FSI Wiki Articles

Flour

  Key Facts Flour is the product obtained from grinding the endosperm of uncooked cereal grains, usually wheat kernels. Although various grains, pseudo-grains, and even nuts and tubers can be used to make flour, wheat flour is the predominant choice based on baking properties. A food staple for hundreds of years, flour has emerged recently as a potential carrier of pathogens like coli and Salmonella. When grain is milled; the fatty acids oxidize, creating the potential for rancidity to develop. This process will continue with the rate depending on temperature, fat content, and grain quality. Flour is classified as a Read more

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 July 1, 2014) was 95 million, with a farm gate value of approximately $44 billion. More than 50 percent of the total value of U.S. sales of cattle and calves comes from 5 states: Texas, Nebraska, Kansas, California, and Oklahoma. The average consumption of beef in the 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 borne Outbreaks (Pathogens associated with this food; contributing factors in outbreaks?) Production (Where or how much is produced in the US/imported?) Food Safety (Contamination risk, sanitization, safe consumption) Consumption (How much is consumed in the US? How is it consumed, if appropriate?) Nutrition (Nutritional, culinary, or cultural 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 last icon on the top line is the Show/Hide Kitchen Sink, make sure ‘show’ is selected. Designate the type of heading with the dropdown box on the second line of the toolbar True headings on food pages should be ‘Heading 3’ Normal text is designated Read more

Herbs

Key Facts Introduction Foodborne Outbreaks Production Food Safety Consumption References

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 often an ingredient used in making fresh salsa and guacamole and their role in foodborne illness outbreaks may not have been fully credited in the past. Between 1973 and 2008, 136 salsa- or guacamole-associated outbreaks were reported with over 5600 total illnesses. During the growing season, 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. The health benefits of kombucha still need more research, but animal studies show it has bioactive components that display antioxidant, detoxifying and antimicrobial properties that may contribute to claims that kombucha plays a role in overall immune health, mental health, and cancer and cardiovascular disease prevention. Kombucha production dates back to as early 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 stable food supply, and provide essential fatty acids, protein, and important micronutrients. Nut butters have been associated with Salmonella outbreaks, especially Salmonella Bredeney and Typhimurium; a very large outbreak in 2010 was associated with peanut paste used in a wide variety of food products. The US Read more