Foodborne Illness

Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus

Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider

Infant Botulism and Honey

Malcolm T. Sanford, Eddie Atkinson, Jeanette Klopchin, and Jamie R. Ellis

Preventing Foodborne Illness: Shigellosis

Keith R. Schneider, Soohyoun Ahn, and Renée M. Goodrich-Schneider

General Overview of the Causative Agents of Foodborne Illness

Ronald H. Schmidt, Renée M. Goodrich, Douglas L. Archer, and Keith R. Schneider

Preventing Foodborne Illness: Cyclosporiasis

Christopher R. Pabst, Jaysankar De, Renée Goodrich Schneider, and Keith R. Schneider

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Food Systems

Preventing Foodborne Illness: Bacillus cereus

Karuna Kharel, Kiara S. Bookman, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin. B. cereus grows best in a temperature range of 39ºF (4ºC) to 118ºF (48ºC). Optimal growth occurs within the narrower temperature range of 82ºF (28ºC) to 95ºF (35ºC) and a pH range of 4.9 to 9.3 (FDA 2012).

Sealworm Nematode Pseudoterranova decipiens (Krabbe, 1878) Gibson, 1983 (Nematoda: Rhabditida: Anisakidae)

Chad L. Cross and Peter DiGennaro

The Featured Creatures collection provides in-depth profiles of insects, nematodes, arachnids and other organisms relevant to Florida. These profiles are intended for the use of interested laypersons with some knowledge of biology as well as academic audiences.

Preventing Foodborne Illness: Campylobacteriosis

Soohyoun Ahn, Renée M. Goodrich-Schneider, Rachael Silverberg, and Keith R. Schneider

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne Illness: Clostridium botulinum

Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi

Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Pork Worm Trichinella spiralis (Paget, 1835) (Nematoda: Enoplea: Trichocephalida: Trichinellidae)

Daniel J. Freed and Peter DiGennaro

A UF/IFAS numbered publication.

The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices

Alina Balaguero and Keith R. Schneider

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne Illness: Yersiniosis

Christopher Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, and Keith R. Schneider

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Food Systems

Preventing Foodborne Illness: Listeriosis

Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Susanna Richardson

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

Anita C. Wright, Renée M. Goodrich-Schneider, Michael A. Hubbard, and Keith R. Schneider

Answers questions about foodborne illness from Vibrio vulnificus, which is associated with eating raw oysters, describes how to receive and store seafood and shellfish, and explains how to prevent infection in high-risk individuals.

Preventing Foodborne Illness: Norovirus

Jaysankar De, Christopher R. Pabst, Naim Montazeri, Melissa K. Jones, Renée Goodrich Schneider, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Special Food Safety Issues during Pregnancy

Claudia Peñuela and Amy Simonne

A UF/IFAS numbered Fact Sheet.

Preventing Foodborne Illness Associated with Clostridium perfringens

Karuna Kharel, Kiara S. Bookman, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning (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 necrotizing enteritis. The latter disease, also known as pig-bel disease, is not common in the United States. It is often associated with contaminated pork and can be very severe (FDA 2012).