FSI Wiki Articles

Fresh Beef Products

Key Facts Beef products are widely consumed and play an important role in the U.S. food system. Foodborne pathogens most commonly associated with beef products include STEC (shiga-toxin producing Escherichia coli) and Salmonella; improper handling and cooking have been identified as key causes of foodborne illness associated with beef products. The U.S. cattle inventory (as of Read more

FSI Wiki Worksheet

FSI Wiki Worksheet (updated 05/27/2015) What information might help a public health professional investigate an outbreak associated with this product? The worksheet below is divided into categories to help organize and generate content ideas for the wiki. Food: ________________________________________   Key Facts (bullet pointed quick facts) Introduction (Basic topic information, i.e. botanical family, commodity group) Food Read more

FSI Working User Guide

Formatting tips: If transferring text (cutting and pasting from Word), it is recommended to use the ‘Plain Text’ option and add formatting in WordPress. Please do not underline words because this could be confused with a hyperlink. On the Edit Post page, a toolbar should be visible above the box for adding text. The next to Read more

Jalapeño Peppers

Key Facts The majority of the U.S. commercial jalapeño supply is grown in New Mexico, Texas, and California but many small farms throughout the southwest grow peppers for sale to local markets. Jalapeños are also imported to the U.S. and imported peppers were the source of a large Salmonella Saintpaul outbreak in 2008.       Peppers are Read more

Kombucha

Key Facts Kombucha is a fermented tea that can be produced commercially or in private homes. Kombucha has become increasingly popular, and a number of national and regional supermarkets, including natural foods stores and large grocery store chains, now carry the fizzy, refreshing tea on store shelves. Many people drink kombucha for its professed health Read more

Kratom

Key Facts Kratom, also referred to as thang, kakuam, thom, ketom, biak, kratho, or ketum, is a group of tree-like plants in the Mitragyna genus of the Rubiacea family. Kratom is consumed for its stimulant effects and as an opioid substitute. Individuals can consume the plant by chewing, smoking, brewing it into a tea, or Read more

Marijuana Edibles

Key Facts Edibles are food products infused with cannabis extract Extraction of THC and CBD from cannabis plant mixed with heating creates “high” for consumers Food safety concerns around edibles include the extraction process, possible bacteria growth, chemical exposure, pest contamination, and employee handling of product Unintentional ingestion of a marijuana-infused food is a reportable Read more

Mushrooms

Mushrooms provide selenium and vitamins B and D. Of 300 edible species, 30 have been domesticated, and 10 are grown commercially. Wild harvest is the largest source of commercially important species, despite advances in domestication. Food safety issues with edible mushrooms are mostly due to improper food preservation and handling. Read more

Nut Butters

Key Facts Many civilizations have relied on nuts as part of their diet, even before the usage of cereal grains. Nuts come from a variety of botanical families and serve as a reliable and timely food source because they are resistant to damage by severe weather, are easily preserved through long winters to ensure a Read more