Foodborne Illness

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

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

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

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

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

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

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.

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.

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

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

Keith R. Schneider, Renée Goodrich-Schneider, Rachael Silverberg, andRachael Silverberg

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

Daniel J. Freed andPeter DiGennaro
Other Contacts: Elena M. Rhodes

A UF/IFAS numbered publication.

Nikita Bhusal, Keith R. Schneider, Tingting Gu, Zhifeng Gao, Renée Goodrich-Schneider, andBoce Zhang

Biofilms pose significant challenges in various industries due to their resistance to cleaning and sanitation. This publication explores the formation and implications of biofilms in food and agriculture settings. Biofilms play critical roles in microbial survival and have been linked to foodborne illness outbreaks, resulting in significant economic burdens. Factors contributing to biofilm formation include environmental conditions, material surfaces, agricultural practices, and processing conditions. Measures to prevent and control biofilms and their persistence in food processing environments include standard cleaning and sanitation procedures, as well as more innovative technologies. Understanding and addressing biofilm challenges are critical for ensuring food safety and minimizing economic losses throughout the food industry.

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.

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

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

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

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

Anita C. Wright, Anita C. Wright, Renée Goodrich-Schneider, Michael A. Hubbard, Michael A. Hubbard, andKeith 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.

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

Karuna Kharel, Kaitlyn Koviack, Rachael Silverberg, Bruna Bertoldi, Rachael Silverberg, andKeith 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.

Claudia Peñuela andAmarat Simonne

A UF/IFAS numbered Fact Sheet.

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).