FSI Wiki Articles

Swiss Chard

Key Facts Chard is referred to as Swiss chard, a close relative of the beet and is grown for its leaves and stems as opposed to the edible root, and is a popular choice by consumers. The leafy green is known for its bright colored stems of red, yellow, pink, and purple. The major varieties of swiss chard include Bright Lights, Bright Yellow, Fordhook Giant, Lucullus, Rhubarb Chard, Rhubarb Red, Ruby.  The different kinds of chard bunched together are known as Rainbow Chard which is the common name to describe the bright stalks. The plant is also known as the Read more

Wine

wine-grapes

Key Facts • Wine is the preferred alcoholic beverage of 35% of American adults and contributed a record $34.6 billion in sales to the U.S. economy in 2012., • Wine has religious significance, often symbolizing blood or sacrifice. It is commonly used in religious ceremonies, toasts and while cooking. • Wine is produced in all 50 U.S. States in the amount of 18.5 million hectoliters annually. The U.S. is the fourth largest country in wine production following France, Italy, and Spain. • Historically, there have not been any foodborne pathogens associated with finished wine products. The 1985 adulteration of 36 million Read more

Yogurt

Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways including Greek yogurt, drinkable yogurt, and frozen yogurt. The use of pasteurized milk is a key barrier to foodborne pathogen transmission in yogurt products. Raw milk can contain pathogens, such as Escherichia coli, Salmonella spp., and Campylobacter jejuni. The acidity of yogurt is another barrier to foodborne illness. There is evidence of E. coli 0157:H7 exhibiting acid-tolerant properties but this pathogen is readily destroyed via pasteurization. Yogurt products have previously been associated with fungal disease. Introduction Yogurt is made from milk cultured with live Read more