in this document are a combination of recommendations based on the best available science and minimum standards outlined in the PSR. The distinction between voluntary GAPs recommendations and PSR requirements is made in this document by the deliberate use of the words “must” and “should” where “must” is used to denote PSR requirements and “should” is used to denote voluntary GAPs. This document will be reviewed and updated as new risk data emerges and as the Produce Safety Rule guidance is released from FDA; this is not a comprehensive list of all PSR requirements. Written by Travis K. Chapin, Michelle D. Danyluk, Renee M. Goodrich-Schneider, Keith R. Schneider, Matt Krug, Mark A. Ritenour, and Tripti Vashisth, and publsihed by the Agronomy Department, March 2019. CPG09/CG090: 2022–2023 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower (ufl.edu)

Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the food safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. We will use the term GAPs in this fact sheet to generally cover pre- and postharvest practices associated with the safe handling of produce, both fresh and minimally processed. This five-page introduction to the Food Safety on the Farm series provides an overview of GAPs and GHPs, summarizing major principles and recommendations of later documents in the series. 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/fs135

Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis. People can become infected with Cyclospora by consuming food or water contaminated with the parasite. People living or traveling in countries where cyclosporiasis is endemic may be at increased risk for infection. This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. Pabst, Jaysankar De, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs130

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

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

Good Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary audits that verify fruits and vegetables are produced, packed, handled, and stored as safely as possible to keep the risks of microbial food safety hazards at the minimal level. Good Agricultural Practices usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 3-page fact sheet in the Food Safety on the Farm series covers GAPs and GHPs relating to traceback, or the ability to track food items, such as fresh produce, back to their source. This major revision was written by Jaysankar De, Christopher R. Pabst, Alexandra S. Chang, Renée M. Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs152

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 deal with pre-harvest practices (i.e., in the field), while GHPs tend to cover post-harvest practices, including packing and shipping. This 5-page entry in the Food Safety on the Farm series focuses on Good Agricultural Practices, including pathogen reduction and handling and application, to control potential hazards when working with manure and biosolids. This major revision was written by Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée M. Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs150

Yersiniosis is an infectious disease caused by the bacterium Yersinia and is typically associated with the consumption of contaminated food or liquids. Yersiniosis is characterized by common symptoms of gastroenteritis such as abdominal pain and mild fever. The bacterium is prevalent in the environment, enabling it to contaminate water and food systems. Outbreaks of yersiniosis have been associated with improperly pasteurized milk, ready-to-eat salad mix, oysters, and more commonly with consumption of undercooked meals containing pork. Yersiniosis incidents have been reported frequently in Northern Europe, Scandinavia, and Japan, and rarely in the United States. However, the reported low incidence of Yersiniain the US food supply may be underestimated due to the long incubation time and misdiagnosis of patients with Y. enterocolitica infections, along with the inability to identify the source of infection and the fact that only serious cases are reported. This 4-page major revision, written by Christopher Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department, also describes long-term effects and complications of yersiniosis, members of the population most at risk, and prevention methods. http://edis.ifas.ufl.edu/fs193

Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) encompass the general procedures that growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 5-page fact sheet covers harvest practices associated with sanitation in the field, including basic principles for microbial food safety and control of potential hazards. This major revision is a part of the Food Safety on the Farm series and was written by Jessica Lepper, Jaysankar De, Christopher Pabst, Renée Goodrich-Schneider, and Keith Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs160

This 7-page fact sheet is one in a series covering the different rules promulgated under the new Food Safety Modernization Act (FSMA), which was signed into law on January 4, 2011. It is intended to provide an overview of the final Preventive Controls for Human Food (PCHF) rule. Written by Jessica A. Lepper, Soohyoun Ahn, Keith R. Schneider, Michelle D. Danyluk, and Renee Goodrich-Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018. http://edis.ifas.ufl.edu/fs301

The Food Safety on the Farm series is a collection that reviews the generally recognized principles of GAPs (good agricultural practices) as they relate to produce, primarily at the farm level and with a particular focus on fresh Florida crops and practices. This publication focuses on GAPs and GHPs (good handling practices) relating specifically to sanitary facilities. Written by Jessica A. Lepper, Aswathy Sreedharan, Renee M. Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department, January 2018. http://edis.ifas.ufl.edu/fs159

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

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This factsheet covers GAPs and GHPs relating to worker health and hygiene. There are seven other Florida Cooperative Extension factsheets in the 'Food Safety on the Farm' series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are a foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (8), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This factsheet covers harvest practices associated with sanitation in the field. There are seven other Florida Cooperative Extension factsheets in the ‘Food Safety on the Farm’ series focusing on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (9), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing, storage and shipping. This factsheet covers GAPs relating to packing operation sanitation. There are seven other Florida Cooperative Extension factsheets in the ‘Food Safety on the Farm’ series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are a foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (6), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

What is a food allergy? A food allergy is a specific immune system reaction that happens after a person consumes what is normally considered a safe food. Food allergies occur more often in children than in adults. Approximately 5-8%of children (aged 4 or under) and about 2% of adults have food allergies (FDA 2016). Allergic reactions to food lead to over 30,000 emergency room visits and 2,000 hospitalizations per year (FDA 2016b; Radke et al. 2016). There are approximately 150 fatalities associated with food allergic reactions in the US annually (FDA 2016).

Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can make them ill if your turkey, ham, or home-prepared meat products are not properly handled. The good news is that, by practicing basic food safety measures, you can help prevent foodborne illness over the holiday season. This factsheet provides information about safe food practices for the holidays.

Clostridium botulinum is the bacterium that causes botulism. Clostridium botulinum is a Gram-positive, slightly curved, motile, anaerobic rod-shaped bacterium that produces heat-resistant endospores. These endospores, which are very resistant to a number of environmental stresses such as heat and high acid, can become activated in anaerobic environments, low acidity (pH > 4.6), high moisture content, and in temperatures ranging from 40ºF to 250ºF (4ºC to 121ºC) (Sobel et al. 2004). In hostile environmental conditions, the heat-resistant spores enable the bacteria to survive for extended periods of time in a dormant state until conditions become more favorable.

The bacterium Clostridium perfringens causes of one of the most common type of foodborne gastroenteritis, often referred to as perfringens food poisoning, in the US (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and enteritis necroticans. The latter disease, also known as pig-bel disease, is not common in the US. It is often associated with contaminated pork (FDA 2012) and can be very severe.

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 risk of contamination. This revised 6-page fact sheet explains how B. cereus is transmitted, what foods it is commonly associated with, the methods used to prevent contamination, and good practices for receiving, handling, processing, and storing food. Written by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, and Bruna Bertoldi, and published by the Department of Food Science and Human Nutrition, April 2017. FSHN15-06/FS269: Preventing Foodborne Illness: Bacillus cereus (ufl.edu)

Vibrio vulnificus occurs naturally in warm brackish and saltwater environments. During the warmer months, this bacterium can reach particularly high concentrations in filter-feeding shellfish that inhabit coastal waters. Foodborne illness from V. vulnificus is almost exclusively associated with consumption of raw oysters. This 3-page fact sheet is a major revision that discusses risk of infection, times to seek medical treatment, symptoms, activities related to illness, foods commonly associated with the bacterium, handling and storage of seafood and shellfish, and methods of prevention. Written by Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider, and published by the UF Food Science and Human Nutrition Department. Original publication date: July 2009. Revised: October 2015. FSHN09-02/FS147: Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus (ufl.edu)

Vibrio parahaemolyticus is a naturally occurring bacterium that inhabits coastal brackish marine waters throughout the world and is commonly found in the United States and Canada. If ingested in sufficient numbers, this bacterium can cause illness such as gastroenteritis with symptoms such as cramps, vomiting, and nausea. Illnesses linked with this organism are usually associated with the consumption of raw or improperly cooked seafood, particularly raw oysters. This 3-page fact sheet is a major revision that discusses Vibrio parahaemolyticus, illness caused by the bacterium, factors that increase risk of infection, methods of infection, seafood and shellfish handling recommendations, and prevention. Written by Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition. Original publication date: July 2009. Revised: October 2015. FSHN0901/FS146: Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus (ufl.edu)

Campylobacteriosis is a gastrointestinal infection caused by bacteria of the genus Campylobacter. These bacteria require low levels of oxygen to survive and have been found in wild birds, poultry, pigs, cattle, domesticated animals, unpasteurized milk, produce, and contaminated water. As part of a series on preventing foodborne illness, this revised 5-page fact sheet describes the Campylobacter bacteria, the causes and symptoms of campylobacteriosis disease, and how to prevent the disease through good sanitation methods and practices for receiving, handling, processing, and storing food products. Written by Soohyoun Ahn, Renée M. Goodrich-Schneider, Rachael Silverberg, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department, December 2015. FSHN032/FS098: Preventing Foodborne Illness: Campylobacteriosis (ufl.edu)

Typhoid fever is a blood infection caused by the consumption of food or water contaminated with the bacterium Salmonella enterica. Typhoid fever is easily controlled and relatively uncommon in the United States, but an estimated 21.5 million people per year are affected by typhoid fever in developing nations including regions in Asia, Africa, and South America. Many of the cases of typhoid fever in the United States are acquired through international travel to these regions. This revised 4-page fact sheet explains the causes and symptoms of typhoid fever, as well as describing who is at risk, what foods have commonly been associated with typhoid fever, and how to implement certain sanitation methods to prevent the spread of typhoid fever. Written by Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg, and published by the Food Science and Human Nutrition Department, January 2016. FSHN0514/FS125: Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi (ufl.edu)

Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and viral causes of food poisoning attributed to home food preparation were Salmonella, norovirus, shiga-toxin-producing Escherichia coli, Clostridium perfringens, and Campylobacter. This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. Written by Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department, November 2015. FSHN12-10/FS195: Food Safety within the Household: Risk Reduction (ufl.edu)

This new publication discusses the costs and long-term benefits associated with the implementation of food safety programs. This 5-page fact sheet covers the history of HACCP, costs associated with the application of food safety programs, reasons to improve food safety, and the financial impact of foodborne illnesses. Written by Annelys Hessing, Renée Goodrich Schneider, Alan Gutierrez, Rachael Silverberg, Michael S. Gutter, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2015. FSHN15-07/FS270: The Cost of Food Safety (ufl.edu)

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 risk of contamination. This 5-page fact sheet explains how B. cereus is transmitted, what foods it is commonly associated with, the methods used to prevent contamination, and good practices for receiving, handling, processing, and storing food. Written by Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg, and published by the UF Department of Food Science and Human Nutrition, August 2015. FSHN15-06/FS269: Preventing Foodborne Illness: Bacillus cereus (ufl.edu)

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 objects and food. This revised 5-page fact sheet covers how norovirus is spread, foods associated with norovirus, symptoms of infection, who is at risk, as well proper sanitation methods for preventing the spread of norovirus. Written by Rachael Silverberg, Melissa K. Jones, Renée Goodrich Schneider, Aswathy Sreedharan, and Keith R. Schneider, and published by the UF Food Science and Human Nutrition Department, June 2015. FSHN0518/FS129: Preventing Foodborne Illness: Norovirus (ufl.edu)

Cyclospora cayetanensis is a microscopic, spore-forming, intestinal protozoan parasite and a known cause of the gastrointestinal infection cyclosporiasis, often referred to as “traveler’s diarrhea” for its prevalence among visitors to regions where the species is endemic. These organisms have a protective covering that makes them resistant to disinfectants and that gives Cyclospora the ability to survive outside of hosts for extended periods. The incidence of cyclosporiasis has been increasing worldwide, with several documented cases in the United States and Canada. This revised 4-page fact sheet was written by Keith R. Schneider, Rachael Silverberg, Susie Richardson, and Renée Goodrich Schneider, and published by the UF Department of Food Science and Human Nutrition, March 2015. (Photo: CDC/DPDx – Melanie Moser) FSHN0519/FS130: Preventing Foodborne Illness: Cyclosporiasis (ufl.edu)

Honey has been used for medicinal purposes for thousands of years. It is rich in sugars such as glucose and fructose, but it also contains small amounts of vitamins, minerals, amino acids, and antioxidants such as phenolic acids and flavonoids. These nutrients help to make honey a unique, natural health product. Its market niche as a health product is growing, and current research supports the potential of honey as a medicinal product. This 3-page fact sheet describes health aspects of honey deriving from the floral source and color, beneficial compounds, anti-microbial properties, and anti-inflammatory properties. Written by Sara Marshall, Liwei Gu, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, April 2015.

Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can be very harmful if your turkey, ham, or home-prepared meat products are not appropriately handled. The good news is that by practicing four basic food safety measures you can help prevent foodborne illness over the holiday season. This 6-page fact sheet provides information about safe food practices for the holidays. Written by Soohyoun Ahn and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, December 2014. (Photo: Stockbyte/Thinkstock) FSHN14-13/FS260: Food Safety Tips for the Holiday Season (ufl.edu)

Clostridium botulinum is ubiquitous in nature, often found in soil and water. The bacteria and spores alone do not cause disease, but they produce the botulinum toxin that causes botulism, a serious paralytic condition that can lead to death. Although it is one of the least common of the foodborne diseases, anyone is susceptible even with the ingestion of only a small amount of toxin present in contaminated food. Immunocompromised individuals, young children, and elderly individuals may suffer from more serious symptoms. This revised 6-page fact sheet was written by Keith R. Schneider, Rachael Silverberg, Alexandra Chang, and Renée Goodrich Schneider, and published by the UF Department of Food Science and Human Nutrition, December 2014. FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum (ufl.edu)

Despite the manner in which they are prepared, melons are commonly consumed raw without a processing step which would eliminate pathogenic bacteria. For those concerned about the safety of melons, including cantaloupe, honeydew, and watermelon, this 6-page fact sheet lists outbreaks associated with melons in the United States, Canada, and Europe, along with information about the location, pathogen, and incidence of illness. Written by Michelle D. Danyluk, Rachel McEgan, Ashley N. Turner, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, November 2014. (UF/IFAS Photo by Thomas Wright) FSHN14-11/FS258: Outbreaks of Foodborne Illness Associated with Melons (ufl.edu)

A food is considered genetically modified when its genetic makeup is altered in some way as a result of the use of recombinant DNA biotechnological procedures. These changes result in the expression of attributes not found in the original. Examples include delayed-ripening tomatoes and pest-resistant or herbicide-tolerant crops. Genetic modification can be used to improve crop yields, reduce insecticide use, or increase the nutritional value of foods. This revised 5-page fact sheet answers questions consumers might have about genetically modified food. Written by Keith R. Schneider, Renée Goodrich Schneider, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, November 2014. (Photo: iStock/Thinkstock.com) FSHN02-2/FS084: Genetically Modified Food (ufl.edu)