Articles about Food

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 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 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

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 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

Peppers

Key Facts Introduction Foodborne Outbreaks Production Food Safety Consumption References  

Pomegranates

Key Facts Due to high amounts of antioxidants, vitamins, potassium, folic acid and iron, pomegranates are frequently categorized as ‘superfoods’. The Centers for Disease Control and Prevention (CDC) confirmed as of September 20, 2013 that approximately 162 people, primarily in the western U.S., became ill after consuming contaminated pomegranate arils. The interior of the fruit is segmented by membranous walls into compartments packed with red, pink, or white flavorful pulp-filled sacs (arils). Ready-to-eat arils in plastic cups have become popular because of their convenience, unique taste, and health benefits. Pomegranate roots and stems are not believed to be Read more