Simonne, Amarat

0000-0003-1695-4389

Safe Dishwashing Without an Automatic Dishwasher for Home, Community Events, and Outdoor Activities

Morgan Denhard, Amy Simonne, and Ricki McWilliams

Budget Template for Home Canning

Kevin R. Athearn, Amarat Simonne, and Soohyoun Ahn

Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections

Soohyoun Ahn and Amarat H. Simonne

Healthcare-associated infections are infections that patients can get while receiving medical treatment in a healthcare facility. One opportunistic pathogen, Clostridium difficile, has been getting more attention in recent years because of its association with antibiotic use and a high death rate among the elderly. This factsheet provides an overview of Clostridium difficile infection (CDI) with a focus on healthcare-associated infections.

Lactose Intolerance: What Consumers Need to Know

Matt Krug and Amy Simonne

Food Safety: Ready-to-Eat Foods

Jennifer Hillan and Amarat Simonne

This document provides guidelines for ensuring the safety of ready-to-eat fresh foods, which can pose a high risk for foodborne illness. It emphasizes selecting well-packaged, clean, and properly stored foods at the grocery store. First published: May 2010. 

Problemas particulares de seguridad alimentaria durante el embarazo

Claudia Peñuela y Amy Simonne

FCS8886Span, a 3-page fact sheet by Claudia Peñuela and Amy Simonne, is the Spanish language version of FCS8886/FY1136: Special Food Safety Issues during Pregnancy. It highlights special food safety issues for pregnant women: listeriosis, methylmercury, and toxoplasmosis. Includes references

Facts about Quinoa

Alexandra Dati, Gail Kauwell, and Amy Simonne

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Dry Heat: Baking, Roasting, and Broiling

M. Arick, K. Zamojski, and A. Simonne

This publication is the first in a series of documents to complement A Healthy Table Virtual Cooking School. The purpose is to educate the general public on how to safely prepare healthy meals at home. Written by M. Arick, K. Zamojski, and A. Simonne, and published by the UF/IFAS Department of Family, Youth and Community Sciences, November 2021.

Food Safety at Tailgating

Soohyoun Ahn, Jessica A. Lepper, Amarat H. Simonne, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Wild Game: Food Safety and Nutrition

Halie Corbitt, Shari Bresin, LuAnn Duncan, Katherine Allen, Brenda Marty-Jimenez, Amarat Simonne, Martha Maddox, Lori Wiggins, and Jill Breslawski

This publication discusses wild game and food safety, foodborne illnesses, shelf life, cooking temperature, and nutrition. Written by Halie Corbitt, Shari Bresin, LuAnn Duncan, Katherine Allen, Brenda Marty-Jimenez, Amarat Simonne, Martha Maddox, Lori Wiggins, and Jill Breslawski, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2022.

Sulfites: Separating Fact from Fiction

Paul Grotheer, Maurice Marshall, and Amy Simonne

A UF/IFAS numbered Fact Sheet.

Safe Handling of Food and Water in a Hurricane or Related Disaster

Keith R. Schneider, Amarat Simonne and Renée Goodrich Schneider

A UF/IFAS numbered Fact Sheet.

Creating Healthier Salad Dressings at Home

L. Johnson, J. Breslawski, M. Arick, K. Zamojski, and A. Simonne

This publication provides an overview of salad dressings as well as tasty homemade salad dressing recipes. Written by L. Johnson, J. Breslawski, M. Arick, K. Zamojski, and A. Simonne, and published by the UF/IFAS Department of Family, Youth and Community Sciences, December 2021.

Special Food Safety Issues during Pregnancy

Claudia Peñuela and Amy Simonne

A UF/IFAS numbered Fact Sheet.

How to Start a Food Business: Introduction

Soohyoun Ahn, Alison O'Donoughue, Renee Goodrich-Schneider, and Amarat H. Simonne

This factsheet is one in a "Food Entrepreneurship in Florida" series that 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. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.