Author Archives: David Dekevich

Avocados

Contents Key FactsIntroductionFoodborne Outbreaks and Recalls ProductionFood SafetyConsumptionNutritionReferences Key Facts Avocados are native to the humid sub-tropical and tropical regions of central and northern South America and never go dormant.  Nearly 90% of avocado production in the United States takes place in California. Avocados are harvested by hand and start to ripen once they are picked from the tree. Commercial food safety practices for avocados have recently been strengthened due to the Food and Drug Administration (FDA) Avocado Surveillance Sampling Program. Foodborne illnesses associated with avocados are generally due to processed avocados and avocado-containing products such as guacamole.   Introduction The avocado Read more

Cucumbers

Key Facts The top three countries that imported cucumbers to the United States in 2013 were Mexico (1,144,458,000 Ibs) Canada (215,028,000 lbs) and Honduras (65,244,000 lbs). In 2012, top cucumber producing states, as reported by the United States Department of Agriculture, were Georgia and Florida with 283.5 and 280.8 million pounds, respectively. There are three growing seasons in South Florida for field planted cucumbers; the fall season is from September to October, the winter season is from November to December, and the spring season is from January to March. In the United States from 1998 to 2013, Read more

Kombucha

ContentsKey FactsIntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutrition ReferencesKey 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 Read more

Oranges

Fresh sweet oranges are a low calorie (60 calories per 1 medium peeled orange), nutritious source of vitamin C (120% Daily Value (DV), fiber (12% DV), vitamin A (6% DV), and calcium (6% DV).
Orange juice has been implicated in 10 reported outbreaks, during which 810 persons became ill, in the United States from 1998 through 2012. Read more

Oysters

Key Facts Oysters are a keystone species. They help protect the coastline, clean the water, and provide a habitat for many other species such as fish, shrimp, and crabs. Oysters are among Florida’s top commercial seafood products in terms of dockside value. There are many harvesting and processing techniques. To ensure the prevention of foodborne disease outbreaks, Hazard Analysis and Critical Control Points (HACCP) plans must be in place for processing, packaging, and storage of oysters. Oysters are filter feeders and may harbor harmful pathogens, such as Vibrio spp., norovirus, and Hepatitis A in their tissue. These Read more

Sprouts

Key Facts Edible sprouts such as alfalfa, broccoli, mung bean, and radish sprouts, are excellent sources of antioxidants, essential amino acids, and a handful of nourishing vitamins and minerals. As such, sprouts have been championed by foodies as a veritable “superfood” in recent years and have gained significant popularity in the natural food world and beyond. Despite their nutritional advantages, sprouts carry a serious risk of foodborne illness. Seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli. Raw Read more

Strawberries

Strawberries are grown in every state in the U.S. and almost every country in the world. They are an excellent source of nutrients and are a great addition to a healthy diet. Strawberries have been associated with several foodborne illnesses highlighting the importance of following recommended food safety practices from the farm to the table. Read more