Krug, Matthew

0000-0001-8140-1073

Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019

Matthew D. Krug, Travis K. Chapin, Michelle D. Danyluk, Renée M. Goodrich-Schneider, Keith R. Schneider, Linda J. Harris, and Randy W. Worobo

Lactose Intolerance: What Consumers Need to Know

Matt Krug and Amy Simonne

Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities

Matthew D. Krug, Benjamin Chapman, and Michelle D. Danyluk

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

Matthew Krug and Soohyoun Ahn

An Introduction to Shared-Use Commercial Kitchens

Matthew Krug and Sarah Ellis

Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through 2019

Matthew D. Krug, Mary Palumbo, Linda J. Harris, and Michelle D. Danyluk

Cottage Food in Florida

Sarah M. Ellis, Jennifer Hagen, and Matthew D. Krug

This document is one in a “Florida Food Entrepreneur” series, which seeks to assist new and established food entrepreneurs by providing information on topics relevant to food-based businesses.

Prevention of Cyclospora Contamination and Transmission on the Farm

Taylor L. O’Bannon, Michelle D. Danyluk, Keith R. Schneider, and Matthew D. Krug

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.

Outbreaks of Foodborne Illness Associated with Melons

Clara Diekman, Matthew D. Krug, Ashley T. Myers, Rachel McEgan, Keith R. Schneider, and Michelle D. Danyluk

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.

How to Start a Food Business: Basic Food Technology—Food Acidity

Soohyoun Ahn and Matthew Krug

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

Food Safety Regulatory Agencies and Steps to Opening a Food Business in Florida

Matthew D. Krug, Jennifer Hagen, and Sarah M. Ellis

In Florida, three main agencies enforce food safety regulations and license food businesses. Each agency enforces regulations pertaining to a different sector of food businesses. With three agencies enforcing similar rules, food entrepreneurs often struggle to find the correct information needed to obtain a license to open a food business. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department intends to introduce food entrepreneurs to the various agencies in Florida that regulate food businesses and provide a brief overview of the steps to open a food business in Florida. Written by Matthew D. Krug, Jennifer Hagen, and Sarah M. Ellis.